Reviewed: Nov. 20, 2009

MMMM. I even made this with splenda and wheat flour to make it healthier and still delicious!!!!!!!!

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Reviewed: Nov. 20, 2009

These are the best chocolate chip cookies I have had in a long time. My old recipe has just gotten replaced. I did double the vanilla as others had suggested. My family asks for these frequently now. I loved them. *****

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Shawn

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Reviewed: Nov. 19, 2009

Best ever. Throw away the Nestle recipe on the back of the bag!!!! I'll be using this one forever. No alterations necessary.

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Renae Sattazahn

Cooking Level: Intermediate

Home Town: Branson, Missouri, USA

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Reviewed: Nov. 18, 2009

YUM!!!

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PEGGYK

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Reviewed: Nov. 18, 2009

Awesome cookies! I rate the recipe four stars because I made these cookies with a few tweaks: I used sugar-free butterscotch pudding because it was all I had in the cabinet, I melted the butter before mixing it with the sugars, and I doubled the vanilla extract, as was recommended by several reviewers. Also, I used Ghiradelli semisweet chips (the big ones) and vanilla sugar. Finally, I baked them on the middle rack, with a casserole dish partially filled with water on the lowest rack, for exactly 12 minutes, and I rotated the pan halfway through baking. I baked only a quarter batch of these cookies, and with a few adjustments, this recipe made 12 huge and fantabulously delicious, soft-on-the-inside-but-chewy-around-the-edges cookies. I think the butterscotch pudding is a great idea, too, as it adds some depth of flavor. I plan to make a full batch of these cookies again for the holidays. Also, I know you are technically not supposed to eat raw cookie dough... but as I have yet to get salmonella, I still partake. And this cookie dough is AMAZING! :-D

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saxxy27

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Reviewed: Nov. 18, 2009

These cookies are FANTASTIC! My only substitution was to use a full cup of brown sugar rather than adding any white. I do this all the time, and I find that this gives my cookies nice caramel notes rather than overwhelming sweetness that can come with white sugar. Use a stand or hand mixer to cream the butter and sugar until both are light and fluffy. Adding extra chunky chocolate chips guarantees cookies that are soft, chocolate-y, and delicious.

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globalgourmand

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Reviewed: Nov. 18, 2009

I just made these, and my husband loved them, and he does know his cookies! What I loved about them was that they did not spread out too much. I think I see anothere batch in my near future!!!

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Linda

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Reviewed: Nov. 18, 2009

This will be my new chocolate chip cookie recipe.

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Jackie R.

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Reviewed: Nov. 15, 2009

I cut this in half, because I just wanted about 2 dozen. It works great if made just as it is. Take the cookies out when they are brown on the edges but still soft looking on top. I have a gas oven, so I had to crank down the heat a bit to 325, and only cooked for 11 minutes. Also be careful you don't over cook them, because they do become hard if you over cook them. Overall an amazingly yummy, chewy cookie...must be the pudding in the mix hehe.

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MARYKIRK

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Reviewed: Nov. 15, 2009

Well...I must say these cookies are just average. I was looking for a better chocolate chip cookie! They taste just like any other chocolate chip cookie recipe I have tried. I must admit...I had high expectations based on the reviews. My expectations were not met. They were not horrible...but they were not the best either. They were just mediocre.

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NIKKIJ

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Reviewed: Nov. 14, 2009

My fault for following another reviewers suggestion about adding baking powder. I knew better than to add it, but so many people seemed to agree, thought I'd give it a try. If you want cakey cookies, then be my guest and add the baking powder, I however, did not. I'll def follow the recipe as written in the future to see how they turn out

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KiwiOz0708

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Dallas, Texas, USA

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Reviewed: Nov. 14, 2009

Thank you so much! My daughter came in 2nd place, only to a peanut butter cookie, in a cookie baking contest! This cookie is awesome!

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Maj'

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Reviewed: Nov. 14, 2009

So easy to taste so good. Definately take them out of the oven at recommended time, won't look done but do finish perfectly while resting. And not overly sweet as some can be.

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Karin V

Cooking Level: Intermediate

Home Town: Daytona Beach, Florida, USA

Living In: Decatur, Texas, USA

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Reviewed: Nov. 13, 2009

Best chocolate chip cookies ever.

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JenF

Cooking Level: Intermediate

Home Town: Lansing, Michigan, USA

Living In: Spring Arbor, Michigan, USA

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Reviewed: Nov. 13, 2009

These truly are the softest chocolate chip cookies I've ever made! I didn't change a thing, and they came out just right! These will be my go-to chocolate chip cookies from now on.

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Miss Henny

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2009

We loved these cookies. Would never know there was instant pudding mix used in the recipe. This has become our choc. chip cookie recipe of choice. Make exactly as recipe and you will be delightfullly surprised.

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SR

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Reviewed: Nov. 11, 2009

I have made these several times, always great. This is my husband's favorite chocolate chip cookie hands down! Looking forward to experimenting with other pudding and chip flavor combinations. Thanks for the recipe!

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Holly214

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2009

Absolutely wonderful!

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H. Myers

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Reviewed: Nov. 10, 2009

Excellent cookies. My wife isn't a big fan of chocolate chips so I may have to cut back next time, but definitely will be making these time and time again.

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DW

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Reviewed: Nov. 10, 2009

The chocolate chip cookies recipe of my dreams. This is exactly what I was looking for as far as texture and sweetness goes. I kept finding recipes that were too cakey, not sweet enough, not enough chocolate chips...but these are awesome! These taste just as good right out of the oven as they do the next day. I stocked up on vanilla pudding mix in anticipation of making these again.

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