Reviewed: Nov. 17, 2009

I made these cookies and they turned out good except they were kinda hard but that was my fault because i left them in there too long. But what helped is storing them with a slice of white bread and they were more softer the next time i ate it. THANK YOU!!

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MARIBEL

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Reviewed: Nov. 10, 2009

This was my 1st time making cookies from scratch. So glad I found this recipe, this is my favorite! Came out so soft and moist. My husband just LOVED them!!!

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Missyjoy

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Reviewed: Nov. 8, 2009

Awesome, best choc. chip cookies I have made in years.

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Susan

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Reviewed: Nov. 2, 2009

I used all ingrients as directed. I scooped the dough on the cookie sheet by the teaspoon, so you can get 30-35 cookies on one sheetand baked for 15 min. This was my first time making bite sized cookies and they turned out fantastic! Definitely on my list of favorites. Thanks for the recipe ^_^

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StrLuvr130

Cooking Level: Intermediate

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Reviewed: Oct. 30, 2009

This is DEFINITELY my go-to recipe whenever I make cookies now!! Whenever I want a little variation, I have absolutely no problem leaving out the chips to make snickerdoodles, or using other ingredients to make it my own... They come out perfect EVERY time and I always receive SO many compliments on it! THANK YOU for posting this recipe!!

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Abigail G.

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Oct. 23, 2009

these cookies are great. i added 1/2 teaspoon of cinnamon and baked for about 12 minutes.

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proverbs226mom

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2009

These are delicious. If you like nice moist gooey cookies, you've found the best ones on the planet! I use whole wheat flour and they are just amazing, really this is such a great time to use whole wheat flour (even if you dont like it). It just makes the cookies amazing, no body can stop eating them. I only make half a batch each time I make them and still sadly my bf and I eat almost all of them that same day -_-. When I share them with others they go withing five minutes. : ) The only other thing I do is bake for only 10 minutes, I find that exactly 10min is always perfect if I split the batch evenly into 12 cookies, but then again ovens vary so that's that ^_^

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Cake<3

Cooking Level: Expert

Home Town: Fallbrook, California, USA

Living In: San Diego, California, USA

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Reviewed: Sep. 27, 2009

EXCELLENT!!!

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Leslie Grech

Cooking Level: Expert

Living In: London, Ontario, Canada

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Reviewed: Sep. 16, 2009

These are great!! My cookies usually end up flat and crispy, but these were thick and fluffy!! YUMMY!!

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colie2lip

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Reviewed: Sep. 13, 2009

These are th best chocolate cookies ever! To make them a little healthier I and still taste great, I use whole wheat pastry flour. It make a big difference and they don't taste like cardboard! Thank so much for the recipe.

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luvable123

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Reviewed: Sep. 5, 2009

I scaled down the recipe to make 12 cookies instead of 24 (just cooking for my husband and myself) and omitted the baking soda, but I followed the recipe otherwise. They turned out well! It was my second time making homemade cookies, but it wasn't too difficult. I did make a huge mess in the kitchen, but the end result was worth it. :) I'll keep this cookie recipe on hand for sure. Thanks!

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Jenny

Cooking Level: Beginning

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Reviewed: Aug. 23, 2009

I enjoyed the cookie texture, but found the recipe to have too much salt. Next time I will reduce the salt from 1 tsp to 1/2 tsp.

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JenS

Cooking Level: Beginning

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Reviewed: Aug. 22, 2009

Great cookie, chewy and moist. I added 1 C brown sugar 1/2 C white. Added more vanilla and less salt. I baked for 9 minutes.

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LAFEMME83

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Reviewed: Aug. 18, 2009

I tried making these "never fail" cookies using the metric measurements. Can I just clarify...? 6g of salt?! Is this REALLY correct? The amounts of sugar and flour all seem rather appropriate. It wasn't until after making these HORRIBLE cookies and looking at the imperial measurements that I find out that it in fact requires only 1/2 tsp of salt. These cookies were TOO TOO SALTY. NEVER AGAIN.

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SHodgkiss

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Reviewed: Aug. 11, 2009

Very very good cookies.Didn't stay long in this house. I baked mine for 13 minutes.Will make again. Thanks.

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Maxie

Cooking Level: Intermediate

Living In: Jerome, Michigan, USA

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Reviewed: Aug. 10, 2009

Very good and I used whole wheat flour and they came out still great. I believe this is a NO Fail recipe. Thanks!

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Sunshine

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Reviewed: Jul. 27, 2009

Finally a recipe that didn't call for shortening! These turned out fantastic, I'm not a huge fan of chocolate chip cookies but even I couldn't say no to them. I tried them with the semi sweet chocolate chips and some white chocolate chips, both were gobbled up.

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Aeval

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Reviewed: Jul. 20, 2009

This is the 1st cookie recipe that I used and they actually came out Tasting like a Chocolate Chip Cookie!! my daughter even ate them thats how good they were!!!

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Ivoryc

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Reviewed: Jul. 9, 2009

This recipe was not real good at all. I like fluffy cookies, but this had more of a cake texture. I used semi-sweet chocolate chips, and I wish I hadn't. The cookie was not sweet at all; and I have a real sweet-tooth. I will not be making this again. I would advise changing the recipe to your own taste, but don't follow it exactly!

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pinkdiamond1001

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Fort Belvoir, Virginia, USA

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Reviewed: Jul. 8, 2009

I followed your recipe, the only change I made was I used white chocolate chips. The cookies turned out fantastic! everyone loved them! I will definitely make this again!

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