Reviewed: Jan. 18, 2008

I made these cookies for the first time and they were really easy and well recieved by friends and co-workers alike. Will never resort to packaged cookie mixes again. Yeah.

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Reanna

Cooking Level: Intermediate

Living In: Palos Verdes Peninsula, California, USA

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Reviewed: Jan. 15, 2008

I have made the twice in the past 1 1/2 weeks! My nephews were here while I baked the first batch and they disappeared. They are even better the next day if that's possible. I did as another review said and took the temp to 325 for 11 to 12 minutes on some parchment paper. Let the cookies sit on the pan for about 2 mins and perfection.

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Nikro

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Reviewed: Jan. 11, 2008

These are no where near the best cookies i've ever had but they were ok.

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Earl

Home Town: Baltimore, Maryland, USA

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Reviewed: Dec. 11, 2007

These cookies came out well. I didn't give them five stars because they were just very basic....nothing too special- I followed the recipe exactly...just added a pinch of cinnamon.

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Lauren

Cooking Level: Beginning

Home Town: San Francisco, California, USA

Living In: San Diego, California, USA

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Reviewed: Dec. 1, 2007

This recipe is amazing. I made the cookies bigger; yielding 30 and used butterscotch chips! They were so moist and chewy!!!

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shirtsleeve52

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Covington, Kentucky, USA

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Reviewed: Nov. 16, 2007

excellent cookies!! my family loved them!!

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Ford Mom

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Reviewed: Nov. 12, 2007

These were good, I've had better, I've had worse. I didn't have any chocolate chips on hand, so I substituted M& M's. Will I make these again? I don't know, i might check out a couple other recipies. They tasted goo, they just weren't very memorable.

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hockeymom089

Cooking Level: Expert

Home Town: Warren, Michigan, USA

Living In: Macomb, Michigan, USA

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Reviewed: Nov. 11, 2007

These cookie are great. I only use 1 1/2 sticks of butter,don't pack my brown sugar, and also don't put quite a 1/2 cup of white sugar so they aren't as sweet and trust me they are still plenty sweet. We like fuller cookies so I take an ice cream scoop and a glass of HOT water and dip the scoop in the water before each use. They come out great each and every time.

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Dora

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Reviewed: Nov. 6, 2007

I have looked endlessly for a moist chocolate chip cookie recipe and I have found it! I knew this was the one as soon as my son kept emptying the cookie jar and his friends did the same! I can never seem to keep the cookie jar full :) These cookies are soooo moist and stay that way. I did take advice from another baker, who also rated this recipe, and I only added 1/2 tsp. salt instead of the full tsp. the recipe called for. The cookies do seem to stay moist and not spread out as much. Thank you so much. This is now my family's chocolate chip cookies recipe, and will be handed down. :)

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Vicky

Cooking Level: Expert

Living In: Richland, Washington, USA

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Reviewed: Oct. 27, 2007

These cookies were great and had the perfect texture, crisp on the outside and soft in the middle. I followed the suggestion of cutting back on the salt to 1/2 tsp. It tasted good but I felt it could have used the whole 1 tsp. The full tsp. brings out more of the sweetness of the cookie and rounds out the flavor better. Just make sure to use UNSALTED butter. I also doubled the vanilla. I baked these cookies at 330 degrees for 12 minutes on a dark nonstick baking sheet. Also make sure to use keep your dough cool. I kept my bowl of dough in the fridge between batches baking. And I also rotated the baking sheets so that I was also placing the spoons of dough on a cool sheet, too. This will keep your cookie from melting too quickly and flattening in the oven. For a more aesthetic look and for the chocolate lover-- before you bake, press several chocolate chips on the tops of each spoon of dough while on the baking sheet. The cookies will come out looking like you bought them at a bakery!

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snugabuga

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2007

Really great cookies. I baked my cookies on a baking mat ontop of a cookie sheet at 350 for 10 min. They came out crispy on the outside and chewy on the inside (once cooled). These cookies didn't spread enough for me - I enjoy flatter cookies. After making 1" balls I flattened them with my fingers. But if you like fatter cookies, leave as is. This one's going in my recipe box.

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RAEVYNNE

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Oct. 7, 2007

I love this recipe, and every time we have a potluck at work these cookies are requested. One time I ran out of vanilla and had to use almond extract at the last minute. They turned out delicious!

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Amber

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Reviewed: Oct. 2, 2007

Wonderful and I did't change a thing! I loved them! They were chewy and melt in your mouth good! I really think that many people either let the butter get too soft or they over mix the batter. My family loved them!

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Karies

Cooking Level: Expert

Home Town: Vineland, New Jersey, USA

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Reviewed: Sep. 27, 2007

I read all the reviews and was very careful what to do and what NOT to do. The dough was too sticky and cannot be dropped nor hand-rolled. Even after chill, the cookies spread out too much and were TOO SWEET. After chilling for abt 45-60 mins, they turn out much better.

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Sue

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Reviewed: Sep. 19, 2007

thank heaven for the internet! I thought I lost this recipe forever...it's the best! I cut the butter in half and add 1 TBLSP. water. Yum! :-)

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suzettec

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Reviewed: Sep. 16, 2007

5 for taste. Came out thin and much flater than expected, but delicious and chewy. Added mini chocolate chips and toffee bits. Hubby loves them!

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Jolene

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Reviewed: Aug. 15, 2007

The cookie dough was very runny, and not very sweet. The cookies came out very cakey. Not Good.

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Jessica

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Reviewed: Aug. 12, 2007

Really good! Thanks!

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Stephanie

Cooking Level: Intermediate

Home Town: Escondido, California, USA

Living In: Spanish Fork, Utah, USA

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Reviewed: Aug. 2, 2007

Excellent! As always, I chilled my dough for an hour in the fridge (or 1/2 hr in the freezer). The got a LITTLE flatter than I like (I like mine puffy). So next time I may add just an extra 1/4-1/2c flour. A great cookie!!! And the dough is sooooo good too!

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Karan

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Reviewed: Jul. 16, 2007

These cookies were delicious. The only thing was that I used margarine instead of butter because i didn't have any. Don't know if it makes a difference. My husband loved them and wouldn't let me take some to share with my co-workers!! He actually took some to work and everyone loved them. Thank you soo much for such a great recipe. Great soft cookies!!! -Helen

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