Reviewed: Nov. 30, 2008

These came out great. I used more brown sugar than white as suggested and they are soft and chewy. Otherwise I followed the recipe exactly. Thanks.

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Brea

Cooking Level: Intermediate

Home Town: Marysville, Michigan, USA

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Reviewed: Nov. 28, 2008

Just okay. Too cakey for my taste. I added walnuts and that helped.

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mosscollection

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Reviewed: Nov. 28, 2008

This was really good but instead of using the white & brown sugar....I used 1 cup of Splenda Brown Sugar Blend since my dad can't have a lot of sugar & my family loved them

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prostart1

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Reviewed: Nov. 21, 2008

super yummy cookies. I didn't have enough butter on hand so I replaced it with shortening. It worked out fine. Added in some chopped pecans. My boyfriend looooooved the cookies and thought they were the best that I've baked. Thanks for sharing your recipe!

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Amy

Cooking Level: Beginning

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Reviewed: Nov. 18, 2008

With all the reviews saying how great these were, I had to try it. Unfortunately disappointing. I'll stick to my Mrs. Fields recipe from now on. These were very cakey. Definately need to cut the baking soda back 1/2, big balls of cake.

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Rebecca Johnson

Cooking Level: Expert

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Reviewed: Nov. 18, 2008

Delicious!

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~Natasha~

Cooking Level: Beginning

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Reviewed: Nov. 14, 2008

Very goooood! When did mine I used large milk chocolate chips,and i lowered the heat a little because they brown really quick,but raw in the middle .Then they came out great! Thanks Anna for your yummy recipe!

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sandy4

Cooking Level: Intermediate

Home Town: Hilmar, California, USA

Living In: Oakdale, California, USA

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Reviewed: Nov. 12, 2008

I made this because I wanted to eat the dough, and it was just right. Tomorrow I will bake them. :) Ok, it is tomorrow and some have been baked. They are fabulous!! I baked them at 350 for about 12 min. They were perfect, the edges a little crispy and the inside nice and soft... MMM I am bringing some to my guy at work right now!!

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Donsgirl01

Cooking Level: Expert

Home Town: Worcester, Massachusetts, USA

Living In: Ashby, Massachusetts, USA

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Reviewed: Nov. 11, 2008

These are the best cookies I have ever made.

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Rachel

Cooking Level: Intermediate

Home Town: Chesapeake, Virginia, USA

Living In: Stockholm, Stockholms, Sweden

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Reviewed: Nov. 9, 2008

This recipe scored 5 stars with my family. The cookies are delicious.

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Mamma Tia

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Reviewed: Nov. 8, 2008

Very good chocolate chip recipe!

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mandalin84

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Nov. 5, 2008

I've been using this recipe for several years and they always get rave reviews and disappear quickly!

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jennifer bast

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Reviewed: Oct. 28, 2008

These are delicious! I made mine with margarine and added 1/2 teaspoon cinnamon. I baked them at 350 degrees between 10 and 11 minutes. Very good! I will definitely make them again.

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wendy

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2008

Thanks! These are the best chocolate chip cookies I've ever made! I increased the flour 1/4 cup, and the temperature at 350 for 10 minutes. I also made sure I mixed with electric mixer well every time I added an ingredient, and added the flour a little at a time. The eggs and butter should be at room temperature as well. They stay soft and taste great!

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Mindy

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2008

AWESOME! My hubby loves them. I make the whole recipe as directed and freeze the rest for late snacks. This time I added walnuts and it was awesome! This is my favorite recipe for cookies! Thanks for sharing!

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Carolyn

Cooking Level: Beginning

Living In: Miami Lakes, Florida, USA

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Reviewed: Sep. 25, 2008

I give this recipe three stars because I didn't like the cookies, but everyone else seemed to like them.

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Air force wife

Cooking Level: Intermediate

Home Town: Cedar Falls, Iowa, USA

Living In: Merritt Island, Florida, USA

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Reviewed: Sep. 21, 2008

The cookies tasted great, but the pictures are deceiving. My cookies were cake-like and poofy, not at all like the pictures.

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Maria Z.

Cooking Level: Intermediate

Home Town: Freeport, Illinois, USA

Living In: Morrison, Illinois, USA

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Reviewed: Sep. 14, 2008

I doubled the recipe and then placed the dough in the fridge to chill for a little while (b/c it seemed too soft). I used my small cookie scoop and baked these at 350 for 9 minutes. I took them out when they looked a little "under-done" and let them set on the cookie sheets for a minute or two and then transferred to wire racks to cool & they set up just fine. I gave some away and received a request for the recipe within the same hour. Thanks for sharing the recipe.

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