Reviewed: Apr. 29, 2013

i made this recipe without the nuts using normal salted butter (i never buy unsalted butter) and half the called for salt, crispy edges chewy middle, and these were inhaled within the hour. my 11 year old son wanted them again so he made them himself using normal butter but he left out the salt completely and used milk choc chips, best non-oatmeal choc chip cookies that have ever gone through our house, and we've made oodles and oodles of cookies!

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sweet sugary goodness

Reviewed: Mar. 19, 2012

Followed this to the letter and they were a gloppy mess.

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katrina22283

Cooking Level: Intermediate

Home Town: Leominster, Massachusetts, USA

Living In: New Brunswick, New Jersey, USA

Reviewed: Feb. 5, 2012

Excellent!! Actually made with no changes...seriously a must to bake.

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RoxanneG

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

Reviewed: Jan. 18, 2012

ooohhh lala... i love crispy cookies

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meeky

Cooking Level: Intermediate

Home Town: Stratford, Ontario, Canada

Reviewed: Dec. 24, 2011

Crispy and delicious but the chocolate from the Ghirardelli is almost too overwhelming. I followed the recipe almost exactly and the came out crispy and light. I had to leave them in the oven for about 4 minutes more so that they were perfecto!

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desertrose56

Reviewed: Dec. 5, 2011

VERY EASY TO MAKE AND YUMMY

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AmandaW2061

Reviewed: Aug. 16, 2011

How do you get 16 cookies/servings out of this if you divide the dough in half and make 10 cookies from each? Before I make them I just need to know how many calories in each. I can't trust the nutrient info on the recipe based on each cookie if the number of cookies doesn't come out right. Later: I made them anyway and added the total calories & divided by 20 cookies. There are 190 calories in each if you make 20. I used a whole cup of chopped pecans. Works better on foil than on Silpat. If you want them thin you have to spread the dough thin when you shape them on the baking sheet. Otherwise they're still hard/crispy but thicker.

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AuntLovina

Reviewed: Jul. 18, 2011

They were flat on the edges and puffier in the middle. Nothing like the picture. I added 2 tbs more flour to the rest of the batter. They came out a little too thick and had a flour taste. Guess I need to play with the flour if I want to make these again. I bake a lot! There are no eggs in this recipe, so it is good for anyone making cookies for an egg allergy child. :-) I will continue on my quest for the perfect chocolate chip cookie.

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Bake4fun

Cooking Level: Intermediate

Reviewed: Jul. 16, 2011

This cookie is ADDICTIVE! They're like Pringles once you pop you can't stop! Be prepared to gain 10 lbs because you won't be able to contain yourself. The crunchiness of this cookie is what makes it so addictive. I used Andies mint chips since I didn't have the chocolate chips. Baked up nice and tasted wonderful.

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