Reviewed: Oct. 23, 2008

I have never been impressed with a choc chip cookie recipe, but these are perfect.

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Reviewed: Oct. 21, 2008

YUM YUM!!!! Cookies were perfect! Recipe serving said 12 but I was able to make 24 decent size cookies. I am a dark chocolate addict so I used dark chocolate chips instead.

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Allison

Cooking Level: Intermediate

Living In: Winston Salem, North Carolina, USA

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Reviewed: Oct. 14, 2008

1st off this recipe is so good!!!! 2nd "Daibreak" (one of the top reviewers for this cookie) said this recipe is just like the toll house cookie recipe except for the fact that this one uses 1/2 butter, 1/2 shortening. SHe's totally wrong; these 2 recipes are COMPLETELY different from each other. the crisco thing is one DIFFERENCE on top of the fact that nestle uses 3/4 cup of both sugars. Also nestle recipe uses 2 eggs whereas this recipe uses 1... iregardless, this is a totally original and good tasting cookie.

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ashleynicole

Cooking Level: Intermediate

Living In: Provo, Utah, USA

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Reviewed: Oct. 6, 2008

I don't know what happened, but these cookies didn't stay soft and they didn't spread out, and they weren't sweet enough. My uncle said the chocolate chips saved the cookie. Still, they weren't awful, but I'll keep looking for another recipe.

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PrincessKiwi07

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2008

I made this into bars for the simplicity and boy was it a good idea. Everyone loved them and wanted the recipe.

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lannysmomma

Cooking Level: Intermediate

Living In: Lewis Center, Ohio, USA

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Reviewed: Sep. 30, 2008

These are the BEST chocolate chip cookies I have ever made!!! I have tried many recipes & this is the one I will use from now on!!!! Perfect!!!!!

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American

Cooking Level: Intermediate

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Reviewed: Sep. 10, 2008

I was disappointed with this recipe. 3 words: greasy sweet flat :( I followed it to a "tee". The tollhouse recipe on the back of Choc. chip bags is better than this one, IMO.

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CHERYLBH

Cooking Level: Intermediate

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Reviewed: Sep. 10, 2008

In the quest for the perfect chocolate chip cookie...I have finally found the Holy Grail! My husband's favourite food group is Chocolate Chip Cookies, so I tried every recipe on this site, and this one is by far the best!!! A few tips: **I make a double batch (24 servings) and make a log (approximately 10cm in diameter) on waxed paper. **Pop it into the fridge until chilled, **Use a serrated knife to "slice and bake" bakery-style cookies (1.75 cm thick approximately). You may have to hold the slice to keep chips from going astray! **Use parchment paper on baking sheets to make clean-up a snap! **Bake 6 to a sheet at 350 degress for 10-12 minutes **Allow to cool on the pan for 5 minutes before moving them to the rack **Great for bake sales! Thanks for the great recipe, Deb!

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RETROGIRL35

Cooking Level: Intermediate

Living In: Woodstock, Ontario, Canada

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Reviewed: Sep. 8, 2008

These are the first chocolate chips cookies I've made that actually held their shape and didn't flatten while baking! Of course they tasted great as well.

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peanutswife

Home Town: Azusa, California, USA

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Reviewed: Sep. 6, 2008

Outstanding recipe! Mine needed a bit longer to cook (15 mins), but were a big hit! They were easy to prepare, the dough was extremely easy to handle, and the result was delicious, soft and chewy cookies! I am never gonna use another recipe again! Thanks a lot!

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Gracey

Cooking Level: Expert

Home Town: Heraklion, Crete, Greece

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Reviewed: Aug. 29, 2008

I didn't see the note about not doubling the recipe, and I did double it. They came out perfectly fine. Maybe they won't hold up during storage, but for now, they are nice and soft, so not sure what that issue is. Anyway, I doubled the recipe, and other than adding in some MM bits, I kept it just the same. Pretty good, nothing spectacular. I'll probably make them again.

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Boos_Mommy

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Reviewed: Aug. 25, 2008

This was pretty good. My 1st chocolate chip recipe. Very soft and moist on the inside.

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Michelle

Cooking Level: Intermediate

Home Town: Oakland, California, USA

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Aug. 25, 2008

Best cookie recipe ever! All of my family love them.

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FaeNixx

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Reviewed: Aug. 24, 2008

I substituted Nestle's milk cc and peanut butter swirl for semi sweet and also added 1/2 cu crushed pecans. Outstanding!

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Maggie

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Reviewed: Aug. 19, 2008

I make one change every time I make these and that's to use oil for the "shortening", but I only use about 1/8th cup and I just use more margarine/butter than it says. These are extremely soft cookies. I like the award winning soft cookie recipe on this site, but I find that this one has more of a "homey" taste, rather than a bakery taste, and I loooove homemade cookies taste, so it's good! I've also doubled, tripled, and quadrupled this recipe with no problems!

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bakingaddict

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Jul. 27, 2008

So good! My children loved it. Thanks!

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aixaw2002

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Reviewed: Jul. 18, 2008

This is the only chocolate chip cookie recipe I make. I love making them into bar cookeies and everyone asks me for this recipe!

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melissapie

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2008

This recipe was really, really good. :] I use it all the time. Its easy too!

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RukiaStar

Cooking Level: Intermediate

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Reviewed: Jun. 27, 2008

This is a great recipe. perfect as is. Make sure you don't overcook though. For a twist, add about a 1/3 cup of Cointreau orange liquor into the final mixture. Very delicious.

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Russ2120

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Reviewed: Jun. 25, 2008

Look no further! This is the PERFECT recipe for chocolate chip cookies. Don't change a thing and you WILL have perfect chocolate chip cookies. Depending on taste, you can leave them in the oven a few minutes longer for crispier cookies. They do not burn because of the shortening in the dough. You can underbake them by a minute or so if you want a "doughier" cookie. Toss your other recipes, especially the one on the choco-chip bag.

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