Reviewed: Dec. 17, 2009

Great cookie recipe. I added the cream of tartar to get the cracking. I also removed the water and increased the vanilla. I added the baking soda to the vanilla to dissolve it, the cookies came out great. I do not like thick cookies so I flattened these cookies out before baking them with a very nice result. Crispy on the outside chewy middles. Very good recipe. Thanks for sharing.

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JENNIADDY@HOTMAIL.COM

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Reviewed: Dec. 16, 2009

first timer to homemade cookies and these were amazing!!!

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ernurse10@aol.com

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Reviewed: Dec. 15, 2009

These are a 4.5 for me... They are really good. The best choc chip recipe I have tried so far. I followed the directions exactly and they turned out just as they said they would... chewy edges and soft center. Make sure you do not grease the cookie sheet. I think that would screw them up.

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sabineh

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Reviewed: Dec. 15, 2009

I absolutely love this recipe!!! I've used it for years. This is by far the best choc chip recipe that I've tried, my kiddo's and everyone whom I allow to try it,love, love, love them!!!!!

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meesohungry

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Reviewed: Dec. 15, 2009

I loved these cookies. I made them exactly the way the recipe said, but I found 10 minutes to be an inadequate length of time to cook them. I actually ended up baking them for about 15 minutes. They were crisp on the outside and chewy on the inside as promised in the recipe. This will be the chocolate chip cookie recipe that I will be using from this point forward.

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artemis777

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Reviewed: Dec. 14, 2009

I prepared recipe exactly except I didn't add the nuts (I like the nuts but some of my family don't). I liked the chewy centers & the flavor was good. The only thing I was not pleased with is that these cookies turn out very thick. I'm more used to choc.chip cookies not being so thick. Other than that, the cookies were good.

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Tim

Cooking Level: Beginning

Living In: Lenoir City, Tennessee, USA

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Reviewed: Dec. 14, 2009

After all those amazing ratings I expected something amazing. As the recipe is I have to give them only 2 stars. They were bland. With more salt they could definitely be a five.

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Nicoline

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Reviewed: Dec. 14, 2009

yummy!!! Absolutely perfect just like it is, no need to change anything.

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NDR

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2009

I don't know what it is about this recipe, but these cookies are really fantastic. As others have mentioned, they rise just enough, and are just the slightest bit crispy on the edges, and deliciously chewy through the middle. Definitely the best chocolate chip cookies I've ever had. The dough was really wet and sticky but I did not add extra flour, just to see how they would turn out, and they were perfect. I just used two spoons to get them neatly onto the pan. I added some flaked coconut and butterscotch chips to the second half of the batch for some variety and the coconut made them even more wonderfully chewy. Yum! I used foil oven liners as pans (super cheap and effective and lined them with parchment paper as a trial run to see how the bottoms would fare, and they are absolutely perfect after 12 minutes in the oven. Perfectly golden on the bottom. Love these, they are a keeper!

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Mia

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Reviewed: Dec. 13, 2009

Great tasting recipe, make sure to use level cups of flour. I don't even bother with the water to dissolve the baking soda in, I just leave it out and it makes no difference, I have done it both ways.

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CHinson

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Reviewed: Dec. 13, 2009

These coookies are soooo mmm mmm good! And easy!

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Lisa

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Reviewed: Dec. 12, 2009

Excellent!! I substituted Splenda and Splenda Brown Sugar Blend and the cookies turned out great!

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MoniqueJ

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Reviewed: Dec. 12, 2009

These were the perfect chocolate chip cookies. They were soft and chewy inside with crisp edges. I mixed them well and used half butter/half margarine. The baking soda trick is a good idea too. I have a convection oven so I decreased the temp. but it took about 13 min. for them to bake at 335 on convection bake. Thanks for the recipe!

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joyoftx

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Reviewed: Dec. 11, 2009

A great chocolate chip cookie. There's nothing really more to say. It's your classic, perfect chocolate chip cookie. I cooked mine for exactly 11 minutes.

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Amie

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Reviewed: Dec. 9, 2009

These really are the BEST chocolate chip cookies!!! Thanks Dora!

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Rosemarie

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2009

I have made so many chocolate chip recipes, and this one by far exceeds in flavor, consistency and chip/cookie ratio! Thank you Dora for sharing it!! I won't use another from here on! My children will be very happy when I send their care packages this Christmas!!

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Sue

Cooking Level: Expert

Home Town: Beltsville, Maryland, USA

Living In: Cary, North Carolina, USA

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Reviewed: Dec. 7, 2009

Simple and perfect every time. This is the only chocolate chip cookie recipe I ever use. I get complements every time I bake them.

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VEGSUND

Home Town: Port Moody, British Columbia, Canada

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Reviewed: Dec. 7, 2009

I've used baking soda and water in my cookies for years. I first discovered it in my favorite baking cookbook by Marion Cunningham; Fanny Farmers baking. I still don't know what it does. lol Her recipe calls for 3/4 C. less flour and 1/2 C less total sugar. Thin chewy gooey and hands down, my sons' favorites.

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eyerish

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Reviewed: Dec. 7, 2009

I followed the recipe exactly and even some of the modifications for letting the eggs and butter get to room temp first. While the cookies taste really good they ended up being really cakey in texture and hardly flattened out when baking. I figured I would try something different but won't make this recipe again.

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