Chocolate Chip lovers beware! These irresistible cookies are my own recipe, and they are nice and thick, soft and chewy, and absolutely hard to resist!
Great cookie. I was a bit afraid of the flour amount, especially when the dough tasted floury, too. I added a third egg and about 1/4 - 1/2 cup of oat flour to get to a good consistency (if choco chips can be 'plucked' from the dough without the dough sticking, then you're good to go). Tip: put rolled oats in a blender until flour-like if you can't find oat flour anywhere. Oat flour makes a chewier cookie, but don't substitute it measure for measure. My other chewy cookie secret: A teaspoon of regular MAYO. No, you can't taste it, and NO NO NO don't use Miracle Whip!!! THAT would be awful.
Read More Taking a survey to determine the best chocolate chip cookie is as impossible as determining the best cola, the best burger, etc. It is sooo subjective. So many variables--the level of ability of the baker, the size and shape of the cookies, baking times, and imperfect oven temperatures to mention a few. Not to mention personal preferences...chewy or cakey, thick or thin, and on and on. I made this exactly as written, leaving some of the dough mounded, and flattening other batches slightly. The dough is just right...easy to work with. I found this dough will do whatever you want it to in terms of thickness. The cookies come out of the oven with pretty much the same shape they went in with. Having said that, I still found this a good, but just average cookie (three stars to me means average). A little on the thick side and not quite as flavorful as other recipes. I think if all butter were used it would take care of both issues. There are a lot of good chocolate chip recipes out there--my personal preference continues to be "Chewy Jumbo Chocolate Chip Cookies" on the Land o' Lakes website. Still, I would not discourage others from trying this recipe, as it just might be your favorite!
Read More Taking a survey to determine the best chocolate chip cookie is as impossible as determining the best cola, the best burger, etc. It is sooo subjective. So many variables--the level of ability of the baker, the size and shape of the cookies, baking times, and imperfect oven temperatures to mention a few. Not to mention personal preferences...chewy or cakey, thick or thin, and on and on. I made this exactly as written, leaving some of the dough mounded, and flattening other batches slightly. The dough is just right...easy to work with. I found this dough will do whatever you want it to in terms of thickness. The cookies come out of the oven with pretty much the same shape they went in with. Having said that, I still found this a good, but just average cookie (three stars to me means average). A little on the thick side and not quite as flavorful as other recipes. I think if all butter were used it would take care of both issues. There are a lot of good chocolate chip recipes out there--my personal preference continues to be "Chewy Jumbo Chocolate Chip Cookies" on the Land o' Lakes website. Still, I would not discourage others from trying this recipe, as it just might be your favorite!
If I could have given this recipe no stars I would have. An earlier review referred to a "Golf Ball" analogy. They were being kind. The reason you need a lot of ice cold milk (as suggested in the final part of the recipe) is that you need a ton of milk to soften them up. Coming out of the oven they are hard (not crisp) on the outside and dry in the middle. As they cooled they just became hard all the way through. And yes I brought them out of the oven while they still looked light and undercooked.
Great cookie. I was a bit afraid of the flour amount, especially when the dough tasted floury, too. I added a third egg and about 1/4 - 1/2 cup of oat flour to get to a good consistency (if choco chips can be 'plucked' from the dough without the dough sticking, then you're good to go). Tip: put rolled oats in a blender until flour-like if you can't find oat flour anywhere. Oat flour makes a chewier cookie, but don't substitute it measure for measure. My other chewy cookie secret: A teaspoon of regular MAYO. No, you can't taste it, and NO NO NO don't use Miracle Whip!!! THAT would be awful.
Great basic recipe! I made a few alterations: I substituted baking POWDER for the baking soda, because it keeps them fluffier, and used 1 1/2 cups brown sugar and 1/2 cup white sugar, to make them moist and chewier. Thanks for the recipe! :)
Oh my god! These were the best chocolate chip cookies I ever made. I've made so many chocolate chip cookies, but I'll never go back to those other recipes - this one is by far the best. I learned a trick on here to made the chewier and softer: mayonnaise. Add 1 teaspoon of mayonnaise after beating in the eggs to the creamed butter and sugar, before the dry ingredients. Wow! It was amazing. I never thought I'd want to add mayonnaise to my cookies, but it was amazing!
