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These huge cookies are a family favorite. No one can resist their sweet chocolaty taste.—Lori Sporer, Oakley, Kansas
This recipe is:
Quick
Nutritional Facts 1 cookie equals 335 calories, 19 g fat (7 g saturated fat), 31 mg cholesterol, 213 mg sodium, 41 g carbohydrate, 2 g fiber, 3 g protein.
Originally published as Jumbo Chocolate Chip Cookies in The Best of Country Cooking Annual 1999, p97
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Reviewed on May. 15, 2013 by angiekyriakides
i loved it! the first time i cooked these cookies i was wrong! i put 2 teaspoons of salt, and it was a bad idea! dont ever do that check your portions, beacuse it can taste bad as my cookies, but my second time i make these cookies tastes soooo goood! thanks for the recipe !
Reviewed on Jan. 16, 2013 by mko20886
These cookies are fantastic! A message to trixiejo302 - when I made the dough I formed the cookies with a size 16 scoop and then put them all on a big cookie sheet in the refrigerator. I baked a few that night and the rest I put in the freezer. I take out a few every afternoon and put them in the refrigerator. I bake those just before we have our evening tea so we can have fresh cookies every evening.
Reviewed on Aug. 12, 2012 by happybaker518628
I absolutely love this recipe! I did not include the pecans and I used two bags of chocolate chips instead of one (because I love chocolate). They are perfect, I would definitely make them again and I love how big they are!
Reviewed on Aug. 07, 2012 by hollybeth83
This is my favorite chocolate chip cookie recipe. I have made it several times and always get requests for it. Great recipe!
Reviewed on Jun. 01, 2012 by kshea
Great, great!
Reviewed on Apr. 16, 2012 by Ovcasurvivor
I used 2 1/2 cups of milk chocolate chips and pecans, this was the best recipe that I have ever found....I will make this again and again...
Reviewed on Mar. 31, 2012 by trixiejo302
The name of these cookies is true to form for sure. Jumbo is definitely what you get and they are PERFECT. Chewy gooey on the inside with a nice crisp outer edge. I left the dough sit in the refrigerator overnight and I had a heck of a time forming the dough to bake the cookies but it's all good. It was well worth the work. I think that next time I make these, I will run a batch through the oven after chilling for 15 or 20 minutes just to see how they turn out but other than that, right on!
Reviewed on Mar. 16, 2012 by cherrylady
I did not like the taste of the shortening. They were very pale no matter how long I left them in the oven. If I try them again, I will use 1 cup of butter and only 1/3 cup shortening.
Reviewed on Feb. 09, 2012 by eviestulipsrabbitry
Very Good, I left out the pecans tho, :)
Reviewed on Dec. 11, 2011 by msamymarie
I used 1 cup white chocolate chips and 1 cup milk chocolate chips with 1 cup macadamia nuts, came out wonderful! Will make these again.
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