Reviewed: Feb. 25, 2006

These cookies are awesome! I didn't realize how fantastic they were until I made cookies using another recipe (the one on the back of the Nestle Toll House semi sweet morsels package). Not only do these cookies taste fantastic, they are crispy on the outside and chewy in the middle. The only thing I changed was instead of using all white sugar, I used half white and half light brown sugar. BTW, some people complained about the cookies getting hard - they're not hard but crispy which is how they're supposed to be - it's in the title of the recipe.

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Chiffon

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Reviewed: Jan. 16, 2006

I made these because I was craving chocolate chip cookies and didn't have any brown sugar. My cookies turned out pretty big. They spread out very nicely, but almost too much so I need to roll the balls smaller next time. It's a very sweet crunchy cookie with a grainier texture. They do remind me of bakery cookies, but I think I prefer softer cookies with crisp edges rather than the whole cookie being crunchy. Not my favorite, but it's not bad.

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MAGGIE35

Cooking Level: Intermediate

Home Town: Anderson, Indiana, USA

Living In: Melbourne, Victoria, Australia

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Reviewed: Dec. 22, 2005

Excellent yet simple recipe. It took so little time and turned out so good. I only didnt get the cookies to be "giant"- but will try again to see if that works out. The recipe was a delight to try out. Thank you for sharing it!!

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Sameen

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Reviewed: Dec. 15, 2005

these cookies were good but 5 minites after i took them out of the ofen, they went hard.

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nicole

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Reviewed: Nov. 28, 2005

these cookies turned out great! i was a bit skeptical once i began mixing the dry ingredients with the wet; it seemed a bit dry. but they baked up perfectly and they tasted JUST like giant bakery cookies! definitely will make these again.

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alidempsey

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: Nov. 25, 2005

AWESOME!!! My family absolutely loves these cookies!!! I didn't have any baking soda, but they came out AWESOME without it!! Highly recommend!!!!!

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ascordova

Cooking Level: Intermediate

Home Town: Tupper Lake, New York, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 21, 2005

These cookies were supposed to be for our church bazaar... I made them several days in advance.... they never made it to the bazaar!! I only made one change: I used brown sugar in place of half of the white sugar. I think it added a nice flavor you can't get from plain white sugar. Crispy/chewy because of the higher sugar, lower egg content; rich because of the walnuts. Mmmmm!

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bunnymom1

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Reviewed: Oct. 27, 2005

Great!!!

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Taryn

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Reviewed: Sep. 7, 2005

These cookies were pretty easy to make and tasted great coming out of the oven but they hardened overnight and were way to crunchy for me the following day. Probably wouldn't make again as I prefer chewy cookies.

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SPORTSNUT

Cooking Level: Intermediate

Home Town: Pembroke, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Aug. 20, 2005

very sweet and very good texture (not extremely crisp, but crisp on the outside with a rather chewy interior). makes a large batch of large cookies. A keeper!

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joanne_teo

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Reviewed: Aug. 10, 2005

I am not known for my baking skills... This recipe has moved me up in the ranks! Everyone loves them!! I've never back cookies so often. Thanks for sharing!!

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RTMOYER

Cooking Level: Intermediate

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Reviewed: Apr. 16, 2005

These were really good, but there is nothing unique about them. They're just like all the other chocolate chip cookies I've ever tasted. I change the recipe a bit to 3/4 c sugar and 3/4 c brown sugar.

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GOOEYDUDE89

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Reviewed: Jan. 28, 2005

This is the best crispy chocolate chip cookie that I have ever made. I've baked so many batches of these cookies that I've lost count already. I made a few amendments to the original recipe. I used 1/4 to 1/2 cup more flour so that the cookie doesn't turn out flat. However, creaming the butter well would only require an addition of 1/4 to 1/3 cup flour. To make it less sweet, I used 3/4 cup mix of white and brown sugar. Salt is reduced to 1/2 teaspoon or less. One point to take note is to never use large eggs or the cookie would spread too much and the cookie turns out flat which looks awful.Use regular sized eggs. I also made my cookies smaller. I shaped/rolled the dough in 1 1/2 inch balls. it turned out great and perfectly round. I baked them for the full 20-23 min. They turned out perfectly brown and crispy. This is definitely a keeper. Another variation of the cookie is use molasses sugar and brown sugar(half half) and add a teaspoon or 2 of allspice/cinnamon. It comes out smelling like Famous Amos cookies. DELICIOUS!

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CLUVY

Cooking Level: Intermediate

Living In: Singapore, Central Region, Singapore

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Reviewed: Jan. 28, 2005

These cookies are awesome. Very easy to make. My husband is a soft cookie lover, he hasn't been able to keep his hands out of the cookie jar!!!!

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PEGGYF1

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Reviewed: Jan. 23, 2005

I made these a couple of times. The first time they came out too crispy but very good nonetheless. Last night I chilled the dough a bit and made the balls of dough three inches in size rather than two. They didn't get so flat and came out perfectly, crunchy on the edges and soft in the middle. I ended up with fifteen cookies instead of the two dozen. Next time I will add more walnuts. I'm happy with this recipe.

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DAYJOBBER

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Reviewed: Jan. 17, 2005

I have made this recipie many times and I love it. I am not a walnut fan so I left those out and it still turned out great

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ARIEL6

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Reviewed: Dec. 9, 2004

YUMMMMMMMMMMM, these are the best chocolate chip cookies I have ever made. A bit crunchy on the outside and chewy on the inside. I follow the recipe exact using one egg.

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KILA37

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Reviewed: Dec. 8, 2004

These were ok but I wont be making them again!

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ALWAYSABRONXGIRL

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Reviewed: Nov. 8, 2004

Not impressed at all. I agree with someone else who said that they went flat and were too thin. My mother in law liked the taste, but they look terrible. I will continue my search for the perfect CC cookie, that tastes and looks presentable.

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SARhodes1

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Reviewed: Aug. 27, 2004

The best chocolate chip cookies I have ever made. I only added a smidge more flour and I found out at the last minute that I had no vanilla extract so I substituted almond extract. Crispy around the edges and chewy in the middle. Yummmm!

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