My Big, Fat Chocolate Chip Cookies

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I made these cookies the other day and my family absolutely loved them! Personally, I thought they were a bit puffy, but I think that was my fault...Other than that, I thought the cookies were great and would definitely make them again!!!

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I've made these cookies at least 100 times and they are a favorite! So great every time! This is my go-to recipe for cookies.

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I added the amount of salt of the recipe 1 tsp and the cookies were way too salty. My 5 year old told me "mommy, I don't think these cookies are good, they taste like salt" they were caky too maybe I overcreamed the butter but still they were not the ultimate chocolate chip cookie.

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great quick fast and in a hurry recipe when the urge hits you... or your son.

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These cookies were way too floury. I was very disappointed in the flavor and the consistency. I would not recommend this recipe.

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It was delicious! I used a block of milk chocolate instead of dark chocolate. I made about 16 cookies using 1/4 cup of batter. I won't say its the best cookie I ever made or had. It tastes like a lot of other cookies I made in the past except its bigger and the chocolate chips are larger. But it was yummy and i would give this a try if I were you.

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Great texture and taste! I added in almond extract and made a basic white frosting to put in between 2 cookies to make a sandwich. They were awesome. One of the best chocolate chip cookies I have ever had/made. Will be my go to chocolate chip cookie recipe.

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Not a hit. The cake-like consistency threw me off a bit, not to mention that the recipe significantly lacked flavor. Too floury and heavy, I was only able to eat one, won't make these again.

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I made these to use for ice cream sandwiches - along with Alton Brown's Serious Vanilla Ice Cream. They are exactly the right consistency - softer, cakier than a more crunchy cookie - for the sandwiches because they don't fall apart, so can be more flexible when you pick them up. I made the dough, cooled it in a bag overnight, then it was much easier to work with the next morning. Formed the balls as instructed; I made different sized ones for different size cookies then lined them up on a cookie sheet - they all fit on one - to freeze. Once they were all frozen, I made several bags of the frozen dough balls in each size. When I bake them, I just pull out a bag of the dough balls about 1/2 hour before I want to make them, line them up with proper space on a parchment-lined cookie sheet, then press with my thumb to form them into the shape of cookie I want - because they'll pretty much hold the shape you give them.

These are a HUGE hit.

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These taste awesome, but mine turned out a little thin and flat. Maybe because my butter was a little cooler than room temp? Still, they were soft, chewy, and delicious. Try them with butterscotch chips!