Back to Giant Chocolate Chip Cookies
All Reviews for Giant Chocolate Chip Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Giant Chocolate Chip Cookies
Recipe Summary
prep: 15 mins
total: 1 hr
Yield: Makes 16
Ingredients
Ingredient Checklist
2 cups all-purpose flour, spooned and leveled
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
3/4 cup packed light-brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1 bag (12 ounces) chocolate chips
Cook's Notes
For each cookie, use a 1/4-cup measuring cup to scoop out and level dough before dropping onto baking sheet. Store in an airtight container up to 2 days.
Gallery
Giant Chocolate Chip Cookies
Recipe Summary
prep: 15 mins
total: 1 hr
Yield: Makes 16
Gallery
Giant Chocolate Chip Cookies
Giant Chocolate Chip Cookies
Giant Chocolate Chip Cookies
Recipe Summary
prep: 15 mins
total: 1 hr
Yield: Makes 16
Recipe Summary
prep: 15 mins
total: 1 hr
Yield: Makes 16
prep: 15 mins
total: 1 hr
prep:
15 mins
total:
1 hr
Yield: Makes 16
Makes 16
Ingredients
Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 3/4 cup packed light-brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 bag (12 ounces) chocolate chips
Directions
Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, with an electric mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition until combined; mix in vanilla.
With mixer on low speed, add flour mixture; mix until just incorporated. With a rubber spatula or wooden spoon, stir in chocolate chips.
Drop 1/4-cup mounds of dough onto ungreased baking sheets, at least 4 inches apart and away from edges of pan. (You will fit about 4 cookies to a sheet; bake in 2 batches, using 2 baking sheets per batch.) Bake until golden, 15 to 18 minutes, rotating sheets front to back and from top to bottom of oven halfway through.
Cool 1 to 2 minutes on baking sheets, then transfer to a rack to cool completely.
Cook's Notes
For each cookie, use a 1/4-cup measuring cup to scoop out and level dough before dropping onto baking sheet. Store in an airtight container up to 2 days.
Cook’s Notes
For each cookie, use a 1/4-cup measuring cup to scoop out and level dough before dropping onto baking sheet. Store in an airtight container up to 2 days.
Reviews (106)
Add Rating & Review
254 Ratings
5 star values:
39
4 star values:
49
3 star values:
101
2 star values:
52
1 star values:
13
Load More Reviews
Reviews (106)
Add Rating & Review
254 Ratings
5 star values:
39
4 star values:
49
3 star values:
101
2 star values:
52
1 star values:
13
Add Rating & Review
254 Ratings
5 star values:
39
4 star values:
49
3 star values:
101
2 star values:
52
1 star values:
13
254 Ratings
5 star values:
39
4 star values:
49
3 star values:
101
2 star values:
52
1 star values:
13
254 Ratings
5 star values:
39
4 star values:
49
3 star values:
101
2 star values:
52
1 star values:
13
- 5 star values:
- 39
- 4 star values:
- 49
- 3 star values:
- 101
- 2 star values:
- 52
- 1 star values:
- 13
Martha Stewart Member
Rating: 5.0 stars
04/19/2020
These cookies are great, I substituted butter with Margarine because I didn't have any butter on hand and they turned out perfect - not sure why everyone in the comments is so divided on this recipe.
Martha Stewart Member
Rating: 5 stars
10/05/2019
I have never used Martha Stewart recipes before. I found out she had this 30 things we should know how to do and I think the world of you Martha Stewart! Each one of these ideas are so beautifully laid out. Only more recently I noticed the directions have become slim to none. However, the recipes are still there. I made these about 15 years ago, in my 20's. And I have tried some seriously good cookies in my life, Davids to name one. These cookies were absolutely the best, I agree with Meli. So delicious. Thanks for brightening up my life. By the way I'd love the instructions on for the other 29 things like tying a tie etc. I tried to hold on to the print out I made but lost track of it through some moves (changing location). Thanks for all your bright ideas Martha Stewart and the wonderful way you share them with the world. On another note, I read an article about you recently and felt the pain you suffered in your life for having been through the system. I hope your life is going well and I wish you all the success in the world. Though I am sure you need none as you are still providing people with such awesome comfort with all your fantastic choices and wonderful suggestions.
Martha Stewart Member
Rating: 5 stars
07/22/2018
Best cookie recipe ever! I baked these at 375° for 16 minutes and they are perfect. My husband loves them and has requested these multiple times. Those of you who couldn’t make it work, obviously can’t bake or follow directions... Thank you Martha ♥️
Martha Stewart Member
Rating: 1 stars
12/07/2017
Did not work. Wish I had listened to the reviews and skipped this recipe. Wrinkled and over done even when cooking time was reduced. Waste of time and money.
Martha Stewart Member
Rating: 1 stars
11/28/2017
I didn't think it was possible, but I found a chocolate chip cookie I don't like. Don't make these, these are gross. Last time I get burned by a Martha Stewart recipe that lost something between her kitchen and mine. Go with the one on your bag of chips.
Martha Stewart Member
Rating: Unrated
12/30/2016
Ok so lots of people have been saying that this recipe is crappy and I'm here to tell you guys that this is not true because I'm a 13 year old girl chef and tonight I made these cookies for 13 people and they are absolutely amazing! The only thing that I would change would be cooking the cookies for about 12 minutes. The cookies and nice and cooked on the inside and very crispy on the outside. It also tast amazing with vanilla ice cream atop. That's what I did.
Martha Stewart Member
Rating: Unrated
05/13/2016
DON'T MAKE THESE!!! They don't work. And to the person that said other cookies turn out because they contain corn syrup and other crap, clearly you are not a baker. I've got a chocolate chip cookie recipe that is all the same ingredients and ten times better than these crappy cookies! I'm surprised by Martha. I've tried them 3 different times, thinking maybe it was my oven, even chilling the dough. Nothing has worked. Don't waste your time or money on this one!!
Martha Stewart Member
Rating: Unrated
04/11/2016
Crap recipe!!! Do not waste ingredients or time. What a mess ! Martha Stewart should be ASHAMED
Martha Stewart Member
Rating: 4 stars
04/11/2016
Like everyone else, I regret not reading the reviews. I do feel validated, though, in the fact that mine turned out just like everyone else's ... Burnt, flat, underdone in spots, and greasy. At least it appears to be a consistently bad recipe!! I'll go back to my tried-and-true Tollhouse recipe. This deviation was an awful waste of good ingredients.
