"This recipe is the favorite of myself and also all my friends. It is tasty along with being a bit different than all the other chocolate chip cookie recipes." — P Lorenz
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packed brown sugar
cream of tartar
semisweet chocolate chips
After reading through 25 reviews it was interesting to learn that those who didn't like this cookie ended up with a different cookie than I did! Considering some of those reviews, let's start with what these cookies, at least the cookies I made, are not. They're not crumbly, cakey, puffy or fluffy. Nor are they flaky, oily or moist. They're not shortbread. And they certainly don't fall apart. I'm no scientist, so I don't know the reason WHY this happens, but I do know that when I see a cookie recipe that calls for oil and cream of tartar the cookie is going to be light as a feather, airy, tender and somewhat sandy in texture. I love that kind of cookie and that's exactly how these turned out. If you're looking for the more familiar, chewy chocolate chip cookie, this is not it. It's different, like comparing apples and oranges, but every bit as delicious, if not better than a lot of them! Did I do something different than other reviewers whose experience was different than mine? I used a medium-sized cookie scoop, flattened the cookies just slightly and baked just until they started to get golden around the edges. These cookies, dotted with Valentine's Day M&M's, will be making their way to Minneapolis tomorrow to be given to two grown "kids." I'll be starting out with 36 good sized cookies. It will be interesting to see how many of these are left to give them after the 6-hour drive!
I really hate having to put down someone elses recipe... but I find the reviews so helpful. The first problem I came across was that the dough was so thick, my mixer could barely get through it. It also didnt seem to want to stick. I could not do spoonfuls because the dough just crumbled. They puffed up so much that the inside was cakey, and the outside too crispy. I prefer regular chocolate chip cookies...
AMAZING! Wonderful texture--it is a lot like the consistency of shortbread. Very rich. My husband still prefers traditional chocolate chip cookies, but enjoyed these, too. They are the best soon after taking them out of the oven. I would make only what you plan on consuming that night, then refrigerate or freeze the rest of the dough. If there are leftovers, microwave if possible. They're still good the next day, just not as "to-die-for" in my opinion.
I also tried cooking them in a 375 oven for 8-10 minutes, and I thought it worked better. They were slightly golden brown and crisp on the outside, soft on the inside. Maybe it was just my oven, but 350 dried them out a bit by the time the tops started to turn golden.
THESE ARE MY FAVORITE COOKIES AS WELL....I HAVE LOOKED FOR THIS RECIPE FOR YEARS. I CALL THEM "MELT IN YOUR MOUTH COOKIES"....AND THEY DO!
it was not our favorite.
These are awesome! For the shortening I used half crisco and half butter. These are a now a family fav!
Look no further, this is the best chocolate chip cookie recipe on AR and is without a doubt worthy of 5-stars! For 10 years I've been trying to duplicate the chocolate chip cookies that were sold in a bakery nearby. That search has finally ended! Normally I favor chewy cookies of any variety, but this is different and oh so delicious. It's a slightly soft, slightly crumbly, thick textured cookie. I followed the recipe exactly as stated except for using half of the chocolate chips (personal preference). I did find that I needed to cook them a bit longer than 10 minutes, but my spoonfuls were rather heaping. Allow to sit on sheet for 2-3 minutes before moving to wire racks as they are fragile when hot. From now on this will be the only chocolate chip cookie recipe I will use. Simply fabulous!
Sorry but this recipe was lacking. I am a chocolate chip cookie lover and I am trying to find that perfect recipe. The cookies were OK, but the shortening made the cookies somewhat greasy and not as flavorful. The recipes that use butter are usually better for you and have a better richer flavor. Cream of Tarter was a nice touch, i would try it in my own chocolate chip recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
My Favorite Chocolate Chip Cookie
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 135
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