This is a great cookie recipe - I have made these cookies at least 4 times and have gotten raves every time. It also makes a massive amount (of small cookies) or a medium batch of larger cookies (which is what I do) They also seem to do better when I take them out of the oven promptly at 10 minutes.
Very delicious cookie...soft and chewy, as promised. I really enjoy the texture, which is kind of similar to a really good peanut butter cookie. The taste is unique for a chocolate chip cookie but definitely great! A must for anyone who otherwise struggles with flat chocolate chip cookies!
I've tried a ton of cookie recipes, and this one is by far my favorite!! I even use the dough (made with EggBeaters) as cookie dough for my homemade cookie dough ice cream. DEFINITELY do not overbake these, though, or they'll be hard. I only bake mine for 7-8 minutes, let them sit on the pan for another 2 minutes, and then let them cool on a cooling rack. I actually like these better the second day - they're a little gooey because I take them out when the middle's slightly underdone, but by the time they've cooled out they are absolutely fantastic. They're chewy, gooey, and delicious. I'm always asked to make these cookies for parties and picnics. Thanks Beth!!!
Wowee Zowee! Easy, plump, chewy cookies that taste better every time I put one in my mouth! I followed this recipe almost exactly (I used regular shortening - just fine, although I will now get butter flavored specifically for this!) and let me tell you, I'm no baker, ask my wife, but these cookies turned out remarkable. I would say that in lower climates (I live shoreside in Hawaii) take the cookies out in 8 minutes. Also, stick to the tablespoon scoop of the recipe... the rounds look small, but these cookies are portly little gems! Thanks so much for giving me the confidence to get back into baking! Now, back to my next batch...
If you flatten the cookies before putting them in the oven, then you will need less time for them to bake, say closer to only 8 minutes. If you do not flatten them and you drop them from a tablespoon then you will need the 12 minutes that the recipie states. So, ask yourself if you are a "flattener" or not and then judge your baking time accordingly and these cookies are a chewy delight.
This recipe is practically verbatim from the 1969 Betty Crocker cookbook (only exception is that back then they didn't make butter-flavored shortening, so it just calls for "shortening,") and I've been making it for more than 30 years. Back when I started making it, I found that the texture is greatly improved by cutting out 1/2 cup of flour, using 3 cups only. Cutting the flour by half a cup allows for a lot of spread and a flatter cookie. If you prefer a cookie with moderate spread and a bit of a dome, only cut by 1/4 cup. Cutting the flour eliminates the "Golf Ball Syndrome" reported by others, allowing for spread. It's an awesome recipe that will get lots and lots of praise. It calls for a higher fat ratio than most, which makes it more tender and slightly chewier than most. You can count on these remaining fresh for a few days. They freeze perfectly for up to 3 months. Everyone goes crazy for these.
I had no idea how these would turn out, but they are wonderful! I was pleasantly surprised as I am partial with another chocolate chip cookie recipe. The only thing I change is I use butter instead of shortening. Instead of making regular sized cookies, I made jumbo cookies by using 1/2 cup of dough per cookie. I took my 1/2 C. measuring cup and scooped the dough into my hands and I rolled them into perfectly round balls. They will be about the size of baseballs. I baked them on a dark metal cookie sheet at 350 for 20 minutes or until done. They spread out and bake nicely considering the amount of dough. I also make regular and big cookies and sometimes add sprinkles or M&M's to the tops. Terrific recipe!
I followed the recipe to the letter! These cookies are DELICIOUS!! They don't spread out flat like the toll house recipe. These are so nice and fat and full of chocolate chips. Don't forget the milk. YUMMY!
These are soooo wonderful in every way! Don't smash them down. The texture is amazing...soft inside and crispy on the outside. Yummy!
