Best chocolate chip cookies out there! I swear my family thinks I am a better baker than Mrs. Fields when I make these. To make my cookies even more chocolatey, I add milk and white chocolate chips. I probbaly use twice as many chips as the recipe calls for, but they taste sooo much better. My only advice is that you should watch your cookies for the first couple of batches. If you take them out just before the edges brown to a dark golden, you are almost always guaranteed to have a soft, melt-in-your mouth, chewy center.

Reviewed On: Dec. 3, 2007

These cookies have totally made me the star in my family! Like so many other reviewers, I too shortened the baking time to account for my oven which tends to run too hot. And, I take them out at about 6 minutes. My super special tweak to the recipe is that I ice them with Betty Crocker French Vanilla Frosting while they are still warm. This way, the icing melts into the cookie and makes them that much more melty! I have used this recipe for years now and I have never had a batch that didn't turn out well!

Reviewed On: Dec. 3, 2007