by Amanda 82 Comments
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Big Fat Chewy Chocolate Chip Cookies. Jumbo, thick & delicious! No thin or crispy cookies here.
Team Chewy -vs- Team Crunchy
Everyone has a favorite chocolate chip cookie. If you’re not much of a chocolate chip cookieconnoisseur then you might think they’re all pretty much the same. You would be mistaken, though.
There’s crispy, chewy, crunchy, soft, flat, thick, crispy on the outside and chewy on the inside – so manyvarieties.
Ahh…the magic of baking.
In my home, one chocolate chip cookie reigns supreme. It’s a thick and chewy cookie. Oh, and it’s a BIG one. Jumbo, to be exact.
Instructions
This is a pretty basic cookie dough recipe – it’s just a larger batch. Oh, andyou’re dropping the dough by 1/4 cups instead of the standardmeasly tablespoon.
I’ll forewarn you, I burned up an expensive & pretty stand mixer with this cookie dough.
You have two options here.
Invest in a good kitchen stand mixer – a workhorse that effortlessly mixes & kneads thick bread and cookie doughs. Click here to check out my favorite stand mixer. I’ve used my Bosch Mixer hard for over 5 years and absolutely love & recommend it!
Or use a handheld mixer to cream the butter and sugars and stir the flour in by hand. It’s a workout but gets the job done.
This makes 2 dozen of big fat chewy chocolate chip cookies. I have never eaten more than one cookie in a sitting. I’m like a cookie monster – so seriously, it’s one THICK cookie.
Give it a try – if you’re a fan of chewy chocolate chip cookie then this is for you! If you’re a fan of those thin & crispy chocolate chip cookies, well, it’s about time to come to the other side (lol)
Hope you enjoy!
Recipe from Cookpad – Check them out if you haven’t already!!
Jumbo Chewy Chocolate Chip Cookies
craftycookingmama.com
BIG, thick, jumbo chewy Chocolate Chip Cookies.
4.89 from 27 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course cookies
Servings 2 dozen
Ingredients
- 4 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cup butter softened (3 sticks)
- 1 1/4 cup granulated sugar
- 1 1/4 cup brown sugar packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups chocolate chips
Instructions
Preheat oven to 375°
Using Stand Mixer:
Using Stand Mixer: Cream together butter & sugars. Beat in eggs and vanilla until combined and creamy. Mix in baking soda, baking powder & salt. Mix in flour, 1 cup at a time. Scrap sides and bottom to make sure all flour is mixed in. Mix in chocolate chips.
Without Stand Mixer:
Whisk together flour, baking soda, baking powder and salt in a mixing bowl. Set aside.
In a large mixing bowl, cream together butter, granulated sugar and brown sugar.
Beat in eggs and vanilla until well combined and creamy.
Stir in flour mixture (by hand) 1 heaping cup at a time until everything is combined and there is no more dry patches (check bottom of bowl)
Stir in chocolate chips.
Drop and Bake
Drop dough by 1/4 cups on ungreased cookie sheet – 6 cookies on a sheet.
Bake for 10 – 12 minutes or until cookies just start to get light golden brown on tops.
Let cookies rest for a minute or two on cookie sheet and transfer to wire rack to cool.
Enjoy 🙂
Keyword chocolate chip, cookies
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Reader Interactions
Comments
Those look really good! Thanks for sharing yourrecipe. Have a great week!
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AmandaThanks so much, Cascia! Thanks for stopping by and I hope you have a wonderful week 🙂
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- Teresa Webber
Can walnuts be added to this cookie recipe? Thank you.
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- Sally Tieso
Well another birthday is just around the corner! I made these last year for work and they are requested again! My new neighbor has asked for the recipe! I still like to welcome new neighbors with food! My (grown) children love them!! The bulldog does too… she’s busy guarding the oven.
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OMG! These cookies look incredible! I am trying to be good and eat a little lighter lately, but 2 of these babies are totally worth the calories!
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- Amanda
Thank you Thao! These cookies are definitely worth the calories! They’re too good – so good that I only make them once or twice a year 🙁 😉
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Big cookies are my thing!! These look fantastic. Just perfect for this upcoming snowy weekend❄️
Jill
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- Amanda
Thanks so much Jill! Yay – snowstorm baking is the best – I’m planning lots of it! Stay warm 🙂
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- Sally Tieso
I’m just going to say that these are one of my favorite cookies, period! I made these to take to work in honor of my birthday. I used a scoop that the lunch ladies use to use when serving mashed potatoes:) Probably close to 1/2 cup!! They turned out perfectly round. I ended up with 17. I made two batches. I didn’t want to run out in mid birthday!! I think I’m going to make them again for another someone special in the family. Her birthday is tomorrow.