Martha Stewart Member
Rating: Unrated
04/10/2016
This is a crappy recipe! 375 too hot. THEY BURN AT 12 MINUTES DON'T WASTE YOUR INGREDIENTS AND TIME. BET DEAR MARTHA NEVER MADE THIS RECIPE. SHE SHOULD BE ASHAMED TO PUT HER NAME ON IT!!!!! Don't ever use another MS recipe Do not purchase anything with her name
Martha Stewart Member
Rating: Unrated
04/06/2014
The secrets to the pale, puffy, chewy cookies everyone seems to be after here are things like crisco and corn syrup. These are the type of cookie you get without using those sorts of thing. That said, the cooking time is too long. I used salted butter, chilled the dough slightly, then baked on parchment in a convection oven at about 350 for about 10 minutes with good results (albeit still not looking like the picture above). They look dark and wrinkly and a bit unappealing but taste wonderful!
Martha Stewart Member
Rating: Unrated
06/14/2013
So two things I would suggest. Chill dough before you bake and also bring temp down to 350. Really not much different from other recipes for chocolate chip cookies.
Martha Stewart Member
Rating: Unrated
04/27/2013
Like others have mentioned, reallllly regret not reading the reviews first. Turned out not so good.
Martha Stewart Member
Rating: Unrated
03/21/2013
These are diffidently the worst chocolate chip cookies I've ever tried , i should have read the reviews before i baked them , WASTE OF RESOURCES
Martha Stewart Member
Rating: Unrated
02/24/2013
I really wish I had read the reviews before I made these! WORST recipe ever. What a waste of my time and money! Thin burnt/raw mess!
Martha Stewart Member
Rating: Unrated
12/09/2012
I am a man and I don't really do that much baking. My family has been baking these for years. They turn out great and people usually love them! For those of you having issues
1) You can't complain about it being greasy! It has a high butter and sugar content that is part of what makes it chewy.
2) They are thin so you have to watch them or they will burn. Disregard the cooking time and just watch the cookies.
3) Don't make them too big!If you do the edges will burn and the centers will stay raw
Martha Stewart Member
Rating: Unrated
02/01/2012
I bake ALL the time. We "specialize" in chocolate chip cookies in this house. These were by far, the absolute WORST cookies we've ever tried. They were flat, burned easily and we were not happy with them at all. Who knew Martha could screw up a chocolate chip cookie this bad!?
Martha Stewart Member
Rating: Unrated
09/30/2011
I found that when baked for the time given, these cookies turned out crispy and rather bland to be honest. However the next batch I reduced the cooking time to 13 minutes, and suddenly they were nice and chewy and full of flavor. Nice and all around pretty good cookie!
Martha Stewart Member
Rating: Unrated
09/14/2011
I followed this to a t,and they came our greasy and very very thin,, any ideas as to why????? I really like chewy , can anyone give me a break down as far as what ration it takes of butter , flour to sugar to get thick and chewy cookies ??
Martha Stewart Member
Rating: Unrated
09/13/2011
I reduced the baking time to 14-15 minutes and they came out brown and crispy on the ends and chewy in the middle, just the way I like them. I made these for a bake sale and the kids ate them up!
Martha Stewart Member
Rating: Unrated
09/08/2011
I'm clearly the only one who felt this way, but I make this recipe ALL the time. I have for years. And every time I make it for someone new, they rave and ask me for the recipe (which is amusing since it's so basic). Not sure why mine don't have issues. I do get the butter and eggs to room temp first. And I probably don't end up cooking them as long as they say - I always take about five minutes off and then watch them. But, then again, I love Toll House cookies, too.
Martha Stewart Member
Rating: Unrated
04/23/2011
Likewise, cookies turned out flat and over browned. Don't waste your time on this recipe. Feeling disappointed!
Martha Stewart Member
Rating: Unrated
02/16/2011
I just made these cookies and they turned out okay. Not fantastic, but not terrible. To solve the problem with the burning edges, or dark brown color, just bake them at 350 with the convection on. That helped my cookies to turn out better and not overly brown.
Martha Stewart Member
Rating: Unrated
02/13/2011
Given that chocolate chip cookie recioes are pretty elementary on the cookie front, I did not read the comments before using this recipe. MISTAKE! Like many others, I encountered flat, ugly, over-browned cookies. I was very disappointed as I was baking these for my students. What a waste of ingredients and time!
Martha Stewart Member
Rating: Unrated
01/02/2011
This recipe is the equivalent of a Rick Roll. Don't even bother trying these.
Martha Stewart Member
Rating: Unrated
10/25/2010
My cookies flattened out to look like the picture - for those of you complaining about flat cookies, I think having room-temp. butter is the key to not having too-thin cookies.
Having said that, this recipe had problems: 1 Waaaay too greasy, bordering on "ew" 2 15 minutes nearly burned mine - had to drop the next batch down to 13 min 3 They take forever to make because there are so few on a sheet at a time, I had to stay up way later than I wanted 4 they barely make 12 per batch, not 16
Martha Stewart Member
Rating: Unrated
08/15/2010
Made the cookies today. A bit on the sweet side and they spread too much. Didnt come out at all like the picture.
Martha Stewart Member
Rating: Unrated
08/13/2010
I haven't tried this recipe yet but I would like to know why in the picture I am not seeing any chocolate chips but seeing what appears to be nuts? Just wondering. : )
Martha Stewart Member
Rating: Unrated
08/13/2010
Hmm...this recipe doesn't sound like anything that special...very similiar to the regular Tollhouse recipe which I do NOT Like. They spread out too much. I like to use half shorrtening iand half butter in my recipes for chocolate chip cookies . They don't spread out and turn into paper thin coolkies. I like mine chunky.
Martha Stewart Member
Rating: Unrated
08/13/2010
if you want a crispier cookie you don't cut out the butter. try leaving out the baking soda.
Martha Stewart Member
Rating: Unrated
08/13/2010
It might be better to not cook as long - more around 12-13 minutes and when they are a little brown on the bottom of the cookie, take them out and let them cool...they will cook a bit longer while resting outside the oven.
Martha Stewart Member
Rating: Unrated
08/13/2010
1 cup of butter seems extreme. I may cut that down and see how it works. I also like my cookies on the crisp side, how else can they stand up to dunking?
Martha Stewart Member
Rating: Unrated
02/25/2010
not really that great. too mushy in my opinion.
