Reviewed: Dec. 28, 2008

This was the second chocolate chip cookie recipe I tried from this site and this was by far THE BEST!! Took the tip to let the butter & eggs get to room temp. & I think that made all the difference. They spread perfectly, browned wonderfully & were just SUPERB!! Thanks for the excellent recipe! Will DEFINATELY make again!

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Teresa

Cooking Level: Expert

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Reviewed: Dec. 24, 2008

I have fond memories of baking these cookies with my older sister when I was a little girl and now I’m making memories with my own kids using this same recipe. This recipe has never failed and it’s the only one I’ll ever use for chocolate chip cookies.

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JO~Lite

Cooking Level: Intermediate

Living In: Laurel, Maryland, USA

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Reviewed: Dec. 24, 2008

Always good!

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SCatrow

Cooking Level: Intermediate

Home Town: Martinsburg, West Virginia, USA

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Reviewed: Dec. 23, 2008

I made these with a few changes based on other reviewers ratings...to help decrease the flatness I added 1 tsp of baking powder (along with the 1 tsp of baking soda). Also, to keep them soft, the best trick is a large package of instant vanilla pudding (I use sugar free)and I've found that realllly keeps them soft for days...if they last that long! I just tried with 1/2 butterscotch 1/2 milk chocolate, but my husband and I agreed that all chocolate chips is really the best!! Make sure all your eggs and butter are all room temp, these turn out great every time! :)

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coco5000

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Living In: Atherton, California, USA

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Reviewed: Dec. 19, 2008

I've been using this recipe since I was old enough to sit on the counter by the mixer. Over the years I've made a couple changes that just make them pop. Instead of vanilla, try almond extract. And I use milk chocolate instead of semi-sweet.

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thhuff

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Reviewed: Dec. 16, 2008

I've always used this recipe with a small change. I use 1-cup of ground pecans and [1 - 2 teaspoons] of rum

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LADYHAITI

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Reviewed: Dec. 16, 2008

omg this is my favorite chocolate chip recipe besides monster cookies, they are soft and chewy and DELICIOUS!!

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charlotte

Cooking Level: Intermediate

Living In: Newton, Iowa, USA

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Reviewed: Dec. 12, 2008

this recipe is very good been using it for years

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sandi1945

Cooking Level: Expert

Living In: Canton, Ohio, USA

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Reviewed: Dec. 11, 2008

THE BEST CHOCOLATE CHIP COOKIE RECIPE EVER. Make sure your eggs and BUTTER FLAVOR SHORTENING (instead of butter) are room temperature. (I always put my eggs on top of the oven when I preheat it, it gets warm enough to warm them up but not to cook them!)Add extra vanilla (like, another tsp), and play around with the chocolate chips, I haven't found a bad combo yet! I prefer 1 cup milk chocolate, 1 cup white chocolate and 1 cup chopped pecans. Wow.

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Rian

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

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Reviewed: Dec. 11, 2008

This is the one grandma always made! Awesome recipe! There is no mention of the type of nuts to use - we have always been fans of walnuts.

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Dec. 10, 2008

These cookies we're okay they we're just really cakey. Don't think I'll make them again.

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rsrobinson2007

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Reviewed: Dec. 7, 2008

This recipe was fast as easy minus the nuts... the cookies came out great, a little crispy on the edges and chewy in the middle. prefect.

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sarah

Cooking Level: Expert

Home Town: Apple Valley, California, USA

Living In: Gilbert, Arizona, USA

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Reviewed: Dec. 6, 2008

Seriously, if there is any reason to vote this recipe lower than a five, you did something wrong. Absolutely perfect! :)

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ROBIN7500

Cooking Level: Intermediate

Home Town: Fairfield, Ohio, USA

Living In: Grand Rapids, Ohio, USA

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Reviewed: Dec. 6, 2008

This is the way MY FAMILY LOVES their cookies. I read some of the reviews where they say that the cookies are too flat, but I think those are the best kinds. My family even perfers to have this WITHOUT the chocolate chips! This is a great recipe! Wouldn't change a thing.

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Fit4TheKING

Cooking Level: Intermediate

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Reviewed: Dec. 4, 2008

I have tried to make these cookies twice and both times they turned out flat and cakey. The chocolate chips sink to the bottom. I use real sticks of butter and beat the ingredients with a hand mixer. The dough turns out really creamy so I'm wondering if that's my problem. I got the impression you were supposed to blend it with a mixer from the instructions though. Big disappointment!

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sarygirly9

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Reviewed: Dec. 3, 2008

These were a huge hit - I am about to bake them for the 3rd time in 1 week!

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IsabellaBakes

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Reviewed: Dec. 2, 2008

The original Nestle recipe from the bag called for shortening, not butter. I always make my chocolate chip cookes with shortening. They turn out less flat. The cookie sheet makes a lot of difference. I prefer a flat aluminum sheet, not the layered sheets. I made these at Thanksgiving and had some leftover cranberries. Threw them in with the chips and nuts. Everyone raved over them. If you like cranberries, try it. My grandaughter said, "yuk" before she tried them. Afte she tried it, she said, "how come you didn't put them in all the cookies?"

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MargieB

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Reviewed: Nov. 23, 2008

Do not melt butter and they will not turn out flat. take 1 cup of cold butter in coffee cup and stir it with a spoon then then put it in your mixture. turns out great

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glyn

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Reviewed: Nov. 21, 2008

It is Friday night and my husband is having a get together with some old friends tomorrow and I planned to make these cookies for a treat and I am using a completely different recipe now! These cookies are cakey and crispy but in a bad way. You can barely tell they are chocolate chip cookies... NOT a good cookie.

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