Reviewed: Apr. 5, 2013

Not sure what, if anything, I did wrong...The dough seemed very dry, would not incorporate the chips and nuts, had to add another tablespoon or two of warm water. (also added 1 TBSP of vanilla). Then had to mix with my hands to get everything together. Not a big deal. Also required several additional minutes of baking time, again no big deal. The cookies turned out gorgeous, some of the "prettiest" I've ever made! Also they tasted great, so none of the issues I had were any problem. They didn't spread/melt like most of my cookies usually do. They were very good!

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Reviewer:

Shannonhb

Cooking Level: Intermediate

Home Town: Hermosa Beach, California, USA

Reviewed: Apr. 5, 2013

These cookies are so difficult to bake; the batter spreads out way too far. I tried 3 batches, all of them were chilled at least 1.5 hours. The first batch, I used my cookie scoop and they spread out too much. Then the second batch, after I scooped the batter, I rolled the dough into balls, then baked them. Still spread a good amount. Third one was about the same, but I let it bake longer about 15 minutes. After they cool, they're really hard to get off the pan, greased or not. Next time i'll try without the hot water; I agree with other reviewers that this may be what's causing the running. Flavor-wise the cookies were delicious - I probably won't try these again just because of how much grief they caused me to bake!

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Reviewer:

bunnyliang

Reviewed: Apr. 5, 2013

Fantastic recipe! Simple, quick, and easily adaptable to personal preference. The raw dough freezes well, too. Thanks for sharing!

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Reviewer:

SimplyLovely

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Apr. 5, 2013

This is by far the best chocolate chip cookie recipe ever!!!! Made it many times!

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Reviewer:

jesse

Reviewed: Mar. 31, 2013

I have made this recipe many times and recently started making it into a cookie cake. I think this recipe baked into a 9inch cake pan is amazing actually better than just cookies. The stated recipe will make two cookie cakes each over an inch thick. I find that making it in a bar or cake yields more consistent results on the moistness of the cookie. I have a hard time getting the time just right to not get the cookies too crunchy. If you do try the cookie cake idea i upped the temp to 375 and the time to 20-30 minutes or till the top is golden brown. Try experimenting with different types of chocolate, i like it best with a mix of semisweet, white and milk chocolate chips and with walnuts or pecans.

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Reviewer:

evie_07

Reviewed: Mar. 31, 2013

I followed the recipe as stated. These cookies looked nothing like the picture, they stayed the same shape as they were placed on the pan. They were very dry and hard. I will not recommend this recipe to anyone.

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Reviewer:

SweetMis

Reviewed: Mar. 30, 2013

Absolutely delicious although cook time is definitely not ten min. Its closer to 20 min to get them to brown. But very good. 4 only because nothing tops "grandmas cookies" lol

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Reviewer:

MistaT54

Reviewed: Mar. 30, 2013

This has GOT to be THE BEST cookie recipe I have ever tried! I used 1 1/2 cups of brown sugar and 1/2 cup white sugar as per another reviewer, and used chopped hazelnuts (what I had); and they came out perfectly! They puffed up just right (previously, my cookies always came out flat) and everyone loved them :) This will be my go-to chocolate chip cookie recipe from now on!

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Reviewer:

lac925

Reviewed: Mar. 30, 2013

Absolutely delicious cookies! They are crisp on the out side and chewy on the inside.

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Reviewer:

Christina

Reviewed: Mar. 29, 2013

Very good cookie, I added butterscotch chips(because I had them), and left out the nuts(my husband is allergic). I will definitely make them again! They do take longer to bake in my oven, about 12-13 min.

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