Giant Crinkled Chocolate Chip Cookies Recipe (2024)

Seriously? The biggest complaint here is the cookies are too big? Too much cookie? That's a bad thing??? I guess you can make your cookies smaller (but lose the crispy/gooey texture from what I've read here) and do what you normally do and have three or four of those instead of one of these. Nothing to complain about then. As for me, if I win $100 in a bet I'm not going to complain that the denomination is too large if they give me a $100 bill instead of two fifties.

Personally, I loved these cookies. I thought they were the right mix of chewy and ever so crispy around the edges. My boyfriend, let’s see if I keep him, decided they didn’t taste enough like soft-baked Chips Ahoy. Because no one wants a crispy cookie. That’s the review I got after spending 1.5 hours baking these. Happy social distancing, I’ll be starting mine from him tomorrow!

I made regular sized cookies following the recipe as written. I made changes to cooking time to account for the smaller size and they turned out great. I baked for a total of 11 min on convection, banging the cookie sheet after 5 min and then again 3 min later - 3 additional min and they’re done.

Can you make them smaller? Or will that ruin the crinkliness?

Making them smaller as we speak and they look crinkly and crispy and flat.... made a half recipe and have 18 cookies.

Grind 1 tablespoon of flax seeds in a blender, then add 3 tablespoons of water and blend. That equals 1 egg.

What is the best way to store these little (big) babies so the time put into making them can be enjoyed for more than 1 day? Is freezing better than room temperature? Would an air tight container make them soft and we'd loose that lovely crunch? I want to keep them crisp but not let them dry out. Any suggestions are appreciated!

I've always use a pastry cutter and arm muscle to do these things. After all, cookies have been made since there was a toll house on the Old Boston Post Road, (according to local legend).If I had to have all the gear recipes "require," I'd never cook anything!

Cookies the size of your face and they’re perfect. Love recipes in grams like this because it’s so much easier to put together. Mixed by hand because it’s more fun that way. Bang the pan, do it. Topped mine with a little flaky Himalayan for a little more salt action. I think pieces of toffee would be wild in this recipe, too.

These are 482 calories per serving. What is a serving? One cookie, two? Four?

I made 1/4 cupful cookies and could only fit 6 to a cookie sheet, because they spread out and flatten so much. I started whomping them at 8 minutes and they took 17 minutes to finish (whomps at 8, 11, 14 min).I made one batch straightaway and cooled another in the freezer and found little difference.I also don't have a stand or hand mixer. Everything by hand. This worked fine. Creaming the butter was tiring. ;)

This cookie benefits from an overnight resting in the refrigerator, especially if you don't want or are worried about spreading during baking.
Here's another tip, You also don't need to drop the pan on the oven rack, just rap it a few times on the edge of the rack to create the spreading. Time the baking for 8 minutes, then rotate the pan front to back, reset the timer for another 8 minutes for even baking. BTW, line the baking sheet with parchment paper for easy removal.

I've been trying to replicate a cookie I had in Maine that was perfectly crunchy on the outside with a densely chewy center, so I changed recipe to 1 cup white sugar + 3/4 brown to add more of deep caramel. Also sprinkled fleur de sel on top during last few minutes of baking. Best cc cookies I've ever made that aren't the typical toll house style.

You must do the pan bang at 10 minutes or it doesn’t work. 18 min is perfect. They are wonderful. I did a gluten free flour and used the crock butter sticks for a dairy free gluten free version and it is very tasty.

Used 50g less white sugar and it still tasted quite sweet, cut pieces looks prettier but chips work fine. Make sure the edges brown before you bang or else you’re just spreading it

The cookies caramelized at the edges and were quite crisp. Next time I will weigh dough instead of eyeballing a heaping ⅓ cup. I added crushed walnuts and used darker chocolate as well. Very tasty!

Followed the recipe exactly and they were perfect. I was able to wrap and freeze them once cooled and they froze well. Great recipe.

Very easy, and so fun to make! I followed the recipe exactly and per suggestions baked 2 at a time.I will reduce the sugar content and adjust the brown and white sugar ratios as it was slightly sweeter than necessary.Such a beautiful looking cookie.

I used whole wheat pastry flour, cut the white sugar by 1/3 (will cut a little more next time and maybe also cut the butter by 1/4 - they were very greasy), and made them a little less than half the called-for size (half a batch yielded 11 cookies). 5 on a tray placed like the dots on a die worked perfectly (6 got a little squished). Took a tip I read somewhere on this app to use a serrated bread knife to chop the chocolate: much less messy! This recipe is worth the trouble!

I made these last night for my husband and he loved them. I made them 80gr and got super big and super thin. This recipe rocks

1/2 c white sugar. 3/4 c brown Cut butter.

I decided to bake 6/10 of the cookies and save 4 in the freezer. Here are my learnings from this round: 1)Bake 2 at a time to give each cookie ample space to spread. 2)Only bang the sheet after baking for 10 minutes and then after the additional three minutes. (I banged the sheet on the first batch after taking them out, which resulted in cookies that are entirely flat. For the second batch of 2, I didn't bang the sheet after taking them out of the oven for good, resulting in a gooey center.)

Literally perfect cookies

It’s an excellent cookie. I decreased the granulated sugar by 1/2 a cup and increased the brown by 1/4 based on other reviews. It was still a smidge sweet for my taste, so next time I’ll decrease a bit more and hopefully it won’t affect the outcome. It would be way too sweet for my taste as written. It took a bit longer to get the golden brown edges, but that could be my oven. They are large, but in a festive/celebratory sort of way. One was plenty.

I found these overly sweet. Made 50g cookies and baked for 14m, banging at 8, 10, and 12m. Crunchy on the outside and chewy on the inside.

These cookies are awesome. 5 stars. Will be making them again. Yes they are big. Go big or go home.

These cookies are wonderful! I got 10 full size cookies with the best crispy edges and soft center. The only thing I would suggest is flattening down your cookie dough balls so they don’t move and bake against the sides of the pan. Yes, you can make them smaller, but why would you want to? Enjoy a nice big cookie!

Not sure why only 4 stars. I had put off making them due to the rating but I have to tell you... Aw.maz.ing. More importantly, simple and not overly complicated. I followed the recipe exactly and have picture-perfect, delicious cookies and I could not be happier.

I liked the taste but was disappointed by the crinkliness. I followed the instructions and banged it down like the instructions said but i did not get any crinkles.

These cookies are fantastic. I have made them several times and freeze them so they can be enjoyed over time. I am making them again tomorrow - gluten free with almond flower - and hope they are just as good. Brava!!