Martha Stewart Member
Rating: Unrated
12/07/2009
Personally, this isn't my favourite choc chip cookie recipe. I prefer mine crunchy. These are a bit chewy, quite sweet and buttery. I added almond nibs which gave the cookies some bite.
Martha Stewart Member
Rating: Unrated
11/24/2009
I have searched high and low for the best chocolate chip cookie recipe. This recipe is the WINNER, I have been baking these cookies every holiday for the past 3 years. People asked me where I got the recipe, I just always tell them it's an old family recipe. I don't want to share-lol.
Martha Stewart Member
Rating: Unrated
07/09/2009
These were GREAT! Made them yesterday and thought they would be a "crispy" cookie. Boy was I wrong. They were buttery and just the right amount of chocolate. I amde half of the recipe w/nuts. It is a must try cookie.
Martha Stewart Member
Rating: Unrated
07/08/2009
tried this last night... did not turn out. I'll try and doctor up the rest of the dough and see what I can salvage.
Martha Stewart Member
Rating: Unrated
07/07/2009
The proportions of granulated and brown sugar and the baking soda throw this recipe off with such unpleasant results. Run to your nearest bookstore for "got milk? the cookie book" by Peggy Cullen. You'll see the difference in each of the recipe variations for the Classic Chocolate Chip Cookie, Thin and Chewey CCCs, Thick and Chewey CCCs and Crisp and Crunchy CCCs. Something for everyone's liking. Tried them all - the cookie results are amazing!
Martha Stewart Member
Rating: Unrated
07/07/2009
I'm going to make this recipe next week when my family comes to visit from out of state. The kids will love them (adults too). Thanks.
Martha Stewart Member
Rating: Unrated
07/07/2009
Have you tried the Jacques Torres recipe from this site? It's my favorite and I have tried many.
Martha Stewart Member
Rating: Unrated
07/01/2009
Delicious
Martha Stewart Member
Rating: Unrated
06/01/2009
My cookies turned out flat too. They tasted good, but they were flat and crispy after 15 mintues of baking.
Martha Stewart Member
Rating: Unrated
11/01/2008
I was looking forward to this recipe but might not try it anymore after reading you guys' comments-
They just look awfully delicious, don't they?!!
-Too bad the recipe is stuffed.
=(
Martha Stewart Member
Rating: Unrated
10/17/2008
Mine too turned out flat, greasy and quite golden. They are edible but I am very disappointed and will not make them again
Martha Stewart Member
Rating: Unrated
08/16/2008
My batch turned out flat, greasy, and burned. I adjusted the second half of the dough by adding half again all ingredients except for butter. Still flat, still got too brown, and still greasy. This recipe just did not work for me.
Martha Stewart Member
Rating: Unrated
07/22/2008
hi angelwing55, any chance you want to share that recipe??? adding oats and lemon juice sounds heavenly.
Martha Stewart Member
Rating: Unrated
07/18/2008
My favorite recipe is almost exactly like this one except it has oats ground in the blender and lemon juice to activate the soda, producing a softer, chewier cookie. Yum!
Martha Stewart Member
Rating: Unrated
07/16/2008
The recipe i usually make is similar to this one so i decided to try this one. The cookies turned out awesome. My family loved them and so did my fiance. I usually melt my butter completely when i make my cookies...i don't know if that makes a differrence
Martha Stewart Member
Rating: Unrated
07/15/2008
To Henrie, go to foodnetwork.com and go to the tv shows and look up "Good Eats", or do a search for "chocolate chip cookies" and sort by chef. His recipe is the bomb!
Martha Stewart Member
Rating: Unrated
07/14/2008
I made this yesterday. Followed the recipe exact. First cookie sheet came out flat and burned. So I adjusted the cooking time to 10 minutes, rotated the sheet front to back but left on the top rack of the oven. They still came out flat and weird looking, but they are tasty.
Martha Stewart Member
Rating: Unrated
07/14/2008
Who is Alton Brown?
Martha Stewart Member
Rating: Unrated
07/14/2008
Cook's Illustrated 325 oven 2 C 2 T Flour, 1/2 t Each Salt
Martha Stewart Member
Rating: Unrated
07/13/2008
I love Martha's recipes but struggle to comprehend why none of the measurements are in weights? I dont even mind if it's not metric but weights would make everything so much more accurate and speedy!
Martha Stewart Member
Rating: Unrated
07/12/2008
Eeek!! What a disappointment, I have been trying to eat healthy for a few weeks and promised myself one delicious chocolate chip cookie after my run today... this was NOT the cookie I had hoped for.
Martha Stewart Member
Rating: Unrated
07/12/2008
wow ... everyone ate these up as soon as i made them! delicious...only i thing i baked mine 14 minutes max. the edges were getting quite crispy by then.
Martha Stewart Member
Rating: Unrated
07/12/2008
There have been several notes about Alton Brown's chewy chocolate chip cookie. I looked up the recipe and its almost identical to the Cooks Illustrated "thick and chewy chocolate chip cookie" from 1996. I've made this cookie for years and its fabulous. Alton Brown must have liked it too! I add nuts to my recipe, but everyone loves a great chocolate chip cookie and I'm going to try Martha's today!
Martha Stewart Member
Rating: Unrated
07/11/2008
Regarding my earlier "positive comment"
7-11-08 @ 10:44amET. I forgot to mention.... the only thing I do different then the recipe is mixing the dry ingredients in by hand; I do not use a mixer. That may make a difference.
Martha Stewart Member
Rating: Unrated
07/11/2008
I use all butter to make similar cookies. 1 C butter, softened. Beat until fluffy with 1 C sugar and 1 C brown sugar. Add 2 large eggs, 1.5 t vanila. In a separate bowl, sift together 1.5 C flour, 1 t salt, 1 t baking soda, 1 t baking powder. Mix dry ingredients into wet. Add 3 C oats and 1 bag chips or chunks. Batter will be thick. Chill 30 minutes and then scoop onto ungreased (or parchment covered) cookie sheet. Bake @350 for 8-10 minutes for soft, chewy cookies; 10-12 for crisp cookies.
Martha Stewart Member
Rating: Unrated
07/11/2008
I made these cookies today. I did measure the flour and they still came out flat. I even added more flour to the second batch and they were still FLAT. Tasted good but FLAT and greasy. Will go back to the Nestle's cookie recipe.
Martha Stewart Member
Rating: Unrated
07/11/2008
Unlike a previous comment, all butter in a recipe does NOT equal flat buttery cookies. Not mixing the dough enough and not adding the proper amount of flour equals flat buttery cookies. If you whip the butter with the eggs until it's light and fluffy and THEN add the remaining ingredients, you'll make FANTASTIC cookies. Make sure you measure the flour properly and don't just dump a bunch in.
