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!

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.

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+

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

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.

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

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

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!

Sally Key

We are out of brown sugar and my son really wanted chocolate chip cookies. We came across this recipe and I'm so glad we did! These cookies are amazing and perfect for dunking in milk! Very buttery and crispy! We omitted the walnuts and made the balls bigger, since I read in other reviews that these can be thin. Have saved this one to my recipe box and will definately be making again! Thanks!

I really love this recipe!! I have made it alot of times because it it so easy to do. even my boyfriend wants more everytime!

Really good! Did not turn out as big as I had expected. Bake time is more like 15-17 minutes.

Some suggestions for this recipe: You can subsitute 1/2 white sugar for brown sugar which makes them tastier! Use unsalted butter instead of butter. Which gives you the real great taste of the cookie without tasting too buttery. You can add another 1/2 cup of flour, to make the dough stay in shape better and not too sweet for those who does not like it too sweet. You can bake it longer for more crispy cookies and shorter for crispy edges and chewy middles!!

Love these!! Hubby wants me to make them all the time!!! I follow the recipe exactly and they always come out good!!

My husband is a chocolate chip cookie officionado. He flipped over these. I made them with Giardelli dark chocolate chips. They really are divine.

I searched for this recipe as my boyfriend doesn't like "soft" cookies??? He said these were really good. Out of the oven, they were fine but I thought they seemed to taste stale the next day. Not bad but not my favorite.

These were very yummy. I used less chocolate and no walnuts. Use a medium sized scoop for perfect cookies. Mine were done in 15 minutes.

I have tried dozens upon dozens of chocolate chip cookie recipes looking for one that closely matched my great-grandmothers chocolate chip cookie recipe...This is it...I have FINALLY found it! I did substitute half the sugar for light brown sugar...And I didn't have any butter on hand so I used I Can't Believe It's Not Butter (margarine)...They came out perfectly...No complaints from me...Fantastic tase and texture...Not too sweet...Crispy outside and chewy inside...I did burn the 1st batch...20 minutes was way too long in my oven...Cooked them only 13 minutes...This is the ONLY recipe I will ever make again! Thank you!!!!