pretty good, but i made some alterations so that it was really good. i half the recipe, because it makes A LOT of challah if made as written. also, i use a lot more eggs (4 i htink) and i only use yolks. and i use melted butter or margarine instead of the oil, for the fat. i think it adds more flavor, and it raises the temperature to help activate the yeast.
This is my go-to recipe for chocolate chip cookies. After making them a few dozen times, here are my tips: Use regular Nestle's semisweet chocolate (the flavor in the cookies is so bold that the subtlety of more expensive chocolate gets lost), and I usually use chunks instead of chips. Some people say to refrigerate the dough, but I do the complete opposite. I've noticed that the first sheet into the oven come out the best, so I try to keep the dough warm, so the butter stays melted. I usually keep the bowl of dough on the oven and don't measure out individual cookies until right before I put that tray in the oven. This way, they come out with a crisper cracked surface. Only 5 cookies per sheet, since they expand, and I flatten the dough balls to about 3/4 inches thick before baking. I also don't rest them on the baking sheets for long after they come out, and using that method I've always had them stay soft and chewy for days. The one downside to the recipe is that it only makes about 15 cookies, and in the spirit of keeping the dough warm, if I need more, instead of doubling the recipe, I make a second batch of dough when the first is done baking.