The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jul. 9, 2009
well they weren't the best I've ever eaten but they were the best chocolate chip cookies i have ever made. For some reason I've just never been able to do the cc cookie but now with this recipe i finally can do the simple task of making cc cookies! I followed the recipe and mixing all the flour in was rather hard to do but it was sooo worth it. I didn't find them greasy like i had read in a few other reviews. Over all a very good cookie!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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Reviewed: Jul. 8, 2009
I have tried several different recipes for chocolate chip cookies and these are by far the best. I made my cookies smaller - about 1 1/2 tbsp, but other than that I followed the directions exactly. I baked them at 300 degrees for 15 minutes and they were perfect - crisp on the outside and chewy on the inside. They taste so good! This is the only recipe I'll use from now on. Thanks for a great recipe!
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Photo by Kelli F.

Cooking Level: Intermediate

Home Town: Petrolia, Ontario, Canada
Living In: Sarnia, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Jul. 7, 2009
These cookies never browned at 300 degrees, I ended up leaving them in the oven for about 20 minutes and they still did not brown nicely. However, they tasted great. The next day I used the left over dough and made regular 1tbsp sized cookies and baked them at 350 degrees with a MUCH better result. They were golden chewy and delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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Reviewed: Jul. 6, 2009
I don't eat chocolate chip cookies after they've sat in a container for days - until these. These changed my life. Do you read me? Life changing cookies. Now that I've got that out of the way... I made each cookie about 1 1/2 tbsps, and flattened as directed. They do spread out quite a bit, but not so much that they're too flat. I used only a scant tsp of salt (because I used margarine - *gasp* I know, margarine.) and that's salty enough for me. I didn't need to leave them on the sheet for 20 minutes. About 5 did the trick for me. Even the ones I overcooked were great. Thank you!
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Jul. 6, 2009
Next time I make these, I will reduce the baking powder to 3/4 t and the salt to a scant teaspoon. These came out pretty and more cake like. I baked exactly to specs and let them cool 20 minutes before removing. No brown bottoms...the part I don't like about cc cookies. If you use unsalted butter, then go ahead with the full teaspoon of salt. Better than toll house
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Cooking Level: Expert

Home Town: Nebo, Illinois, USA
Living In: Irving, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Jul. 6, 2009
This recipe made 36 cookies using 2 tablespoons of batter per cookie. While these were good, they are not my family's favorites. I felt they were a little salty.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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Reviewed: Jul. 2, 2009
VERY good! I followed the recipe exactly with one little difference. My first batch I let cool on the cookie sheet as stated, for 20 minutes. The cookies were a little hard to get off the sheet after 20 minutes. The next batch I let cool for 10 minutes and it made a big difference in ease of transferring the cookies to the rack to finish cooling. I had no problems with them spreading too much as some other reviewers did. I made them golf ball size and flattened slightly as directed. They are crispy on the edges and soft in the middle. Yummy, thanks Felilx!
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 30, 2009
Perhaps it was the unsalted butter, but these cookies did not work out for me. They were flatter than pancakes despite my very best efforts at following the directions precisely in my VERY OWN quest for the perfect chocolate cookie. I was so hopeful I was practically chanting Felix's name as I spooned them onto my parchment paper lined pan. (Was it the parchment paper?: ) At the end of the evening, I had a whole lot of cookies to show for my efforts, but not one of them was the perfect cookie that was promised. I still honor Felix for his efforts to tinker with his recipe in search of perfection even if our stars (and measuring cups) didn't align.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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Reviewed: Jun. 30, 2009
Now, as crazy as this may seem, I'm choosing to rate this recipe by rating the RECIPE, not the recipe TITLE...crazy, I know...Drum roll, please: da, da, da, da, da, da, da: 5 STARS! And I have some serious high bar standards to earn a 5 star for a chocolate chip cookie recipes (cause, really, aren't they ALL good?!)...to earn the full 5, they have to become my *go to* choc chip cookie recipe. Now, I'm not ready to say these have dethroned my "old standby" Half & Halfs (from AR), but they are def at least tied. I followed the recipe to a "T" (though I do always sub sea salt for regular salt as I like a little salty bite in my sweets), even the *scary* 300 degree baking them, and I was not disappointed. This recipe seems to make a ton: I baked 2 large (1/4 C) cookies, froze 36 golf ball sized rounds of batter for use in my Chocolate Chip Cookie Dough Cupcakes, and baked 8 more 1/8 C cookies. Try these, you will not be disappointed! Thanks, Felix, for a great recipe (and I give you props for your creative title, as well...it's a shame people rate based on the title as opposed to the recipe)!!
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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
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Reviewed: Jun. 25, 2009
Good cookies. Absolutely the best? I wouldn't know about that. Everyone who had them loved them, but they just taste like basic chocolate chip cookies to me. I think they are easy and good, and for that they get 5 stars. Thanks for the recipe.
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Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 25, 2009
these cookies came out very tasty, but not as puffy as i was hoping theyd be. i will definitely make them again, because they are still better than any other recipe i have, but i'd like to figure out how to stop them from spreading so much.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 25, 2009
These cookies do come out good they taste great if you don't think about all the flour. The dough is a little hard to work with all the flour in it but it's still manageable. I cooked them at 300 F but it took my stove 20 minutes. One last thing these cookies get big when cooked I got about 6" cookies, next time I'll probably use half the portion size so they won't expand as much.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 23, 2009
I thought these cookies were fab! They aren't my favorite- my favorite chocolate chip cookie recipe is the "Best, Big, Fat, Chewy" one, but these are a nice change. I found they are much better warm, and don't keep very well. I used to Nestle semi-sweet chocolate/white chocolate swirl chips.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 22, 2009
Yes they are!!!
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Cooking Level: Expert

