Reviewed: Oct. 15, 2009

Excellent....so chewy and crispy at the same time. Did not change a thing...made as written. They pretty much are the best I have tried from this site. Thanks!

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SLJ6

Cooking Level: Expert

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Reviewed: Oct. 14, 2009

Excellent recipe as written. I have been using the Martha Stewart chocolate chip cookie recipe for the last several years, but it has now been replaced. Everyone in my family agreed that yes, this is the best chocolate chip cookie.

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PJMARLER

Cooking Level: Intermediate

Home Town: Battle Ground, Washington, USA

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Reviewed: Oct. 14, 2009

These definitely are the BEST chocolate chip cookies! My 9 yr. old grandson agrees too! I made them just like the recipe says except I traded 1 stick of margarine for 1 stick of butter. I baked them at 300º for 17 min. and let them cool for 20. They didn't look done when I took them out of the oven but after setting they turned out just like they were supposed to

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Casi

Cooking Level: Expert

Home Town: Jefferson City, Missouri, USA

Living In: Grant City, Missouri, USA

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Reviewed: Oct. 14, 2009

Very good cookie. I used dark chocolate chips & baked the cookies at 305 (was skeptical about the 300). Turned out perfect!

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kathy

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Reviewed: Oct. 14, 2009

so these cookies were pretty good but there's something weird about them i don't know. i guess when i eat cookies i don't want to feel gross afterwards and these cookies just definitely gave the gross i just ate a bunch of feeling. they also don't keep very well and get hard by the next day.

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Karen

Cooking Level: Intermediate

Home Town: Mesa, Arizona, USA

Living In: Gilbert, Arizona, USA

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Reviewed: Oct. 14, 2009

I have looked this recipe over several times and I finally decided to try it. I have been modifying all of the choc. chip recipes so that my diabetic husband can eat them and until now couldn't find one he REALLY liked. This worked perfectly and will be my new go to recipe. I changed quite a bit but it all worked. One stick of margarine, and a bit less than a 1/2 cup of canola oil, for the flour I used 2.5 C a/p flour and 1 C of oats (oats ground up in food processor to equal one cup after grinding), one real egg and 1/4 cup egg substitute, 3/4 C splenda brown sugar blend and 1/4 C + 3 T of the white splenda blend, 2 t. vanilla all else the same. I did add toasted walnuts as well. Baked as directed with a smaller portion I use a medium cookie scoop bake on parchement paper. Perfection! They are correct in saying to watch as they don't brown much but a GREAT cookie in the end! Thanks for this great recipe.

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jomist3

Cooking Level: Expert

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Reviewed: Oct. 13, 2009

Great recipe. I followed it exactly (1 stick salted butter, 1 stick unsalted) and cooked them for 16 minutes. Perfect!

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goodayathome

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Reviewed: Oct. 13, 2009

Hmmmm...not the best I've eaten. Don't get me wrong; they were good, but I was expecting that Subway cookie chewiness and I didn't get it. They were big and saucer like, but a little dry and crumbly. Not bad, but I don't think I'll use this recipe again.

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sailshonan

Cooking Level: Expert

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Reviewed: Oct. 12, 2009

This chocolate chip recipe really is the best in the site. The cookies had little burnt sugar rings around the sides, oh god i nearly lost it when i ate one. sooo good. I used mini reese's cups that I found at trader joe's as a substitute for chocolate chips. Best decision i've made in a long time. My cookies came out so perfect and the firefighters that i gave them away to loved them.

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caitjane1

Cooking Level: Beginning

Home Town: Coronado, California, USA

Living In: Ventura, California, USA

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Reviewed: Oct. 11, 2009

Great texture. Very large cookie. Mine didn't brown much and I definitely wouldn't cook them longer than the 17 minutes. Mine were almost too salty, but probably due to the fact that I used salted butter. Would recommend it!

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Bri

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Reviewed: Oct. 10, 2009

Very good - a little chewy and crunchy together. Be careful not too bake too long as they do not brown much.

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dgriffin

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Reviewed: Oct. 9, 2009

I can't stop eating these, therefore, they are awesome! They are soft and chewy and have a wonderful flavor (love all the vanilla). I used real unsalted butter and added an extra 1/2 cup chocolate chips. If you are using an insulated cookie sheet, I would recommend adding and extra 1 - 2 minutes onto the baking time, but don't overbake them!

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Oct. 4, 2009

I followed the recipe exactly and got delicious cookies! I will make these again!

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Seelymo

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Springfield, Missouri, USA

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Reviewed: Oct. 4, 2009

I rate my cookies based on how hard it is to stop eating the dough and cookies. You know, when you have to make yourself stop. Didn't have that problem with this recipe. However, my husband, who hates everything walked into the kitchen grabbed a cookie and said "Wow these are really good.Maybe even the best you ever made." I prefer the recipe on the package of I Can't Believe Its Not Butter baking sticks. WAYYY BETTER.

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maiingan

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Reviewed: Oct. 4, 2009

AMAZING! i cut back on the flour a little...but they were so amazing! i ate so much of the dough! they were easier to manage after refrigerating. totally making these again...one day. :]]

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dancerdawg2luv

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Reviewed: Oct. 3, 2009

OH MY GOSH. These cookies look amazing, and they taste amazing too! I did everything dead on, no changes. I have no idea why people think this a lot of flour, my dough came out so soft and pliable but not sticky at all, which is the kind of dough I aim for when making cookies. Soooooo yummy. Each cookie is almost 1/4 cup of dough, so I was a bit worried at the oven temperature but they turned out fantastic. So soft and chewy. This is definitely my go-to cookie recipe from now on! I can't wait to try it as smaller cookies.

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bakingaddict

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Oct. 3, 2009

Amazing. I think it's all been said before. I have never come across a cookie recipe that produces a cookie that looks so perfect and tastes as good as this one does. It was so easy that my 4 year old helped me make them. My only concern is that people will think I cheated and bought a pre-made cookie dough :-)

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PAMPEREDKERI2000

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2009

Excellent cookie! I have made a lot of Choc Chip Cookies in my lifetime and these are right up there with the best of them! Followed recipe exactly and they turned out fantastic!

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OLYBROWNS

Cooking Level: Expert

Home Town: Olympia, Washington, USA

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Reviewed: Sep. 29, 2009

Well these are so good that I would rather eat the baked cookie over the dough, and that is saying alot cause I am a cookie dough addict. These are thick and chewy cookies, soo soo good!

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Leeshe

Cooking Level: Intermediate

Living In: Taber, Alberta, Canada

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Reviewed: Sep. 27, 2009

These were okay but not the best by any means. I thought they were way too thin and had too much of a brown sugar taste. I guess I prefer my cookies a little more substantial. The butter was probably what caused them to spread so much..maybe if you divide with shortening they would hold their shape better. Also, using bread flour instead of all-purpose may make them "cakier".

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