Reviewed: Sep. 29, 2008

This was the best recipe for my family and I. They gobbled these up just as fast as I made them. I'll have to triple the recipe next time just to share with coworkers and save a couple for my self. During the holidays I added a tbsp of cinnamon and tsp of nutmeg, still 5 stars with my husband.

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Vannessa

	Cooking Level: Expert Home Town: Tucson, Arizona, USA
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Reviewed: Apr. 21, 2008

Classic recipe, and very hard to mess up. However, I would advise against the addition of instant vanilla pudding mix (in my case, about 2.5oz) as suggested by other reviewers below. The cookies came out far too sweet for the adults in my house, none of whom could be considered picky eaters when it comes to dessert. Instead, next time I'll try adding more baking soda or freezing the dough to make them fluffier.

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barvog


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Reviewed: Apr. 5, 2008

Great recipe. I have made these so many times I could do it in my sleep. I made a few changes over the years and started using Crisco stick instead of marg. or butter. I also ad two teaspoons of salt and sometimes use dark chocolate chips. Always delicious!!

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ruthrocket


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Reviewed: Mar. 29, 2008

HERE'S HOW TO MAKE THE PERFECT COOKIE: First off, make sure the eggs and butter are at room temperature before using. Big difference. Second, add 2 heaping tsp. of vanilla. Third, add 1.5 tsp. of cinnamon. Add the nuts or don't. HAND MIX EVERYTHING AT THE VERY END. Seems like the majority of the time, these recipes call for too much mixing! If you've taken forever to do this, set it in the refrigerator for 10 minutes. Bake for the 9 minutes. Put the remaining dough back in fridge. Very easy and you will have everyone in your house loving you. :)

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Chef Joy

	Cooking Level: Intermediate
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Reviewed: Mar. 16, 2008

YUM YUM YUM... I make these all the time now.... Best cookie ever.. I also add raisins.

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THEPSP


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Reviewed: Jan. 24, 2008

Doubled the vanilla and added a box of vanilla pudding at the end. Turned out perfectly!

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sheriwx

	Cooking Level: Intermediate
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Reviewed: Jan. 21, 2008

These are wonderfully rich cookies. This has been the recipe my mom makes and taught me to make years ago. It's still great. These turn out bendy and soft and chewy. These are our in our top ten for choc chip cookies for sure. I like to make them with real butter (at Christmas or special occasions) they have a little different texture and a slightly different flavor, very rich, very melt in your mouth, yumm.

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ILove2Ck

	Cooking Level: Intermediate Home Town: Tulsa, Oklahoma, USA Living In: Corpus Christi, Texas, USA
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Reviewed: Jan. 20, 2008

Who doesn't love these cookies? An American classic--I could eat them everyday!

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kvmdragon

	Cooking Level: Intermediate Home Town: Havertown, Pennsylvania, USA Living In: Lansdale, Pennsylvania, USA
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Reviewed: Jan. 15, 2008

Who doesn't love classic cookies? For a new twist on a familiar favorite, substitute white chocolate chips and add chopped macadamia nuts. Mmmmm...

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MommaBear

	Cooking Level: Expert Living In: Seattle, Washington, USA
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Reviewed: Nov. 25, 2007

The original has to be a 5 star recipe. However, if you want to avoid your cookies being flat, consider the following. Use 1/2 tsp of baking soda and 1 tsp of baking powder. Also, this is a must, chill the dough for at least 30 minutes. The cookies won't be super fluffy, but it will be the best you can do with a recipe which uses all butter. But keep the butter, its much better than margarine or shortening. In my humble opinion.

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Exodus2424

	Cooking Level: Beginning Home Town: Defiance, Missouri, USA
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Reviewed: Nov. 18, 2007

I took the advice of others as well- froze the cookie dough, used half margarine and half butter. Also put in way more vanilla than it called for. 8 minutes is the way to go. They came out just fluffy enough with a fantastic taste. My fiance can't get enough. This time made two batches- one with chocolate chips and then another with Reeces chips. Those are now his favorite cookie!

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thesoura


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Reviewed: Aug. 26, 2007

EXCELLENT!!! I didn't add anything, if it ain't broke, don't fix it!!! I thank you and everyone that has eaten these thanks you as well.

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WNDWANDERER


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Reviewed: Aug. 23, 2007

Sometimes I will substitute Heath chocolate and toffee bits (in the baking isle too) for the chocolate chips. YUMMMMMM!

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Tonya


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Reviewed: Apr. 7, 2007

This is the best chocolate chip cookie recipe I have tried. The brown sugar is key. It is also important to let the butter soften. They turn out fairly flat and crunchy but that is how they are supposed to be. However, I once tried turning it into a cookie cake for my kids and was disappointed. If you try this or the squares as Nestle recommends, you have to spread the dough out flat or it comes out cakey, doesn't really turn golden brown and lacks the flavor of the cookies.

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Nicole


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Reviewed: Nov. 28, 2006

Best recipe ever! I usually have the flat problem (thinking it was just by bad skills at baking) but after reading some of your suggestions, I'm going to try putting the dough in the fridge before putting it on the cookie sheet. Everyone I make this for loves the cookie despite the flatness. I make these without nuts and I use milk chocolate and white chocolate swirl chips. Yum yum yum!

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MISHL982


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Reviewed: Nov. 20, 2006

I have been making these for years and love them! To avoid "flat" cookies, be sure to refrigerate the dough for 20-60 minutes prior to baking. Also suggest mixing half milk chocolate and half semi-sweet chips - YUM!

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vankempd


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Reviewed: Nov. 2, 2006

This is such a great recipe. You really can't go wrong with this one.

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dkjm28

	Cooking Level: Expert
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Reviewed: Nov. 2, 2006

No other chocolate chip recipe gratifies my taste buds like this one does! I remember my mother used to bake these for us a little more than a decade ago. Brings back memories! I added a tsp of baking powder to keep them from getting flat.

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