Reviewed: Nov. 11, 2009

These are definately the best cookies ever!!! Thanks Wendy!

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Reviewed: Aug. 8, 2009

Wow! I will never use another chocolate chip cookie recipe ever again. These are everything the reviews promise!! I am so happy your Dad sent you to baking school, Wendy!!!!

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Mathematician-Cook

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Reviewed: Jul. 24, 2009

Fabulous cookie recipe! Crisp on the edges and slightly chewy/gooey in the middle. Instead of three types of nuts & chips, I only used two. Semi-sweet chocolate & peanut butter chips with walnuts and pecans. They are food-gasmic. Thanks for sharing!

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vgg

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Reviewed: Jul. 24, 2009

Well I need another chocolate chip cookie recipe like I need a hole in my head! But this sounded interesting so I gave it a try. I made it exactly as written (it was such a sweet tribute to the author's Dad - I wanted to make it just the way she created it for him) The texture was absolutely perfect! I thought it would be too many nuts but the ratio is still the same so they were great. Also I don't even like white chocolate chips but I enjoyed them in combo with everything else. Thanks for sharing this :-)

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Tammie

Cooking Level: Intermediate

Home Town: Kaysville, Utah, USA

Living In: Farmington, Utah, USA

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Reviewed: Jul. 23, 2009

So, half my family likes nutes & the other half doesn't. I don't know what posessed me to make these one day but, I did and the whole family ate and loved these cookies. I didn't have the white chocolate chips but, I made everything else as written and we will make these often. We still love our favorite recipe but, this one has quickly risen above all others and some of the family now says this is their favorite. Thank you!

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Holly

Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA

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Reviewed: Jun. 28, 2009

These cookies sound awesome just as is! However, I choose to use just chopped almonds & white chocolate chips. Literally MOUTHWATERING COOKIES! One of these days I'll try it with the variety of chocolate & nuts. I love almonds & chocolate like nothing else in the world. Thanks so much for sharing this recipe! I'll use it years.

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Mel

Cooking Level: Beginning

Home Town: Reno, Nevada, USA

Living In: Valencia, California, USA

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Reviewed: Feb. 20, 2009

Wendy, this recipe makes the BEST chocolate chip cookies I have ever eaten! Many thanks to you for sharing this recipe; it deserves much more than just five stars! I didn't have walnuts in the house, so I toasted sliced almonds and chopped pecans to add to the recipe. I also used just the white chocolate chips and Ghiradelli 60% Bittersweet Baking Chips because I didn't have milk or semi-sweet chocolate chips in the house. In addition, I added one 7 ounce bag of coconut to the dough...OUTSTANDING! This recipe is a "must try", it is amazingly good.

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LEXIANDJACK

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 12, 2009

#1 totally the best I've tasted! So good they should be illegal! Thank you Stephen!

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jelene

Cooking Level: Expert

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Reviewed: Jan. 19, 2009

Like most, I have been making choc chip cookies for decades and this is the best! I am not a big nut fan, but these are still perfect as is. The baking powder and baking soda give these great texture! Love these as written, no changes necessary!

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SBASNETT

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Reviewed: Jan. 16, 2009

These were great - although I think I will make them into balls and freeze them to bake as needed. They seemed to flatten out more than I like, but my family didn't seem to care - it was just me. Love the dark and milk chocolate together - along with the different nuts. More like a gourmet chocolate chip cookie.

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mom2hhh

Cooking Level: Expert

Living In: Eugene, Oregon, USA

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Reviewed: Jan. 3, 2009

These are delicious. I followed the recipe except I left out white chocolate chips and only used pecans (just doubled them) because I didn't have the other nuts or white chips.

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murelzgirl

Cooking Level: Intermediate

Home Town: Metropolis, Illinois, USA

Living In: Durham, North Carolina, USA

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Reviewed: Dec. 15, 2008

These cookies are fabulous!