I've been making these for the last 3 years now, and it is an all time favorite of my family and friends! I do cut the sugar down to 3/4 cup. I read some of the reviews mentioned having crumbly dough...but mine doesn't turn out that way. I mix everything, but the chocolate chips and nuts, in the electric mixer. When dough is thoroughly mixed, I add the chips and nuts using a big spatula. Once all mixed, I press the though together in the bowl to look like big playdough. For a perfect, looking cookies, I use a melon baller (looks like a small ice-cream scooper) to scoop them out and place them on the cookie sheet (I use stoneware). Just like little ice-cream scoops, I bake them just like that. They turn out so perfectly! One of my co-workers mentioned they look like Famous Amos cookies...but better! I've tried other CC cookie recipes, but this one is the one I get many great compliments with. Hopefully this will help some of the reviewers. "Happy baking!"
These are simply amazing! I used walnuts because I didn't have pecans, but pecans are my favorite nut, so can't wait to try them with pecans!
As another review suggested, I added 1 teaspoon of mayo to the recipe. That is the only the only modification I made, and, BOY, OH, BOY!, are these cookies delicious! I got 3 dozen large cookies from the batch and will have to make more before the day is over! Thanks for sharing, Beth!
These cookies are as soft as can be and taste just like how my roommate used to make them. Also, they don't spread very much (because of the shortening, so you can fit a lot on a cookie sheet. I followed the recommendations for others and used baking powder instead of soda and added 1 tsp mayo. When you bake these cookies, the tops will be white when they are done, but golden brown on the bottom. They will look underdone, but won't deflate if you touch them.
I loved theese chocolate chip cookies! The best I've ever made, my fiance took the whole batch to work and they were gone within a half hour.
Cookies came out really good. Crisp on outside and a chewy inside. I did add an extra 1/2 cup chocolate chips in addition to the pecans. Used a large melon baller to scoop out dough. Cookies were uniform in size, hardly spread at all and I was able to get 87 cookies from the recipe.
This is by far the best chocolate chip cookie recipe I've ever made. Didn't change a thing. I would rate this a ten-couldn't be better!
Been looking for a great recipe, found this one! Made these today, with christmas M&Ms...baked only about 8 mins, and they taste great! I used reg. crisco since i didnt have butter flavor. I also used my small scooper to scoop the dough.
I have to preface this review with the fact this is the first time I have ever used shortening in a cookie recipe, I usually bake only with butter but I had some shortening to use up and my son wanted chocolate chip cookies. These cookies do not spread, if yours spread either your butter was too soft or you did not measure your flour properly and you need to add more. I used my purple scoop which made 54 cookies, I flattened them with the bottom of a drinking glass, I used mini chocolate chips and half whole wheat flour, 12 minutes was perfect on Silpat lined sheets, edges were slightly brown and crispy, the center was chewy. A big hit with my son's hockey team and helped me clean out my pantry a bit.
i halved the recipe and used only butter and no shortening. in this halved recipe, i used half cup almond sticks, half cup raisins, and half cup choc chips. i placed the dough in the fridge before baking and it did turn out thick and soft. however, 10 minutes at 190 degrees seem to be too long as the botton of my cookies were kinda burnt. so i shortened the time to about 8 min. the flavor was so-so..not overly sweet.....but it definitely was not chewy, which i didn't like. if anyone has tried au bon pain's cookies..they'll know how divinely chewy they are..and this recipe is nothing compared to those cookies.
These were the best cookies ever!! I loved them, my family loved them, they were great. The best part is too, they stay soft and chewy, which goes good around my house. Thank you so much for sharing your recipe!! I have made this recipe about 5 times already, and the last time I did, i added 1/4 c milk, and it made a big difference, in a good way!
Sadly I cannot rate this cookie high. It was tasty, but it was much too hard & crunchy for my poor, old, aging baby boomer teeth. There was nothing at all soft about them, & I took them out of the oven when the tops were just barely no longer spongy soft on top, & at only 9-10 minutes cooking time. I'll most likely treat my bunnies to them, it will be good for their teeth.
