These were the best! I have been searching for the perfect chocolate chip cookie...not thin and crunchy, but not cakey either. I reviewed a LOT of recipes and decided on this one, based on the ratio of sugar to flour. I am so pleased with the results! I cooked them for a generous 10 minutes on parchment, 12 cookies per pan. I let the butter and eggs come to room temperature before using them, and I did not refrigerate the dough before baking. When the timer went off I was not sure that they were actually done…the edges were golden but the tops were still a little light, but I removed them from the oven and left them in the pan for about 10 minutes (enough time to cook another pan). Once cool they were firm and chewy and just the right thickness. Delicious! I have finally found the chocolate chip cookie recipe I have been looking for, after many years of searching.

Reviewed On: Oct. 17, 2009