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- Amanda
Hi Sally. Happy Belated Birthday!!! So glad you’re loving these cookies! They disappear quick in my house – everyone goes crazy for them. I often bribe my husband with a batch of these chocolate chip cookies, hehe. Thanks so much for stopping by 🙂
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- angi
these cookies are awesome! they will be my go to recipe from now on. I used my hand mixer as suggested and happy I did. it makes a ton of dough! yay! thanks for sharing.- Amanda
Yay! So glad to hear you loved them! Out of too many (hundreds) chocolate chip cookies I’ve baked over the years – this recipe remains the family favorite. Thanks so much for for stopping by Angi 🙂
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- melissa adderholt
OK so I’m always confused about what kind of butter to use, salted, unsalted, or margarine! If I use salted can I just not put salt in the mix? Maybe most of you cooks know the answer, I’m still learning!
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- Amanda
Hi Melissa.
I rarely use margarine in baking. Depending on the recipe, you can sometimes substitute, but if you’re unsure you should always follow the recipe.
As for salted or unsalted butter – I’ll be honest and say I pretty much always bake with salted butter. Some recipes call for unsalted butter and I still use salted. I prefer the additional flavor it gives to my baked goodies. It’s very much about taste preference.
So if you’re sensitive to salt, don’t prefer the taste or only have unsalted butter, then use unsalted. Otherwise, go ahead and use salted butter – I always do for this recipe.
Hope this helps 🙂Reply
- Jenila
These look soo good im planning on makeing these today would this recipe be good with walnuts?
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- Amanda
Thanks Jenila! If you’re a walnut lover, then go ahead and throw them in. I absolutely love these cookies with just chocolate chips. I just baked a batch of these on Friday and am baking another two batches tomorrow. These cookies are always requested for Christmas ♥ Hope you enjoy them! Thanks for stopping by : )
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- Jenila
Thank you soo much for the recipe i made them with the walnuts and without im now addicted to them!!! Love it i highly recomend anyone thinking about making cookies to try these!!!Reply
- Amanda
Awesome! Yay – so glad you enjoyed them! Thanks for the recommendation as well! Hope you have a healthy & happy New Year 🙂
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- Ann
Omg. I was sooo excited to make,these cookies and so disappointed. I have made a million cookies in my life and for some reason these didn’t work out?? I have double checked everything and I used all correct amounts, I see why you burnt out a stand mixer now!! My butter and sugars looked normal, when I added dry ingredients it was like bread crumbs??? Wouldn’t hold let alone holding chocolate chips?? I also used a large ice cream scoop and they didn’t flatten out well or spread. They have been in 12 mins and don’t look much larger than other cookies I make?? They feel a bit raw on top and am certain the middle will be dry. Any suggestions??
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- Amanda
Hi Ann! Sorry to hear these cookies didn’t work out for you. I seriously just baked at least 10 batches of these over Christmas. I did burn my old stand mixer out with this dough – but I recently bought a Bosch stand mixer that makes this cookie dough look like child’s play 🙂
Hmmmm…I’m not sure where to start. Did you use a stand mixer or stir by hand? I used to cream the softened butter and sugars and add the liquids in with an electric mixer and then mix in the dry ingredients, one cup at a time, by hand. It’s tedious and a bit of a workout. I never encountered the dough looking like bread crumbs, but at times I would have crumbly dry flour left on the bottom of the bowl and I would get my hands in there and mix & knead a little.
How did they end up tasting? Were they chewy or dry? These cookies will look a little underdone when pulling them out of the oven but they set up perfectly and stay chewy.
Hope this helps…a little…
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- K
I’d try adding another egg, maybe two. A lot of this recipe is similar to doubling the standard toll house recipe, but the egg amount is not changed at all.
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- Johnny5
I agree. I made these exactly to the recipe. They were dry and hard. Wasted some very good chocolate on this disaster. Dough was dry and crumbly. I would use four eggs next time, or find another recipe.