I made 1/2 a batch w/ less flour (since so many reviewers said this recipe had too much) and then I made another 1/2 a batch w/ the written amount of flour. This recipe is perfect just the way it's written. W/ less flour, the cookies came out way too flat. I made this again for the second time. This really is such a good recipe. We had some people over tonight and everyone just loved these cookies so much and everyone wanted the recipe!
My kids have been complaining about the tollhouse recipe I use on the back of the chocolate chip bag (ungrateful little things, aren't they? lol) so anyway, I tried these and thought they were good, nice and soft. I only used 3 cups of flour, and 2 sticks of butter (since I didn't have any butter flavored shortening on hand). FYI, I was worried the 1 TABLESPOON of vanilla was a typo, but it tastes just fine.
Mrs Sigg...you're 2 for 2 over here! Not only were these delicious, but they were soooooo pretty. By pretty, I mean these are a show off cookie. I will definately use this recipe again, the dough was very easy to work with (which made it that much easier). Thanks Beth, these are great!!!
THE BEST!!! I have had many "issues" with chocolate chip cookies. This recipe is perfect! I made two batches in one week! I did alter b/c I do not have butter-flavored shortening - I used 1 cup butter and 1/3 cup regular shortening. I tried with the white and semi-sweet swirled chips (only a 10-oz. bag) plus mini Hershey's Special Dark bars in chunks to make up the difference. Good-bye Toll House recipe!!
Great cookie recipe. Soft and chewy. I use all butter so they will spread more while baking. With shortening,they are more cake-like than I prefer. The dough tends to be a little dry so I cut back on the flour. The only thing that keeps this from being a 5-star recipe is the fact that the cookies go stale so quickly. For best results,they should be eaten within 24 hrs.
these are probably the best tasting cookies i myself have EVER made. I actually changed it from just nuts and chips to mint and dark chocolate chips and I hope I don't get trapped and eat them all before I am able to give them away :)
I don't know why these cookies got bad reviews because I thought they were wonderful. I didn't have cakey cookies like some others did and mine didn't stay in balls. My cookies spread just a bit and mine were done at 8 minutes in my convection oven. These cookies were everything you want in a chocolate chip cookie: soft and chewy inside with crispy edges.
Holy , these are delicious! Thank you! I have been looking for a recipe like this for ages. I used 1 1/3 cup of butter instead of using shortening becuase I didn't have any. They were DANK!
Just the receipe I was looking for! Soft, chewy goodness. For those of you who are tempted to change up the receipe - DON'T!
I've been making this recipe for a few years now, and I'm famous for these cookies!! Only, I have recently cut down the sugar to 3/4 cup each brown and white, and I like the texture better-- not so grainy.
These cookies were AWFUL!!! I have no clue why the rating is so good for these. Other than adding the nuts, I followed the recipe exactly and they were very dry and cakey. Even my four year old daughter spit it out and threw it away. I will definately not be making these again. Ick.
These are great! Here's what I did. Followed the recipe exactly except I added 2 T. vanilla for flavor. I've found cookies made with Crisco lack flavor. Also used a 2 T. cookie scoop filled to capacity then I flattened them to about 1/2 inch with the bottom of a floured glass. Left them in the oven for about 10-11 minutes and they turned out perfect. Very flavorful, crisp on the edges and soft in the middle. They look like bakery cookies. Next time I will make them with a 1/4 cup scoop. I love big cookies.
I just tried these, my very first homemade choc chip cookies! I don't like shortening (hydrogenated fats are sooo bad for you!) so used all butter, mostly unsalted. Ran a little short, so cut down on the flour: Add flour SLOWLY, if it gets pebbly there's too much! Also ground up 1 cup of quick-cooking oats in the food processor and substituted it for 1 cup of flour, it made for a wonderful thick cookie that you really can't even taste the oats in. I cut the sugar down to 3/4 cup each brown and white, and sampled a bit of the raw dough, it didn't taste sweet enough to me! ...But once out of the oven, with all those chocolate chips, they were just right! Creaming the butter (room temp, not cold!) with the sugar well at the beginning will get rid of any "grainy" sugar texture. When the cookies started turning brown around the edges I left them in for 30 seconds more: They come out of the oven still squishy, but hardened quickly, and were still all soft in the middle. Perfect, thanks!