Martha Stewart Member
Rating: Unrated
07/11/2008
I found a great recipe on the food network with Alton Brown. I think it's called the chewy or puffy chocolate chip cookie. He has two cookie recipes, and I make the one that calls for bread flour and butter, not the recipe that calls for shortening. It's wonderful. I've made it six times in the last month, and my family loves it. I have to double the recipe because I make jumbo cookies and they get gobbled up.
Martha Stewart Member
Rating: Unrated
07/11/2008
All butter in a chocolate chip recipe equals a flat buttery cookie. See Alton Brown's Chocolate Chip Cookie show/recipes on the Food Network. He explains how the different shortenings effect the cookies outcome. As I bake about 100 dozen cookies at Christmas time I found the information very valuable an transferable to other recipes.
Martha Stewart Member
Rating: Unrated
07/11/2008
NY Times just did a great article (with recipe) on how to make the best chocolate chip cookies. The biggest "secret" is to let the dough rest in the refrigerator for 24-36 hours. This really does work--it would probably salvage this recipe, too.
Martha Stewart Member
Rating: Unrated
07/11/2008
Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLn n n n n n n n TOLL HOUSEn n n n Semi-Sweet Chocolate Morsels
1 cup chopped nuts - optional
This is the recipe off of the toll house chip bag. I have always had luck with this recipe. It has some differences to the large cookie recipe.
Martha Stewart Member
Rating: Unrated
07/11/2008
I was very disappointed that these cookies did not turn out for me I followed the recipe using my KitchenAid mixer and decided to refrigerate the dough overnight in the frig. I could not believe how flat and greasy they turned out. They were eaten but I hesitate making them again because of the time involved and ingredients wasted. If someone makes these using half the butter listed, please post your results here.
Martha Stewart Member
Rating: Unrated
07/11/2008
I've found that organic butter makes a less flat cookie--for some reason, it seems to be harder butter (keeps the dough stiffer even when it's softened). No idea why that would be.
Martha Stewart Member
Rating: Unrated
07/11/2008
I make these a lot for my family. They are great size I even add the mini M
Martha Stewart Member
Rating: Unrated
07/11/2008
Well, the first time I saw this cookie was in the Food Magazine and have been making them ever since. This is my husbands favortite chocolate chip cookie. They do not come out flat...contrary...they are perfect. The size, texture are perfect...the only chocolate chip cookie recipe I will make. No ingredient mistakes for me. I DO NOT flatten them and follow the recipe to a tee. We love them!
Martha Stewart Member
Rating: Unrated
07/11/2008
Real butter will always make a cookie flatter than shortening or stick margarine. Don't use tub margarine as it's consistencyis different. Half shortening and half butter works the best.
Joan
Martha Stewart Member
Rating: Unrated
07/11/2008
Two sticks of butter to 2 cups of flour? No wonder some had trouble.
Martha Stewart Member
Rating: Unrated
07/11/2008
when i make chocolate chip cookies i always follow the recipe on the back of nestle's chocolate chips they come out perfect each time. if u like them soft u leave them like the recipe calls id u like them a bit harder u add more flour i use about 1 1/2 cups more. and u can make them as big or as small as u like them , you can even spread entire dough on a cookie sheet and speed it out and bake like that.
Martha Stewart Member
Rating: Unrated
07/11/2008
I am waiting to see if the MS group re-evaluates this recipe. I hate flat CC cookies. I'd love to find a recipe that makes large, soft, but holding together type of cookies, lol. Also hate greasy cookies. Let us know if any of you have perfected it.
Martha Stewart Member
Rating: Unrated
07/11/2008
This recipe has been shown before (looking at the dates of the comments). Since the majority are so negative, why would they show this recipe AGAIN. Does anyone read the comments...and try to make changes to the recipes? Strange....
Martha Stewart Member
Rating: Unrated
07/11/2008
Definitely won't make this from reading all the comments. If you like a big chocolate chip cookie that is not flat as a pancake, the best recipe is from Cook's Illustrated. That is the only recipe I use now. If I had more room I would include recipe - it's that good.
Martha Stewart Member
Rating: Unrated
07/11/2008
I made these cookies. What a mess. Thet were too sweet, too soft, and fell apart when picked up. I will never make again.
Martha Stewart Member
Rating: Unrated
07/11/2008
GEEZE! With all these "negative" comments and corrections, I am afraid to try this recipe. I'd very much like to have a "giant" chocolate chip cookie recipe that is reliable. Help! :)
Martha Stewart Member
Rating: Unrated
07/07/2008
This recipe has to have a misprint. The flour sugar ratio is way off. Can the editor dust off the ol' cookbooks on the shelf and make sure it is correct please? I run a 15 room B
Martha Stewart Member
Rating: Unrated
06/27/2008
I always make these, and often substitute white chocolate chips and add macadamia nuts to the mix. Instead of a 1/4 cup measuring spoon, I use my standard icecream scoop, leveled flat. I leave them mounded on the sheet and they ooze to absolutely perfect diameter and thickness for a delicious cookie. Keep them covered, air tight, as soon as they are cool to ensure they don't dry out. I also bake on a slightly cooler temp (350) and remove earlier, as soon as they appear done. Perfect!
Martha Stewart Member
Rating: Unrated
05/07/2008
Ermm.. it's too sweet and too soft.
I tried the 1st tray...too flat, too sweet, too soft..
For 2nd tray onwards, I added more flour, more salt... I think next time should reduce the sugar to half, reduce the vanila to 1.5 teaspoons, reduce the chocolate chips, reduce the butter to 1/2 or 3/4...sorry to say that your recipe is out for me...
TQ... hhmmm...
Martha Stewart Member
Rating: Unrated
04/29/2008
I'm actually shocked at the amount of negative comments about these cookies. I get rave reviews about these cookies every time I make them and they're the only one's I'll make. Rather than making them giant - I just make them normal size - make sure the dough is not flattened and bake them for about 7 minutes. They're ooey gooey and oh so delicious. I even put spoonfuls of the dough on a cookie sheet and freeze them so I can make an individual cookie any time I want.
Martha Stewart Member
Rating: Unrated
04/20/2008
Taste but too soft and flat for me. Won't make again.
Martha Stewart Member
Rating: Unrated
04/11/2008
Not something I will try again. Seemed to be a waste of time and ingredents.