“Sarge” doesn’t know poop from apple butter.Reply
- Charo
Hi, can I add nuts to this recipe?
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- Amanda
Sure! I prefer it as is, but a lot of readers have added nuts & love it!
Thanks for stopping by 🙂Reply
- Diane J.
Oh…my…DEAR…SWEET…LORD!!! This recipe is amazing. Imagine hearing that AH sound from a cartoon when gold has been found. You know when there’s a sparkle in a character’s eye? Yeah, that was me at first taste. I was able to use a brown sugar baking blend to replace the brown sugar and and reduced fat Land O’Lakes butter but I only made a half batch, of which I got about 2 dozen but, I’m notorious for getting more servings out of a recipe than most of them will yield and the portions are ample. Thank you so much!Reply
- Amanda
LOL! How great minds think alike! These chewy cookies…all the butter…all the sugar…all the chocolate…if loving them is wrong I don’t want to be right!
These cookies…they’re like a real BIG deal in my house. People fight over the last few 🙂
So glad you enjoy them as much as we do! I’m interested in trying to bake these with a raw stevia baking blend for a “carb-counter” I love – I’m always scared though – some of the low cal sweeteners have a funky taste to them. I’ll have to give it a try!
Thanks so much for stopping by Diane! Happy Baking ♥Reply
- Brandy Krauland
Everyone MUST make these! They arr my new go to! Turned out soft and giant, just luke my familu likes them! I added pecans to 1/2 the batcb. Yummy!Reply
- Amanda
Yay! So glad you & your family enjoyed them – and you’re as excited about these cookies as I always am!
I found my perfect chocolate chip cookie with this recipe – these are the only ones I make anymore ♥
Thanks for stopping by Brandy 🙂Reply
- Laura Craig
Question. Do you not chill,your cookie dough first for 2 to 3 hrs before you bake them? I just wonder. Mine always spread out so much and I like my cookies thicker. Please let me know asap. Gonna try these in morning for a family gathering. Thank you so much for sharing!
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- Amanda
Hi Laura.
I don’t chill the cookie dough for these cookies before baking. I do always let the cookie sheets cool completely before dropping dough on them and keep the cookie dough away from the stove where it warms everything up.After creaming everything with a handheld mixer, I was mixing these by hand for quite sometime. When I bought a new stand mixer (Bosch) I was curious how they would turn out since the mixer warmed and softened the dough up a bit more than usual. They were still good with no chilling.
What’s funny is that I just made these cookies for our 4th of July cookout. I made the cookie dough a few days ahead of time and baked them the night before. With the chilled dough, I felt that the cookies didn’t rise as nicely.
Hope you enjoy the recipe!Reply
- Arielle
Do you think using browned butter for 1to 1 and a half stick and the other half or two sticks as room temp butter would alter the dough and shape during baking?
Also my dough (sugar cookie dough comes out perfect) for choc chip keeps coming out crumbly is it crucial to go slow with the flour ? Should I slowly stir in rather than use my stand mixer? I don’t want to keep wasting ingredientsReply
- Amanda
Hi Arielle.
I think you’d be okay with the brown butter if you chilled the cookie dough before baking.
I used to mix cookie dough by hand but these days I prefer the stand mixer. They turn out beautiful every time – I mix until everything is just combined. Over mixing could be a problem.
Crumbly dough usually makes me think too much flour or not enough butter/fat. Go a little lighter on the flour. If it’s too late and everything is already added, try adding a tablespoon or two of softened butter to the cookie dough.
I’ve also had a few recipes that I felt were too crumbly, but I worked/pressed the dough by hand afterwards and it softened it up.
Going slow with the flour isn’t totally crucial – it really just makes it easier on your hands or mixer.
Hope this helps a little. Thanks for stopping by 🙂Reply
- Wendy
Wonderful recipe! Just let people know if they use an ice cream scoop (or mashed potato scoop) for perfect portions and rounded-ness, make sure to push down on the center before baking. The inside will puff up and not cook evenly. I lost a batch because of this. I pushed it down, and the cookies came out perfecto!Reply
- Amanda
Great advice Wendy! Glad you enjoyed the cookies!
Thanks for stopping by 🙂Reply
- susan
Lost a batch?? it would have been lost in my tummy! LOL!!
