Reviewed: May 31, 2010

first, i would like to give a warning: DO NOT cook on an insulated pan. it makes the cookies spread out, which causes them to run together, and also be too thin, so they end up crispy instead of soft. now then! i used butter instead of shortening, and half bread flour because i ran out of all purpose. still, they were delicious! even the crispy ones :)

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3 users found this review helpful

Reviewer:

KylieJoy

Cooking Level: Expert

Reviewed: May 1, 2010

I'm not too sure if it was becuase this was the first time I used this recipe but I found the dough to be runny and it tasted a little too salty...

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3 users found this review helpful

Reviewer:

ashleymarie

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Oct. 7, 2009

I'm not much of a cookie eater but these are very good! My fiance really likes them. Mine turned out more cakey than other cookies I've made but often I find that can depend on the cookie sheet or oven I'm using. I also added some peanut butter chips to them.

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3 users found this review helpful

Reviewer:

VWill1968

Cooking Level: Intermediate

Living In: Laguna Hills, California, USA

Reviewed: Sep. 7, 2009

I had to bake these longer than 7 minutes and I should have added more flour but I do like that they make a small batch.

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3 users found this review helpful

Reviewer:

Mich

Cooking Level: Expert

Home Town: Boise, Idaho, USA

Living In: Nampa, Idaho, USA

Reviewed: Aug. 28, 2009

Great recipee. I am almost positive it is the same as on the back of the Giradelli Chocolate Chip package. The only thing I changed was I used baking soda instead of baking powder and I put in 2 1/4 C Flour because I live in a high-altitude place. Delicious!

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3 users found this review helpful

Reviewer:

Laurel

Home Town: San Jose, California, USA

Living In: Denver, Colorado, USA

Reviewed: Jul. 12, 2008

Not the best I've made. There are better recipes out there.

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4 users found this review helpful

Reviewer:

LEXI70

Cooking Level: Intermediate

Home Town: Mansfield, Ohio, USA

Living In: Shelby, Ohio, USA

Reviewed: Jul. 12, 2008

This is a really great recipe!! I changed a little bit of the recipe, I used butter instead of shortning and put a little bit more flour. I had to bake them a little bit longer than 7 min. They were super duper good! Best chocolate chip cookies I've ever had! :P

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6 users found this review helpful

Reviewer:

Clover

Cooking Level: Intermediate

Reviewed: Sep. 25, 2006

These cookies are fabulous. If you don't want to print out the recipe, just take it off the package of shortening.

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16 users found this review helpful

Reviewer:

Kim T.

Cooking Level: Expert

Home Town: Sarnia, Ontario, Canada

Living In: London, Ontario, Canada

Reviewed: Jun. 12, 2006

This is such a great recipe. I cook these once a week for my work and everyone loves these. When I cooked mine for 7 minutes like it said, it wasn't fully cooked, so I left it in there for a couple of more minutes and they came out wonderful.

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5 users found this review helpful

Reviewer:

Kristie

Reviewed: Jan. 16, 2006

These cookies were really quite tasty. I somehow didn't have any vanilla (I know, how does a person run out??) so I substituted about 1 T of peanut butter to give some sort of flavoring to the cookies. The end result was a very soft and puffy chocolate chip cookie with a very nice hint of peanut butter.

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7 users found this review helpful