Living In: Worcester, Massachusetts, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 22, 2009
I agree they do not keep well and you can really taste the butter. We make cookies about every week and will probably pass on this one.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 22, 2009
I think these are the best! They are crispy on the outside and chewy and soft on the inside. I make them about golf ball size and flatten them to about 1/2 inch. I only put 6 on a sheet because they do spread out. Do bake them at 300 degrees like the recipe says to do. Make sure you take them out of the oven when they are just barely golden on the edges - the middle will still look very soft, but if you leave them on the cookie sheet to cool for 10-20 minutes, they'll set up nicely and be really soft and delicious! Great recipe! This is my favorite one so far!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 22, 2009
Thanks for the recipe Felix! I really love this. It's chewy yet crunchy, super yummy...
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The reviewer gave this recipe 4 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 22, 2009
These cookies are good if you cook them right. They are more cakey than others I've tried. I made smaller cookies than the recipe instructed. My dough was moist/crumbly and hard to work with like others said, so I must have done that part right. At first I used both light and dark cookie sheets; the lighter spread the cookie out and it was too thin so I used dark cookie sheets for the rest of the batch. I lightly sprayed cookie sheets with nonstick spray and used a paper towel to evenly coat the sheets with a thin layer of spray. I shaped the dough into small balls and gently flattened the tops with the palm of my hand. At first I made them too flat before putting them in the oven, so I only pushed down the dough a little for the rest of the batch. My cookies took 14-15 minutes on dark cookie sheets at 300 degrees. I removed the cookies from the oven when the undersides (not the edges) started to turn golden brown. The recipe says to keep the cookies on the sheet for 20 mins but I only kept them on the cookie sheets for 1-2 mins before transferring to cooling racks. Some people say that leaving your cookies on the sheet for too long causes them to "steam cook" and the moisture escapes.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 18, 2009
I made a triple batch of these for an easy dessert when we had 3 of my hubby's concretors here overnight to do an especially big house foundation. The 4 men ate all (but 2 that I hid for myself) before dinner time. I am now expected to make a huge batch of these everytime they have a big job. They were easy, and very YUMMY! Thanks for the recipe Felix!
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Cooking Level: Expert

Home Town: Groesbeck, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.4 star rating.
Reviewed: Jun. 18, 2009
WOW! I really love this recipe!! My new go-to chocolate chip cookie recipe. I have made it twice in two days. Everyone raved over them. They are so easy and they just can't be beat for texture. Crispy outside and chewy inside. Not sure how they store because they don't last long enough. I was a little worried when I first made them because they seemed a bit dry when mixing together but they are fabulous!!! Must try them if you have not yet. Thanks for submitting it!!!
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Cooking Level: Intermediate

Living In: Republic, Missouri, USA

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