Reviewed: Apr. 11, 2012

These are by far the best chocolate chip cookies! Everyone can never get enough! Thanks!

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Reviewer:

Jess

Cooking Level: Intermediate

Living In: Murrieta, California, USA

Reviewed: Dec. 21, 2011

These tasted good, but they are way too thin. I don't know if I did anything wrong or if that's the way they're supposed to be. I just prefer a cookie I can sink my teeth into. They really did taste great though!!!

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Reviewer:

karyn764

Reviewed: Dec. 1, 2011

Terrible!!! Absolutely nothing to these cookies. I don't know how it was rated so high by others. Someone else stated they were flat as a pancake, and I would have to disagree...my pancakes are much thicker than these cookies! I looked at the recipe over and over after making these to make sure I hadn't forgotten anything, but they were indeed prepared precisely as written. Very, very bummed.

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Reviewer:

niccismith0831

Reviewed: Sep. 17, 2011

I love these! I make them whenever I have time, because the ingredients are always in my kitchen! When making the dough into balls, try sprinkling some flour on your hands, so that you can form them without the help of a spoon. also, bake the cookies just at 9 minutes- they harden when they cool, so you have some really chewy cookies!

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Reviewer:

bibirox

Reviewed: Apr. 7, 2011

The cookies were so good and delicious. They are my favorite chocolate chip cookies. We would eat them all if we could because they are so good. But, I have to serve them at a tea party the next day. I would like to try this same recipe with a cup of chopped walnuts.

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Reviewer:

Cookie Cook

Cooking Level: Beginning

Reviewed: Feb. 18, 2011

FINALLY - a chocolate chip cookie that spreads out, is chewy and not too thin. I have read some of the reviews - if too sticky to handle, simple rub your hands in flour. Don't flatten out too much - I use the back of a glass so they are still 1/4" thick. They are perfect for the way we like them but if you don't like a flat cookie, look for one that you don't flatten manually before baking. If too sweet, use something like Splenda for both white and brown sugars.

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Reviewer:

Garberg

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

Reviewed: Dec. 15, 2010

Delicious! I followed the recipe except for using all brown sugar and subbed light butter with canola oil for the regular butter. I read another review and cooked for 8 minutes to get a gooey cookie. Thanks so much for posting!!

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5 users found this review helpful