Held their shape, nice texture and taste. I used mini chips and walnuts, I think the mini chips are a nice way to go. Yum.
These came out perfectly! Love the combination of shortening and butter and if you keep them in the fridge before baking ... they don't spread out as much when you bake them!
These are absolutely wonderful! I think the combination of shortening and butter give them just the right texture. Crisp on the outside and soft and chewy on the inside. I followed the recipe to a tee and I couldn't have asked for a better cookie. I made some of them smaller using my 1.5 Tbsp. cookie scoop, rolled them in balls and pressed them down slightly. The others I made using my 4 Tbsp. cookie scoop and pressed M&Ms onto the top.
Most excellent cookies! This recipe was exactly what I was looking for. These cookies don't end up flat and boring. They are perfect and soft!
Even I, who don't like chocolate chip cookies think these are good. I made them with all butter flavored shortening for a lactose inhibited brother. Add 4t of water and that works fine.
When I first made this recipe I mistakenly used baking powder..after baking they were very bland, so I threw out the remaining dough. When I remade I following some reviewers advice and use 1/2 c. sugar and 1 1/2 c. brown sugar and used 1 tsp more of vanilla plus only 3 c. flour. Cookies turn out great, nice texture..nice thickness but, I find these cookies still lack a little bit of something?? Still a good cookie however.. and I would make again.
These cookies are delicious! These are very chocolatey. Although, I didn't find them chewy. Mine were cakey. I don't know if I did something wrong.
My 13 year old son made these tonight and they were wonderful; nice and thick and chewy-yum! He's been searching for a recipe similar to the cookies served at his school and these seemed to fit the bill. He baked them for 10 mins and pulled them from the oven and put them immediately in the freezer. The whole family has loved them! (the only thing he changed about the recipe=1 C. choco chips and 1C m&m's and no nuts) Thanks for sharing this terrific recipe!
MMMMMM, YUMMY! The only thing I did different was add 2 tbs. of whole milk ;0)
I exchanged almond butter for the shortning and this recipe turned out AMAZING - I have been searching for a recipe that makes firm and thick cookies with a doughy center. This is the cookie!
We've used this recipe a handful of times now, and these cookies always turn out fantastic. We omit the salt and instead of 2 eggs, we use 4 egg whites. It makes a chewier cookie thats just a little bit sweeter. They're wonderful right out of the oven, and even a couple of days later (you have to stash them to have any left that long after). Beth's peanut butter cookies are also delicious (although we do the same thing with the egg whites), they're listed as Mrs Siggs Peanut Butter Cookies, or something like that. Thanks Beth!
We all loved these cookies. I used unbleached organic flour on the first batch, and they cooked up thick and delicious. Then, I made a 2nd batch and cooked with bleached flour, and they cooked up thinner but just as delicious. I also reduced the heat slightly and cooked 3 minutes longer because the bottoms burned on my first batch! EVERYONE IN THE FAMILY LOVED THESE!!!
These were great! The only changes I made were I used wheat flour and plain shortening. I will definitely be making these again!
These were fantastic when fresh out of the oven. Do NOT overcook, or they turn crunchy the next day. These do best if they are slightly underdone, as far as texture the next day.
Awesome!.. My rating is for the final outcome with my modifications; I cut flour down to 3 cups because I didn't want them too firm. I also used more brown sugar and less white sugar!.. I love how thick the cookies were; they really didn't spread much. I used 1 cup MILK chocolate CHIPS and 1 cup semi-sweet chocolate CHUNKS! If you like flatter/gooey cookies (like Toll-House) go for one that calls for less flour!... This is my favorite kind of chocolate chip cookie; more firm in texture; one you can really sink your teeth into!...
Great recipe I made as recipe was written, no pecans though 375 for 10 minutes was perfect. Kinda crunchy on outside but yummy soft on the inside. Definately a keepee for my file.
Excellent..Excellent cookie. This could easily be the last chocolate chip cookie recipe I ever use. It's that good!
