Reviewed: Feb. 20, 2008

Wonderful! My kids and I love them.

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Reviewed: Feb. 3, 2008

This recipe was bland. After reading the reviews, I was expecting a much more tasty cookie. But this is just a basic chocolate chip cookie. There's no "WOW factor." I've found much better on this site. And unfortunately, I won't be making this one again.

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ShoeDiva

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Southgate, Michigan, USA

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Reviewed: Dec. 29, 2007

I made these for Christmas. The recipie was SUPER easy and the cookies came out nice. I was hoping for a fluffier cookie. The edges of these do get crispy adn the middle does stay softer. So they are true to the description. I did substitute the baking powder instead of what it called for hoping for extra fluffiness. If you want a cookie that has crispness and softness this is the cookie for you. I will be on the lookout for a fluffier one just due to personal preferences.

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julie

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Reviewed: Dec. 22, 2007

I thought that all chocolate chip cookies were the same before I made this recipe, but I was wrong. These are the absolute best and I will never use another recipe!!!! My cookies were just crispy enough on the outside and so soft on the inside that they melted in my mouth. I got similar responses from my friends and now they all request cookie for birthday presents. To those who said the cookies were too flat, try not over stirring and be sure to put the dough in the fridge for a few hours before baking. I also added a bit more vanilla and a dash of cinnamon, and that might help anyone who feels the recipe is missing something.

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Jenna

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Reviewed: Dec. 19, 2007

Cookies came out yummy :) So I used that quantity changer because I thought it really was for "12." I didn't only want a dozen cookies that I could maybe finish in one day with my family so I upped it to 18. I also used the suggestions people had - 1 tablespoon of vanilla and substitute a bit of baking powder for the baking soda. Mine definitely didn't come out flat like everyone elses. Since it didn't come out flat, it didn't expand to be gigantic. I made about 40-48 cookies (I like smaller cookies 3"). I used what the ingredients said if you change the quantity to 18. The things I changed were: 1. 1 tablespoon + a bit more of vanilla extract (the taste came out great), 2. 1 teaspoon of baking soda and 1/2 teaspoon of baking powder (this caused them to come out very fluffy.. I suggest using maybe 1 1/4 baking soda, 1/4 baking powder so they're not flat), and 3. I used 1 cup and 4.5 tablespoons of butter. all in all, the cookies tasted great. My automatic scaling thing and maybe too much baking powder made them too fluffy. Good easy recipe!

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Merle

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Reviewed: Dec. 17, 2007

I took a batch of these with me to my theatre youth group and I didn't have any leftovers. I added more chocolate and mint chips. I also added an extra tsp of vanilla. They were thinner, which made them chewy,,,,yummy!

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KAMSWEET

Cooking Level: Expert

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Reviewed: Dec. 7, 2007

THE BEST CHOCOLATE CHIP COOKIES YOU'LL EVER MAKE. I had to put that in caps because I'm SO serious. I didn't have enough butter so I used half butter flavored crisco and half butter. DELICIOUS. ***NOTE: I thought 12 servings meant a dozen cookies. Aparently not, I doubled the recipe and got 70. YES, 70. I used one of those medium pampered chef cookie scoops so they were all measured evenly.

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RADIANTSUN

Cooking Level: Expert

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Reviewed: Nov. 24, 2007

This is the recipe I've been searching for! The cookies are perfectly crispy around the edges but chewy in the middle. They are nice and thin, not cakelike--perfect! I might add a tad more salt, but this recipe is now my ONLY recipe for chocolate chip cookies. Thanks for sharing!

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LAH1775

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Reviewed: Nov. 7, 2007

I didn't have a full cup of butter so i used a half cup of margarine and a half cup of sour cream. i also didn't have the full amount of chips so i used what i had and then eye balled some coconut, raisins and walnuts. as well iused whole wheat flour. they came out great. fluffy almost like cake batter but really nice despite all my subs of ingredients.

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dawn2

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Reviewed: Oct. 25, 2007

Delicious, simple recipe!

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Patrice

Cooking Level: Intermediate

Home Town: Leicester, Massachusetts, USA

Living In: Brunswick, Maine, USA

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Reviewed: Oct. 7, 2007

Very nice cookies. not at all what i was looking for, but they turned out wonderfull. I bet they'd just taste like subways with white chocolate chips and macademia nuts. They do come out very flat, but the taste is great. Made one batch, it was gone b4 it was cooled down.

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Asphyx

Cooking Level: Beginning

Living In: Delft, Zuid-Holland, Netherlands

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Reviewed: Sep. 26, 2007

These were great... soft on the inside with crispy edges. I made 24 large cookies and doubled the vanilla.

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cicada77

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: Aug. 31, 2007

they where good chocolate chip cookies but they seemed as though they were missing something

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Punchbowl

Cooking Level: Intermediate

Home Town: Idaho Falls, Idaho, USA

Living In: Kuna, Idaho, USA

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Reviewed: Aug. 13, 2007

These cookies are the best ever! I didn't change a thing to the recipe, and they came out perfect. I have made them 3 times already. Great recipe!

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Michelle

Cooking Level: Intermediate

Home Town: Yarmouth, Nova Scotia, Canada

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Reviewed: Jul. 22, 2007

These were pretty good. I have made 2 batches of them, the last batch I made with raisins.

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Jul. 4, 2007

I was going to originally going to make a different recipe but i looked at the reviews and they were bad so , at the last second i chose do make this one. Great choice ! The cookies were fantastic! Moist and melt in your mouth. Recommend it to any cookie lover!

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applepie90

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Reviewed: Jun. 19, 2007

Perfect. Just perfect. I doubled the recipe and am freezing the rest for as need basis. I used 1 1/2 tsp. of pure vanilla extract & I baked for 15 min. A tad brown, but perfect.

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pray4kids

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Reviewed: Jun. 12, 2007

Wow! These are awesome chocolate chip cookies. Mmmmm, even the dough tastes great.

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Roaminggirl

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Reviewed: May 29, 2007

WOW!!! These are great! The perfect combination of ingredients. I used a cup and a half of mini semi-sweet chocolate chips (all I had on hand) and added a cup of chopped pecans! This one is a keeper!

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GRITS:Girl Raised In The South

Cooking Level: Expert

Living In: Birmingham, Alabama, USA

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Reviewed: May 10, 2007

This made a very good cookie. I still prefer tollhouse better though, because the dough just seemed like it needed something as far as flavor. Maybe it's because I used light brown sugar instead of dark brown? These did spread a lot on the baking sheet and came out very flat, but were soft, chewy, had a wonderful texture, and overall a really good recipe. I used margarine instead of butter. I had to cook a little longer 12-13 min. til they were golden and light brown. I did use an airbake sheet, that does make a difference in cooking times, it takes a little longer than my wilton sheet. I got about 4 dozen good sized cookies from this. A must try cookie!

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