Reviewed: Apr. 30, 2011

The best chocolate chip cookie recipe ever. They always work perfectly!

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Reviewer:

Reviewed: Apr. 30, 2011

Easy to bake. I was hanging with my daughter while she cooked this. I suggested substituting 1/2 of the choc chips with white choc melts (chopped) and was accused by my health-conscious brother of doubling the chocolate! Made the cookies feel like triple or at least double chocolate... mmm!

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Reviewer:

cybersoul

Cooking Level: Intermediate

Reviewed: Apr. 28, 2011

These are very good cookies! I used butter (melted, as per the suggestion of another reviewer) and semi-sweet chips as that was what I had on hand, but did everything else by the recipe. Except that when I jotted the recipe down to take to the kitchen, I didn't write down the oven temp. I ended up baking them at 375 for 10 minutes and they came out great - a bit crispy on the bottom, soft in the middle. I think my favourite chocolate chip cookie recipe is still the Best Big Fat Chewy Chocolate Chip cookies recipe on this site as I like my cookies a bit chewier, but this is a great recipe too and I would make again!

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Reviewer:

Alex

Cooking Level: Intermediate

Home Town: Kanata, Ontario, Canada

Living In: Ottawa, Ontario, Canada

Reviewed: Apr. 20, 2011

Great batter. I use this batter and make many other varieties of cookie with it. Classic and delicious. Beware, though - it's very sweet...but, that's the way I like it!

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jlevans84

Reviewed: Apr. 16, 2011

I made these with my niece tonight. She helped beat the creamed mixture and stir in the chocolate chips. We enjoyed them with our mochas. The recipe is perfect, as is. Slightly crispy, not overly sweet. I used sea salt instead of iodized.

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Reviewer:

CoffeeHeaven

Cooking Level: Intermediate

Living In: Fresno, California, USA

Reviewed: Apr. 16, 2011

I've been working on making the best of the best chocolate chip cookies, and so far these are the best I've tried! I think the key is the shortening. I think the butter makes the cookies too soft, the shortening give the cookies a better crisp texture.

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esnyder08

Reviewed: Apr. 11, 2011

Perfect chocolate chip! Crisp edges, chewy center. Can be crispier if you cook them longer and they are still delicious. I used less chocolate chips however, so the dough would spead out more and the cookies would be flatter. Leave the amount of chips in if you like a thick chocolately cookie. I did 1/2 the amount of chips and it was still good. Used a cookie scoop, baked for 10 minutes - perfect!

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Reviewer:

Jules2284

Cooking Level: Intermediate

Home Town: Ludington, Michigan, USA

Living In: Detroit, Michigan, USA

Reviewed: Apr. 10, 2011

Fantastic! The recipe says it makes 24 but I made it exactly as is (twice) and made 40 - 43 both times. They are gooey and chewy and they stay that way -- they don't harden! A quick zap in the microwave they're hot and gooey again :-) VERY GOOD!

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Reviewer:

Molly

Reviewed: Apr. 10, 2011

This is an amazing cookie. I used a tbls of regular vanilla extract, but I didn't have enough milk chocolate chips so I used semi-sweet, white, AND milk chocolate. Wow! That is all I can say. I'll definitely be making these again.

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Rebecca

Cooking Level: Intermediate

Reviewed: Apr. 8, 2011

These were hands down the BEST chocolate chip cookies i've ever made from scratch! I substituted the shortening for 1 cup of margarine, melted and I found that the batter had spread a lot when i'd put the first batch in the oven, so I used a really tiny teaspoon for the second batch and spread the cookies far apart. Will definitely make this again!

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