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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Jun. 11, 2008
These weren't bad, but I didn't think they were better than any other cookie.
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Reviewer:

JStoddard
Cooking Level: Intermediate
Living In: Albuquerque, New Mexico, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Jun. 3, 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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Reviewer:

Cameo
Photo by Cameo
Cooking Level: Beginning
Living In: Cleveland, Ohio, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
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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Reviewer:

Shannon M.
Cooking Level: Intermediate
Home Town: Rochester, New York, USA
Living In: Provo, Utah, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
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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Reviewer:

Ness
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
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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1 user found this review helpful

Reviewer:

megan
Cooking Level: Intermediate
Living In: Salt Lake City, Utah, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
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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Reviewer:

D_ROBB
Cooking Level: Intermediate
Home Town: Lomita, California, USA
Living In: Bremerton, Washington, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
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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1 user found this review helpful

Reviewer:

J Charlier
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
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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Reviewer:

happyspider
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Feb. 28, 2007
Hey Dina, I made a batch of the cookies for the firefighters at my station, they LOVED EM!!!!!!!
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Reviewer:

StationCook
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Cooking Level: Expert
Living In: Skowhegan, Maine, USA
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The reviewer gave this recipe 1 stars. This recipe averages a 4.23 star rating.
Reviewed: Feb. 19, 2007
The cookie was way too dry.
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Reviewer:

christina
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The reviewer gave this recipe 3 stars. This recipe averages a 4.23 star rating.
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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Reviewer:

TRINALS
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
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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Reviewer:

Wendy W.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.23 star rating.
Reviewed: Jul. 2, 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
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Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
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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Reviewer:

JECCAPEN14
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Sep. 6, 2005
Awesome cookies!!!
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Reviewer:

r harding
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
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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Reviewer:

KIWILUST
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Mar. 31, 2005
Overall this recipe is pretty good but I made some modifications. The first time I made them they did tend to fall apart a little easily, so my first suggestion is to lightly spray a non-stick cooking sheet with Pam to help get them up. Next, I increased the flour to 2 and 3/4 cups of flour, and increased the sugars to 3/4 cup each. By doing all of these, the cookies didn't spread as thinly, and came out nice and chewy. A quick tip too is to never melt your butter before you add it. The colder the better. I also used Heath Bites instead of chopped toffee bars and it worked really well!
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Reviewer:

ELYSIANFANTASY
Cooking Level: Expert
Home Town: Bloomingdale, Ohio, USA
Living In: Pittsburgh, Pennsylvania, USA
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The reviewer gave this recipe 3 stars. This recipe averages a 4.23 star rating.
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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