recipe reviews for:

ABC (Absolute Best Chewy) Chocolate Chippers

“This recipe is for when you want rich, chewy chocolate chip cookies chock-full of chocolate chips and toasted nuts. I am happy to share my recipe with other chocolate chip cookie connoisseurs--visitors to this great website! I guarantee professional bakery results if you follow this recipe as written. Keep in mind, however, that each specific ingredient and step is important to ensure best results. Many test batches were conducted in order to perfect this chewy recipe for a cookie you can really sink your teeth into. If these cookies don't comfort you and make you happy (er, 'chipper'), I don't know what will! Enjoy!”

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MOST HELPFUL

Reviewed: Oct. 7, 2003

Not good. They were dry and cake-like -- I did not eat them.

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4 users found this review helpful

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SEAMSTRESS

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Reviewed: Aug. 16, 2003

Tough crowd reviewing here! Would agree that this is a soft cookie rather than a chewy one. I do have a couple of suggestions...make sure you folks are using Kosher salt not Sea salt. Could account for the chunks some of you tasted. Using unbleached flour gives you a denser, chewier cookie than bleached flour will.

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15 users found this review helpful

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PERSONALBAKER

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Reviewed: Aug. 4, 2003

This is a decent cookie recipe and does indeed produce a chewy cookie. That is, unless you overbake. Contrary to the submitter's suggestion, I found the ideal baking time to be between 12.5 and 13.5 minutes. Anything longer than that and the cookies turn pretty hard after a few hours. Hint: if you start to see the cookies browning, get them out of the oven. Also, I though the recipe called for a little more salt and definitely more chocolate chips. I found the corn syrup to be needless after baking a second time and would add just a bit more white sugar instead next time. This is an excellent recipe in the fact that it does produce a wonderful and balanced texture. I ended up with 40 cookies and were eaten by my husband and I alone in 4 days!

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4 users found this review helpful

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TASHA888

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Reviewed: Jan. 5, 2003

Didn't find it to be that much extra effort for a dern fine cookie!

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7 users found this review helpful

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LANTHEAUME

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Reviewed: Dec. 7, 2002

Yummy cookies, and I very much appreciated the detailed instructions and tips. I'll never try to "drop" cookies with dry hands again, and parchment paper really saves time on clean-up! I love the toasted nut flavor and the little zings of saltiness from the kosher salt. Perhaps not the ideal recipe for a "quick batch," but they're tops for taste. Watch the cooking time - overcooking leads to VERY hard cookies.

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6 users found this review helpful

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Lom

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Reviewed: Nov. 21, 2002

Okay, yes, these are time-consuming, but perfect for when you really want to impress. Take them to a bake sale or potluck dessert table, and they will be standouts.

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6 users found this review helpful

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Nicole

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Reviewed: Nov. 7, 2002

This was a good cookie, but honestly, not worth the degree of trouble. Good, but no better than some much simpler recipes I've used.

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6 users found this review helpful

Reviewer:

dagny21

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Juneau, Alaska, USA

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Reviewed: Nov. 3, 2002

This recipe is a little more complicated than your average cookie recipe, but worth the extra effort. They taste just like my favorite cookies from the mall!

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3 users found this review helpful

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LORIMARR

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Reviewed: Oct. 16, 2002

Sorry, but these cookies were absolutely average. They're not bad, just not fantastic like the author would have you believe. I prefer a chewier cookie and these were too cake-y for my taste. I did like the level of instruction of the recipe, I find that very helpful.

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19 users found this review helpful

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JUSTJACKIE

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2002

*These really are the best! The kosher salt, cream and corn syrup make all the difference. Wetting your hands really does help, as does the use of parchment. Makes a very shiny and smooth dough, and the cookies hold together very well and form a nice shape. Great texture, chewy, creamy and sweet! I used milk chocolate chips and omitted the nuts, and I also added an extra-large dollop of sour cream. This recipe will be passed down to my children! Thank you, Stacey, for perfecting a favorite recipe!!*

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5 users found this review helpful

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NEANE THE BEAN

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Reviewed: Oct. 7, 2002

Wonderful. I want them to be a little bit sweeter though. I may add a tad more sugar or use milk chocolate chips.

