Another great cookie! I use this recipe in my bakery department at work, and my customers love this cookie. I make jumbo 4oz cookies, because my customers like big cookies. The cookie is soft and chewy and stay chewy and soft for days; however, my cookies never last more than a couple of days on the retail shelves. For variety, I dip the cookie half way into melted semi-sweet chocolate...wow, it has such a awesome look, it is hard to resist.

Reviewed On: Oct. 4, 2009

Great Cookie. I use this recipe in the bakery department I work in and they turn out wonderful everytime. I deleted the water the recipe called for and followed the recipe the rest of the way. The cookie is soft and chewy and continued to stay that way as it was displayed for sale in the cafeteria. I can't keep them on the shelves. I sell out within 2 days if that! I make jumbo cookies 4oz size, because my customers like large cookies. For variety, when the cookie is cooled I dip half the cookie in melted white chocolate. The cookie takes on a very fancy beautiful look that makes it hard for my customer to resist. Sometimes, I use white chocolate chips instead of the chocolate ones.

Reviewed On: Oct. 4, 2009

I use the recipe in the bakery department at a major hospital in my town. I use this dough when making delicious cheese rolls or you can change it up and make variety cheese and green onion, or cheese and jalepeno rolls. The possibilities are numerous. Simply use your favorite cheddar and cube it up with or without onions or whatever and chop it into the dough. These sell like hotcakes in the hospital cafeteria. The dough has great flavor. Before I put them in the proof box, I brush them with a beaten egg/water mixture. Makes my cheese rolls turn out beautiful in color.

Reviewed On: Oct. 4, 2009