Giant Chocolate Chip Cookies Recipe

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Giant Chocolate Chip Cookies

Diane Hughes


This recipe came to me in 1980 from a friend who baked and decorated cookie cakes for all of her friends. This recipe makes 2 8" round cookies like you get at the bakery. They are really good and easy too, I think. I like the butter flavor so I use half butter, half crisco. For less than $4.00 you get 2 of them.

★★★★★ 2 votes
10 Min
20 Min


2/3 c
crisco, or half butter and crisco
1/2 c
white sugar
1/2 c
dark brown sugar, packed
1 large
1 tsp
vanilla extract
1 1/2 c
plain flour
1/2 tsp
1/2 tsp
baking soda
1 c
chocolate chips
1/2 -- 1 c
nuts, (optional)


1Place racks in the middle and top of your oven. Preheat to 375*.
2Cream sugars and crisco. Add egg and vanilla.
Combine all dry ingredients,including chips and nuts if using,and stir with whisk.
3Add flour mixture to creamed mixture in halfs.
Dough should be of modling clay consistency.
Divide dough in half and place each piece on an ungreased cookie sheet, 12" wide.
4Flour hands and pat into an 8" circle 1/2" thick. Leave a little thicker around edges. Parchment paper works well here too.
5Bake 15-20 min. Watch them closely as ovens vary.
When its done it will be light brown color and you will smell it. Remove the pans from oven and allow to cool on the pan, on a rack for 3 min. Lift carefully. Put on serving platter and allow to cool completely. Decorate or frost or just eat it..
6I use my pizza peel to lift them as its wider and deeper than spatulas or egg turners.

About this Recipe

Course/Dish: Cookies, Chocolate
Main Ingredient: Flour
Regional Style: American