Reviewed: Jul. 15, 2009

The difference is the gluten in the flour. If you test the flour, then you will know how to use the flour/sugar/butter ratio to get the perfect cookie. Love this recipe and the firefighter powerful loaded taste.

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47annie

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Reviewed: Jun. 22, 2009

yes, I'm bad. I made these as they are except for the toffee pieces. I doubled the recipe and also added (per 2 other chocolate chip cookies recipes) 2tablespoons instant espresso and 1 package of vanilla pudding. Soft, chewy and just a little something extra!!

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jean

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 20, 2009

taste was ok, but baked up very flat. I prefer a fuller cookie

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Tina

Cooking Level: Expert

Home Town: Bedford, Massachusetts, USA

Living In: Fort Walton Beach, Florida, USA

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Reviewed: Jun. 11, 2008

These weren't bad, but I didn't think they were better than any other cookie.

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JStoddard

Cooking Level: Intermediate

Living In: Warner Robins, Georgia, USA

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Reviewed: May 31, 2008

These are my favorite so far off this site. I didn't put toffe in and, I added a little baking powder. The only thing is next time I will up the sugar. Thanks so much I think my search has ended.---Update..I made these agian and added 1/4 cup more brown sugar, turned out really good. These really do make alot. The smallest amount of dough makes a good size cookie. I think i got 5 dozen and, they make such a pretty cookie.

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Cameo

Cooking Level: Beginning

Living In: Cleveland, Ohio, USA

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Reviewed: May 30, 2008

These cookies were yummy. I halved the recipe due to the ingredients I had on hand, and used toffee chips instead of candy bars. Per other suggestions I also added a little extra flour and lightly sprayed my pan with cooking spray so they didn't crumble coming off the pan. I found that even halving the recipe left me with 28 cookies, and that one tablespoonful of dough spreads out to a "regular"-sized cookie. This may not be my new favorite cookie, but they are really good and it's nice to have a change with the toffee in there.

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Shannon M.

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Provo, Utah, USA

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Reviewed: Feb. 29, 2008

Wonderful Recipe!!!!!! We loved it! I live at a high altitude so i used a little less flour and added one more egg and baked them for a bit longer and they turned out beautifully. I used a Calphalon cookie sheet liner and the cookies lifted easily. My husband came home and ate 8 before dinner! This recipe is an absolute keeper! My only suggestion is to make sure to spoon out a small amount onto your cookie sheet because they really expand, I did only 8 at a time, but they turned out perfectly!

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Ness

Cooking Level: Expert

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Reviewed: Dec. 7, 2007

Everybody loved these cookies. I used a bag of heath bits instead of the actual heath bars, but followed everything else exactly.

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megan

Cooking Level: Intermediate

Home Town: Great Falls, Montana, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Mar. 23, 2007

I take these to work and they LOVE them. This may be the best chocolate chip recipe I have tried. I find the larger chunks of toffee work better. I once tried the Skor toffee pieces, but that was AWFUL, so I either break up a large Skor bar or break up the smaller Heath bars.

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D_ROBB

Cooking Level: Intermediate

Home Town: Lomita, California, USA

Living In: Bremerton, Washington, USA

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Reviewed: Mar. 20, 2007

Fantastic! My husband and son gobbled them up... they were soft and stayed soft even two days later!

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J Charlier

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Reviewed: Mar. 2, 2007

It's a very good recipe! I brought it to work and everyone loves it! I am making some more right now!

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happyspider

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Reviewed: Feb. 24, 2007

Hey Dina, I made a batch of the cookies for the firefighters at my station, they LOVED EM!!!!!!!

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StationCook

Cooking Level: Expert

Living In: Skowhegan, Maine, USA

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Reviewed: Feb. 19, 2007

The cookie was way too dry.

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christina

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Reviewed: Nov. 6, 2006

This was a decent cookie, but not exceptional. I found it to be rather "cakey" and I prefer a firm but chewy cookie. Also, I used only a 1/2 cup of chocolate chips and 1/2 cup of SKOR toffee bits, which was plenty of both.

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TRINALS

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Reviewed: Jul. 27, 2006

Everytime I have made these I hear how good they are! I've never had problems with them falling apart, maybe because I only use stoneware when baking cookies. Excellent Cookie Recipe!

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Wendy W.

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Reviewed: Jul. 1, 2006

I made this recipe in a 9x13 pan and cut into bars. I used shortening instead of butter and only one cup chocolate chips; baked for 20 mins approximately. Came out great!

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JECCAPEN14

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Reviewed: May 17, 2006

These weren't *bad* but they weren't anything spectacular. My cookies spread kind of thin, and even after baking 15 minutes they still were very soft. The toffee doesn't stay crunchy once the cookies bake, but rather it becomes kind of soft and mushy. A decent cookie, but I think I may stick to my regular chocolate chip recipe.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Sep. 6, 2005

Awesome cookies!!!

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r harding

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Reviewed: Sep. 6, 2005

Pretty good. I made the dough and refrigerated it to bake later. I took the dough out of the fridge about 15 min prior to cooking so it would soften and the cookies came out perfect!

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KIWILUST

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Reviewed: Feb. 28, 2005

These were good, but I've had better chocolate chip cookies. I cooked them for 10 - 11 minutes and they were too doughy. At 15 minutes they were too cake like. They were best hot out of the oven, but when cooled they weren't so good.

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