recipe reviews for:

Chocolate Chip Cookies I

“My mother says this is the original chocolate chip cookie recipe passed down from my grandmother. For bars just press the dough into a jelly roll pan and bake. This recipe makes a very small batch. I triple the recipe and use 1/2 cup margarine and 1 cup shortening instead of all shortening. It seems to make a softer cookie.”

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Reviewed: Oct. 21, 2008

awesome!! I substituted 1/2 butter and 1/2 coconut oil. Also used all white sugar because I didn't have brown. Mmmmm...

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Reviewer:

mramer3

Reviewed: Sep. 17, 2008

OMG this is really the best chocolate chip cookie recipe I have tested and tasted! I also tripled the recipe, but used 1 1/2 cup butter and shortening!

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Reviewer:

depleated mom of three

Cooking Level: Intermediate

Living In: Moreno Valley, California, USA

Reviewed: Jun. 6, 2008

Great chocolate chip recipe.

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Reviewer:

Rachel K.

Reviewed: Apr. 3, 2008

They turned out nice. I will use margarine or butter flavored shortening next time. No walnuts for me, either. Also, bake at 325 degrees for 9 minutes so they don't burn on the bottom.

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Reviewer:

gastlygoul

Cooking Level: Professional

Home Town: Avoca, Pennsylvania, USA

Living In: Pittston, Pennsylvania, USA

Reviewed: Feb. 12, 2008

These cookies rocked!! Well worth the prep.

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Reviewer:

Chef Hans

Cooking Level: Professional

Living In: Chicago, Illinois, USA

Reviewed: Feb. 1, 2008

REALLY GOOOOOOD cookies. I added mint and toffee chips along with the regular chips. Oh and I did have to cook them 13 minutes.

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Reviewer:

Stephapooh

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Kansas City, Kansas, USA

Reviewed: Jan. 31, 2008

These cookies tasted ok, wasn't happy with the way they flattened when cooled. I substituted chopped pecans for the walnuts, pretty good.

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Reviewer:

selig38

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

Reviewed: Jan. 31, 2008

They're not as pretty looking as some other cookies I've made (they look all cracked), but they're pretty good. I add 1/2tsp of corn starch which keeps the cookies soft in the center and crunchie outside. Other than that, I followed the recipe exactly. I'll make it again (works well if you don't have any butter on hand).

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Reviewer:

DarkestStar

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

Reviewed: Jan. 29, 2008

baking time took much longer than specified and they have an odd flaky-crunchy texture. i'll not be making these again.

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Reviewer:

kleerae

Cooking Level: Professional

Reviewed: Jan. 19, 2008

THIS IS THE BEST!!! OUR #1 FAVORITE. I've made these several times and they even beat out the tollhouse cookies!Fabulous cookie! Nice and crispy edges, chewy centers. My husband said these were "perfect". I've done these with milk choc chips, semi sweet chips, white choc chips and butterscotch try them with just one flavor or mix and match as I did, we loved them all, except the butterscotch. The butterscotch just didn't go with anything, so don't try those. I have used both crisco and butter flavor crisco sticks, these are great either way. I don't add the nuts b/c they prefer them plain anyway. This is great for a smaller family as this made two dozen cookies. I made Tablespoon sized scoops. I had to double this though the subsequent makings as they disappeared within hours and there were none left for another day. Many Thanks for sharing this with us!!!

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