they were fantasic!

Best chocolate chip cookies I've made. Also very good for ice cream sandwiches.

LOVE THESE COOKIES!! I look for Beth's cookie recipes. Always wonderful. Try Beth's spicy oatmeal cookies too. GREAT!! My family likes these way better than Nestle Toll House recipe I've used for years. GOOD JOB BETH!

THE best homemade cookies I've ever tasted! EVER. I've made so many batches and never changed the recipe! LOVE THEM!

Do NOT overbake, you'll think they can't possibly be finished, It took me three pans to realize they were really soft I was just over baking them. pull them out VERY VERY soft and they'll stay that way. these were very easy and delicious, i changed it a little by adding 1 tsp. orange extract along with the vanilla. the orange kicked the chocolate flavor from everyday to snooty cafe acceptable!

Great basic recipe! I made a few alterations: I substituted baking POWDER for the baking soda, because it keeps them fluffier, and used 1 1/2 cups brown sugar and 1/2 cup white sugar, to make them moist and chewier. Thanks for the recipe! :)

I'll make this short and sweet...these are excellent cookies. My new favorite! I have been on a quest for the past few weeks to find the perfect chocolate chip cookie recipe and this is it. The are not too flat, or greasy, or cake-like at all. The outside is crunchy and the center is soft, just as promised. Simply delicious.

Pretty disappointing cookie. I followed the recipe exactly but they just tasted like flour. The pale color was unappealing also.

My nephews rate this recipe 7 stars. (That's what they said they wanted to rate it). They turned out delicious. We used margarine instead of butter. They were soft in the middle and crispy on the outside. Excellent!

I just tried these, my very first homemade choc chip cookies! I don't like shortening (hydrogenated fats are sooo bad for you!) so used all butter, mostly unsalted. Ran a little short, so cut down on the flour: Add flour SLOWLY, if it gets pebbly there's too much! Also ground up 1 cup of quick-cooking oats in the food processor and substituted it for 1 cup of flour, it made for a wonderful thick cookie that you really can't even taste the oats in. I cut the sugar down to 3/4 cup each brown and white, and sampled a bit of the raw dough, it didn't taste sweet enough to me! ...But once out of the oven, with all those chocolate chips, they were just right! Creaming the butter (room temp, not cold!) with the sugar well at the beginning will get rid of any "grainy" sugar texture. When the cookies started turning brown around the edges I left them in for 30 seconds more: They come out of the oven still squishy, but hardened quickly, and were still all soft in the middle. Perfect, thanks!

This cookie taste as good as it looks. Texture and appearance was good. Mine didn’t have the “cakey” texture that some bakers mentioned. The dough did not need to be chilled. I baked them on a parchment-lined aluminum baking sheet and had excellent results.

Taking a survey to determine the best chocolate chip cookie is as impossible as determining the best cola, the best burger, etc. It is sooo subjective. So many variables--the level of ability of the baker, the size and shape of the cookies, baking times, and imperfect oven temperatures to mention a few. Not to mention personal preferences...chewy or cakey, thick or thin, and on and on. I made this exactly as written, leaving some of the dough mounded, and flattening other batches slightly. The dough is just right...easy to work with. I found this dough will do whatever you want it to in terms of thickness. The cookies come out of the oven with pretty much the same shape they went in with. Having said that, I still found this a good, but just average cookie (three stars to me means average). A little on the thick side and not quite as flavorful as other recipes. I think if all butter were used it would take care of both issues. There are a lot of good chocolate chip recipes out there--my personal preference continues to be "Chewy Jumbo Chocolate Chip Cookies" on the Land o' Lakes website. Still, I would not discourage others from trying this recipe, as it just might be your favorite!

I had higher hopes for this recipe. I think the problem I have is that they are too artificial tasting, which I am guessing is from the shortening. The dough is pretty thick and I had trouble at first figuring out how long to cook, they do have a tendency to brown on the top (even with my Pampered Chef stoneware), once I got the time right (11 min for me) it was fine. They are not good right out of the oven, I had actually given this a worse rating but changed it as they taste better the next day. If I decide to try these again, I will definitely be using all butter. Thanks for the recipe.

Delicious!! I didn't have any shortening so I increased the amount of butter to 1 1/3cups; still came out great. These cookies were a hit with everyone!!

I make the dough for this and Beth's other cookie recipes and freeze it to give as Christmas gifts. I use a cookie scoop and drop on a baking sheet and freeze 1-2 hours. Then put frozen dough in freezer zip bags. You can bake any flavor, mix and match right out of the freezer. Just place on a baking sheet lined with parchment paper, bake for 13 minutes at 375 degrees. I found you really need to sift the flour then measure. Especially when making multiple batches. I was asked at Thanksgiving by several family members "your still making cookie dough for Christmas right!?!?!" Thanks Beth

I've made this recipe twice now, and both times it's made fantastic soft-centred cookies. I really like the proportion of flour in the recipe (though another reviewer didn't) -- I'm not a fan of oily, spready chocolate chip cookies. Like most cookie recipes, I find the yield to be much higher than the actual (we all know big cookies are better). I would definitely cut back on the salt by half, especially if you're using salted butter. I may just try adding a bit of oat flour next time to see if I can get them a bit chewier, but overall a big hit with me.