Reviewed: Apr. 29, 2007

Oh My God

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vickie

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Reviewed: Apr. 26, 2007

These were great.. I was out of vanilla extract and used a mixture of rum & maple syrup instead. tasty!

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ALLIKAZOO

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Reviewed: Apr. 13, 2007

Easy to make. I left out the walnuts and used only the full size morsels and they were still yummy!

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Melony

Cooking Level: Expert

Living In: Clover, South Carolina, USA

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Reviewed: Apr. 3, 2007

Okay, I'm an Equal Opportunity Cookie Lover, but this one just doesn't work for me. I read the reviews and then proceeded because I only had one stick of butter. The batter is good- tastes good and looks good. I tried baking the cookies a couple of different ways. I tried semi-flattened teaspoonfuls on a Silpat for 10 minutes. They all spread almost completely flat, some were all the way brown, others weren't. I let them cool on the pan then transfered to a wire rack- they all ended up droopy like they were half cooked. So I did another batch of 1/2 tsp sized non-flattened on a regular cookie sheet for 8 minutes. They ended up looking more like the picture- though they are still bendy (not chewy- bendy) and almost raw in the middle. I was going to serve them to a afternoon guests, but I think I'll be serving them a fruit tray instead.

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DAYDREAMFREEK

Cooking Level: Intermediate

Home Town: Graham, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Mar. 19, 2007

Very good cookies and easy to make. I've made the Toll House recipe for 20 years, but today I only had 1 stick of butter and I had promised my 6yr old that we could make cookies today! So I came on here looking for a recipe that called for only one stick of butter. It's honestly just as good as the toll house recipe. I'm definitely keeping this one because it makes far fewer cookies, which means less baking tme and fewer calories in my belly ;) I didn't mix the ingredients exactly how it says in the recipe. I did it the same as I do when making Toll House. Cream the butter and sugar first, then mix in the egg and vanilla. Mix dry ingredients in separate bowl, add to wet mixture while the mixer is running. Then add chips. I use a scoop for all my cookies, which makes about 2-2.5" cookies. This recipe made 36 of them, cooked for 6.5 minutes. These are delicious according to the 2 kids and 2 adults in my household!

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MissMolly75

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Reviewed: Mar. 18, 2007

omg!! this is my second time making these and they're AMAZING and have a mouth watering crispy outside and soft, chewy inside. i made 2 batches (1 makes 23 palm sized cookie)& both batches baked perfectly in exactly10 minutes, with no alterations to the recipe except that i creamed the sugars and butter first, added the egg and vanilla to that, then mixed that mixture into the sifted flour, baking soda and salt. i never thought using separate bowls for dry/wet ingredients wouldmake a difference but it really does. YOU MUST TRY THIS RECIPE!! DONE RIGHT, YOU WILL LOVE THEM (promise) ps- makes the greatest cookie dough! enjoy:)

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noelle122

Cooking Level: Intermediate

Living In: Ashburn, Virginia, USA

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Reviewed: Mar. 18, 2007

These are so good! You can make them with or without the nuts. Just perfect...

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RYSKAMP

Cooking Level: Intermediate

Home Town: Greenville, South Carolina, USA

Living In: Hickory, North Carolina, USA

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Reviewed: Mar. 6, 2007

This recipe was alright but in no way was my favorite. The cookie dough was a little dry and when the cookies baked they didn’t flatten out very much at all. They seemed to have a very light taste to them. These turned out nothing like a regular chocolate chip cookie I have made in the past. I think that if there was more butter or another egg the dough might have been easier to work with and the cookie may have tasted better.

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Woolhat

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Reviewed: Mar. 2, 2007

These are absolutely delicious: soft, golden, flavorful. The amount is just right if you're baking for one or two like I am, but I'd double the recipe for a family. These are VERY chocolatey, so if you like the "cookie" part of chocolate chip cookies, you might consider cutting back on the chips. I used a bit more than 1 cup for a doubled recipe and there were enough chips in it for my taste.

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Cheryl

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Reviewed: Feb. 28, 2007

I only used 1/2 cup choco chips...and they were great! The family all loved them! Will make again!

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Brooke

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Feb. 15, 2007

Everyone seemed to love them but I thought they were a little bland.

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Amanda Mercier

Cooking Level: Beginning

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Reviewed: Feb. 4, 2007

Wow, what a delicious batch of cookies. Followed recipe exactly and they came out really good. Just the way I like em. Crispy on the outside, chewy on the inside. Perfect! Thanks

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fetacheese61

Cooking Level: Intermediate

Home Town: Belleville, New Jersey, USA

Living In: Mine Hill, New Jersey, USA

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Reviewed: Jan. 31, 2007

My 10 year old was looking of a easy cookie recipe to make and she picked this one. I asked her what she thought when they were a made and this what she said....Crispy, yet moist and oh so chocolatly. SO I guess thats 2 thumbs up! The only thing is it really doesn't make many cookies I think she endded up with about 15, so I would sujest doubling the recipe!

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valbelle

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Reviewed: Jan. 22, 2007

This recipe was a waste of ingredients because once we mixed the dry ingredients and put the wet into that the mixture didn't turn out!

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MURALPROJECT

Living In: Omaha, Nebraska, USA

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Reviewed: Jan. 1, 2007

I've tried a lot of choc chip cookie recipes lately and this is by far the best!! I made dozens for friends on Christmas, and everyone LOVED them. My husband said these are the best. I agree... I can't get enough of them. These are the best!!!

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diznieb

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Reviewed: Dec. 10, 2006

What a hit! Everyone loved them. I used peanut butter chips and chocolate chips. They were a little crispier than I thought they would be. They came out softer on a cookie sheet covered in foil.

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Erin&Mike

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Reviewed: Nov. 25, 2006

BORUNG! Waste of ingrediants

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Leigh

Cooking Level: Intermediate

Living In: Victor, New York, USA

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Reviewed: Nov. 14, 2006

Really good! Yum! I creamed the butter with the sugars, then added moist ingredients and then mixed in the flour mix. Cooked for 10 min - they came out just right.

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MASHA JOHNSON

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Oct. 1, 2006

Absolutely delicious! My family loved this recipe. I added 2 tsp. hot water for the perfect consistency. Crunchy around the edged and soft and chewy on the inside. It's so good it's sinful! Made 3 dozen small cookies. (1tsp per. cookie) Thanx for this recipe!

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Josieluvstocook

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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Reviewed: Sep. 19, 2006

This is very delicious. The texture was perfect as well. Slightly crispy outside, and nice and chewy on the inside. The stay moist even after a few days. The only problem I had with this recipe, is that it was a bit too sweet! sweeter than most choc. chip cookies, and I have made dozens of different recipes! So next time I make these, I will use much less sugar. But again, I loved the texture.

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