“Giant Chocolate Chip Crispers”

How much to you love a chocolate cookie? Stressed out, overworked? Seems like you never have time to get things done yet you must find time soon to bake my Giant Chocolate Chip Crispers.

Why does it seem a chocolate chip cookie always takes the blues away?

Maybe its’s the chocolate chips scattered throughout, a crispy edge and slightly chewy middle beckons. That said, add in a few crunchy walnuts and you’ve hit the nail on the head.

Read on to find out why this buttery giant has always been a family favorite.

What makes Giant Chocolate Chip Crispers so special?

First, this recipe has been around a long time. Seriously, I have a folder of handwritten recipes started when I was a teenager. Many recipes have been made from this folder and are tried and true like these Giant Chocolate Chip Crispers.

Second, these cookies are buttery, slightly chewy and best of all crunchy. You can only eat one at a time because of their size, however, the feeling of wanting to devour more than one is a serious case.

Form your cookie dough into 12 dough balls and chill for 30 minutes. You can make the cookie dough ahead of time and refrigerate up to 3 days. Chilling your cookie dough allows flour to absorb and flavors to meld. Try baking a cookie each way and see the difference in both texture and taste.

How to Bake Giant Chocolate Chip Crispers

To start this recipe, prepare baking pans by lining with parchment paper and set aside. In a bowl, combine your flour, baking soda and salt. and set aside.

Using your mixer, cream butter until fluffy for 2 minutes and scraping sides of bowl as needed. Gradually beat in sugar, then eggs and vanilla until combined.

Remove bowl from mixer and stir in flour mixture until no white streaks remain. Lastly, stir in chocolate chips and walnuts. Viola! Chill your cookie dough and bake today or the next day. Perfect make ahead cookie dough ever, don’t you think?

Giant Chocolate Chip Crispers

Now you can bake cookies when time permits. Form 12 dough balls and place them 3-inches apart on baking pan. I use a jelly-roll pan and only 4 cookies will fit on a pan. Prepare two pans for baking ease.

Bake the crispers for 20 to 23 minutes and start checking doneness at 20. Remove from the oven and allow cookies to rest for several minutes before moving to a cooling rack. Store cookies in airtight containers.

Checkout some of my other chocolate chip cookie recipes like Old World Chocolate Chip Cookies, Pigpen Dark Chocolate Chip Cookies, or Giant Toffee Chocolate Chip Cookies. They are fabulous.

Giant Chocolate Chip Crispers

It’s my hope you and your family will enjoy this Giant Chocolate Chip Crispers as much as my family has for many years. There’s nothing like a tried and true recipe and one you never get tired of.

One bite of this buttery, slightly chewy, crisp cookie will have you swooning. If you’re only a fan of soft cookies or really chewy, I’m begging you to give this recipe a try.

After a long day at work, running errands and so on, wouldn’t it be nice to know one of these giants is waiting over there in a container? I’d say, YASSSSS! See, great minds do think alike. Made this recipe, #chowdownlowdown or leave a comment below. Happy Baking!

Giant Chocolate Chip Crispers

Giant Chocolate Chip Crispers

2 cups all-purpose flour

1 t. baking soda

1 t. fine sea salt

1 cup (2 sticks) unsalted butter, softened

1 ½ cups granulated sugar

1 large egg

1 t. pure vanilla extract

1 ½ cups semi-sweet chocolate chips (Ghirardelli or Guittard)

1 cup chopped walnuts (toasted preferred)

Heat oven to 350 degrees and line two jelly-roll pans with parchment paper; set aside.

In a medium bowl, whisk together flour, baking soda, and salt and set aside.

Using a hand or stand mixer in a large bowl, cream butter until fluffy, about 2 minutes at medium speed.

Gradually beat in sugar until pale in color, about 3 minutes. Beat in egg and vanilla.

Stir in flour mixture then add in chocolate chips and nuts and mix well to combine.

Chill cookie dough for 30 minutes or up to 3 days in the refrigerator. Bring dough to room temperature before baking if your dough has been refrigerated more than 30 minutes.

When ready to bake, divide cookie dough into 12 dough balls. Place dough balls 3-inches apart on baking pan. Only 4 cookies will fit on a large baking pan.

Bake for 20 – 23 minutes or until edges are golden brown. Allow cookies to cool on baking pan for several minutes before moving to cooling rack.

Store cookies in airtight containers.

Makes 12 giant cookies.