Reviewer:

Reviewed: May 15, 2013

Just made these cookies. Perfect. These are the changes I made : 1/2 c brown sugar, 1/2 c butter + 1/4 c apple sauce. The rest are exactly the same. Baked for 15 mins. Eggs were at room temp. Not flat at all.

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Reviewer:

lhaddon

Cooking Level: Intermediate

Reviewed: May 13, 2013

Great Recipe! I didn't have any eggs, so I substituted a jar of my son's baby food squash mixed with two tablespoons of cornstarch (a little trick I remembered from my Vegan days, you honestly can't taste the difference). Turned out awesome, everybody in my family loved them!

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Reviewer:

siopao

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: May 10, 2013

These were fantastic! I made some little cooking changes though. First batch I made BIG cookies, six to a large pan. I only had them in the oven for ten minutes, and they were cooked through, soft in the middle, golden on the bottom/edges, and delicious!! Just the way I like them Second batch, I made smaller cookies, 10 to a sheet, and again, baked them for 10 minutes. They were baked through, golden, and again, delicious, just slightly harder, the way my husband likes. HELPFUL TIP; Make sure you take the smaller cookies off the sheet quicker than the larger ones, they will keep cooking and burn if left on the sheet too long.

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Reviewer:

NikolaChan

Reviewed: May 10, 2013

This exactly like the one on the back of the Nestlé's Chocolate Semi Sweet Chips bag - just make them bigger!

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Reviewer:

Beth

Reviewed: May 6, 2013

I tried this recipe with all granulated white sugar and vegetable oil instead of melted butter and it tasted amazing!! Now I make these cookies once every week at least!! Salem Al Suwaidi

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Reviewer:

TheSAYHunter

Cooking Level: Beginning

Home Town: Abu Dhabi, Abu Dhabi, United Arab Emirates

Reviewed: May 5, 2013

Delicious cookies. Didn't spread, came out of the oven poofy, then flattened as they cooled. They are nice and chewy, and crisp on the outside. I made mine smaller, only used a tablespoon or so of dough per cookie, and baked them for 12 minutes. I didn't need to refrigerate the dough, I just beat the eggs, butter, and sugars and vanilla for several minutes until the dough turned a lighter color, as another reviewer suggested. Great recipe!

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Reviewer:

UTMomof5

Cooking Level: Intermediate

Home Town: Layton, Utah, USA

Living In: Springville, Utah, USA

Reviewed: May 5, 2013

Yep, these are my new fave! I used a non-stick pan and only baked for 13 minutes, as another reviewer recommended. Three days later, and they are still soft and delicious. I only ended up with 16 and used a 1/4 cup measure for each cookie. But they are big enough to share, so it's all good. I lost my old stand-by recipe and have been trying to find a replacement. Bingo! I just did. Thanks for this, Elizabeth!

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