Martha Stewart Member
Rating: Unrated
04/11/2008
I have discovered that when measuring out the flour, don't be careful. You can actually dip into the flour with your measuring cup and scoop it out then level it off. Do not sift or spoon into measuring cup. You don't want it packed, but this usually works well with most choc. chip cookie recipes. It produces a cookie that doesn't spread.
Martha Stewart Member
Rating: Unrated
02/17/2008
Mine came out flat too, but ok to eat, they were packed with choc. chips...kids liked them...thats the main thing!!
Martha Stewart Member
Rating: Unrated
02/12/2008
I have made these too and they cam out flat and ugly and wayyy too sweet and greasy.
I cut the butter in half and added 1/4 c. more of flour and they sort of look like the photo.
Martha Stewart Member
Rating: Unrated
02/09/2008
Wow! Whoever came up with this recipe should stay out of the kitchen! Wish I had read all the comments before I made my batter. My first 4 cookies came out flat and ugly like everyone elses! I added more flour. Lots of it!! Cookies came out so much better! Just remember. Make sure your butter is not too warm when mixing. You will always get a flat cookie. Something about how it incorporates with the flour. Anyway, I will stick with the Tollhouse recipe.
Martha Stewart Member
Rating: Unrated
02/08/2008
I've made them twice and both batches came out flat. I like them, but as others have said, they are flat and ugly. Has anyone gotten theirs to look like the picture?
Martha Stewart Member
Rating: Unrated
02/08/2008
I won't do these again.
When I added more flour they didn't spread out as much, but still too much for me.
Martha Stewart Member
Rating: Unrated
02/07/2008
quick question that might sound silly but is multi purpose flour plain or self raising flour (i have not seen any in Tasmania, Australia). Thanks
Martha Stewart Member
Rating: Unrated
02/06/2008
To bubs
If any cookies keep longer than three days, they probably don't taste good!
Howdy1
Martha Stewart Member
Rating: Unrated
02/05/2008
A chocolate chip cookie without nuts isnt worth baking! Add a cup or more of pecans or walnuts. Add 1 teaspoon of almond extract, and eliminate the yolk of the second egg, ithe cookie will be chewier. franklyfran
Martha Stewart Member
Rating: Unrated
02/05/2008
I have not tried this recipe, but when my cookies spread too much and become flat I refridgerate the dough for about an hour first, I also slightly flatten the mounds of dough which tends to make a better shaped cookie, less flat, even though it seems the opposite would be true.
Martha Stewart Member
Rating: Unrated
02/05/2008
i was ready to start and re-read ingredients and these will only keep 2 days? not long enough for me.Bubs927
Martha Stewart Member
Rating: Unrated
02/05/2008
Be sure to use REAL Butter. The other stuff doesn't work the same. (Room Temp - NOT melted.) Also, if you roll the dough into 1/4 cup balls, flatten a bit
Martha Stewart Member
Rating: Unrated
02/05/2008
I was about to give this a try, then I read all these comments. Doesn't sound too promising. Looking at the recipe makes me think 2 sticks butter to 2 cups flour might be a bit too much. Probably does need more flour. My favorite oatmeal cookie recipe uses 1 cup butter, 2 flour PLUS 2 1/2 cups of oatmeal.....
Also why baking soda (seems like a lot too) and not baking powder?
Martha Stewart Member
Rating: 5.0 stars
04/19/2020
These cookies are great, I substituted butter with Margarine because I didn't have any butter on hand and they turned out perfect - not sure why everyone in the comments is so divided on this recipe.
Rating: 5.0 stars
Rating: 5 stars
10/05/2019
I have never used Martha Stewart recipes before. I found out she had this 30 things we should know how to do and I think the world of you Martha Stewart! Each one of these ideas are so beautifully laid out. Only more recently I noticed the directions have become slim to none. However, the recipes are still there. I made these about 15 years ago, in my 20's. And I have tried some seriously good cookies in my life, Davids to name one. These cookies were absolutely the best, I agree with Meli. So delicious. Thanks for brightening up my life. By the way I'd love the instructions on for the other 29 things like tying a tie etc. I tried to hold on to the print out I made but lost track of it through some moves (changing location). Thanks for all your bright ideas Martha Stewart and the wonderful way you share them with the world. On another note, I read an article about you recently and felt the pain you suffered in your life for having been through the system. I hope your life is going well and I wish you all the success in the world. Though I am sure you need none as you are still providing people with such awesome comfort with all your fantastic choices and wonderful suggestions.
Rating: 5 stars
Rating: 5 stars
07/22/2018
Best cookie recipe ever! I baked these at 375° for 16 minutes and they are perfect. My husband loves them and has requested these multiple times. Those of you who couldn’t make it work, obviously can’t bake or follow directions... Thank you Martha ♥️
Rating: 1 stars
12/07/2017
Did not work. Wish I had listened to the reviews and skipped this recipe. Wrinkled and over done even when cooking time was reduced. Waste of time and money.
Rating: 1 stars
Rating: 1 stars
11/28/2017
I didn't think it was possible, but I found a chocolate chip cookie I don't like. Don't make these, these are gross. Last time I get burned by a Martha Stewart recipe that lost something between her kitchen and mine. Go with the one on your bag of chips.
Rating: Unrated
12/30/2016
Ok so lots of people have been saying that this recipe is crappy and I'm here to tell you guys that this is not true because I'm a 13 year old girl chef and tonight I made these cookies for 13 people and they are absolutely amazing! The only thing that I would change would be cooking the cookies for about 12 minutes. The cookies and nice and cooked on the inside and very crispy on the outside. It also tast amazing with vanilla ice cream atop. That's what I did.
Rating: Unrated
Rating: Unrated
05/13/2016
DON'T MAKE THESE!!! They don't work. And to the person that said other cookies turn out because they contain corn syrup and other crap, clearly you are not a baker. I've got a chocolate chip cookie recipe that is all the same ingredients and ten times better than these crappy cookies! I'm surprised by Martha. I've tried them 3 different times, thinking maybe it was my oven, even chilling the dough. Nothing has worked. Don't waste your time or money on this one!!
Rating: Unrated
04/11/2016
Crap recipe!!! Do not waste ingredients or time. What a mess ! Martha Stewart should be ASHAMED
Rating: 4 stars
04/11/2016
Like everyone else, I regret not reading the reviews. I do feel validated, though, in the fact that mine turned out just like everyone else's ... Burnt, flat, underdone in spots, and greasy. At least it appears to be a consistently bad recipe!! I'll go back to my tried-and-true Tollhouse recipe. This deviation was an awful waste of good ingredients.
