The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 11, 2009
Pretty good recipe! I followed the person before me, who suggested 350 for 8 minutes, which was great. The cookies had a bit of a coating - not sure what it is 'cause I'm not an "expert baker" - but it made the cookie a little shiny? Anyway, I'd definitely make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: May 19, 2009
the best i've ever made
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 13, 2009
I must make Toll House CC more than most. It is double that recipe (and double the normal output of a cookie recipe). I had to adjust for 9,000 ft altitude so I halved the baking powder, added extra 1/2 cup flour, doubled the vanilla, and added 3 tbls milk. They maintained their chewyness about as well as Toll House (I can make perfect Toll House at sea level so I trust these would work well too). I can't buy here in Peru, but strongly recommend almond AND Coconut extracts if you want their flavor and not just their textures. I love chocolate but if you want this to be different from CC cookies, use fewer CCs.
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Cooking Level: Expert

Home Town: Vero Beach, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 2, 2009
These need a little modification but are very tasty. Use only about 1/2 to 2/3 of the white sugar that's called for, and about 2/3 the chocolate chips. (The exact amount will depend on how many serving you are trying to make.) They're not especially coconut-y, so if you really like that flavor you could add more coconut or perhaps a little bit of coconut rum. I used salted, roasted almonds and they added a nice flavor and texture.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 2, 2009
Hands down, the best cookie recipe I've ever found. These cookies are requested for every party I go to...I've even made a vegan variation that was a huge hit!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 26, 2008
SUGAR ALERT: I used only 2 cups of semi-sweet chocolate, and I put slightly less than the exact amount of sugar. I still found them to be far too sweet. However, the moist and chewy texture was really yummy. When I make these again, I will use 2 cups of bitter-sweet chocolate, halve the sugar, and possibly use unsweetened coconut if I can find it at a different store. YMMV--I don't like chocolate in the first place.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 8, 2008
YUMMY!!!! Not too many chocolate chips like many said. I thought there were just enough.....I love that the cookies stay chewy. I did have to cook my cookies longer though, but I think because my cookie was made with a pampered chef scoop and they were bigger. One of my new favorite cookie recipes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Mar. 18, 2008
Turned out great! I prefer them on the gooey side. Works well.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 7, 2008
Yummy nice and chocolaty
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Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 7, 2008
Wow! These are the best cookies I have ever had. I made a few changes only because I didn't have all the ingredients on hand. I followed all the directions exactly except I used one bag of Hershey Baking Kisses and one bag of chocolate chips, 1/2 bag of coconut and about 1/3 of cup of chopped almonds. I was worried because I didn't have enough of everything, but these cookies are truly delicious. Chewy and sweet. I made about 30 cookies and froze the rest of the batter for the next time I need a fix. Hopefully it will keep. :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 29, 2008
I also cut back the chips to 3 cups ( I used carob) & used all whole wheat flour - the result were delicious & healthy cookies.
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Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 29, 2007
Every time I bake these cookies, people beg for more. Even people who swear they don't like coconut eat them up.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Sep. 16, 2007
these came out so delicious! i added only 2tsp of vanilla extract, but added 2tsp of coconut extract to make up for the lack of vanilla ext. as for the mix-ins, i only added 2.5 cups of choc. chips, 2 cups of coconut, and 1.5 cups of chopped almonds... basically, just eye-balled the amount of mix-ins as i folded it all in. they came out so soft... the 1.5 cups of both white and brown sugars kinda made me weary b/c, that's a LOT of sugar, but they weren't all that sweet... baking these were a cinch... they stayed chewy, soft and didn't turn flat... definitely a keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
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Reviewed: Aug. 1, 2007
Loved these! I toasted the coconut and almonds (also used sliced almonds instead)...delicious. I took advice from other recipes and added some extra coconut and almond extract. I would absolutely make these again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 31, 2006
you have to reduce the chocolate.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 23, 2006
this is now my absolute favorite cookie recipe (it often gets requested) because it is so good and also the recipe is one where i can add in different ingredients and subsitute things in and it still tastes fantastic. i love to make monster cookies by using an ice cream scoop - they will take 20 to 25 minutes to bake
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 16, 2005
Once modified this is a great recipe. I used only 2-1/2 cups of chocolate chips 2 tsp of vanilla extract, 2 tsp Coconut extract, added a full 14 oz bag of shredded coconut and only 4 cups of flour. Cooked for 13 minutes and allowed to fully cool. My wife couldn't keep her hands off them :)
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Cooking Level: Intermediate

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The reviewer gave this recipe 1 stars. This recipe averages a 4.47 star rating.
Reviewed: Aug. 1, 2005
This was a very expensive cookie to make considering how tasteless it was, especially for 2 bags of chips at $2.99 a bag, plus almonds plus coconut. I was sooo disappointed.I've been baking a long time, and I can't figure out what the appeal is supposed to be. Very bland, never again.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 30, 2005
THEY TURNED OUT AS HARD AS ROCKS! I DO NOT RECOMEND THIS TO ANY ONE.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jul. 8, 2005
I made these cookies twice. I used a little less chocolate chips then the recipe suggests. I turned out great each time. I took them to neighborhood parties so I never had a left over. They just disappear.
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