Reviewed: Oct. 30, 2009

I am hoping I'm missing something here. I did everything as stated in the recipes. Exact ingredients, preparation, and temperature. Yet these things are burned at half the cook time.

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Dayna

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Reviewed: Sep. 13, 2009

This recipe is awesome. My family goes wild for these cookies. I made my third batch today, and they came out nicely-the recipe is so reliable. What I love about these is that the cookie is like a bakery cookie-chewy and crispy. And it has that 'dry' bakery style texture that I really like. It doesn't squish between your teeth! For those who are having trouble with your cookies spreading out too much-your butter isn't cold enough. I use my butter straight out of the fridge. I saw the one suggestion to use half brown sugar. I tried it, but wasn't thrilled-they still tasted great, but they looked overdone. The all white sugar ones turn out beautifully. Thanks Patricia for submitting this great recipe! A keeper!

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Sweettoothgirl

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Reviewed: Aug. 26, 2009

Used shortening instead of butter, and accidently added too much water. Didn't seem to make a difference. Cookies turned out crispy just was I wanted. Cookie dough was a little bland. Might add more vanilla next time.

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LILLINH87

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Reviewed: Aug. 17, 2009

I made these, but they puffed instead of spread and became chunky cookies.

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Justin O'Hadi

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Reviewed: Aug. 12, 2009

So good! I followed the recipe pretty much as stated, using unsalted butter. I rolled my cookies into larger-sized balls (at least 2 inches), which yielded only 9 cookies instead of 12 for the half-batch that I made. I cooked them about 15-16 minutes, or until just very slightly golden on the edges, and allowed the cookies to cool almost completely on the pan before removing. The result: a large, delicious cookie that was soft in the center, and perfectly crisp on the edges; sweet, with only the very very slightest hint of saltiness from the baking soda and salt. So good!

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poofiemom

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Reviewed: Jun. 22, 2009

If you're looking for a buttery crispy chocolate chip cookie, this is it!!! I'm so happy to find a recipe that makes them like this, every time. I used 3/4 brown,3/4 white sugar, and cooked for 11 minutes. Then added some chopped pecans to second half of dough and made some chocolate pecan cookies baked @ 12 minutes. These are wonderfully crispy and warm right out of the oven. Yay! :+)

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Denise Davis

Cooking Level: Intermediate

Living In: Burke, Virginia, USA

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Reviewed: Apr. 6, 2009

in an attempt to make a softer, chewier cookie as opposed to the described crispy/hard cookie i followed another reviewer's advice and used 1¾ c. flour instead of 2, and baked for 13 minutes instead of 20. they get wonderfully thin and huge, and have a great buttery taste with crispy/chewy texture, but the crispier parts tasted like buttered popcorn at times. perhaps using less salt/unsalted butter as others have suggested would help. and they do get pretty crispy pretty fast, but cooking for less time and immediately storing them in a sealed container helps keep them chewier.

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Danny

Cooking Level: Intermediate

Living In: Kingston, New York, USA

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Reviewed: Dec. 16, 2008

We have climbed ice covered mountains, crossed turbulent rivers, braved many a beast and monster to find this recipe and it was totally worth it. We have found our grail in the form of a cookie.

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John and Xandra

Living In: Concord, North Carolina, USA

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Reviewed: Dec. 10, 2008

I got this recipe in 1981 in Better Homes & Gardens magazine, and since then I am wearing about 50 extra pounds, due to these cookies. These are SO GOOD, it's the only cookie my family will let me bake, since 1981.

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Kathi O.

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Reviewed: Sep. 13, 2008

I've made these twice now, the first time with real unsalted butter and they were FANTASTIC!! The second time I used margarine and they were definitely not the same and not as good. With real butter I give them five stars!! delicious light crunchy cookies. Very much like the ones made by my favorite bakery.

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Rhonda

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Reviewed: Aug. 1, 2008

Fantastic cookie! I was hesitant when I noticed there was no brown sugar in this recipe, but the CFO of my company is a fan of CRISPY cookies so I gave this a try. HUGE, huge hit! Thanks so much for sharing this awesome recipe!

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BatGirl

Cooking Level: Expert

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Reviewed: Mar. 29, 2008

Usually I like a soft chocolate chip cookie, but there are times when I want a crisp, melt-in-your-mouth buttery chocolate chip cookie. For those times I make this cookie. It is so delicious. I have made this recipe many times and I have noticed that if I don't take my time and really mix in the baking soda that I can taste it coming through in the cookie. That is my mistake, however and not a result of this recipe or instructions. Other than that, they always turn out wonderful!

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JENDAVIS100

Cooking Level: Intermediate

Living In: Wampum, Pennsylvania, USA

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Reviewed: Feb. 6, 2008

I was looking for a chocolate chip cookie recipe that didn't require brown sugar because I didn't have any, and came across this recipe which looked promising. I have never tried a chocolate chip cookie that I didn't like...until I had these. First off, they're really crispy because they're so flat, which really wasn't so bad. The bad part is that mine came out really salty. I mean REALLY salty. I'm not sure why no one else seemed to have this problem. I measured everything exactly as it listed. My four year old didn't even finish his cookie and I didn't bother making the whole batch.

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spencer-sd

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Reviewed: Feb. 5, 2008

uh-oh! These are TOO GOOD. Like some, I substituted some of the white sugar with brown sugar. I couldn't imagine a chocolate chip cookie without my favorite ingredient in it. I made them without chips, as preferred by my birthday boy and they were perfectly round, perfectly large and perfectly delicious! Right amount of chewy and crispy. AAA+

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Mrs. Sutterpants

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Reviewed: Jan. 26, 2008

these are really crispy and chewy. they harden a little after being cooled, and my kids stopped eating them after they had a nibble. i divided the batter in two - one had chocolate chips (for kids), and the other had only nuts (for husband). it's weird because the ones with the nuts, stayed soft and i baked them the same time and took them out the accordingly. - although the dough was amazingly delicious, i will not be making this again.

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ernesta

Cooking Level: Intermediate

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Reviewed: Jan. 21, 2008

I got rave reviews from everyone except my daughter, who was expecting a chewier cookie...did not add the walnuts, but instead mixed in 1/2 cup ground pecans into the batter for extra richness

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kristincsw

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Nov. 27, 2007

I added 1/8 c honey instead of all the white sugar and added 1 tsp of powdered milk. Good base for sweet cookies!

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rosybaker

Cooking Level: Intermediate

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Reviewed: Oct. 7, 2007

Absolutely, positively THE best! I love crunchy cookies. This is the recipe I've been searching for!

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KEL3

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Reviewed: Jul. 22, 2007

After reading so many good reviews, I gave these a try. They were mediocre at best. If you like thin and flat cookies without much flavor, then these are for you!

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