These were amazing! The hubs and I have tried so many different recipes and techniques for a good chewy chocolate chip cookie and these worked out perfect! I followed the recipe with the exception of 2 things that will help the cookie be chewier. I used one egg and one egg yolk, and also the 1tsp of mayo. When I formed into balls, I mashed the balls a little so they would bake evenly, and I only cooked for about 8-9 min, When edges start to crisp but middle is still soft. They look under done, but you let them cool on the baking sheet for 45 min to an hour. It seems like a lot of time, but works every time (learned from America's test kitchen) These were gone in 24 hrs. Thanks for such a simple but delicious recipe!
These were GREAT!!! And a huge hit with my husband!!! The recipe was very, very easy. NO more boxed/refrigerated cookies for us! I'm even going to make these for our family on Christmas Eve!
Amazing!!!!! Best cookie recipe I have ever done!!!! Its a keeper!! The cookies come out so fluffy and don't flatten an run together!!!!
Your life is not complete without these cookies. I use the batter recipe and use choc. chunk instead of the nuts. Sometimes I add toffee chunks, I have never seen so many people flip out over a cookie. I love to cook and I try different recipes all the time and to this day my mouth drops to the reaction people make over these cookies.Thank you, God, I mean Beth!
I want to start by saying that everyone is particular about how they like their chocolate chip cookies. Personally, I didn't like these at all, but that doesn't mean that they won't suit another's taste (obviously, because of all the great reviews). The batter was very thick and crumbly- I had to press the cookie together, and the chocolate chips kept falling out of the batter. After my first batch, it was obvious that this recipe makes very cake-y cookies. In my next batch, I tried to flatten out the cookie before I put it in the oven (these don't spread as they bake), which seemed to work better as far as appearance is concerned. As they cooled, it became apparent that these cookies are also for the crunchy cookie lover. I like my cookies chewy and soft. With all that said, the flavor was good- it was just the texture I didn't like. I'll stick with the "Best Big, Fat, Chewy Chocolate Chip Cookie" recipe on this site.
A DELICIOUS cookie! I was a bit scared that I had forgotten an ingredient since it was a "crumbly" dough texture, but it came out great. I used mini chocolate chips, and will use the regular size next time. The mini chips are too much chocolate for these cookies. Thanks you, Beth! They are grrrrreat! Lynn in CA.
these cookies are very good!
These were good but I am not greatly impressed. I am trying several recipes and so far the cookies made with Bisquick are the best....but I have only done around 50 recipes so far.
Very good cookies! They are not as moist as some recipes so I am going to keep experimenting, but I would make them again. Make sure to keep an eye on them because they bake fast, and that could be part of the reason they were a little dry for me. They are really great with 1/2 peanut butter chips and 1/2 semisweet chocolate chips!
The perfect cookie! Soft and chewy, everyone loves 'em!
These cookies turned out great. I cooked mine 8 minutes at 375°. They came out looking a little un-baked but once they cooled they tasted great.They stayed the same shape as when I put them on the baking sheet. I would diffidently share this recipe.
Very good. but I would say you should refrigerate the cookies for at least an hour, this will make the cookie dough bake into a more cookie like form
I normally use the back-of-the-bag recipe for choco-chip cookies. Not any more -- these are so much better! I made big cookies using about 1/4C dough and after 9 minutes baking and 3 minutes cooling on the cookie sheet, the cookies had crunchy edges and a chewy middle. Have to make more as they didn't last long. Thanks!
this was the best chocolate chip recipe i think i have ever made....and i have made quite a few....anyone who gave this a 2 has got to be out of there mind...or just cant cook...these were absolutely the best.....thanks....great recipe...and diffently a KEEPER....will make over and over..they dont stay around more than a day if that....
Fabulous!!!!!! these are my ideal cookies. They came out strange looking; they looked golden but other than that they looked exactly like they did when they were put in! they were still little balls. They were perfect other than that though, they were crispy and chewy. I would definitely disagree with the comment right before mine.
These cookies were amazing! Besides the batch my boyfriend burned! Shows that men should stay out of the kitchen! But these cookies were really delicious!
