I love these chocolate chip cookies. I used Crisco Butter Flavored Baking Sticks for shortening.

Oh my goodness...these cookies are my new favorite! I have a son with dairy/soy allergies and am always looking for GOOD cookie recipes without butter, margarine, or milk, and this recipe tops the list! When I used his allergy-free chocolate and followed the directions exactly, these cookies turned out spot-on fantastic...light, fluffy, a tiny bit crisp on the outside, and gooey in the middle. Kudos for an awesome recipe - I have already added to my recipe box and will definitely recommend this one to friends!

I switched the shortening for butter. These were great. Not your typical choc chip cookied but we loved them.

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!

The is THEEEEE most delicious cookie ever. I did not have the shorting and vegtable oil so I substituted it with Pure Coconut oil for the shorting and walnut oil for the vegtable oil. My oh my, it reminded me of the cookies at Trader Joes and it has a coconutty taste. Please try it with those two ingredience. You will not go wrong.

I tried this recipe because I was out of butter. But both my hubby and I decided it is our all time favorite cookie. These are very chewy if they are just a little undercooked, and they are crisp and crunchy is browned. FYI, I used Extra Virgin Olive Oil.

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.

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!