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4 users found this review helpful

Reviewer:

R&R

Cooking Level: Intermediate

Home Town: Taipei, Taipei, Taiwan

Living In: Mechanicsville, Maryland, USA

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Reviewed: Oct. 2, 2002

I was a little leary of putting the molasses in but followed the recipe except for half and half - used milk instead. I was VERY pleased with the results, taste and texture of these lovely morsals! Took some into work and people were asking for the recipe. Awesome A.B.C. cookies!!!

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9 users found this review helpful

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Jewelsivy

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Reviewed: Sep. 24, 2002

Okay, I make a HUGE amount of chocolate chip cookies-they are my absolute favorite! But, as good as my recipe is, I am always looking for that ultimate cookie. This is NOT the one. I followed the recipe (everything except the unbleached flour-I used regular flour), shook the hands-the whole bit! I'll have to say, they were very pretty cookies but entirely to cake-like (maybe it was the baking powder-never put baking powder in my cookies before). They had almost no taste (the true test of a good choc chip cookie is if the cookie part can stand on it's own without the chips). But, the worst part was the kosher salt. I kept biting into chunks of salt. Stacy, I appreciate the amount of time that went into perfecting your recipe but I'll have to keep looking. Thanks anyway!

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57 users found this review helpful

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REDROBINSGARDEN

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Reviewed: Sep. 16, 2002

I have been looking for a cookie that stays soft and chewy after one day and this is it. This cookie is great. I used light corn syrup and light brown sugar and they came out great, I also used milk instead of half and half. Thanks for the great recipe.

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LOVEY1201

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Reviewed: Sep. 11, 2002

OUTSTANDING COOKIE - well worth the effort. The only thing I did differently, was instead of wetting my hands, I wet the scoop. The look of the cookie and the taste couldn't have been better. Thanks!!

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4 users found this review helpful

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RATHBUN

Cooking Level: Expert

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Reviewed: Jun. 12, 2002

I must have tried every chocolate chip recipe on the Internet, and in all my cookbooks, six of which are just on cookies alone! This is the first time that I was able to get a cookie that looked like a bakery cookie, and didn't flatten out, even though I did not have to chill the dough. It's an easy cookie to make. Wetting hands just made it easier to roll and look pretty; it's not a must. I'm surprised at some reviewers thinking it was so difficult to wet their hands, or that dark corn syrup is such an exotic ingredient. I guess they don't bake very much. Also, I don't like the taste of baked nuts, so I left them out and used extra chips. Loved them! I overbaked one batch till they were all golden, and that was wonderful also. Chewy cookies, not dry. Thank you so very much for this recipe, Stacey. I am indebted to you.

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41 users found this review helpful

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SUMMERSUNSET

Home Town: New York, New York, USA

Living In: Fort Lauderdale, Florida, USA

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Reviewed: Mar. 25, 2002

Best cookies ever. You MUST roast your own pecans - they are fantastic and truly make the cookie!!

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1 user found this review helpful

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KREITY

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Reviewed: Feb. 27, 2002

Thank you, thank you, thank you. Stacy, bless you for contributing this recipe. I'm a very serious baker who has been frustrated at the quality of the chocolate chip cookies I've been baking in the past. I don't like the Toll House recipe. I've been fiddling with it for years to no avail. I always end up with either very dry cookies or "pancake" cookies with little chocolate chip "bumps". They also fall apart very easily. The decreased butter and the addition of corn syrup in your recipe did the trick. The baking time is critical. Too little and they're a little raw, too much and they become a bit dry. I've determined the correct length of time for my oven and the cookies are WONDERFUL!

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SHOOGA

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Reviewed: Dec. 27, 2001

These are my absolute favorite chocolate chip type cookies - although I don't usually follow the directions exactly (like the wetting my hands part). I've also made these using honey instead of the corn syrup, milk or chocolate milk instead of the cream, and adding all sorts of goodies like M&Ms, white chocolate chunks, etc. YUM!

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12 users found this review helpful

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POLARBEE

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Dec. 10, 2001

I really think these are THE very best chocolate chip cookies I have ever made. The recipe is clear, soooo concise. You can't mess up this recipe. I did find Cappucino chips at Trader Joe's by Guittard and mixed them in with the regular chips and they, too were outstanding!

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2 users found this review helpful