Reviewed: Nov. 26, 2008

This is my staple choc chip recipe...only make these ones, you can't fail.

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Mrs. Dekker

Cooking Level: Expert

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Reviewed: Nov. 24, 2008

I love these cookies!! mine I just put pecans in them along with the chocolate chips!! I thought that might be a good addition! I also used a whole stick of butter, (I usually don't do a Paula Dean LOL), and three for four table spoons or measurement on the shorting flavored butter Thanks again!! my picture of the cookies http://i60.photobucket.com/albums/h38/carolinebray82/food/102_1366.jpg and come see more of my food at http://jellybean1727.livejournal.com/tag/food

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Caroline

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Aurora, Colorado, USA

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Reviewed: Nov. 23, 2008

Very delicious!!!

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Rochelle

Cooking Level: Expert

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Reviewed: Nov. 20, 2008

absolutley the best cookies i have ever had!!! these cookies are delicious!!! I prefer doughy cookies and i cooked them for 5 mins less and they were perfect, but when i cooked them for the recommended time they also tasted fantastic!

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Tori

Cooking Level: Professional

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Nov. 19, 2008

Very nice, they baked up very very pretty looking! The taste is not perfect for me, but it is a very good cookie, and I'd still recommend it. Thanks!

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mcwylie

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Reviewed: Nov. 17, 2008

Absolutely decadent! I must admit that I added about 1 1/2 cups flour instead of 2 cups, which created hard-to-manage and sticky dough. However, when the cookies got out of the oven, they were beautifully soft and chewy, even after sitting out in the open air for about 2 days.

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Mariasaurus Rex

Cooking Level: Expert

Home Town: Woodstock, New York, USA

Living In: Bremerton, Washington, USA

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Reviewed: Nov. 16, 2008

I followed this recipe to a T, BUT, you MUST cream the butter and the shortenging, (and since I didn't mention, use shortening).

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Avilsta

Cooking Level: Intermediate

Living In: Hougang, North-East Region, Singapore

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Reviewed: Nov. 16, 2008

Good cookies. Recipe here has only slight differences from the Tollhouse/Hersheys bag recipes.

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NoTakeoutForMe

Cooking Level: Intermediate

Home Town: South Lyon, Michigan, USA

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Reviewed: Nov. 14, 2008

I liked these cookies but the recipe does not make enough. I will definately have to double it with my brood. But it turned out good tasting.

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kimmydeshon

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Reviewed: Nov. 12, 2008

.

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tanyag

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Reviewed: Nov. 12, 2008

These were DELICIOUS! I followed the suggestion of reviewer 'outnumbered' and creamed the butter, sugar and vanilla for a good 5 min. or more, used only butter, no shortening. These were perfect! Only problem was they were GONE in a flash! I will make these again. Thanks for a great recipe!

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GoPenguins87

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 11, 2008

THE BEST! I used Milk Chocolate Chips, because I perfer it. Soft, and wonderful. Be sure to use butter flavored crisco and real then real butter it makes the world of difference. I ended up cooking them for about 12-13 minutes. Took out before they browned. Even if they don't look cooked take them out and they will continue to cook just leaving them on the pan for a few minutes. Plus, invest in the Pampered Chef stoneware cookie sheet. You'll be amazed. Thanks for a delicous recipe!

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Dae Daes Mom

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Grass Valley, California, USA

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Reviewed: Nov. 10, 2008

I don't see what is so great about these cookies. They are very greasy. Sorry but won't make these again!!!

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2girlsand1boy

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Reviewed: Nov. 9, 2008

Mine turned out okay. Made as recipe stated. Soft. It's hard to brown them.. but when I did (slightly browned) they were definitely overcooked. I like a more flavorful cookie.

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CookingwithKim

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Nov. 7, 2008

Oh. My. GOD!!!! These are the best! I am throwing away all my other chocolate chip cookie recipes! The cookies turned out perfectly soft and chewy. I followed the instructions exactly and didn't make any changes. The cookies took about 15 minutes to bake, but I have an air-bake cookie sheet so maybe that made a difference. I formed golf-ball sized balls and got about 2 dozen cookies out of the recipe (after eating a bunch of dough, of course).

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Mrs.Syntax

Cooking Level: Intermediate

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Reviewed: Nov. 5, 2008

This is one of the best cookie recipes!

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Becky

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Reviewed: Oct. 29, 2008

Absolutely the best cookie, and yes its Nestle Toll House cookie recipe minus the salt (I believe) and add Vanilla instant pudding. But lets face it, the only reason to look for a different recipe in the first place is because you wanted a chewier cookie, and this is the answer...Yummy.

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remark147

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Reviewed: Oct. 23, 2008

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

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lisa

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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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