14 Reviews of Jumbo Chocolate Chip Cookie

From: DragonFly2

On Dec 12, 2006

I ended up making this twice- the first one over-flowed BIGTIME in my oven! But one the second try, it was great! Just a word of advice- keep the batter about 1/2 inch away from the sides of your pizza pan. (Maybe mine just wasn't a big enough pan).

From: Nydia in Bonaire

On Nov 14, 2005

WE LOVED THIS COOKIE! Instead of a birthday cake, I made one for my step-daughter and we all agreed it was delicious! I think you could even get two smaller-sized out of this recipe, which I will try next time. Thanks!

From: Khadija

On Oct 16, 2005

I am so embarrassed!! I can't believe I forgot to review this recipe. I made this the first time in April and have made it several times since. I use a large pan size because otherwise the cookie is too thick. Also, I reduce the chocolate chips to 9-10 ounces. Otherwise an excellent cookie- just like the ones from the mall. Thanks Kim

From: Mamascookin

On Feb 19, 2008

WOW! Talk about a fabulous cookie. I wanted to make something a little different for Valentines Day for my husband. My boys and I made this in no time at all, even used the food processor to mix everything up. We started with the first step and made sure the butter, sugar, brown sugar, and eggs were really fluffy. Then we followed with the other ingredients. The key is not to over mix with the food processor once the flour has been added. I then folded the chocolate chips in with a spoon. I placed all of the cookie dough on a 12 in. pizza pan leaving about 1/2 in. for the cookie to expand. I almost didn't have enough room, my son and I kept peeking to see if the cookie was going to go over the edge. IT DID JUST BARELY. WHEW! I did make a few substitutions, I replaced white flour with whole wheat only leaving 1/4 cup white, used Slenda brown sugar mix instead of all brown sugar. Baked it just a bit longer to make sure the middle was fully cooked. I'm not very good at decorating so I just put a giant heart outline in the middle with red icing, you know the kind you buy in a tube. The boys and I had such fun making this GIANT cookie for my husband and my husband surely enjoyed eating it!! He has even requested that I make it for his birthday. This is one of the best cookies I have ever tasted. I can't wait to make my next one. Thank you Kim D.

From: Chef #422860

On Jan 4, 2007

I made this for my step son's birthday and it was so good, moist all through the cookie. I did cook it at 425, didn't want the outside edge to get hard. I'm making another in January for my son's birthday. We loved it, GREAT RECIPE!

From: LonghornMama

On Jul 6, 2007

Wonderful! Makes a perfect cookie cake. Very similar in texture, but better tasting than, the ones you buy at the mall. Along with some colored sprinkles, used Chocolate Buttercream Frosting which was fabulous. Next time I'll also whip up a batch of white frosting and use both flavors together. This makes a very large cookie cake. I used my Doughmakers pizza pan which is considerably larger than a standard pizza pan and the cookie completely filled the pan. It would probably overflow with a smaller pan, so watch out. A great recipe! Thanks for sharing, Kim! UPDATE: I made this again just a week later for Fourth of July with Buttercream Frosting. The kids loved the festive dessert, it was so easy to prepare ahead of time, and was perfect for a summer cookout. Would be great for Valentine's Day as well. Thanks, Kim!

From: Hollybear76

On Jul 3, 2007

Amazing!!

From: Eagletown

On Oct 12, 2005

Made this for my son's b-day. He loved it. Thanks for the recipe.

From: hannahactually

On Jul 30, 2007

This is absolutely one of the most raved-about baked goods I have ever made--three individuals called it "heaven!" I underbaked it by a minute or so, making it gooey and much like cookie dough. The flavor was amazing, and it was so easy to make! Like LonghornMama, I used Sue L.'s Chocolate Buttercream Frosting (#44126) to decorate. It was wonderful served warm with vanilla ice cream! I cannot comment on whether or not the dough fits into a pizza pan, because I used a large, shallow, fluted springform pan (whew!), which contained it perfectly. Thanks so much for this winner of a recipe!

From: wittlebit83

On May 15, 2008

This cookie was awesome! I made it yesterday for my girlfriend's birthday and it turned out great. I baked it for 19 minutes at 325 and it left it the perfect amount of gooey throughout the whole cookie. It was cooked, but not the tiniest bit overdone. I will say that when I pulled it out of the oven it looked pretty soft still, but it firmed up just fine. My girlfriend and all the guests loved it. It was so good by itself we decided it didn't even need any frosting... just a glass of milk. Thanks for sharing a great recipe.