The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 26, 2009
seriously, this is the best chocolate chip cookie recipe. it's so much better than the nestle one. make sure all the wet ingredients are room temperature (melted butter and eggs) before mixing. also, don't be afraid to bake these longer than what the recipe calls for. just make sure the edges are golden brown. enjoy :D
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 26, 2009
These are fabulous. I followed the recipe completely. My boyfriend said they were the best he's ever eaten.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 25, 2009
These cookies have potential but the dough really MUST be left to rest for at least 15 minutes before you drop the cookies on the pan and bake. The dough will seem more liquid-y than other cookie doughs but as it sits it starts to firm up. My second batch was WAY better than the first. And the cooking time is FAR too long. 10 - 12 minutes is good at 350C, and it's true what other reviews say: don't over bake them or they actually become too hard.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 25, 2009
Amazing! This cookie is so chewy!! The discription didn't lie, these cookies taste just like the kind you find at bakeries and cafes. But strangly my batch came out really brown. This really didn't affect the taste at all. Some tips: 1.When putting the cookies on the sheet to bake, follow the instructions and place them 3 inches or more apart. These cookies get very very big after it's baked. I thought this recipe called fro way too much chocolate chips, but after the dough is baked, it gets so big that it's actually pretty well measured. 2.I also think this recipe called for too way too much sugar. This is after cutting the amout of white sugar in half. 3. Whatever you do, not over-bake. Just wait until the edges are slightly SLIGHTLY brown. Don't worry if the inside looks undone. If you bake more than 13-14 min, the edges become too cripsy too far in.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 25, 2009
FANTASTIC recipe. I followed instructions exactly, making sure eggs were at room temperature and butter-margarine combination was melted and then let to cool so chocolate wouldn't melt. I baked for 13 minutes, and then let continue baking once out of the oven for a few minutes. These cookies were P-E-R-F-E-C-T, melt in your mouth cookies. My #1 cookie recipe from now on.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 24, 2009
Very good- they turn out perfect every time I make them!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 23, 2009
Unquestionably the best.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 23, 2009
Yummmmm!!! These are awesome!!! Followed the recipe exactly, made no changes whatsoever (besides throwing in a handful of milk chocolate chips cuz I had a few left). Will be making these often! THANKS!!!
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Leo
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Cooking Level: Intermediate

Home Town: Melfort, Saskatchewan, Canada
Living In: Taber, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 23, 2009
I use only real unsalted butter and add a touch of cinnamon with the dry ingredients. I chill the dough in logs wrapped in wax paper in the freezer while letting the oven preheat. It's so easy to slice the logs and bake the cookies. My kids love making this recipe as it is so easy, and we love the cookies too. Many people have said they taste just like bakery cookies.
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Home Town: Rochester, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 23, 2009
These cookies were absolutely delicious and were a great hit, but I am only giving it 4 stars because they were not as chewy as I would have like. I even baked them for less time.
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Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 22, 2009
I love these as well as Felix's. Fav tip for all cookies: make the dough, refrig, shape into balls, and IQF on cookie sheet until solid. Store in plastic bags and shake out what you want to cook. Dough balls thaw quickly if you need/want to flatten. I much prefer just-baked cookies and often make 2-8 at a time in the toaster or sm. convection oven.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 22, 2009
perfect cookie recipe! I am making these to sell at our local farmers market next month~
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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 22, 2009
Just made these. They are very good and the fam likes them too. The only thing I would change is amount of sugar. Trust me on this, I -am- a sweet tooth and the first part of a chocolate chip cookie that I LOVE is the breaded part. However, I found this one a little -too- sweet, even with just semi-sweet chips. Next time I'm going to halve the brown sugar.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 21, 2009
Tasted delicious, but seemed to always come out crispy. I like soft cookies.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 20, 2009
These cookies did indeed stay soft and chewy after they cooled, and they were very delicious. I baked these for my office and everyone loved them. 5 Stars!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 19, 2009
Yummm!! My sister was craving chewy chocolate chip cookies and these were perfect! I made a half batch and baked them for 17 minutes and they came out great. I ate too many =)
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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 19, 2009
These were ok.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 19, 2009
Let me tell you! These cookies were so good! I’m not the best baker and they came out perfect. I didn’t change a thing except for using only one cup of chocolate chips. I did, however, put them into the fridge (per the previous reviewers) to keep the dough firm. MMMMmmmm they came out perfect. They even looked perfect. To keep cookies from hardening overnight, I placed a piece of bread in the container with them. It works like a charm every time. The cookies stay moist and the bread is hard as a brick. I froze the extra dough in little balls in the freezer. No more ready baked Pillsbury dough for me. This is an easy way to have cookies on hand made from scratch from scratch. If you are thinking about trying… Trust me they won’t disappoint!
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Cooking Level: Intermediate

Home Town: Dale City, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 18, 2009
They really are the best cookies I've ever had. But make sure you chill the dough before you work with it! Very important! Also, I removed a tiny bit of butter and a table spoon of sugar, and I added a tablespoon or two of organic Acacia flower honey, DEELISH! Definately try this recipe, Easy and delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 18, 2009
These were delicious. Made according to recipe. Let the cookies cool on the baking sheet for best results.
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