I was surprised at extent of negative reviews. In my first test batch, I added about 1/4 cup of finely chopped pecans along with about 1/3 cup of chocolate chips (I'll use more next time, so that I will agree with). I mixed the chips and pecans quickly into the batter. I used a 1 tbls scoop and wound up with 2 dozen medium sized cookies. I baked them on two commercial-grade aluminum half-sheet pans covered with parchment paper. They flattened to the correct amount and were all essentially perfect. Brown crispy edges and chewy middle. If they were baked on dark pans there could be a different result, but using standard professional quality equipment and a correctly calibrate oven, the result was as expected. I took the suggestion about not overworking the dough to heart and was very well rewarded with the result. I have saved this recipe and I will make it again.

Reviewed On: Dec. 9, 2007