Reviewed: Nov. 12, 2009

AWESOME!! I prefer smaller cookies so I used a 1 1/2" scoop and baked them for 12 minutes--it made about 4 dozen cookies--I also added pecans--DE-LISH!! Thanks so much!!

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Laura

Cooking Level: Expert

Living In: Saint Charles, Missouri, USA

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Reviewed: Nov. 11, 2009

This recipe made 18 big cookies. Everyone loved them! I thought they were a bit heavy for my taste.

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vsopher

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Nov. 11, 2009

I am disappointed in these cookies. I think they are way too sweet (and I do like sweet things). I used gluten free flour, so maybe that's why mine were so flat? Irregardless, that isn't why I rated this a 2 star, I did that because of the oversweet taste and grainy texture. I think they are the ugliest cookies I have ever eaten. Worth a shot though since i am apparently outnumbered in my opinion, lol. I always love the recipes I try and this is the first that I haven't liked. Good luck to all who try it :-)

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amys6

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Reviewed: Nov. 11, 2009

These are hands down, THE BEST chocolate chip cookie recipe. I plan on making these, only changing up the choc. chips for other things like....cinnamon and sugar, walnuts and choc. chips, mint chips, etc and giving these as an extra gift for friends and family. These are THAT good and are so easy to make.

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Bridgetirene82

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Reviewed: Nov. 10, 2009

I unfortunetly was dissapointed with these. They turned out cake-like at first (which is not what I wanted) and then turned out very hard in the end. I followed the recipe to the T so I'm not sure what happened but they were not at all like the picture or desciption. Very dissapointing.

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sam28@q.com

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Reviewed: Nov. 10, 2009

This is really, really good. I am about to go and make these right now. My hubbie works on oil rigs and I am sending him to work with a batch. A true test it will be. I can't imagine the guys not liking them. I bake mine on parchment paper and they come out beautiful. I have not tried doubling it yet as I read it doesn't turn out great. Has anyone tried? I do use ALL the chips. Is that not what a CC cookie should be? Loaded with chips and gooey? A cold glass of milk and heaven is around the corner. I'm a personal chef and baker and I have made many CC cookies and I found this one meets all the needs of a GREAT CC cookie. Julie Thanks for a great cookie.

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julia

Cooking Level: Professional

Living In: Mesquite, Nevada, USA

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Reviewed: Nov. 9, 2009

I had great success with this recipe and my family loved the cookies. They are very chocolaty! I might try the suggestion of doubling the dough next time as I only got 20 cookies out of the batch. I accidentally added the entire second egg, so to compensate for the extra liquid I added an additional 1/2 to 3/4 cup flour. I packed a 1/4 cup measuring cup to measure out the dough and baked them 6 at a time as that is what would comfortably fit on my baking sheets. The cookies came out uniformly round and beautiful. They only needed 16 minutes in my oven, and came out uniformly round and beautiful. The secret to most chewy cookies is to take them out when you can see just a tiny bit of browning on the edges. They might not look done, but they are. Anyway, thanks for the great recipe! I will definitely make these again.

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Mindy Poje

Cooking Level: Expert

Home Town: Hudson, Ohio, USA

Living In: Denver, Colorado, USA

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Reviewed: Nov. 9, 2009

These cookies aren't even close to a 4 or 5 star cookie. They taste like refrigerated cookie dough. I get so angry wasting time and ingredients on recipes that don't turn out to be as good as expected. I should have never tried anything but my tried-and-true recipe. The cookies bake up misshapened. The flavor is ok, but I'm not really a fan of the texture. They are crispy and crackley.

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QDsMaMa

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Living In: Thornton, Colorado, USA

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Reviewed: Nov. 9, 2009

Very good recipe. Either use half the chocolate chips called for OR double all of the other ingredients. I recomend the latter of the two becuase it does not make very many. Good with semisweet or milk chocolate chips. No other changes to the recipe needed.

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XYNESHIA

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Reviewed: Nov. 9, 2009

This will be my default chocolate chip cookie recipe from now on. I followed the recipe just about exactly, although I did let the dough cool in the fridge before baking, as some others suggest. I don't think I would change anything. Delicious.

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sofiem

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Reviewed: Nov. 9, 2009

These are pretty good. I made them into 1 inch balls and baked them for 17 minutes. Came out pretty good, a bit too crunchy on the edges though. I made one large cookie (1/4 cup) for 17 minutes and i found it wasnt very cooked. I didn't like them that much.

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kristahughes1

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Reviewed: Nov. 9, 2009

The first six cookies I made the size recommended in the recipe. They filled a cookie sheet. The rest of the cookies I only used a big tablespoon and the cookie ended up about 3" diameter. Everyone that tried these chewy cookies loved them. Thank you for sharing the recipe.

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Lizzie H

Cooking Level: Expert

Living In: Ravenna, Ohio, USA

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Reviewed: Nov. 9, 2009

I thought these were a little too brown sugary for me. Huge and chewy and chocolatey, they were just what they said they would be. I've not met a chocolate chip cookie I didn't like. We ate all of these. V. good, but a little too sweet for me.

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Emily P

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Reviewed: Nov. 8, 2009

This is a great recipe! I followed it exactly and they came out exactly as it describes in the title. The only bad thing is....I couldn't stop eating them!

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chefTAVARI

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Reviewed: Nov. 8, 2009

I just made these after reading the reviews and they were great. I recommend putting the dough in the fridge for 5 minutes before cooking. Be sure to spray the pan for easy removal. They are chewy and yummy! I highly recommend them:)

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jen2332

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Reviewed: Nov. 8, 2009

Great! These had a ton of choc chips and could they could have been cut back about 1/2 cup.

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Erin

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Reviewed: Nov. 8, 2009

So yummy. I even froze the dough in small balls and have been baking them whenever I feel like ice cream with a warm cookie.

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mystique

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Reviewed: Nov. 8, 2009

Delicious! I used splenda brown sugar, real butter, 1 cup of chocolate chips, and walnuts. Next time, I will add coconut to recipe. Also, in my oven, I only needed to cook these for 14 minutes for perfect gooey, chewy cookies.

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juli

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Reviewed: Nov. 8, 2009

I decided to try this recipe after reading the blog article on this website where a "blind taste test" was conducted and these cookies were the favourite. I have made many chocolate chip cookie recipes over my lifetime and I (and my husband) think these are the very best! Even the raw cookie dough is the best I've ever tasted (I know, that's bad! but have a hard time not eating half the dough while I'm waiting to bake the entire batch!) I cook mine exactly 15 mins. Use a 1/4 cup measurer as instructed and smush them down a wee bit before sticking in the oven and I bake on dampened parchment paper. Like a previous poster, I also recommend using half semi-sweet chocolate chips and half milk chocolate. I only put in about 1 1/2 - 1 3/4 cups chocolate chips because the baked dough alone is fantastic. I think it would also be good using mini chocolate chips. I leave them on the pan for several minutes after they get out of the oven. They stay moist (inside) and chewy for days (IF they last that long). And I think they even taste better the next day, if that's even possible.

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Amanda Simpson

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Reviewed: Nov. 7, 2009

I never give all stars because no recipe has warranted it. THIS IS MY NEW FAVORITE !!! only thing I did diff was I did refrigerate for a lil bit and used mini chips ONLY because someone bought minis instead of regular.. THANK YOU ELIZABETH !!!

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