Rating: 4 stars
Rating: Unrated
04/10/2016
This is a crappy recipe! 375 too hot. THEY BURN AT 12 MINUTES DON'T WASTE YOUR INGREDIENTS AND TIME. BET DEAR MARTHA NEVER MADE THIS RECIPE. SHE SHOULD BE ASHAMED TO PUT HER NAME ON IT!!!!! Don't ever use another MS recipe Do not purchase anything with her name
Rating: Unrated
04/06/2014
The secrets to the pale, puffy, chewy cookies everyone seems to be after here are things like crisco and corn syrup. These are the type of cookie you get without using those sorts of thing. That said, the cooking time is too long. I used salted butter, chilled the dough slightly, then baked on parchment in a convection oven at about 350 for about 10 minutes with good results (albeit still not looking like the picture above). They look dark and wrinkly and a bit unappealing but taste wonderful!
Rating: Unrated
06/14/2013
So two things I would suggest. Chill dough before you bake and also bring temp down to 350. Really not much different from other recipes for chocolate chip cookies.
Rating: Unrated
04/27/2013
Like others have mentioned, reallllly regret not reading the reviews first. Turned out not so good.
Rating: Unrated
03/21/2013
These are diffidently the worst chocolate chip cookies I've ever tried , i should have read the reviews before i baked them , WASTE OF RESOURCES
Rating: Unrated
02/24/2013
I really wish I had read the reviews before I made these! WORST recipe ever. What a waste of my time and money! Thin burnt/raw mess!
Rating: Unrated
12/09/2012
I am a man and I don't really do that much baking. My family has been baking these for years. They turn out great and people usually love them! For those of you having issues
1) You can't complain about it being greasy! It has a high butter and sugar content that is part of what makes it chewy.
2) They are thin so you have to watch them or they will burn. Disregard the cooking time and just watch the cookies.
3) Don't make them too big!If you do the edges will burn and the centers will stay raw
Rating: Unrated
02/01/2012
I bake ALL the time. We "specialize" in chocolate chip cookies in this house. These were by far, the absolute WORST cookies we've ever tried. They were flat, burned easily and we were not happy with them at all. Who knew Martha could screw up a chocolate chip cookie this bad!?
Rating: Unrated
09/30/2011
I found that when baked for the time given, these cookies turned out crispy and rather bland to be honest. However the next batch I reduced the cooking time to 13 minutes, and suddenly they were nice and chewy and full of flavor. Nice and all around pretty good cookie!
Rating: Unrated
09/14/2011
I followed this to a t,and they came our greasy and very very thin,, any ideas as to why????? I really like chewy , can anyone give me a break down as far as what ration it takes of butter , flour to sugar to get thick and chewy cookies ??
Rating: Unrated
09/13/2011
I reduced the baking time to 14-15 minutes and they came out brown and crispy on the ends and chewy in the middle, just the way I like them. I made these for a bake sale and the kids ate them up!
Rating: Unrated
09/08/2011
I'm clearly the only one who felt this way, but I make this recipe ALL the time. I have for years. And every time I make it for someone new, they rave and ask me for the recipe (which is amusing since it's so basic). Not sure why mine don't have issues. I do get the butter and eggs to room temp first. And I probably don't end up cooking them as long as they say - I always take about five minutes off and then watch them. But, then again, I love Toll House cookies, too.
Rating: Unrated
04/23/2011
Likewise, cookies turned out flat and over browned. Don't waste your time on this recipe. Feeling disappointed!
Rating: Unrated
02/16/2011
I just made these cookies and they turned out okay. Not fantastic, but not terrible. To solve the problem with the burning edges, or dark brown color, just bake them at 350 with the convection on. That helped my cookies to turn out better and not overly brown.
Rating: Unrated
02/13/2011
Given that chocolate chip cookie recioes are pretty elementary on the cookie front, I did not read the comments before using this recipe. MISTAKE! Like many others, I encountered flat, ugly, over-browned cookies. I was very disappointed as I was baking these for my students. What a waste of ingredients and time!
Rating: Unrated
01/02/2011
This recipe is the equivalent of a Rick Roll. Don't even bother trying these.
Rating: Unrated
10/25/2010
My cookies flattened out to look like the picture - for those of you complaining about flat cookies, I think having room-temp. butter is the key to not having too-thin cookies.
Having said that, this recipe had problems: 1 Waaaay too greasy, bordering on "ew" 2 15 minutes nearly burned mine - had to drop the next batch down to 13 min 3 They take forever to make because there are so few on a sheet at a time, I had to stay up way later than I wanted 4 they barely make 12 per batch, not 16
Rating: Unrated
08/15/2010
Made the cookies today. A bit on the sweet side and they spread too much. Didnt come out at all like the picture.
Rating: Unrated
08/13/2010
I haven't tried this recipe yet but I would like to know why in the picture I am not seeing any chocolate chips but seeing what appears to be nuts? Just wondering. : )
Hmm...this recipe doesn't sound like anything that special...very similiar to the regular Tollhouse recipe which I do NOT Like. They spread out too much. I like to use half shorrtening iand half butter in my recipes for chocolate chip cookies . They don't spread out and turn into paper thin coolkies. I like mine chunky.
if you want a crispier cookie you don't cut out the butter. try leaving out the baking soda.
It might be better to not cook as long - more around 12-13 minutes and when they are a little brown on the bottom of the cookie, take them out and let them cool...they will cook a bit longer while resting outside the oven.
1 cup of butter seems extreme. I may cut that down and see how it works. I also like my cookies on the crisp side, how else can they stand up to dunking?
Rating: Unrated
02/25/2010
not really that great. too mushy in my opinion.
Rating: Unrated
12/07/2009
Personally, this isn't my favourite choc chip cookie recipe. I prefer mine crunchy. These are a bit chewy, quite sweet and buttery. I added almond nibs which gave the cookies some bite.
Rating: Unrated
11/24/2009
I have searched high and low for the best chocolate chip cookie recipe. This recipe is the WINNER, I have been baking these cookies every holiday for the past 3 years. People asked me where I got the recipe, I just always tell them it's an old family recipe. I don't want to share-lol.
Rating: Unrated
07/09/2009
These were GREAT! Made them yesterday and thought they would be a "crispy" cookie. Boy was I wrong. They were buttery and just the right amount of chocolate. I amde half of the recipe w/nuts. It is a must try cookie.
