Reviewed: Dec. 20, 2007

These were so much fun to make. Yet I think I may have done something wrong. Instead of coming out flatish, they came out prominant as if they hadn't even sucken from the balls that I had rolled them into. So, to make them more soft, I added another egg, and some milk; which made them very chewy. ^^ I got many thanks at the potluck I made them for~ Great recipe!

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Crystal

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Reviewed: Dec. 16, 2007

I just made this recipe tonight and the cookies were some of the best chocolate chip cookies ever! I don't like a lot of chips in mine so I only used one bag of chips (about 2 cups) and they were awesome that way. Other than that, I followed the recipe exactly and just used margarine. This makes so many cookies, I just baked one pan and kept the rest of the dough in the fridge to make them up fresh when we want them. I may pack some up to give as Christmas gifts, too. One word of advice: use a HUGE mixing bowl!

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Janet

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Reviewed: Dec. 14, 2007

erm guys. I have tried to bake this chocolate cookies for about 2 times. The cookies tasted real good! But i have a problem. Sometimes some bits of my cookies will tend to stick on the cookie sheet. Why is this so? Not only that, i had to bake my cookies for around 25 to 30 min. Can any help me out?

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qichen

Cooking Level: Beginning

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Reviewed: Dec. 13, 2007

GREAT!

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ZINNIA56

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Reviewed: Dec. 9, 2007

these cookies are soooo GOOOD!!! When it says they make 84 cookies they really mean it but it cool beacues they will disaper fast!!!

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kodagirl

Cooking Level: Intermediate

Living In: Kalispell, Montana, USA

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Reviewed: Dec. 8, 2007

These were perfect! My daughter and I followed the recipe except for scaling it down quite a bit. We'll make these again! Thanks for sharing!

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MADISONLIBERTY

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Reviewed: Dec. 3, 2007

This is a phenomenal recipe and it makes an excess of cookies. In no way is that a bad thing.

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Ella Fanther

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Reviewed: Nov. 7, 2007

they are aweosme chewey in the middle crispy on the outside i downed the cooking time though i like my cookies real gooey.

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amber marie

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Reviewed: Nov. 4, 2007

This is a really easy and tasty recipe for people new to making cookies. I made a couple of changes to make them fluffier, I melted the butter before mixing it with the sugar. And instead of baking soda I used baking powder. Overall though, really good recipe. Thanks!

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Vero

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Reviewed: Oct. 30, 2007

I forgot to mention in my original review that I used real butter instead of margarine (Margarine is a bad word to me when I am baking! ;p) Also, I only baked mine for 10 minutes and they were just right....not too gooey, not to crisp but just kind of "soft-baked".

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HollyG

Cooking Level: Expert

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Reviewed: Oct. 16, 2007

Probably the best chocolate chip recipe I have ever made!! These cookies were awesome, gooey in the center and crispy on the edges...perfect with a big glass of milk!!!

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ssbarbosa

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Reviewed: Aug. 10, 2007

I am giving these a five because I am sure they are good if made correctly, for some reason mine tasted like baking soda very strongly, but I must've made a mistake will try again later!

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Rachel k.

Cooking Level: Intermediate

Living In: Lancaster, Ohio, USA

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Reviewed: Aug. 2, 2007

These are a 5 when butter is used-I could not bring myself to use margarine. These are chewy and look great, mine only took 10min to cook. Thanks for recipe!

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TCSTEFFEY

Cooking Level: Intermediate

Home Town: Ixonia, Wisconsin, USA

Living In: Canisteo, New York, USA

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Reviewed: Apr. 24, 2007

I love this recipe! I have made it so many times, and it is always a huge hit! I think that butter works much, much better than margerane. Also, I double the vanilla. I defanatly give this 5 stars Great!

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Aubrey.

Cooking Level: Intermediate

Living In: San Marcos, Texas, USA

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Reviewed: Mar. 21, 2007

wonderful will definatly make this my chocolate chip cookie recipe. thank you for the wonderful recipe

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amie

Cooking Level: Intermediate

Home Town: Morton, Washington, USA

Living In: Heidelberg, Baden-Württemberg, Germany

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Reviewed: Mar. 4, 2007

These were so so - a good "basic" recipe for chocolate chip cookies. A little bland, but still good. I was hoping for a softer, chewier cookie... my batch was HARD (I DON'T like hard cookies - reminds me of the "processed" packaged Keebler cookies sold at the supermarket). I think reducing the baking time to 8 min. per another reviewer's suggestion (I baked mine for 12-13 min.) would help. I used butter (unsalted) in lieu of margarine and I too felt that the dough was stiff (I had to incorporate the choc. chips by hand). Next time, I'll zap individual cookies in the microwave for a few seconds to soften them (my bf did this and it worked well). The one thing I really liked about this recipe was Jaylor's suggestion to roll the cookies into balls. By doing this, every cookie turned out even and uniform (one of the pluses of the recipe!). Try serving these with hot chocolate (which is another option for softening them, when dunked). Thanks!

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Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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Reviewed: Feb. 20, 2007

MMM!!! these were the best chocolate chip cookies i've had in a long time!!!i followed the recipe very closely the only change i made was using butter and the were delicous!! I will def. be making these again, they were gone in less than 24 hrs. but that wasn't much of a surprise. Thanks a bunch for sharing!!!

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monk_e_chic

Cooking Level: Expert

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Reviewed: Feb. 7, 2007

I absolutely loved these cookies! I have been looking for a recipe that was different from the standard toll house recipe. I followed the recipe except for adding more vanilla than called for and using real butter. They both made the taste much richer. Definately a keeper. Thankyou very much.

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newmommy

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

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Reviewed: Jan. 10, 2007

Love these cookies! I halved the recipe because I didn't have a bigger bowl. Used butter instead of margarine. I think this improves the taste. Instead of 1 1/2 cup of butter, I used 1 cup. I also reduced the sugars to 1 cup each. Cookies bake soft at 15 minutes in the oven. If you prefer crunchy cookies, try baking them for 17-18 mins. Excellent taste either way!

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LuVeLLe

Cooking Level: Expert

Living In: Singapore, Central Region, Singapore

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Reviewed: Jan. 8, 2007

Very good recipe. Another way to try this is with the new Sugar Blends by Splenda. I used the brown sugar blend as well as the white sugar blend and I also used low fat Shedd Spread despite the fact that you aren't supposed to bake with it. Try 1/2 of it with 1/2 real butter.

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MorganPigPug

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Best Ever Chocolate Chip Cookies I

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