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kinseypetals

Cooking Level: Intermediate

Home Town: Midland, Texas, USA

Living In: Irving, Texas, USA

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Reviewed: Nov. 13, 2008

Bf was at these cookies before I'd even mixed in the chocolate chips and nuts. He told me the dough looked good and proceeded to taste it. I didn't have white chocolate or milk chocolate chips, so I just put in about a cup or so of semi sweet chocolate chips and added some craisins to the dough as well. These are good cookies and bake up longer than stated, at least for my oven. I put them in for 12 minutes but they were still gooey after cooling, so I jacked the time up to 14 minutes. A little crispier that way, but still an excellent cookie. Thanks for the recipe! I have a feeling the bf will be asking for these again.

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Nov. 2, 2008

My 4 yr old and i made these last night and they were a big hit! Chewy on the outside and moist inside, great with a glass of milk :)

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angela

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Reviewed: Sep. 17, 2008

awesome - they are so much better after cooled - don't eat these warm. they're great to make day before to bring and share, everyone loves them

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Tasha

Cooking Level: Intermediate

Home Town: Aransas Pass, Texas, USA

Living In: Soldotna, Alaska, USA

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Reviewed: Sep. 8, 2008

This is the best chocolate chip cookie I've EVER eaten. All I can say is...WOW!!! I am not a fan of walnuts, so I substituted macadamia nuts instead. (Maybe that's what made mine so awesome?) Anyway, thanks for the fantastic recipe - it will replace my standard tollhouse cookie recipe, hands down!

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KRANEY

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Aug. 17, 2008

The 1st batch got great reviews and I thought they were pretty good (although I don't really like chocolate chip cookies) -- however I made a couple of modifications. I used unsalted butter and added 1/4 t salt; increased the amount of *coarsely* chopped nuts to about 1/2 cup each; chopped the white chocolate chips so that they weren't as prominent (to avoid the "Oh, are these *white* chocolate cookies?" question) and I used a small cookie scoop instead of "heaping spoonfuls" -- which, of course, changed the cooking time to about 8-9 minutes. Yummmmmmmmm.

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J. M. Brill

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Reviewed: Aug. 10, 2008

I will never make a different kind of cookie ever again. Beware that these cookies are kryptonite if you're trying to watch what you eat because once you start you can't stop! They are so soft and wonderful the three different kinds of chips make these cookies unique and so delectable. Instead of using the different nuts the recipe calls for I used macademia nuts instead, just a personal preference. I don't see how this recipe can go wrong though. I got so so so many rave reviews for them and people saying "you HAVE to get me that recipe, those cookies were amazing!" I made them for a party and a little 8 year old boy stood by the table and ate half of them and would yell every once in awhile and say "These cookies are SO GOOD!" They are loved by people of all ages. Thank you so much for sharing this wonderful recipe! I don't think I will ever make a different cookie recipe again, this is the one!

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culinaryqueen

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Mesa, Arizona, USA

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Reviewed: Aug. 6, 2008

I'm not a fan of flat cookies. I like them chunky, thick, and well-formed. But the taste reviews were so great for these that I had to try them. Well, after reading the other reviews and putting all the "tweaks" together, I have to admit that this is an awesome cookie! For those of you that are interested, here is what I did--no flatties here! 1. Used 1/2 cup butter and 1/2 cup butter-flavored shortening, 2. reduced white sugar to 1/2 cup, 3. added 1/2 cup finely processed rolled oats, 4. omitted baking soda altogether, 5. increased vanilla to 2tsp (just cuz I love vanilla :) ) I used milk chocolate, semi-sweet, and butterscotch chips; walnuts, pecans, and macadamias (just personal preference) and reduced amounts to 1/3cup each for chips, and 1/4cup each for nuts since I used only half the dough for these. To the rest of the dough I added chopped maraschino cherries, white chips, and macadamias. I chilled the dough thoroughly then rolled into balls and baked on parchment paper. No sticking, no flat cookies...just beautiful, chunky, heavenly tasting gems! Even better after a day or two. Thanks for a great recipe to work from!

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