Reviewed: Nov. 15, 2009

These cookies were flavourless. Adding more vanilla and mixing in the chocolate chips, instead of just placing them, helped a little.

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vanilla bean

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Reviewed: Sep. 19, 2009

IT WAS GOOD, A LITTLE FLAT, BUT GOOD AND EASY!

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pandalover909

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Reviewed: Sep. 11, 2009

I doubled this recipe right off the bat. I used 1 stick butter and 1 stick "smart balance light". I also added butterscotch chips along with the chocolate. Other than that, I followed recipe as it was written. While they did flatten out about, we LOVED the flavor and found them to be chewy and delicious. They were not hard to scrape off the pans at all. Will make them again! I also put the dough in the fridge during the second round of baking, and the cookies still spread out about the same. When doubled, the recipe made 5 1/2 dozen.

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TENSMOM

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Aug. 19, 2009

I use this recipe all the time. Everyone loves it and its so simple! At christmas time when the small Lindt chocolate balls come out I use this mix recipe to cover them, refrigerate and then bake and you get perfect cookies with a perfect soft chocolate layer in the middle!

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Sheena1234

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Reviewed: Jul. 9, 2009

This is my fav chocolate chip cookie. I agree that they work the best when you put them in the fridge a little before baking. My husbands family says they are the best too!

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FRENCHFRY1482

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Ste. Anne, Manitoba, Canada

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Reviewed: May 20, 2009

So good! I use this recipe all the time!

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Kimberly Soileau

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Reviewed: Mar. 14, 2009

Before I baked this recipe, I reread the reviews for it. I saw that this was seen as very buttery and soft, so I did the obvious. At a 24 serving amount, I only added 1 cup of margarine (or butter) and I baked them for 14 mintues at the same temperature, but checked them at 11 minutes so they wouldn't burn. They turned out crispy around the edges but soft and chewy on the inside! My parents loved them and I made them in less than an hour! I'm definitley making them again. I also stirred in the chocolate chips to save time, but I added a cup and a half. Not to many, and not too few!

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Shfingz

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Reviewed: Dec. 6, 2008

Nice cookies. I made them a bit big and made more of a cookie 'cake' as they all joined together at the edges. They stayed lovely and soft for next day eating too though, so I will make them again.

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bellamandaj

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2008

these cookies were terrible. they were extremely flat and not chewy at all. I would not make them again.

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Kat King

Cooking Level: Beginning

Living In: Hamilton, Ontario, Canada

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Reviewed: Jun. 6, 2008

This might even be more delious with heath bar chips. I even didn't use as much butter and this recipe was delious!

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Jes4god

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Reviewed: Feb. 23, 2008

This recipe was great! The only thing I'd recommend is to refridgerate them for about 5-10minutes before putting in oven, like someone else had already said. I'd also fold the cookie dough over into little balls, once already on baking sheet, to get chocolate chips better in the cookie. You might want to only put 5-6 cookies on a sheet to prevent sticking and only use a 1/4 cup of butter instead of a 1/2 a cup. These cookies were FANTASTIC!

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tory

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Reviewed: Jan. 23, 2008

I must say this was a bit of a disappointment I tried adding extra chips and chilling the recipe first, on my second attempt even with this they still seem to spread far too much and don't taste that great either

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jessicac4147

Cooking Level: Expert

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Reviewed: Dec. 9, 2007

I was surprised at extent of negative reviews. In my first test batch, I added about 1/4 cup of finely chopped pecans along with about 1/3 cup of chocolate chips (I'll use more next time, so that I will agree with). I mixed the chips and pecans quickly into the batter. I used a 1 tbls scoop and wound up with 2 dozen medium sized cookies. I baked them on two commercial-grade aluminum half-sheet pans covered with parchment paper. They flattened to the correct amount and were all essentially perfect. Brown crispy edges and chewy middle. If they were baked on dark pans there could be a different result, but using standard professional quality equipment and a correctly calibrate oven, the result was as expected. I took the suggestion about not overworking the dough to heart and was very well rewarded with the result. I have saved this recipe and I will make it again.

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sarahcatt

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 27, 2007

They were like a sugar cookie with chocolate chips. We double the recipe and put all the ingredients in once. They weren't greasy, not flat, definitely chewy. They boys and I love 'em.

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KAMSWEET

Cooking Level: Expert

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Reviewed: Oct. 30, 2007

the greatest

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Momma of 4

Cooking Level: Expert

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Reviewed: Oct. 11, 2007

Dont listen to anything negative about this recipe, its fabulous! I like more chocolate chips than called for but these cookies are soft and chewy and stay that way... I've used these cookies for bribery to get my own way many times. Make sure you pull them out of the oven just BEFORE they look done and then them finish on the cookie sheet.

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Bernadette

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: London, Ontario, Canada

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Reviewed: Mar. 9, 2007

These cookies are pretty good when baked as described. They are VERY buttery, so next time I will reduce the butter a little. Also, they definitely need more chocolate chips so I mixed some in the batter and then placed a few more on top. These cookies bake very flat, so be sure to keep your dough balls small and widely spaced, or it will spread too much in the pan and you'll end up with one giant cookie.

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mommytomy2boys

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Reviewed: Dec. 22, 2006

i tried this recipe, and i found that since i live in a high altitude, adding a bit of extra flower will make the "chewy" part of the recipe true! otherwise, they were too flat and greasy. i just added 1/4 cup extra flower per batch. i have found with every cookie recipe, refrigerating for a bit before baking always helps!

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megan

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Reviewed: Nov. 11, 2006

I liked this recipe because it doesn't make a lot of cookies, I just wanted a snack for myself, not to feed an army. I have enough cookies for a few snack attacks, and don't have to give a dozen or two away just to get rid of them. I liked that it doesn't use a lot of different ingredients so I didn't make a mess in the kitchen and only had a few dishes to wash. The cookies do spread a lot, but I was prepared for it and only baked 6 cookies at a time. Definately add the chocolate chips to your own taste, I could have used more. I also put the chips in the batter to make it easier.

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Jenna

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Reviewed: Oct. 10, 2006

definately NOT the worlds best,theyr ok.

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ananya

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World's Greatest Chewy Chocolate Chip Cookies

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