Reviewed: Mar. 23, 2009

These are perfect chocolate chip cookies. They are the ultimate, classic chocolate chip cookie. If you are craving chocolate chip cookies then this is the recipe for you. I followed the recipe exactly as written and they were a HUGE success with everyone who tried them. I baked for 11 minutes. Do not let them brown!

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Jenny

Cooking Level: Intermediate

Home Town: Nikiski, Alaska, USA

Living In: Kasilof, Alaska, USA

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Reviewed: Mar. 22, 2009

I have used this recipe over a half a dozen times and it is still the best yet. My only suggestion that I perfer is All butter and no shortening. The first Time I made these I had no Shortening and used all butter and it was the best cookie ever! My husband makes me hide them After I make them because he eats them all if he see's them, LOL. I tried the recipe after with shortening and butter like it calls for and it was still good but not Great for us with all Butter. I also buy the small chocolate chips for Muffins and they are wonderful they stay melted in the cookie until the end of the batch.

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Melissa861

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Reviewed: Mar. 21, 2009

I just made these and they are amazing. The ONLY change I made was I used milk chocolate/peanut butter swirled chips (only because I was out of semi-sweet chips). I will absolutely make these again.

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kelsma03

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Reviewed: Mar. 15, 2009

Very easy recipe with no changes. Perfect soft cookies, but gone way too fast.

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RAYKATS

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Malaga, Washington, USA

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Reviewed: Mar. 15, 2009

These cookies are really easy to make and come out soft and chewy as long as you bake them for the right amount of time. Just like the recipe says. I took other's advice and used all butter. I LOVE them when they are still warm right out of the oven.

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soosan

Living In: Los Angeles, California, USA

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Reviewed: Mar. 4, 2009

These cookies are TASTY!!! I have been searching for a new chocolate chip cookie recipe other than one on the side of a chocolate chip bag. They turned out very soft and moist. It was good advice to take them out of the oven before they looked done, because they firmed up as they cooled. I will DEFINATELY make this recipe again. I did use the mini morsels instead of the standard chips, and it made for a very yummy cookie.

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COOKINJO

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Reviewed: Mar. 2, 2009

These cookies were an instant hit with my family. I used butter-flavored shortening, and bumped the temperature up to 375 for a slightly crisp browned outside with a soft middle.

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Rebekah

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Reviewed: Mar. 2, 2009

This is hands down the best choc chip cookie recipe I've ever made. The only change I made was that I used butter flavored crisco....amazing texture, held their shape, huge hit! Thank you!

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Paula

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Reviewed: Mar. 2, 2009

VERY soft and chewy at first, when they come out of the oven- but the next day, hard as a rock!

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STACEEDCA

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Reviewed: Mar. 1, 2009

A little too greasy for my family and me. IMO, the recipe on the back of the Nestle bag is better.

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Cooknmama2

Cooking Level: Intermediate

Home Town: Bridgewater, New Jersey, USA

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Reviewed: Mar. 1, 2009

Wonderful. We didn't have shortening so used 1 cup butter. Added some ground flax seed and used wheat flour to make them a little bit healthy. Still delicious.

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Z1NA

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Reviewed: Mar. 1, 2009

I did not care for this recipe. I had noticed that someone else had the same feeling about this recipe. It had a strange taste. Texture wasn't right either. I used all name brand ingredients too.

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Karen3324

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Reviewed: Feb. 26, 2009

I think I need to make these again before I pass judgment, but I found that while the texture of these cookies is unbelievable, the flavor is lacking. The shortening really takes all that buttery goodness right out of the cookie. They just taste slightly empty - and the sugar never seemed to incorporate, they were slightly grainy. So, I'll give it another go with butter flavored shortening...I hope I'll be back with another star for this recipe!

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Mandy

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Reviewed: Feb. 24, 2009

Great recipe!

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AliceKC

Cooking Level: Intermediate

Home Town: Coppell, Texas, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Feb. 24, 2009

This is one of the best soft chip recipes I tried. My kids and husband couldn't praise them enough.

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angel-kissed-mama

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Reviewed: Feb. 23, 2009

soo easy to make and did'nt take to long and was'nt very messy and yummy

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kakma

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Reviewed: Feb. 23, 2009

These were a big hit with my boyfriend and his family! He likes chewy cookies. I took a bunch of them to his nieces and nephews and they loved them! I had made them with milk chocolate chips.

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Sashi

Living In: Montreal, Quebec, Canada

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Reviewed: Feb. 22, 2009

I made this recipe today. I had chosen 3 new recipes to try. I made it as written except I increased the vanilla because I usually always do that when making cookies. The results were as promised, slightly crisp outside, soft inside. The flavor was good, but I could tell a taste difference using the shortening as I normally use all butter in my cookies. I'll be trying others, but this one will be kept, it's definately a good basic soft cookie, not cakey at all. Thank your for sharing with us!

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Becca

Cooking Level: Expert

Home Town: London, Ohio, USA

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Reviewed: Feb. 19, 2009

Will not be making again, they had a weird after taste.

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TLAWREY

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Reviewed: Feb. 18, 2009

My kids love soft cookies, so this recipe is perfectly pleasing for them! The only change I would make would be adding an extra pinch of salt. Also, I was so afraid of overbaking, I UNDER cooked my first batch and they collapsed. You actually do have to let them start to turn very light brown at the edges and "peaks". These also hold up better if you make them on the small side (heaping teaspoon). Cool for 2 minutes on the cookie sheet before putting them on a wire rack to cool completely. This is my family's new favorite!

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