The reviewer gave this recipe 3 stars. This recipe averages a 4.55 star rating.
Reviewed: Nov. 9, 2009
Nice flavor, but they don't hold up very well. I followed the recipe exactly but they turned out very flat! the chocolate chips were twice the height as the rest of the cookie! Also the butter was separating from the flour because this recipe has so much butter and sugar in it. I added some cake flour to the rest of the dough I had after first few batches tanked. This improved the cookies to 100%! Cake flour is made to support more sugar and fat content than other flours. These cookies were AMAZING with the extra cake flour! Next time I make them I think instead of the 3 1/2 cups AP flour I will try 2 c. AP and 2 c. cake flour. If the batter is still too thin I'll add more cake. Hope this helps!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Nov. 9, 2009
Best cookies I've ever had. The brown sugar instead of just the plain white sugar gives it such an amazing flavor. DELICIOUS!
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Tay
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 12, 2009
I love these cookies! They are so good and chewy! They also stay fresh much longer than other cookies I have made. I am making these for the second time and these have become my go to cookie! Thanks.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 7, 2009
Great recipe! I tried for the first time today and loved it! I will make this my recipe now. I was a little surprised that it is made only with brown sugar and then with milk but boy did it prove itself! (I made it this time without nuts but I will try next time. Must get even better with them)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 3, 2009
I cut this down to a single serving size to make a single cookie, haha. It was pretty good considering it's kind of hard to cream together anything in that small of a measurement. I decided to just skip the 1/24th of an egg, haha. It still turned out well. My only regret is that I didn't make two :(
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Sep. 8, 2009
I just finish making these and they turned out great. The only thing I changed was baking powder instead of baking soda as recommended by other reviewers. The only thing that didn't come out right was the the amount I got. The recipe says it will make about 48 tsp size cookies, well I got over 200 using a tsp. Not that I am complaining though cause these will disappear faster then it took to make them lol.
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Cooking Level: Intermediate

Home Town: Timmins, Ontario, Canada
Living In: Cornwall, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
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Reviewed: Aug. 25, 2009
This is an excellent cookie if you (as others have noted here) use 3/4 tsp baking soda and 3/4 tsp baking powder instead of solely baking soda. Is it the ultimate chocolate chip cookie? Pretty close!
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Cooking Level: Intermediate

Home Town: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Aug. 6, 2009
my best ever chocolate chip cookies!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 9, 2009
These were really great cookies! The first time I used the recipe exactly as written (except with Butter) and they didn't 'melt' in the oven and were a little crispy. Second time I used margarine instead of real butter, only used 3 cups of flour, and used half of the soda and replaced the other half with powder as someone suggested. The second time was a charm- they were perfect and had MANY requests for the recipe! The trick is getting them out of the oven at the perfect time and letting them cool COMPLETELY before trying to handle them.
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Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada
Living In: Strathmore, Alberta, Canada

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The reviewer gave this recipe 2 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 1, 2009
I was surprised that recipe called only for brown sugar. Usually, the cookies I make require both brown and white sugars. I forged ahead regardless and the cookie centers were mushy no matter how long they were baked for and they ended up like molasses cookies with chocolate chips. I spent all day making these as a gift for someone that I couldn't give. I followed the recipe to a T and was very disappointed with the outcome. Try another recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: May 23, 2009
Since I got this recipe last March 2009, I baked this for more than 20 times. I have 7 kids,they really liked it.Thanks for a yummy cookie recipe.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: May 12, 2009
Though I did not put eggs in mine (I am allergic) these turned out nice and crispy, and my sister looved them. She keeps bugging me to make more, so I must say they are a hit!
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Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: May 6, 2009
I made these for a bake sale and they were awesome! I was out of margargine so these were a great substitute. I omitted the walnuts and just loved how these cookies were so soft/chewy (baked for about 9 minutes). This one's a keeper!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.55 star rating.
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Reviewed: Apr. 25, 2009
I could taste the baking soda. I hate that. So, I didn't have any eggs. I made the cookies anyway, and they were good. What do eggs provide? I did pick up some eggs. I divided the dough in half and added 1 egg to 1 half of the dough. I cooked 6 cookies. I found that the cookies without the eggs weren't flat in appearance. The cookies with the egg went flat. I felt that I could taste the baking soda more in the batch with egg, than the batch without. I may leave the egg out all the time! I won't make these cookies again. I will try making another recipe, only without the eggs.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Mar. 11, 2009
This is by FAR the GREATEST recipe !!!!! I used butter instead of the shortening and I used 1 tsp of baking powder and 1/2 tsp of baking soda. The cookies were wonderfully soft and had just the right amount of rise in them. I used half the batch with toffee brittle and used the other half with chocolate chips and white chocolate chips. The whole batch made about 60 tablespoon sized cookies. I FINALLY FOUND MY COOKIE DOUGH !!!! Thanks !!!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.55 star rating.
Reviewed: Feb. 23, 2009
Flat? I don't know what y'all are talking about because mine just stayed in the same shape and did not "melt" into a shape of a cookie at all. They were kinda dry ,and did not seems to cook evenly ,however they did smell REALLY good and filled my house with that great cookie aroma.
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Cooking Level: Intermediate

Living In: Findlay, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Dec. 24, 2008
It's true, this is an excellent recipe. These are probably the best chocolate chip cookies I've ever made (just in time to give them with milk to Santa!). I didn't substitute baking soda with powder as many others did, but I DID use self-rising flour instead of all purpose. This kept them cookie-like but nice and thick. Bravo to the Ultimate Chocolate Chip Cookie! You live up to your name!
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Cooking Level: Expert

Home Town: Elma, Washington, USA
Living In: Old Hickory, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Dec. 20, 2008
This is the recipe doubled from the back of the Butter Crisco tub. Ding-dang do I love it--have used it for years and years, and is the only thing I can say I really bake as "my thing." I *totally* agree that you have to add more flour. The strength of this cookie is that it's more substantial than the Toll House version, which is way too flat and thin for me. The Ultimate cookie is fluffy without being muffin-like. I add flour and sometimes I add even more brown sugar. I also sub M&M candy for the chips. And I add in tons since I don't use the nuts. If the recipe calls for 2 cups of chips and 2 cups of nuts, I just use 4 cups of M&Ms (and no nuts). It's very gourmet looking and tasting. I get rave reviews every time I make it.
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Cooking Level: Beginning

Home Town: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Dec. 3, 2008
I followed recipe exact and these turned out to be the most moist chewy yummy chocolate chip cookies ever.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Nov. 17, 2008
My boyfriend is a chocolate chip cookie fanatic. I usually cut the recipe in half though as it makes so many cookies. This is by far, the BEST recipe I've found for chocolate chip cookies!!! I took the advice on using 1/2 powder and 1/2 soda...perfect! Also, I ran had to use butter this time, and I have to say, I almost like them better with real butter verses the shortning.
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