Been looking for that perfect chocolate chip cookie recipe and I finally found it! These are delicious. This is now officially my only chocolate chip cookie recipe in my collection. Thank you for sharing!
These were very good cookies, although I gave them only four stars because they dried out rather quickly. My husband gobbled them up, though, and he's pretty picky. Thanks for the recipe!
I've tried several choc chip cookie recipes from this site. I was looking for the "perfect" cookie. These are as "PERFECT" I could get!
Really good cookies. I used about 1/2 cup more flour and used baking "soda" instead of powder. The cookies turned out more flat, with chewy centers and crispy edges. Definitley good! One of the best I've tried. Also used butter instead of margarine.
These are the best chocolate chip cookies I have made .. thick and chewy!
Awesome recipe! Great cookies and very simple to make. I used walnuts instead of pecans and it turned out just as good.
LOVE THESE COOKIES!! I look for Beth's cookie recipes. Always wonderful. Try Beth's spicy oatmeal cookies too. GREAT!! My family likes these way better than Nestle Toll House recipe I've used for years. GOOD JOB BETH!
Excellent cookies, I made exactly as directed, but I cut the quantity in 1/2, and I found that 10 minutes in the oven was more than sufficient, especially for subsequent batches. A definite keeper when you have that craving!
I was tired of using either the Mrs. Fields or the Nestle toll house choc-chip cookie recipes for the past 13 years, and I was desperately looking for a new recipe. Since this had a lot of positive reviews, I gave it a try. I followed the recipe EXACTLY, and they were delicious. I will definitely be making these from now on. Wonderful texture, beautiful cookies, and very good. In the future, I may add maybe another 1/2 cup chips and bake for 13 minutes instead of 12. Try it, it may just replace your current favorite chocolate chip cookie recipe (at least temporarily!)
Beth, these were fantastic! I made them exactly as directed and got about 4 dozen crisp/chewy cookies. It was hard to keep track of them because my family kept eating them as they came out of the oven! Even though I'm the only one who likes nuts in my cookies, they all raved about these!
These are a very good, simple, and tastey traditional cookie. I used all butter instead of shortning and butter. I also halfed the recipe and it still made a lot of cookies.
My compliment's to the Chef! I will be adding this recipe to my collection. In the 20 years I have been baking chocolate chip cookies, this is by far the best recipe I have found. OUTSTANDING!
This recipe was very good with great flavor. I added 2 tbs of milk for moisture.... Yummy
The ultimate chock chip cookie! Absolutely the best, will never use another recipe ever again!!! 5*
Great, easy, and delicious! I made them vegan (substitute eggs, butter, and white sugar) and they turned out great! Very similar to my mom's cookie recipe that I lost :/
Lost my mom's recipe for CC cookies a few years ago and have been kicking myself since. All I could remember was 1 1/3 c oleo and 3 1/2 c flour. My eyes bugged out (seriously!) while reading this recipe, it all came back to me then, this recipe is the same except mom used all margarine and just a teaspoon of vanilla. After I became a mom I switched to 1/2 c white & 1 1/2 c brown sugars and doubled the vanilla. Thank you sooooo much Beth, I have the biggest smile on my face right now. :-D
Theese cookies are just amazing better than any cookie before, I melted chocolate and they were just the best
Yummy!!
Guess my expectations were too high. Inspite of the good ingredients, these turned out tasty kinda flat. Mine were crunchy without the soft center as advertised.
I had been looking for a cookie recipe like this for :::years::: It turned out exactly as promised. Crispy on the outside and chewy on the inside PERFECT and WONDERFUL. What I enjoyed most about this was how solid the cookie remained during cooking it didn't thin out AT ALL!! It kept it's form from the spoon to the baking pan and EXACTLY 12 minutes in the oven cooking time. I will be making this recipe time and time again for ::many:: years to come. I may eventually add cornflakes to it like my Mother used to do. =))))))
These are quite tasty. They aren't quite as puffy as I like and they turn crunchy pretty quickly (30 minutes). I just like a chewier cookie, though; personal preference.
