Reviewed: Nov. 2, 2009

While these cookies were super yummy, I definitely have issues with cooking time that I need to iron out the next time I make them. Yes, there WILL be a next time.

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sjohnson9206

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Reviewed: Nov. 2, 2009

Huge, spectular, gorgeous, delicious cookies that looked right off the cover of any home and cooking magazine. Perfect Texture - crispy on the outside, chewy on the inside, overflowing with chocolate chips. What more could you ask for? This will go in my list of favorite cookie recipes. Thanks for sharing this recipe with us!

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valerie160

Cooking Level: Intermediate

Home Town: Springfield, Virginia, USA

Living In: Ashburn, Virginia, USA

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Reviewed: Nov. 1, 2009

Amazing chocolate chip cookies! They taste like it came from a high-end bakery. Out of this world. Wouldn't change a thing.

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pumpkinspice

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Nov. 1, 2009

As written, this is a great four-star recipe that makes delicious cookies, and everyone who tries the cookies will ask for the recipe. I've made these cookies a lot, but I've always felt they're a bit greasy, so tonight I cut the butter to 1/2 cup and they're delicious--same chewy huge cookies without the greasy, making them five stars in my book. I also substitute bread flour for the AP flour to add to the chewy factor.

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k

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Reviewed: Nov. 1, 2009

I'm not a big fan of chocolate chip cookies, always have been more of a sugar cookie/oatmeal raisin kind of girl until I made these. I've made 2 batches in less than 24 hours and I've promised 2 more to be made today. The best cookies I've ever had...so buttery crispy on the outside and then sooo good and chewy and fudgey on the inside. My family just woke up the morning after halloween with a house full of candy and all they were only concerned about was if there were any cookies left! Also when you take them out, they look like they're not done in the centers...that means they're perfect...let them sit a few minutes and they firm up and they are perfection! Thank you so much for this recipe.-read other reviews-1 says the butter must be melted-nope if it's very soft it's just as good. also another said refridgerate-no need to do that and its fine if u sift the flour-i always do out of habit and they're great. very very easy recipe. Only warning is if you're like me and can't stop yourself from eating them all, maybe you should skip this one.

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HeatherA

Cooking Level: Expert

Home Town: Fairhaven, Massachusetts, USA

Living In: Marion, Massachusetts, USA

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Reviewed: Oct. 31, 2009

AMAZING! These have replaced my usual recipe that I've made for years. They come out perfect every time!

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jennifery78

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

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Reviewed: Oct. 30, 2009

Loved this cookie recipe! I really think that having an egg yolk instead of a whole egg is the trick to this recipe, as egg whites tend to dry dough out. My cookies turned out great, except that they became less chewy as the hours went on and the next day they were crispy. I think that I just need to store them in a better container next time, as my Tupperware container didn't keep them chewy enough.

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Emily M.

Cooking Level: Expert

Home Town: Upland, California, USA

Living In: Rancho Cucamonga, California, USA

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Reviewed: Oct. 30, 2009

Just made my first batch. They are so pretty and sooooo good! Can't wait for my husband to get home from work to try but there might not be any when he gets home. They could not eat these fast enough. I made the dough two nights ago to cook later this week and my husband almost cried when I did not bake them right away. So I am baking them right now for his afternoon snack.

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Diana

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Reviewed: Oct. 29, 2009

These turned out delightful!! Next time I would probably add more vanilla! I also did 1/2 butterscotch chips and 1/2 chocolate chips. I loved the consistency and texture of these!

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erin

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Reviewed: Oct. 29, 2009

everyone raves when I make these cookies "better than Mrs Fields" one said. One of my classmates who NEVER eats sweets or likes sweets even loved them! I used dark brown sugar and let the dough rest for 24-36 hours in the fridge (it really makes for a more sophisticated complex flavor)

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Hollyn

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 28, 2009

I love this recipe. I don't know how you could possibly mess this up. The best cookies I've ever had.

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beepbeep

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Reviewed: Oct. 28, 2009

Great cookies! used mini chocolate chips, and only a 1/4 tsp of salt, since I only had salted butter. I also added some peanut butter chips. They barely made it into the cookie jar :)

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jeanius80

Cooking Level: Expert

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Reviewed: Oct. 28, 2009

I made these yesterday with my boyfriend, and they were well liked between both of us, his family, and a few friends :D They didn't come out chewy, which was a letdown, but that was definitely because we hadn't let the dough chill in the refrigerator like was recommended by many reviewers. We also didn't have any baking soda, so we used twice the amount of baking powder, and eliminated the salt. We couldn't find "semisweet" chocolate in London, so I bought a mixture of milk and dark baking chocolate, which turned out quite nice :D But next time, we'll definitely try to chill the dough first.

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nicoleantonia

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Reviewed: Oct. 28, 2009

Simply THE best cookie recipe out there. I prefer soft, chewy, non-cake like cookies, and these are just it. I like to under cook the cookies slightly, and let them harden through cooling. Also ADD CINNAMON. I find I add cinnamon to everything, but just a dash brings these cookies to another level.

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sara1234

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Reviewed: Oct. 28, 2009

this were yummy!! a little crunchy on the edges but chewy in the middle!

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Evelyn<3

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Reviewed: Oct. 27, 2009

No need to buy ready to eat cookies anymore with how easy and yummy these are! Thanks so much for the recipe!

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Tracy

Cooking Level: Expert

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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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Jenny

Cooking Level: Beginning

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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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nicnakpatywack

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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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JillyBean

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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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