Reviewed: Feb. 10, 2013

This is our family's favorite chocolate chip recipe. We have to make 1/2 the recipe because we have no self control and will eat the entire batch in one or two days. I usually cut the amount of choclate chips in half and still feel there's a lot in the cookies. So quick & easy to make, too!

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Reviewer:

ConqueringMeals

Reviewed: Feb. 6, 2013

My go-to chocolate chip cookies.

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Reviewer:

kwhite

Cooking Level: Intermediate

Home Town: Lebanon, Kentucky, USA

Living In: Lexington, Kentucky, USA

Reviewed: Feb. 4, 2013

This is the BEST chocolate cookie recipe I have tried. Even better than the Toll House recipe. The vanilla pudding makes it different. Will bake again

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Reviewer:

Landa W.

Reviewed: Jan. 28, 2013

This is one of the best chocolate chip cookie recipe that I have tried. I did make changes. First I halved the recipe for 36 servings. 2 cups whole wheat pastry flour for all-purpose flour,1/4 cup flax seed,1 tsp baking powder,1/2 tsp salt,3 tsp vanilla. I used 1 box Jello sugar free/fat free vanilla instant pudding mix, 2 large eggs(some people say use jumbo,large worked fine),1 cup of chocolate chips 1 cup chopped pecans. Baked for 9 1/2 minutes @350(convection oven). They came out perfect,light brown edges and soft middles. Got 67 cookies using a 1 tsp cookie scoop.

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Reviewer:

Hairyjr

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

Reviewed: Jan. 27, 2013

Fabulous cookies, truly the best tasting cookie I've ever made. However they were not soft at all. I cut back cooking time on every tray until they were practically raw, but by the time they cooled they were crisp and hard. My only adjustment to the recipe was 1 tsp salt and increase vanilla to 1 Tbl. Chilled the dough, used a melon ball scoop. Perfect chocolate chip cookies, everyone agreed on the exceptional flavor, but not soft at all.

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CAKHUXEL

Reviewed: Jan. 26, 2013

Toll House recipe still better than this

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Reviewer:

mmfrodey

Reviewed: Jan. 25, 2013

I make these cookies for my family and friends every holiday. They absolutely love them and so do I! (Make sure you don't actually make the pudding before adding it to the mix though. My sisters did that by accident and it wasn't pretty. Just use what comes in the package!)

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Reviewer:

floyd228

Home Town: Baltimore, Maryland, USA

Reviewed: Jan. 25, 2013

I changed this recipie, and halfed everything took out the pudding and added a cup of banana, was awesome

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Reviewer:

Kxiii

Cooking Level: Professional

Home Town: Campbell River, British Columbia, Canada

Reviewed: Jan. 22, 2013

I was impressed that these stayed soft - even the next day! Good flavor (with the addition of 1 tsp. salt) but a little thick/dense for me. I will likely make these again and try flattening them a bit before baking to make a thinner cookie.

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Reviewer:

bandwife

Reviewed: Jan. 20, 2013

My parents thought that these were really good, but I don't think that I can call them the best I've ever had. Who knows, maybe once they have sat for a day they'll be better. I used salted butter (which I've NEVER used) and I didn't add any salt and they were still too salty. I didn't have vanilla pudding so I used cheesecake, but you can't really taste it anyway. I used 1 Tbs (I halved the recipe) and I thought that it definitely helped. I used half of the amount of nuts that was listed and not quite as many chocolate chips, and it was still to much chocolate. I have a feeling that these have great potential, so I will definitely make these again.

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