Reviewed: May 11, 2009

I made this recipe yesterday for mother's day. It came real good. I made mine more thicker (like a brownie but real soft and chewy)

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lay52

Cooking Level: Expert

Living In: Orlando, Florida, USA

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Reviewed: May 6, 2009

Very Good. Used another reviewer's advice. Put parchment paper underneath and only roll to within an 1/2 in of sides of pizza pan.

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CPA

Cooking Level: Intermediate

Living In: Naperville, Illinois, USA

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Reviewed: May 1, 2009

I use this recipe all the time - it's the exact recipe on the back of the chocolate chips bag. I make mine in 2 8in pie pans, and I do that probably 3 times a month. My husband loves to take them to work to share with his co-workers. I have a really hard time knowing when they're done and they end up overcooked. But that's on me. Only suggestion is to sift the flour/bs/salt mixture - it does make a difference. Actually sometimes I don't use the salt either which works fine, and sometimes I use peanut butter or reese pieces instead of chips yum!

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cheldi

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Reviewed: May 1, 2009

Yum, yum! Very easy and great flavor. I used two 9 inch pie plates and it worked beautifully. You don't need to worry about the dough spreading because of the higher sides. Tastes great frosted!

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Apr. 13, 2009

This recipe is great. My son has food allergy's to Milk and eggs so I had to use an egg replacer, dairy free butter and dairy free chocolate chips but it still turned out great. I used store bought decorative icing and this cookie tasted as good as if I bought it from the bakery. (I made 2 cookies from the recipe in 9 inch round pans.) Five Stars!!

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Dana

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Reviewed: Apr. 12, 2009

Yummers! We used the exact ingredients except we omitted the nuts. I baked this on a jellyroll pan and left 1/2 inch on the edges for expansion. I baked at 350* for 25 minutes - covered with foil the last 5 minutes to keep the edges from browning too much. We'll be making this often. I'm looking forward to making this into an ice cream cookie cake for my son's birthday as suggested by another review. :) Excellent stuff.

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Crikkitt

Cooking Level: Intermediate

Home Town: Tipp City, Ohio, USA

Living In: Midland, Texas, USA

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Reviewed: Apr. 8, 2009

Easy to make, fun to decorate, beautiful presentation. Baked for 20 minutes.

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Shirin

Cooking Level: Intermediate

Home Town: Northridge, California, USA

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Reviewed: Mar. 21, 2009

This was delicious. However, be careful about overfilling your pan. Mine spilled over the edge and made a huge mess! Next time I will use a larger pan.

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jguard

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Carmel, Indiana, USA

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Reviewed: Mar. 5, 2009

Incredibly good! Insanely rich! I can see why some people would say to reduce the chocolate chips a bit, but I didn't and probably won't in the future. Was a hit at my nephew's birthday dinner! I used a 16" pizza pan, formed the dough and spread it out to the 14" line, but the cookie spread almost all the way to the edge of the pan.

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Marlena C.

Cooking Level: Beginning

Living In: Cherry Hill, New Jersey, USA

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Reviewed: Feb. 28, 2009

i decorated it with some hand piped roses for a party for my English class and it was a big hit. thanks for the recipe.

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Katie1994

Cooking Level: Expert

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Reviewed: Feb. 25, 2009

perfect!

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jenifer

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Reviewed: Feb. 25, 2009

This recipe was wonderful. I made it for my son's birthday and everyone complimented on it. It was thick and soft not hard or dried out.

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jakesmomma

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2009

I made this recipe for my son's 9th birthday (and allowed him to decorate it himself.) I ended up cutting it down to fit into a container I'd saved from a purchased cake. I have to state that this is really NOT an original recipe, but is the exact recipe on the Nestles semi-sweet chocolate chips bag.

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Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Feb. 18, 2009

I cut this recipie in half, left out the nuts, and baked it in an 8X8 square pan. It was so good! The cookie was about 2 times the thickness of a store bought giant cookie, a little fluffier than a regular cookie, but not too cake like, and soft (even the edges). Will definately be making this one again and again.

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jill

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Reviewed: Feb. 16, 2009

I made this for my hubby and son for valentines day. I decorated it with the buttercream frosting from this site. They both loved it. It was nice to surprise them with something a little different but the same chocolate chip recipe that they love. I will definately make this one again and will have fun decorating it for different events.

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Kelly Krocker

Cooking Level: Intermediate

Living In: North Massapequa, New York, USA

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Reviewed: Feb. 14, 2009

A huge hit for the Super Bowl, one of my husband's favorites!! Thank you so much for sharing!! :-)

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Heather

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Reviewed: Feb. 13, 2009

VERY EASY TO MAKE AND DECORATE MY 5 YR OLD LOVED HELPING

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heather

Cooking Level: Intermediate

Home Town: Whitney, Pennsylvania, USA

Living In: Latrobe, Pennsylvania, USA

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Reviewed: Feb. 11, 2009

This worked great as a giant cookie, and I used a lipped pizza pan. The boys were impressed.

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Mrs. Janderson

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Reviewed: Feb. 8, 2009

Thank you for saving us a bundle of money on those ridiculously over-priced store cookies. And it tastes so much better too!

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CAT22FAN01

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Reviewed: Feb. 5, 2009

Love it! Love it! Love it! Didn't do anything different to the recipe. Baked it for the twenty min. it turned out perfect. I'm just hoping next time I'll get to decorate it before they start eating it.

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