Reviewed: Sep. 8, 2012

Oh my! Awesome recipe! I used 1 box of Bakers Semi chocolate all chopped up! Delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

cwengo

Reviewed: Sep. 1, 2012

I'm not sure what makes these different, but they are really good! Loved the flavor.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Jann77

Cooking Level: Intermediate

Home Town: Santa Maria, California, USA

Living In: Stansbury Park, Utah, USA

Reviewed: Aug. 15, 2012

First of all THANK YOU FOR SHARING! I THOUGHT THE COOKIE WAS TOOO SWEET...But I wanted a more health friendly cookie with oatmeal/Granola in my cookie...so i adjusted the recipe to accomadate my cookie. I reduced the flour by 1/2 cup, reduced br sugar 1/2 cup added 1 cup Granola Cereal with nuts and raisens...DELICIOUS!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Darla

Reviewed: Aug. 1, 2012

These cookies turned out excellent! I used a bit less of the white sugar and baked them for 10 minutes for the altitude and they are delicious.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PaigeKnutson

Reviewed: Jun. 6, 2012

I used half butter, half butter flavored shortening and because I did not have any walnuts, I omitted them. 1 1/3 cups chocolate chips wasn't near enough it seemed, I threw in the rest of the bag. I did not chill the dough, I baked it right out of the mixer bowl. My cookies were on the bigger size--I packed my cookie scoop quite full. Mine were done baking at 11 minutes. I let them cool on the cookie sheet for a couple minutes before pulling them off with the spatula and letting them cool on the kitchen counter. These turned out just as chocolate chip cookies should. No complaints.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Nov. 14, 2010

My family LOOOOOVED these cookies! The first time I baked them, I added a little bit of water because the dough seemed a little dry. They were a big hit! The second time, I used butter instead of shortening to try to avoid some of the trans fat... they were not nearly as good. This is a great recipe! Thanks Pam!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

TWright

Cooking Level: Intermediate

Home Town: Georgetown, Texas, USA

Reviewed: Dec. 11, 2008

Was unsure of them at first because I'm used to using butter in my cookies. After making them I decided to use another recipe and ended up back at this one. These are what a true chocolate chunk cookie should look like. Hubby loved them too!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Bridgetg03

Reviewed: Feb. 11, 2008

yum

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CT Cupcake

Cooking Level: Beginning

Home Town: West Hartland, Connecticut, USA

Living In: Torrington, Connecticut, USA

Reviewed: Feb. 3, 2008

I'm glad I gave this one a try because I would have missed out if I didn't! I had to make a couple substitutions because I didn't have walnuts on hand, but instead had almonds. Because I put the almonds in, I threw about 1 1/2 tsp. orange extract into the batter along with the vanilla and a little additional salt (about 1/2 tsp) for some flavor. Everyone loved them. I think that because of the lack of flavor in the shortening, it allowed the orange to really come through and the texture of shortening cookies is completely different than those made with butter (I'd never made shortening cookies before). These remind me more of a scone... sort of dry and crumbly, but so good with coffee or tea!

Was this review helpful? [ YES ]
3 users found this review helpful