Rating: Unrated
07/08/2009
tried this last night... did not turn out. I'll try and doctor up the rest of the dough and see what I can salvage.
Rating: Unrated
07/07/2009
The proportions of granulated and brown sugar and the baking soda throw this recipe off with such unpleasant results. Run to your nearest bookstore for "got milk? the cookie book" by Peggy Cullen. You'll see the difference in each of the recipe variations for the Classic Chocolate Chip Cookie, Thin and Chewey CCCs, Thick and Chewey CCCs and Crisp and Crunchy CCCs. Something for everyone's liking. Tried them all - the cookie results are amazing!
I'm going to make this recipe next week when my family comes to visit from out of state. The kids will love them (adults too). Thanks.
Have you tried the Jacques Torres recipe from this site? It's my favorite and I have tried many.
Rating: Unrated
07/01/2009
Delicious
Rating: Unrated
06/01/2009
My cookies turned out flat too. They tasted good, but they were flat and crispy after 15 mintues of baking.
Rating: Unrated
11/01/2008
I was looking forward to this recipe but might not try it anymore after reading you guys' comments-
They just look awfully delicious, don't they?!!
-Too bad the recipe is stuffed.
=(
Rating: Unrated
10/17/2008
Mine too turned out flat, greasy and quite golden. They are edible but I am very disappointed and will not make them again
Rating: Unrated
08/16/2008
My batch turned out flat, greasy, and burned. I adjusted the second half of the dough by adding half again all ingredients except for butter. Still flat, still got too brown, and still greasy. This recipe just did not work for me.
Rating: Unrated
07/22/2008
hi angelwing55, any chance you want to share that recipe??? adding oats and lemon juice sounds heavenly.
Rating: Unrated
07/18/2008
My favorite recipe is almost exactly like this one except it has oats ground in the blender and lemon juice to activate the soda, producing a softer, chewier cookie. Yum!
Rating: Unrated
07/16/2008
The recipe i usually make is similar to this one so i decided to try this one. The cookies turned out awesome. My family loved them and so did my fiance. I usually melt my butter completely when i make my cookies...i don't know if that makes a differrence
Rating: Unrated
07/15/2008
To Henrie, go to foodnetwork.com and go to the tv shows and look up "Good Eats", or do a search for "chocolate chip cookies" and sort by chef. His recipe is the bomb!
Rating: Unrated
07/14/2008
I made this yesterday. Followed the recipe exact. First cookie sheet came out flat and burned. So I adjusted the cooking time to 10 minutes, rotated the sheet front to back but left on the top rack of the oven. They still came out flat and weird looking, but they are tasty.
Who is Alton Brown?
Cook's Illustrated 325 oven 2 C 2 T Flour, 1/2 t Each Salt
Rating: Unrated
07/13/2008
I love Martha's recipes but struggle to comprehend why none of the measurements are in weights? I dont even mind if it's not metric but weights would make everything so much more accurate and speedy!
Rating: Unrated
07/12/2008
Eeek!! What a disappointment, I have been trying to eat healthy for a few weeks and promised myself one delicious chocolate chip cookie after my run today... this was NOT the cookie I had hoped for.
wow ... everyone ate these up as soon as i made them! delicious...only i thing i baked mine 14 minutes max. the edges were getting quite crispy by then.
There have been several notes about Alton Brown's chewy chocolate chip cookie. I looked up the recipe and its almost identical to the Cooks Illustrated "thick and chewy chocolate chip cookie" from 1996. I've made this cookie for years and its fabulous. Alton Brown must have liked it too! I add nuts to my recipe, but everyone loves a great chocolate chip cookie and I'm going to try Martha's today!
Rating: Unrated
07/11/2008
Regarding my earlier "positive comment"
7-11-08 @ 10:44amET. I forgot to mention.... the only thing I do different then the recipe is mixing the dry ingredients in by hand; I do not use a mixer. That may make a difference.
I use all butter to make similar cookies. 1 C butter, softened. Beat until fluffy with 1 C sugar and 1 C brown sugar. Add 2 large eggs, 1.5 t vanila. In a separate bowl, sift together 1.5 C flour, 1 t salt, 1 t baking soda, 1 t baking powder. Mix dry ingredients into wet. Add 3 C oats and 1 bag chips or chunks. Batter will be thick. Chill 30 minutes and then scoop onto ungreased (or parchment covered) cookie sheet. Bake @350 for 8-10 minutes for soft, chewy cookies; 10-12 for crisp cookies.
I made these cookies today. I did measure the flour and they still came out flat. I even added more flour to the second batch and they were still FLAT. Tasted good but FLAT and greasy. Will go back to the Nestle's cookie recipe.
Unlike a previous comment, all butter in a recipe does NOT equal flat buttery cookies. Not mixing the dough enough and not adding the proper amount of flour equals flat buttery cookies. If you whip the butter with the eggs until it's light and fluffy and THEN add the remaining ingredients, you'll make FANTASTIC cookies. Make sure you measure the flour properly and don't just dump a bunch in.
I found a great recipe on the food network with Alton Brown. I think it's called the chewy or puffy chocolate chip cookie. He has two cookie recipes, and I make the one that calls for bread flour and butter, not the recipe that calls for shortening. It's wonderful. I've made it six times in the last month, and my family loves it. I have to double the recipe because I make jumbo cookies and they get gobbled up.
All butter in a chocolate chip recipe equals a flat buttery cookie. See Alton Brown's Chocolate Chip Cookie show/recipes on the Food Network. He explains how the different shortenings effect the cookies outcome. As I bake about 100 dozen cookies at Christmas time I found the information very valuable an transferable to other recipes.
NY Times just did a great article (with recipe) on how to make the best chocolate chip cookies. The biggest "secret" is to let the dough rest in the refrigerator for 24-36 hours. This really does work--it would probably salvage this recipe, too.
Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLn n n n n n n n TOLL HOUSEn n n n Semi-Sweet Chocolate Morsels
1 cup chopped nuts - optional
This is the recipe off of the toll house chip bag. I have always had luck with this recipe. It has some differences to the large cookie recipe.
I was very disappointed that these cookies did not turn out for me I followed the recipe using my KitchenAid mixer and decided to refrigerate the dough overnight in the frig. I could not believe how flat and greasy they turned out. They were eaten but I hesitate making them again because of the time involved and ingredients wasted. If someone makes these using half the butter listed, please post your results here.
