Reviewed: Mar. 10, 2004

I've never had a cookie stay chewey for so long. My husband was quite impressed.

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Reviewed: Mar. 6, 2004

the cookies turned out hard and not well at all.. they were OK, but they were DEFINATELY not the best cookies i have ever tasted. I was dissapointed when they were done, because the center or the cookie was only soft for the first five minutes after taking it out of the oven. (because it was hot then). Hope this helps, Mary Helen.

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RECIPETESTER12

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Reviewed: Mar. 6, 2004

These really are fantastic - easy to make too! Thanks!

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EVELYNNE

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Reviewed: Mar. 5, 2004

These cookies were just as promised! Soft and chewy, the brown sugar really does make a diffence. Thanks Alison

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JENIKE2000

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Reviewed: Mar. 2, 2004

One word....PERFECT

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New Mommy

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Reviewed: Mar. 2, 2004

There cookies are wonderful. I formed them with an ice cream scoop and cooked a bit longer. Definitely let them cool on the cookie sheet or they will fall apart. Better and chewier the 2nd day.

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Michele

Cooking Level: Expert

Home Town: Lynwood, California, USA

Living In: Huntington Beach, California, USA

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Reviewed: Feb. 26, 2004

These cookies are DELICIOUS! My family loved them. I didn't have parchment paper so I just sprayed the cookie sheets liberally with cooking spray. Also added vanilla and salt. They were chewy the whole week! Yum!

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EB1179

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Reviewed: Feb. 24, 2004

Yum!! My family loved these cookies. I added 1/2 cup of walnuts and I may add some vanilla next time too. Very good cookies!

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HANLVY

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Reviewed: Feb. 22, 2004

These came out thinner and crispier than I prefer.

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Tracy Dixon

Cooking Level: Expert

Living In: Jacksonville, Florida, USA

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Reviewed: Feb. 18, 2004

oh my goodness!! what a terrific recipe! make sure you let the cool completely..i didn't do that and they all got stuck to each other..but i sure will make again! PERFECT!

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amyhunter

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Feb. 10, 2004

These cookies are my favorite! I chopped up about 1 1/2 cups of mini Reeses cups instead of choc. chips and they turned out delightful.

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MARYST10

Cooking Level: Expert

Home Town: Ardmore, Oklahoma, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Feb. 8, 2004

These cookies are very good. They are tender and moist. A good basic recipe for chocolate chip cookies.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Feb. 1, 2004

This makes a great cookie. I didn't add anything - didn't use the parchment paper...just buttered the sheets. And they came out great. They didn't go flat and they didn't fall apart. PERFECT!!!!!

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TREHUGHIP

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Reviewed: Jan. 25, 2004

The flavor of these cookies was great, but they fell apart. I even let them cool for 10 minutes, but they didn't stay together. They were good crumbled over ice cream, though.

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DRAGONFLYER

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Reviewed: Jan. 25, 2004

I'm impressed. They're delicious. As many others have mentioned, the only modifications I made were adding a tsp of vanilla extract and a pinch or two of salt. Someone mentioned adding a bit of molassas and I might try that sometime. At any rate, I've got a new default chocolate chip cookie recipe! Thank you!

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KARA.

Cooking Level: Expert

Home Town: Taunton, Massachusetts, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Jan. 18, 2004

Great Recipe....Easy to make....I added 1 1/2 Tsp of vanilla and 1 tsp of milk. It was great.

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CELISA

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Reviewed: Jan. 12, 2004

This recipe was easy and the cookies tasted great! I ate more than I should have. I did add a little bit of vanilla to add some more flavor and since I love nuts I also added some chopped walnuts. I'm sure you'll enjoy these yummy cookies.

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PRADOMG

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Reviewed: Jan. 12, 2004

This is GREAT recipe. I am a pastry chef and I use it all the time. The trick is to let it "set up" before you use the cookie dough (that is why some people have greasy cookies etc). Butter has different qualities when it is hot and cold. If you like crispy cookies refrigerate this dough then bake for a slighly longer time. For softer cookies mix dough then let it harden up at room temp. Bake only until edges are set. Finally measure brown sugar accurately--a little over and you will have FLAT cookies! Hope this helps! Thanks Allison for sharing:)

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