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- Julie G
Seriously, the best chocolate chip cookie ever! So easy to make, mixed beautifully in my KitchenAid, and I got 40 big cookies! Used a spring loaded ice cream scoop. They were crisp on the outside but chewy on the inside…just perfect!
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- Amanda
Hi Julie!
Yay! So glad you enjoyed these cookies! These are our FAVORITE!
Funny story, my husband actually baked these a few weeks ago. I was slacking on the cookie making, lol. First time ever baking, he followed the recipe exactly and they turned out perfect! I still don’t know if I should be more impressed with his first time baking skills or my recipe. Lol!
Thanks for stopping by 🙂Reply
- Julie G
Made these again this morning….pure perfection!! I’ve thrown all other chocolate chip cookies recipes away. Last time I baked them conventionally at 375. This time I decided to try using convection at 375 and achieved the same results. The recipe is easy, mixes well in my KitchenAid and bakes beautifully. They are certainly an impressive sight with how large and thick that are! They taste amazing.
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- Kelsey
These cookies ARE delicious! I did find when I added the dry ingredients it got a bit crumbly and if I continued using my hand mixer it definitely would’ve burnt out so I continued mixing by hand with a wooden spoon and just worked in the drier bits. A really good arm workout. The cookies didn’t flatten quite as much as I would’ve liked them to so my next batch I made into hockey puck shapes and pressed them down a bit more.
Such a yummy cookie and chewy like I love!
Great recipe!Reply
- Amanda
So glad you enjoyed the cookies!
Thanks for stopping by Kelsey 🙂Reply
- Adela Colvin
The BEST cookies ever. I forgot to add the last 1/2 cup of flour but they came out perfectly. I always leave my dough in the fridge for 24 hrs before baking so that might have saved me on that. This is my ALWAYS recipe from now on. Thanks!!Reply
- Amanda
Thank you! So glad you enjoyed the cookies! These are our one and only for chocolate chip cookies!
Thanks so much for stopping by Adela 🙂Reply
- Nawaaz
Awesome recipe – I used an ice cream scoop, and squished them down a bit – I should have squished them down more, these cookies don’t spread like most other recipes! So they were a bit bulbous, but still delicious 🙂Reply
- Sarah
I made these last night for my office cookie exchange. They came out perfect! Cooking times varied from 12 minutes to 15 minutes depending on which oven shelf I used and how tall the dropped dough was. Next time I’d like to try them with macadamia nuts or pecans too.Reply
- Kelly
My lord, I’ve never commented on a recipe in my entire life, but these are f@#*ing amazing. Thank you for sharing this with the world. My 6 month old son will grow up with these cookies as our go-to option for chocolate chip!
My family is super into the molasses spice cookies I make – do you think there’s a way to translate some of the technique here to get the same fat, crispy on the outside, gooey on the inside texture? The molasses might add a complication, I’d imagine. Any other recipes you have for similarly made cookies?
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- Amanda
LOL! So glad you enjoyed the cookies – they are our absolute favorite as well!!!
I love all things molasses – but always make thinner cookies with it. I’ll have to try thicker, chewier molasses cookies – it will be on my to bake list.
Thanks so much for stopping by Kelly! Happy baking ♥
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- Shani
These cookies are amazing! I made them before we went out and left them to cool- our babysitter had to stop himself going back into the kitchen because they are sooooo good! I smashed up a bar of dark chocolate and milk chocolate to add to the cookie dough- awesome!!! Will definitely make again XxXReply
- Amanda
AWESOME! So glad you enjoy these cookies Shani ♥
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- Iris
I’ve scoured the internet for years for the perfect cookie. These are always so consistently exquisite! I don’t like cookies that spread too much (augh! So frustrating!) and these don’t. They have a delicate surface crinkle, Brown nicely, and don’t get me started on the chew. Sooo thick too. This is a recipe to pass down for generations.Reply
- Amanda
Thank you so much – these are my favorite, go-to recipe as well! So glad you love them!
Thanks so much for stopping by Iris ♥Reply
- Sarah
I googled to find a jumbo chocolate chip cookie recipe that was big, but not too big. I’m guilty of always judging the recipes by the pictures while still being skeptical if the pictures are real. No offense, but the cookies I made with this recipe are even more beautiful than your photos! And oh so delicious! This is a perfect recipe and I’m so glad I chose to use it. Thank you so much for sharing this!
