Reviewed: May 8, 2012

Perfection. I doubled the vanilla and used walnuts. Amazing as always. Thanks :)

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Reviewer:

CookinBug

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Home Town: Ithaca, Michigan, USA

Reviewed: Feb. 11, 2012

Another great recipe. My boyfriend loved them, I added walnuts for a little pazzaz.

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charito80

Reviewed: Jan. 29, 2012

Amazing cookies. My sons are allergic to eggs, so..I used 1/4 cup of applesauce for each egg. In addition to the applesauce, due to their dairy allergy, I used Earth Balance dairy/soy free butter. Lastly, I had to replace the chips for Enjoy Life choco-chunks. My other family members never knew there was a difference. These cookies were amazing! Thanks for this receipe.

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theart

Cooking Level: Expert

Reviewed: Jan. 23, 2012

This is a great, tried and true recipe. However, I now make them with only ONE stick of butter, and you CANNOT tell the difference! Big savings of calories and (organic) butter!! You can also make them into bars by baking them in a 9 X 13 glass pan (bake about 20 minutes) using one stick of butter.

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cookin' for cash

Cooking Level: Expert

Living In: Sheffield, Massachusetts, USA

Reviewed: Jan. 21, 2012

These cookies were good, but not really any different than Nestle's original recipe for chocolate chip cookies. We still prefer the Best, Big, Chocolate Chip Cookie recipe from this site. I did enjoy the dark chocolate chips, especially because they are bigger than normal chips. In the future, I will just use those chips in my go-to chocolate chip cookie recipe.

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mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Jan. 9, 2012

Perfect cookies

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Muimui

Reviewed: Jan. 2, 2012

These were fantastic, they had the right mixture of chewy on the inside and crunching on the edges I love! They never got hard or crumbly afterwards, but I keep my cookies in a sealed tin to prevent air from making them hard over a time period. The key is to use softened not melted butter and DON"T overmix. I toss my chocolate chips in with the dry ingredients to ensure even distribution and prevent overmixing. Will definitely make again.

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The Messy Cook

Cooking Level: Expert

Home Town: Aberdeen, Maryland, USA

Reviewed: Jan. 1, 2012

I was pleasantly surprised about these cookies! I'm not a huge fan of dark chocolate but these were great!

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Reviewer:

Daisy K

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Valley Center, Kansas, USA

Reviewed: Jan. 1, 2012

The cookie itself was good, but we just aren't huge fans of dark chocolate chips on thier own. I think a mix of milk, dark, and semi sweet would suit our tastes much better.

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Kristen Kelley

Cooking Level: Expert

Home Town: Toms River, New Jersey, USA

Living In: Royal Palm Beach, Florida, USA

Reviewed: Dec. 29, 2011

I used the full 10 oz bag and omitted the nuts since these were made for Christmas trays. I chilled the dough for about 4 hours before baking and after putting the walnut size balls on the parchment lined cookie tray I put them back in the refrigerator until the oven was ready for that tray. My cookies did not spread and I loved how the buttery cookie played off the rich, dark chocolate. More chips would be nice, but not essential.

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