Reviewed: Oct. 30, 2009

Wonderful recipe & very cute idea!!! This was my favorite time baking chocolate chip cookies from scratch & they came out perfect! I followed the recipe exactly except for baking @ 350 & adding 1/4 tsp. of baking powder to both mixes. I baked each batch for about 12 min. I just plopped the doughs next to each other on the baking sheet & formed w/ my fingers. My hubby, an avid baker, said they were the best chocolate chip cookies he's ever had!!!!

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Butter-Bug

Cooking Level: Intermediate

Living In: Arnaudville, Louisiana, USA

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Reviewed: Oct. 17, 2009

The idea alone is a five star, the recipe a three.

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chic

Cooking Level: Intermediate

Home Town: Bedford, Pennsylvania, USA

Living In: Cumberland, Maryland, USA

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Reviewed: Sep. 12, 2009

These cookies turned out great! My three teenage cookie testers gave them a thumbs up-make these again review. I did bake them for about 9-10 minutes at 350...otherwise I followed recipe. To bake at the lower temp. you would need to bake for longer.

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lkj

Cooking Level: Expert

Home Town: Rochester, Michigan, USA

Living In: Williamsburg, Virginia, USA

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Reviewed: Sep. 8, 2009

AMAZING! I used smart balance margarine instead of regular butter for the health factor. I had to cook for about 12 minutes at 350 because of this, but otherwise I did everything like the directions! These taste even better than store bought batches! This is a great date night dessert to make b/c each person can make a separate batter, then put them together at the end :)

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TarheelTrump

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Reviewed: Aug. 23, 2009

I am a purest. Toll House Chocolate Chip Cookies are my one and only. However, during a moment of daring, I did try this recipe. I am in LOVE! What a terrific cookie. This will be a standby for bake sales, tailgate parties, and school lunches. It is now on my top 5 cookie recipe lists. Thanks for sharing a great cookie recipe. I did adjust my oven temperature, orginally to 350 degrees, but had to up it to 375 degrees to prevent too much spreading. Also used half butter, half margarine. Gave each dough mixture a 1/8 tsp. baking powder after my initial batch was a bit too flat for me (although I am not a "puffy" cookie person -- I am more of a soft & chewy cookie person). Next time I will use peanut butter chips in the chocolate cookie dough and semisweet in the "white" cookie dough (this time used semisweets in the whole recipe -- which was great). Try this one. I cannot imagine many cookie lovers would be disappointed.

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KKEB

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Reviewed: Jul. 22, 2009

These were very soft and fluffy. They were a little dry, which is why I'm only giving them 4-stars.

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K_Palm

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Seattle, Washington, USA

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Reviewed: Jul. 19, 2009

very good! Next time I'll try mint chips in the chocolate part and M&Ms inthe white part!

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courtney

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Reviewed: Jul. 8, 2009

these are sooo good! not flat at all, they are puffy, soft and oh so goood! family LOVED these.. 5 stars for the idea, 4.5 stars for taste. perfect texture! yumm thanks for the recipe! (didnt change a thing)

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katie_luvs2bake!

Cooking Level: Intermediate

Home Town: Frederick, Maryland, USA

Living In: Santiago, Santiago Metropolitan Region, Chile

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Reviewed: Jul. 1, 2009

Made the recipe as is. The came out perfect for me. Yummy.

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princesa97

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Reviewed: Jun. 13, 2009

Good idea. When mixing them up I thought it was odd that they did not decrease the flour by 1/4 cup in the choc. part, since you add 1/4 cup cocoa. But I followed the recipe and baked the first few (after refrigerating both doughs for 1/2 hr) and the plain was clearly flattening out more than the choc. So added more flour and that helped a little. Will probably use my own choc. chip cookie recipe next time like others suggested.

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NEgirl

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Reviewed: May 26, 2009

Fantastic! I used dark chocolate chips instead of milk and they were so rich. I did have to increase the baking time to 12-13min. They are easy yet impressive, great recipe.

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Kalex

Cooking Level: Intermediate

Home Town: Lake Oswego, Oregon, USA

Living In: Portland, Oregon, USA

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Reviewed: May 9, 2009

These were really tasty and I love the concept. I substituted smart balance instead of the margarine and added 1/4 C extra flour to the white mixture to make the batters the same consistency as per another review, and I let the batter sit in the fridge for 15 minutes before using it to let it firm up a bit. The cookies spread a decent amount while baking. Also, many of them broke apart when I stored them in a plastic bag, so be sure to store them in a tupperware, I think it was because of the smart balance. Also, I served them dipped in a glass filled with half peanut butter mousse and half "easy chocolate mousse" (from this site). The presentation was really nice.

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ray

Cooking Level: Intermediate

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Reviewed: May 4, 2009

love these! I made them for Easter and they were very good, just different enough from regular chocolate chip cookies. They're moist and delicious, a little sandy in texture, which I liked, as did my family. Worth the extra bowl to wash. Thanks for sharing, I'll definitely make them again!

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Amanda K

Cooking Level: Intermediate

Home Town: Washington, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 29, 2009

Very good cookies. I did use 1/2tsp b.powder and 1/2tsp b.soda

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carriee

Cooking Level: Intermediate

Home Town: White Rock, British Columbia, Canada

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Reviewed: Mar. 23, 2009

Perfect! My sister and I made these and used peanut butter chips instead of chocolate chips in the chocolate cookie dough. There was too much chocolate cookie dough, but that just made for a few chocolate cookies. We also shortened the baking time due to personal preference of a gooeyer cookie :)

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beth

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Reviewed: Feb. 25, 2009

Normally I wait until AFTER I take treats to work to rate the recipe based on coworkers reactions; however, I know these will be a hit! I followed directions exactly, even though I was tempted to "cheat" and just make up all the dough and then divide it out, add cocoa, and wahlah... However, I stuck to it and I'm glad I did. I decided to use milk chocolate/caramel swirl chips for the chocolate cookie half just to mix it up a bit. I baked at 350' for about 10 minutes. I would've baked longer, but I let them rest on the cookie sheet (lined w/ parchment) for 10 minutes, and that was perfect. **Technique: I found just grabbing two small dabs of each dough and rolling together just until they meld together worked PERFECTLY. Easy and fuss-free. I make small cookies... lots more to share, so it made almost 90-cute just-bigger-than-bite-sized-cookies. =)

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Feb. 20, 2009

Wow! These are really good cookies! They look so cool, and are easy to make. I used semisweet chocolate chips, because I was out of milk ones. Thanks for this great recipe!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Feb. 18, 2009

Great concept, decent cookie.

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RoseRover

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2009

For home ec, my kids made these cookies. They had a blast making them, and they tasted fantastic! Definitely worth making again! Thanks for sharing.

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love2cook

Cooking Level: Expert

Living In: Neosho, Missouri, USA

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Reviewed: Feb. 13, 2009

What a neat idea. Why didn't I think of this before? I made exactly as stated except I baked for 14 minutes at 350 degrees. The recipe made 41 generous sized cookies. I made for a kids school event and they were gone immediately.

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