P.S. I live in very high altitude and it works beautifully with no adjustments.Reply
- Amanda
Awesome! So glad you enjoyed the cookies! I’d LOVE, LOVE, LOVE to see your beautiful cookie pictures! Tag me on Instagram!
Thanks so much for stopping by Sarah ♥Reply
- Zaineb
The best cookie recipeever ive tried lots of recipes but this’s the best thx so much Amanda wish you all the best in life
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- Amanda
Thanks so much! So glad you enjoyed the cookies!
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- Karen Stacy
Hi Amanda!
I am really looking forward to trying your recipe. My husband loves cookies! We are trying to cut back on calories, etc. so I’m going to try substituting the sugar using sugar in the raw and the brown sugar with sukrin gold brown sugar alternative. Do you think this is a bad idea? Have you ever tried making any substitutes? I’m kinda scared to try it. Wish me luck!!
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- Amanda
Hi Karen!
I wish I knew the answer – but I have yet to try.
I think the sugar in the raw would sub well, not so sure on the other…just not familiar with it. I’ve been meaning to start trying more baking with sugar substitutes – someday soon….
Would love to hear how they turned out for you!Reply
- Cindy
These are not good cookies. They are way too floury. You can barely taste salt. For how much time went into these, I’d expect a rich buttery melt-in-your-mouth result. They are not even close.
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- stacy
I am so excited to try these! Do you have any recommendations for high altitude baking? I live in Denver, co and not sure if that would make a difference.
Thanks!
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- Amanda
Hi Stacy! These cookies are my favorite! I’m sorry – I’m not at all familiar with high altitude baking 🙁
Hope you enjoy – happy baking ♥Reply
- E
These turned out nicely, but definitely squash them down a bit before baking, or they’ll be raw in the middle.Reply
- Barbara
Sorry. I really don’t like them. Way too sweet and rich for us. I still prefer the taste of Nestle’s Toll House, whether crisp baked or soft. I followed the recipe exactly, plus have over 50 years of baking experience.
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- Darlena
Hi Amanda, I owe you an apology. I thought the cookie doe was dry but it turns out I didn’t put in enough butter. I put in 2 sticks and then added 1/2 stick more for the dryness. I actually was short 1/2 a stick! What a goober! They did turn out good but could have been softer. I’ll get it right next time. Thank you for a great recipe.
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- Dorothy
Ok I want to tell you this is the best soft big delicious chocolate chip cookie I have ever made! Thank you so much for sharing your recipe.
What I love about this recipe! It’s easy and perfect..being a baker for many years I could never get the perfect chocolate chip cookie! Don’t change or try to put your own spin on it because I think you would find you would ruin The recipe!
Again thank you so much!!Reply
- Barbara
I was really disappointed. The directions didn’t say press them down, but as they began to bake I realized there was no way in 10 mins these would be cooked in the middle. They taste was off sadly. I’m not sure what it was but maybe too much flour? The cookies seemed like bricks and not chewy. Any chance anything was missing in the directions?
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- THE ''Q''
Okay” I want to tell you’ this” is the best soft big delicious chocolate chip cookie I have ever made! Thank you so much for sharing this recipe.
Now”for people in high altitudes” baking time is ( 10-12 min + 7 more mins..)
I live in the Appalachian Mountains of North Carolina,I made this cookie recipe,knowing I would have to change something,I just added 1 more egg, and added 7 more min to the 10-12 time to bake,this came out perfect.
I did use a hand held blinder,had no prob..Reply
- Sarilyn
I was given this recipe by a local baker over 20 years ago. The only difference, instead of 4 1/14 cups of flour, it calls for 3 1/4 cups of all purpose flour and 1 cup of cake flour. I’ve never tried the other way, but compared to a regular chocolate chip cookie recipe, I think it makes the cookies a bit lighter. Another difference is the temperature and time. 350 degrees for 10-12 minutes.
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- Laielady
I’ve tried lots of choc chip cookies and this is the best recipe ever. I put it in the fridge overnight because I didn’t have time to Bake it. I baked it the next day and they came great.
