Ghirardelli Milk Chocolate Chip Cookies Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Nov. 24, 2010
Watch OUT! I have been baking with my Mum and Granny since I was 5 years old and never have I messed up a chocolate chip cookie as badly as this! When I opened the oven my jaw dropped... they were as flat as pancakes, totally greasy, and when they cooled they were crispy like peanut brittle. My baking ego was completely destroyed! But I fixed it :) I mixed in 1/3 cup flour and 1/2 cup rolled oats to the remaining batter and refrigerated it. Came out perfect. I expected that a recipe off the back of a package of chocolate chips would be fool-proof... I'll know better for next time. There are much better recipes out there - tastier, more interesting, and healthier.
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Reviewed: Nov. 8, 2010
I only keep salted butter on hand so I used that and eliminated the extra salt. I made no other changes, other than using organic ingredients where I could. I did chill the dough for an hour or so (I made the dough this morning while the kids ate breakfast, then set it in the fridge until I got back from taking my older boy to school.) I used fine chopped pecans. These baked up really nicely. 350* for 10 minutes was just right for me. Next time, I might use half extra dark chocolate chips when I make this recipe. I think that would be really good.
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Photo by Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA
Living In: Belle Vernon, Pennsylvania, USA

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Reviewed: Nov. 8, 2010
As I looked over this recipe I noticed that while it looked like a fairly standard chocolate chip recipe on its surface, it had less flour than most. Even tho’ I was somewhat concerned that this would impact the texture and thickness in a negative way (i.e. greasy and flat) I decided to take a chance on it. I mixed up the dough as directed and refrigerated it for an hour or so until it became somewhat firm. And just to substantiate my initial concern, they did turn out greasy and flat. Or maybe I should say, “very buttery and not as thick as I would like.” Remembering sooo many years ago when I tried the original Nestle Toll House Chocolate Chip Cookie recipe and disliked it for the same reasons (greasy and flat), curiosity got to me and I looked up that recipe and…sure enough, except for an additional teaspoon of vanilla, this Ghiradelli recipe is the exact same recipe! No wonder I disliked these cookies so much! It’s the cookie I’ve ALWAYS disliked. In fairness I should add, however, that the Nestle Toll House recipe is a classic that has stood the test of time, perhaps because the flavor can’t be beat. And that there are plenty of people who LIKE their chocolate chip cookies greasy and flat, er, I mean, very buttery and thin. So, bottom line: for those who do not like the kind of cookie I’ve described, either try adding another ½ cup of flour or moving on to a different recipe. If, on the other hand, you love the Nestle Toll House recipe, you’ll love this one too.
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Photo by naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA
Photo by House of Aqua
Reviewed: Nov. 6, 2010
These are a great cookie overall. I often use milk chocolate chips in my cookies and I recently bought Ghiradelli chocolate chips so I decided to give these a try. The only change I made was to use salted butter instead of unsalted. Two cups of Ghiradelli Milk Chocolate Chips equals the whole 11.5 ounce bag, just so you know. I was skeptical with the high baking temperature of 375 so I only baked two cookies to try it out. I found they brown too much, too fast around the sides and remain doughy in the middle. You may want to adjust your baking temperature for this recipe. I baked mine the second time after freezing my dough into balls at 325 for about 15-17 minutes and the cookie baked to a nice golden brown all over and ended up to be the perfect cookie. This recipe cal also be found on the back of the Ghiradelli Milk Chocolate Chip bag.
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Photo by House of Aqua

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA
Living In: San Diego, California, USA

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