Reviewer:

Reviewed: Apr. 22, 2004

These cookies are fabulous! I bake them with the Nestles peanut butter/milk chocolate chip combo and use the Pampered Chef large scoop. I get rave reviews every time.

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1 user found this review helpful

Reviewer:

NOWIMARNOLD

Reviewed: Feb. 26, 2004

so great! nice crispy cookies. My colleagues enjoyed them very much.

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1 user found this review helpful

Reviewer:

ISMOOMIN

Reviewed: Oct. 4, 2003

Definitely different from the Toll House recipe we’re all familiar with, but that’s not a bad thing. I like to have a variety of cookies for the holidays, and this is one of our favorites! My daughter doesn’t like the traditional Toll House cookies because she feels like the chewy texture means they’re not “done.” I still make the Toll House cookies, but these are a wonderful addition to the holiday cookie jar. I first made them exactly as the recipe was written. The second time I made them, I added a tablespoon of dry cocoa powder to the flour mixture. We felt it was an improvement, but they’re excellent without it, too.

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3 users found this review helpful

Reviewer:

Carol Hammond

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Williamsburg, Kentucky, USA

Reviewed: Jul. 21, 2003

These cookies sure are giant, but they're too greasy, too thin and too hard! I only made half the batch and all the cookies flattened to a thin paper so it covered the whole cookie sheet, only thing that was 3-d still were the chips itself! I still have 1/2 the other batch, I might try adding more flour to try to save it, but I'm definitely not trying this again.

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12 users found this review helpful

Reviewer:

Flaquita

Cooking Level: Intermediate

Reviewed: Jul. 1, 2003

If you're looking for a crispy cookie, this recipe is a very good choice. The texture is perfect, smooth and not too crispy but not soft either. I have tried over 40 CC cookie recipes, and this is one of the few chocolate chip cookie recipes that I am really pleased with. However, I would omit the salt and I used 1 cup sugar and 1/2 cup light brown sugar.

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47 users found this review helpful

Reviewer:

sweettooth

Reviewed: May 19, 2003

This cookie is THE cookie for all crispy crunchy cookie fans.

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9 users found this review helpful

Reviewer:

I.J.M.

Reviewed: Mar. 7, 2003

I found these cookies to be PERFECT but for those who want a softer cookie use 1/2 white and 1/2 brown sugar. It also helps to store them in a plastic zip loc bag.

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13 users found this review helpful

Reviewer:

SHRISH

Reviewed: Mar. 4, 2003

I did a few alterations to these cookies and they turned out wonderful! I used 1 3/4 cups of flour instead of 2 cups, added a tablespoon of unsweeted applesauce, omitted the walnuts and only cooked them for 11 minutes. I think the reason they might have turned out hard with others is that they were being overcooked at the 20-23 minutes. Thanks so much for sharing Patricia.

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4 users found this review helpful

Reviewer:

FLISADENISE

Reviewed: Feb. 12, 2003

A bit too crisp. I tried to reduce the cooking time but they still turned out to hard on the teeth. As a new cook if I knew what in the recipe made them so crunchy I would reduce that item.

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2 users found this review helpful