I recommend this recipe for those who like a big patch.Reply
- Sam Evans
Excellento fantastisch cookies! LOVE THEM! Love the size. You measure the amount into a 1/4 cup for the perfect sized large cookie. I could get six on a regular baking tray with plenty of room. Once on the baking tray (on top of baking paper) push them down to the desired flatness. I used 2 and half blocks of dark chocolate, 100g blocks, chopped up a bit instead of backing choc chips. The mix is hard to combine at the end so put the spatula down, grab a sturdy wooden spoon and work it cause you gonna be eating a naughty cookie soon. As someone who bakes every week I recommend these cookies. I am in Sydney, Australia and had no problem using this recipe with our standard measuring cups, just wish the gram conversion was already there as that is my preference for measuring out ingredients. Thank you so much for your recipe Amanda, they are great cookies and not even that sweet with with the dark chocolate I used. As my partner says “you could sell these!”.Reply
- Rikki
Greetings from Australia!
I made these today and they were a hit! I changed the choc chips for smarties and wow! These are the best cookie I’ve ever made! Will 100% be making and eating these again!
Thank you!Reply
- Rain
I literally just made my first batch and had to try one……..OOOH MY these truly are The Best cookies ever!!
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- Cynthia vang
This is one of my favorite easy recipe. Thank you so much. My nephews, kids, coworkers all loved and crave for the cookies. Super soft and chewy like it say. Only if I can attached the pics.Question can the dough be prep before and bake the next day?Reply
- Michelle W
I have made the dough and kept it refrigerated for 3 days before baking. I portioned them into balls and placed in a zip lock bag. I have also frozen the dough in the same way. Thaw in refrigerator and set out in pans for about 30 minutes before baking. If you don’t set them out to get to almost room temperature, they won’t spread much.Reply
- Gayle
I used to make Jacques Torres’ cookies & everyone loved them. Your recipe is easier & turns out just as good. I chill the dough for 24-48 after scooping it before I bake it. Makes them even better. Great recipe!Reply
- Deb
I baked this recipe today and they are perfect! Just as you described! Jumbo (per using an ice cream scoop) and chewy, and slightly crispy around the edges! Perfect texture and delicious flavor!I always read comments before I try a recipe and can not understand why anyone would have a problem with this recipe! It read straight forward and turned out to be a perfect chocolate chip cookie! Give it a try!
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- Jennifer M
These are amazing. They worked perfectly as the recipe is and my family is so excited. Can’t wait to send out some for friends to try. This is a new go-to recipe for me! Thanks girl for sharing!Reply
- Erica
I think this very well may be the perfect chocolate chip cookie recipe. They are big and thick like a bakery cookie but still have that amazing homemade taste. I made slightly smaller cookies than called for and measured them out to be about 50 g each, rolled them into a ball and then flattened them out a bit so that they would be perfectly round. Amazing! Definitely my new go to recipe after YEARS of searching!!!
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- Adrienne
Amazing and delicious!!! They came out perfect!! Thank you so much for the recipe!Reply
- Claire
I found this recipe a few years ago and it’s still my go to! The perfect cookie every time. I press extra chocolate chips onto the tops before baking and they come out beautifully (sometimes m&ms). Thanks for sharing!Reply
- Debbie Wilson
These are absolutely the best chocolate chip cookies ever!! This is my go to recipe now. ❤️❤️❤️Reply
- Rosy
My daughter has been using this recipe at Christmas-time for her giant M&M decorated chocolate chunk cookies. The recipe is easy and pretty traditional, and the instructions ensure that the result is a soft, large chewy cookie. We swap out 1 1/2 to 2c of good-quality coarsely chopped chocolate for the chips (Trader Joes 72% Pound Plus bars are our go-to) and then press in the red and green M&Ms as soon as cookies are out of the oven. Wrap up a stack of them in a cellophane bag with a pretty ribbon, and they make great gifts to friends and coworkers too~Reply
- Kathi
I’m just pulling them out of the oven, still have some in the oven. My one son is my toughest critic and has just sampled the first one while they’re still warm. He said they’re a keeper! I’ve made countless chocolate chip recipes over the years and I must say, these are by far the best looking ones I’ve made to date. I am impressed with how tall they are without being refrigerated for a couple hours prior to baking, which is said to be a must to get this height. I pulled them out just as they began to brown in the slightest amount. They are remarkably soft in the center. I used half a bag of chips and a full bag of chunks. I thank you for this simple, straight forward, and delicious recipe that came together from start to finish in no time at all. I appreciate you sharing.Reply
- Michelle W
This recipe is perfect! I have made this numerous times with many different chocolate chips/chunks and nuts. Everyone loves them.Reply
