Reviewed: Dec. 9, 2011

OK, so here is my opinion. This recipe is just fine if followed as written! The only thing that is missing is the prep step of chilling the dough in the refrigerator for about a 1/2 hour before making the cookies. Do that, and add one to two minutes to the cooking time and these cookies come out soft and chewy. Just the way I like them:)

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Reviewer:

GeminiMommy

Cooking Level: Intermediate

Reviewed: Nov. 9, 2011

I just didn't add the milk & the cookies were soft, not thin and crispy. I never saw a recipe that had milk in it, but I guess it's what you use if you like the thin ones.

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Reviewer:

glocalgirl

Reviewed: Aug. 28, 2011

Great. I added 1/2 a cup of flour and only used a 3/4 cup of butter and they were perfect.

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Reviewer:

almoss

Reviewed: Aug. 3, 2011

this is a good basic recipe. I did need to add flour about1/2 to 2/3 cup. I also waited to add the chocolate chips till the very end. I gently folded them in and this made them much better:) thanks!

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4 users found this review helpful

Reviewer:

jandccooper

Reviewed: Jul. 27, 2011

Super easy, cookies tasted great. I didn't have any problem at all with them being runny... the recipe even worked great with my zero-calorie sweeteners!

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Reviewer:

curlycantcook

Cooking Level: Beginning

Home Town: Muskegon, Michigan, USA

Living In: Redford, Michigan, USA

Reviewed: Jul. 17, 2011

Wonderful! These were great, but I did add 1/3 cup flour and 2 cups of chocolate chips rather than 1. Perfect! I will definitely make them again. I put the first three cookies in the oven to test the "spread" and they were a bit wide, and I think it had to do with the fact that it was a very hot day today, so the kitchen was warm. When I added the flour, it fixed the spreading problem right up. I also baked them for 10-11 min. rather than 9.

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Reviewer:

karabaker

Reviewed: Jul. 17, 2011

I also had to add quite a bit of extra flour to this just to get the cookies to stay together. They spread and ran together anyway. I won't be making this recipe again

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Reviewer:

marzbarz

Reviewed: Jul. 2, 2011

like others said 2 runny... added extra flour but still had to pour into pan and bake like a cake.

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Reviewer:

froggiedoodle

Cooking Level: Expert

Living In: Albany, New York, USA

Reviewed: Jun. 29, 2011

I did not care for this recipe.

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Reviewer:

crygar

Reviewed: Jun. 29, 2011

This recipe didn't work for me. I more than DOUBLED the flour and the batter was still too thin. I added so much flour for some consistency, the batter was white!! I like thicker cookies, these were more like chocolate chip baked pancakes.

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5 users found this review helpful