Reviewed: Jul. 18, 2008

My mother is an awesome cook and baker, but one thing she has never been able to master is chocolate chip cookies. I went on the hunt one day and found this recipe! They beat any chocolate chip cookie, hands down! I also mix it up a bit. I've use white chocolate chips and crushed macadamia nuts and in another batch I used a little cocoa in place of some flour and white chocolate chips. It makes a great cookie every time!

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DK0429


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Reviewed: Jul. 18, 2008

These cookies look like a classic cc cookie, however they lack the classic taste. The texture was nice. I used imitation vanilla; perhaps that was the problem. I don't know. I will try them with more vanilla.

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Fawn

	Cooking Level: Intermediate Home Town: Baker, Louisiana, USA Living In: Klang, Selangor, Malaysia
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Reviewed: Jul. 17, 2008

I have been craving a good homemade CC cookie and this was it. I made two batchs 1 w/nuts and without. I took them to work where we have a lot of cooks, and everyone loved them. My picky sister has even requested them for her work bake sale. Mexican vanilla does the trick. Thanks for the recipe.

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Jrod


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Reviewed: Jul. 14, 2008

This recipe was the worst cookie recipe I have ever made before. I've made cookies from scratch before and they have never came out like this. While the cookies were cooking in the oven they mushed all up into one big cookie, overflowing over the pan. I hope people never use this recipe ever again. If you do you're just wasting your time.

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heather


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Reviewed: Jul. 6, 2008

My friends could not stop talking about these cookies after I made them for a party. The only adjustments I made to the recipe were I added a little more flour and I decreased the sugar a bit. Also, I added one cup of walnuts to a second batch. The cookies do not flatten out like other chocolate chip cookie recipes.

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TRACEE0605


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Reviewed: Jul. 2, 2008

I loved these cookies! I couldn't stop eating the batter, they were just so delicious and go great with a cold glass of milk!

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Teencook


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Reviewed: Jun. 26, 2008

FINALLY! I've searched long and hard for a good chocolate chip cookie recipe! These dont last long in our house. I could not find the mexican vanilla, so used regular vanilla instead. Yummy!

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soldierswife


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Reviewed: Jun. 24, 2008

These cookies came out perfect! Next time I might try using 2/3 shortening and 1/3 butter, just because I could tell the difference and happen to like butter, but these looked and tasted great!

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AshAsh


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Reviewed: Jun. 23, 2008

I was selling them and I had to make more! They are very rich. I used regular vanilla though but it was still good. THANKS:)

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Rocky F

	Cooking Level: Intermediate Living In: Sea Cliff, New York, USA
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Reviewed: Jun. 23, 2008

It's true...These are absolutely the best! The Butter flavor shortening adds that special 'yumminess' and makes them soft. I added cinnamon and they are a hit around our house...as long as they last. Tip: Take them out of the oven before they turn brown, but leave on the cookie sheet the recommended time.

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skeatmon


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Reviewed: Jun. 18, 2008

Love these cookies!! I used kosher salt, the chunky stuff. When you bite into a cookie, you hit on some salty spots and combined with the sweetness...honey hush!! :)

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Cindy Z

	Cooking Level: Intermediate
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Reviewed: Jun. 18, 2008

I made these with regular vanilla extract and Hershey's special dark chocolate chips, and they are just wonderful! Perfect texture. It's the chocolate chip recipe I've been looking for...

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Maria

	Cooking Level: Expert Home Town: Pittsburgh, Pennsylvania, USA Living In: Indiana, Pennsylvania, USA
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Reviewed: Jun. 18, 2008

I used this recipe last night and these cookies truly live up to their name! I used milk chocolate chunks because the store have chips, this made them even better. I have found that the Kroger milk chocolate chips taste better than name brand.

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INDYGURL


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Reviewed: Jun. 16, 2008

I have tried a few chocolate cookie recipes on this site, this one has just the flavour I was looking for. Yum! I used smarties in place of the chocolate chips. This cookies are wonderful, they taste even better the next day and they freeze wonderfully.

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katybee

	Cooking Level: Intermediate Living In: Edmonton, Alberta, Canada
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Reviewed: Jun. 15, 2008

I gave it 5 stars but I should say that my personal opinion is that it needs nuts. Next time I will add walnuts or peccans. Texture is perfect; they are a little sweet, but I would think the nuts will help that. I followed the recipe exactly except for using semi sweeet mini chips instead of milk chocolte. These are delish!

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PURPLEMIDNIGHT


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Reviewed: Jun. 9, 2008

I just made these and they taste great! I didn't have Mexican vanilla so I also substituted with regular vanilla extract. Mahalo for sharing a great cookie recipe!

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ROXYGYRL

	Cooking Level: Beginning Living In: Honolulu, Hawaii, USA
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Reviewed: May 22, 2008

I just made a double batch of this recipe. They are definetely the best I ever made. Just thought everyone could use a little information about the yeild. On a double recipe I got sixty, 3 inch cookies. The recipe said I would yeild 48 but didn't say how big. I substituted half a cup of softened butter and added it to the remaining shortening. I also used semi-sweet chocolate chips instead of milk chocolate. I made these for a bake sale. They should go fast.

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Sherry

	Cooking Level: Expert
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Reviewed: May 21, 2008

I have been trying to find a really good chocolate chip cookie recipe. I want just a little crispy but a soft chewy middle. These cookies were just ok. The first batch came out of the oven and looked and tasted awesome! I burnt the 2nd batch because I didn't set my timer and the third batch did not flatten. They remained clumped in a ball. The taste was good though. Next time I will use semi sweet chocolate chips. I will try this recipe again.

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Jen Kurth

	Cooking Level: Intermediate Living In: Le Mars, Iowa, USA
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Reviewed: May 21, 2008

This recipe is like the one on the back of the flour bag. I used butter instead of shortening. I think i'll stick with the pre made cookie tubes.

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Bianca

	Cooking Level: Expert Home Town: El Paso, Texas, USA Living In: Misawa, Aomori, Japan
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Reviewed: May 15, 2008

I made these exactly as the recipe states, but was not very impressed. I took them to a dinner party and everyone had a couple but nobody raved about them like other cookies I've made.

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Jodi

	Cooking Level: Intermediate
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