I've found that organic butter makes a less flat cookie--for some reason, it seems to be harder butter (keeps the dough stiffer even when it's softened). No idea why that would be.
I make these a lot for my family. They are great size I even add the mini M
Well, the first time I saw this cookie was in the Food Magazine and have been making them ever since. This is my husbands favortite chocolate chip cookie. They do not come out flat...contrary...they are perfect. The size, texture are perfect...the only chocolate chip cookie recipe I will make. No ingredient mistakes for me. I DO NOT flatten them and follow the recipe to a tee. We love them!
Real butter will always make a cookie flatter than shortening or stick margarine. Don't use tub margarine as it's consistencyis different. Half shortening and half butter works the best.
Joan
Two sticks of butter to 2 cups of flour? No wonder some had trouble.
when i make chocolate chip cookies i always follow the recipe on the back of nestle's chocolate chips they come out perfect each time. if u like them soft u leave them like the recipe calls id u like them a bit harder u add more flour i use about 1 1/2 cups more. and u can make them as big or as small as u like them , you can even spread entire dough on a cookie sheet and speed it out and bake like that.
I am waiting to see if the MS group re-evaluates this recipe. I hate flat CC cookies. I'd love to find a recipe that makes large, soft, but holding together type of cookies, lol. Also hate greasy cookies. Let us know if any of you have perfected it.
This recipe has been shown before (looking at the dates of the comments). Since the majority are so negative, why would they show this recipe AGAIN. Does anyone read the comments...and try to make changes to the recipes? Strange....
Definitely won't make this from reading all the comments. If you like a big chocolate chip cookie that is not flat as a pancake, the best recipe is from Cook's Illustrated. That is the only recipe I use now. If I had more room I would include recipe - it's that good.
I made these cookies. What a mess. Thet were too sweet, too soft, and fell apart when picked up. I will never make again.
GEEZE! With all these "negative" comments and corrections, I am afraid to try this recipe. I'd very much like to have a "giant" chocolate chip cookie recipe that is reliable. Help! :)
Rating: Unrated
07/07/2008
This recipe has to have a misprint. The flour sugar ratio is way off. Can the editor dust off the ol' cookbooks on the shelf and make sure it is correct please? I run a 15 room B
Rating: Unrated
06/27/2008
I always make these, and often substitute white chocolate chips and add macadamia nuts to the mix. Instead of a 1/4 cup measuring spoon, I use my standard icecream scoop, leveled flat. I leave them mounded on the sheet and they ooze to absolutely perfect diameter and thickness for a delicious cookie. Keep them covered, air tight, as soon as they are cool to ensure they don't dry out. I also bake on a slightly cooler temp (350) and remove earlier, as soon as they appear done. Perfect!
Rating: Unrated
05/07/2008
Ermm.. it's too sweet and too soft.
I tried the 1st tray...too flat, too sweet, too soft..
For 2nd tray onwards, I added more flour, more salt... I think next time should reduce the sugar to half, reduce the vanila to 1.5 teaspoons, reduce the chocolate chips, reduce the butter to 1/2 or 3/4...sorry to say that your recipe is out for me...
TQ... hhmmm...
Rating: Unrated
04/29/2008
I'm actually shocked at the amount of negative comments about these cookies. I get rave reviews about these cookies every time I make them and they're the only one's I'll make. Rather than making them giant - I just make them normal size - make sure the dough is not flattened and bake them for about 7 minutes. They're ooey gooey and oh so delicious. I even put spoonfuls of the dough on a cookie sheet and freeze them so I can make an individual cookie any time I want.
Rating: Unrated
04/20/2008
Taste but too soft and flat for me. Won't make again.
Rating: Unrated
04/11/2008
Not something I will try again. Seemed to be a waste of time and ingredents.
I have discovered that when measuring out the flour, don't be careful. You can actually dip into the flour with your measuring cup and scoop it out then level it off. Do not sift or spoon into measuring cup. You don't want it packed, but this usually works well with most choc. chip cookie recipes. It produces a cookie that doesn't spread.
Rating: Unrated
02/17/2008
Mine came out flat too, but ok to eat, they were packed with choc. chips...kids liked them...thats the main thing!!
Rating: Unrated
02/12/2008
I have made these too and they cam out flat and ugly and wayyy too sweet and greasy.
I cut the butter in half and added 1/4 c. more of flour and they sort of look like the photo.
Rating: Unrated
02/09/2008
Wow! Whoever came up with this recipe should stay out of the kitchen! Wish I had read all the comments before I made my batter. My first 4 cookies came out flat and ugly like everyone elses! I added more flour. Lots of it!! Cookies came out so much better! Just remember. Make sure your butter is not too warm when mixing. You will always get a flat cookie. Something about how it incorporates with the flour. Anyway, I will stick with the Tollhouse recipe.
Rating: Unrated
02/08/2008
I've made them twice and both batches came out flat. I like them, but as others have said, they are flat and ugly. Has anyone gotten theirs to look like the picture?
I won't do these again.
When I added more flour they didn't spread out as much, but still too much for me.
Rating: Unrated
02/07/2008
quick question that might sound silly but is multi purpose flour plain or self raising flour (i have not seen any in Tasmania, Australia). Thanks
Rating: Unrated
02/06/2008
To bubs
If any cookies keep longer than three days, they probably don't taste good!
Howdy1
Rating: Unrated
02/05/2008
A chocolate chip cookie without nuts isnt worth baking! Add a cup or more of pecans or walnuts. Add 1 teaspoon of almond extract, and eliminate the yolk of the second egg, ithe cookie will be chewier. franklyfran
I have not tried this recipe, but when my cookies spread too much and become flat I refridgerate the dough for about an hour first, I also slightly flatten the mounds of dough which tends to make a better shaped cookie, less flat, even though it seems the opposite would be true.
i was ready to start and re-read ingredients and these will only keep 2 days? not long enough for me.Bubs927
Be sure to use REAL Butter. The other stuff doesn't work the same. (Room Temp - NOT melted.) Also, if you roll the dough into 1/4 cup balls, flatten a bit
I was about to give this a try, then I read all these comments. Doesn't sound too promising. Looking at the recipe makes me think 2 sticks butter to 2 cups flour might be a bit too much. Probably does need more flour. My favorite oatmeal cookie recipe uses 1 cup butter, 2 flour PLUS 2 1/2 cups of oatmeal.....
Also why baking soda (seems like a lot too) and not baking powder?
All Reviews for Giant Chocolate Chip Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Giant Chocolate Chip Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
