Reviewed: Mar. 1, 2013

Used 2/3 cup white & brown sugars each, making it a 1&1/3 cups sugar. Delicious recipe!

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Cooking Level: Intermediate

Reviewed: Feb. 27, 2013

The best chocolate chocolate chip cookie recipe hands down. Be careful not to over bake. I used 1/2 cup of salted butter and 1/2 cup of butter shortening. Plump delicious cookies!!!

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traviskatrinacheek

Reviewed: Feb. 25, 2013

Yummy! I used mint m-n-m's and they were tasty! I baked mine for 10 minutes. These would even be good with no chocolate chips and a dusting of powdered sugar.

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musicmomto4

Cooking Level: Expert

Reviewed: Feb. 25, 2013

Very good cookies, but I think they could be a little sweeter. I used 1/2 butter and 1/2 butter flavored shortening, and they are soft and moist.

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Cooking Level: Intermediate

Reviewed: Feb. 21, 2013

Excellent! Baked 10 min @ 350. Spray cookie sheets as they stick even to non-stick sheets. Remove from cookie sheet right away.

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xibits

Cooking Level: Expert

Home Town: Honolulu, Hawaii, USA

Living In: Sullivan, Ohio, USA

Reviewed: Feb. 21, 2013

I'm eating them while still warm. Flavor is amazing-I did leave out the nuts as no one will eat them here but me. The cookies do fall apart while still warm (small price to pay) but I'm sure will be solid once they cool more. I did use 1/2 butter and 1/2 shortening as recommended and they didn't spread out as much which I think is a good idea.

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AMHMC

Cooking Level: Expert

Reviewed: Feb. 20, 2013

One word: Yummy!

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madhousechef

Reviewed: Feb. 20, 2013

Followed Diane M.'s changes of 1/2 brown and 1/2 white sugar and subbed out half the butter with shortening. Also used milk Choc. Chips instead of semi sweet. Came out FABULOUS!!!!!!

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