Reviewed: Dec. 6, 2008

these certainly were nothing to write home about. They tasted pretty basic (even with adding some vanilla) BUT texture was perfect for me and my husband but I will probably try to find a better recipe next time. and hopefully one with less butter!

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Lauren Maar

Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA

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Reviewed: Nov. 11, 2008

Flat, flat, flat!! My cookies turned out very flat, and underdone even after baking for 11 minutes. I will not make this recipe again.

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Debra Steeb

Cooking Level: Expert

Home Town: Sheboygan, Wisconsin, USA

Living In: Belgium, Wisconsin, USA

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Reviewed: Sep. 16, 2008

My house wasn't personally impressed with these cookies. I've tried them a few times, and each time they were not liked. I can't honestly say what it was (it's been awhile since I made them), but something was just off.

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jjam1303

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Aug. 31, 2008

These stayed soft and chewy. The flavor was ok. Not the best I have made. Good if you want a soft, chewy cookie. I prefer mine a little crip on the outside and chewy in the middle. Also the brown sugar flavor was very stong in this recipe. Wouldn't make again.

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Bake4fun

Cooking Level: Intermediate

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Reviewed: Jul. 15, 2008

Very weird. Bottom was to hard. Cookie was to dense.

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Heather

Cooking Level: Intermediate

Home Town: Kamas, Utah, USA

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Reviewed: May 2, 2008

I was a little short on some ingredients, so I improvised. It's hard to tell the difference. This is a good recipe for beginners like me(my second time using it).

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Kaelen W.

Cooking Level: Beginning

Living In: Decatur, Georgia, USA

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Reviewed: Apr. 28, 2008

DELICIOUS!!!!!!!!!! I didn't even get to bake the cookies because the cookie dough was SO good! I added a little vanilla and it made it more rich.

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yum yum 7711

Cooking Level: Beginning

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Reviewed: Mar. 26, 2008

These are very good, but I wouldn't say they are the best ever. I will make them again.

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Celeste

Cooking Level: Expert

Home Town: Saint Helena, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Mar. 18, 2008

I'm sorry, but I did not care for this recipe. The batter looked great, the finished cookies looked great, but there is definitely far too much flour and not enough sugar going on. Definitely won't be making these ever again.

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moon8305

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Reviewed: Mar. 14, 2008

Really, really fantastic cookies!!! These are the best I've ever made or tasted! I used only 2 cups of flour, as well as 1 tsp. of vanilla, 1/4 cup white sugar, and 1/4 tsp. salt. I highly recommend using Ghirardelli chocolate chips; they melt more thoroughly and evenly than Nestle chocolate chips. Melted, Ghirardelli chips ooze chocolate throughout the cookie. I used Ghirardelli Bittersweet chocolate chips, and I made two batches: one with just chocolate chips, and the other with chocolate chips and dried cranberries. The balance of bittersweet chocolate and dried (but sweetened) cranberry was amazing! I think these would also be amazing with dried cherries. YUM. Try with milk or with Good Earth tea (with spices that bring out the chocolate flavor). The cookies are crisp on the outside, buttery, and chewy throughout. The Ghirardelli chocolate chips create puddles of chocolate. They're the best chocolate chip cookies I've ever eaten! Thank goodness for my gym membership! Note: If your cookies spread too much as mine did, put the dough in the refrigerator for at least an hour before baking. :) Enjoy!

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litgirl24

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Feb. 26, 2008

Thank you, thank you, thank you! This is the best CC cookie ever! I love that it is uncomplicated and that the cookies turn out with such a great shape and fullness. They don't flatten out like so many other recipes. And so easy! This is one of my new classic all-time favorites.

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Laurel

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Reviewed: Feb. 20, 2008

This is pretty much the same as my own recipe I've formed/adapted out of other recipes, and the 100% brown sugar is definitely the way to go. When I have consistency issues, I usually just balance it out with a slight bit more flour (1/8-1/4 cup or so). Other than that, I also use 1 tsp vanilla essence and 1+cup shredded coconut.

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clayne

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Wellington , Wellington, New Zealand

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Reviewed: Jan. 17, 2008

Soft and delicious!!!!

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SHANNYN79

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Reviewed: Dec. 27, 2007

Oh-my-chewy-chocolatey-goodness!!! These cookies were delicious! Followed recipe precisely - except to add 1/2 tsp vanilla extract. That's it. They turned out fluffy (a little over 1/2 inch in height), very soft, perfectly golden brown, very light.. not heavy at all, which is the way we like them. I think I put in more chocolate chips than called for... I just dumped the last of the bag in. Husband loves them. Says throw the other recipes away.

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Sophie

Cooking Level: Intermediate

Home Town: Colusa, California, USA

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Reviewed: Dec. 1, 2007

I changed the recipe around a bit, replacing 2/3 cp of the all-purpose flour with cake flour, and using 1 cp dark brown sugar, .5 cp light brown sugar and .5 cp white sugar, and these cookies turned out AMAZING. Definitely the best chocolate chip cookies I've ever made. So soft!

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AVELYN

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Reviewed: Sep. 26, 2007

What a great recipe! I didn' change a thing and these were some of the best homemade cookies I've eaten. A big hit with my family!

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mandilong

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2007

Amazing! I added the salt and vanilla as some others suggested. So delicious. Almost the perfect CC cookie. I want to say it IS the perfect CC cookie, but you never know. So simple to make too! I'll definitely be making these again.

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R

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Reviewed: Aug. 21, 2007

This cookie is dominated by the brown sugar.

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Abby

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Reviewed: Jun. 29, 2007

I've made this at least one hundred times - everyone asks me to bring them for parties, etc. They are delicious and sooo easy. Letting the dough "set up" for a few minutes after mixing is a great suggestion. These look like professionally made cookies and taste great. Thanks for the recipe!

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Judy M.

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Reviewed: Jan. 15, 2007

Yum! I didn't think these cookies would turn out but they did! I even reduced the amount of butter to 2/3 cup and it still tasted amazing. Nothing else was changed. No floury taste. These cookies did not taste like scones either. Those that complained that theirs tasted floury probably measured their flour wrongly. You'll never regret making these cookies!

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