This recipe had more baking soda and/or baking powder per cup of flour than other similar recipes and I was curious to see how that affected this cookie. I was so afraid it might turn out like a fluffy cookie but found it did not. In fact I really noticed no difference with the extra leavening. Other than reducing the salt to 1/2 tsp. I made the recipe as written and found not much difference between other recipes I've tried. I chilled the dough for about an hour until semi-firm dropped the dough with a medium size scoop and flattened them just slightly before baking. Good dependable recipe.
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The cookie was good. The batter was thick however mine did spread out a bit thinner then I would of liked- I tried cooking one batch on parchment paper to see if that made a different and it did only slightly. I think maybe the amount of butter caused them to really expand when cooking.
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This recipe had more baking soda and/or baking powder per cup of flour than other similar recipes and I was curious to see how that affected this cookie. I was so afraid it might turn out like a fluffy cookie but found it did not. In fact I really noticed no difference with the extra leavening. Other than reducing the salt to 1/2 tsp. I made the recipe as written and found not much difference between other recipes I've tried. I chilled the dough for about an hour until semi-firm dropped the dough with a medium size scoop and flattened them just slightly before baking. Good dependable recipe.
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I always use this recipe but I use milk chocolate chips they're less bitter. I also use whole wheat flour instead of white and it gives the cookies an entirely new taste both versions are great.
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I think I finally found the chocolate chip cookie recipe I have been trying to find for years. These turned out perfectly for me. I did cook them less than stated because I was looking for a chewy cookie and succeeded.
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These are crispy gooey rich and good! For crispness don't underbake. They bake up nice and uniform. Actually they remind me of Toll House slice and bakes! They take a little more time but not much.
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Dear Becky We love you errr your cookies. Seriously delicious recipe. As written delicious chewy and appeals to a wide demographic (our Japanese friends raved over them!); slightly modified (aka 1/2 of the sugar)-still delicious slightly crispy and our friends still rave. We do let the dough sit in the fridge for 10-15 minutes before we drop them on a sheet. And out of the many times that we've made these only once have we used the full amount of sugar. 1.5 cups is a lot of sugar. That chocolate is WAY too much sugar! Very unhealthy! We make these cookies a bit too often... if you get my drift! Thanks for the recipe!
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After reading the reviews I decided to cut the salt back to a half teaspooon and just stick with the baking soda leaving out the baking powder. This reminds me a lot of the Tollhouse cookies I've been making since I was a small child. I got soft chocolate chip cookies--quite like bakeries make. This will be excellent for school lunches. I plan on bagging them up in snack bags by two's and freezing. They'll be thawed and ready to eat by lunchtime. Very good. I was pleased that I didn't have to chill the dough and these didn't spread a lot which I was worried about. Next time I'll add a half cup or so of pecans. NOTE: 350 for ten minutes letting it rest for a minute on the hot pan was just right for me.
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I have been on the search for a fabulas Chocolate Chip cookie recipe and I found it. It comes out perfect every time. And the dough is yummy too.
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The cookie was good. The batter was thick however mine did spread out a bit thinner then I would of liked- I tried cooking one batch on parchment paper to see if that made a different and it did only slightly. I think maybe the amount of butter caused them to really expand when cooking.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This recipe had more baking soda and/or baking powder per cup of flour than other similar recipes and I was curious to see how that affected this cookie. I was so afraid it might turn out like a fluffy cookie but found it did not. In fact I really noticed no difference with the extra leavening. Other than reducing the salt to 1/2 tsp. I made the recipe as written and found not much difference between other recipes I've tried. I chilled the dough for about an hour until semi-firm dropped the dough with a medium size scoop and flattened them just slightly before baking. Good dependable recipe.
I always use this recipe but I use milk chocolate chips they're less bitter. I also use whole wheat flour instead of white and it gives the cookies an entirely new taste both versions are great.
I think I finally found the chocolate chip cookie recipe I have been trying to find for years. These turned out perfectly for me. I did cook them less than stated because I was looking for a chewy cookie and succeeded.
These are crispy gooey rich and good! For crispness don't underbake. They bake up nice and uniform. Actually they remind me of Toll House slice and bakes! They take a little more time but not much.
Dear Becky We love you errr your cookies. Seriously delicious recipe. As written delicious chewy and appeals to a wide demographic (our Japanese friends raved over them!); slightly modified (aka 1/2 of the sugar)-still delicious slightly crispy and our friends still rave. We do let the dough sit in the fridge for 10-15 minutes before we drop them on a sheet. And out of the many times that we've made these only once have we used the full amount of sugar. 1.5 cups is a lot of sugar. That chocolate is WAY too much sugar! Very unhealthy! We make these cookies a bit too often... if you get my drift! Thanks for the recipe!
After reading the reviews I decided to cut the salt back to a half teaspooon and just stick with the baking soda leaving out the baking powder. This reminds me a lot of the Tollhouse cookies I've been making since I was a small child. I got soft chocolate chip cookies--quite like bakeries make. This will be excellent for school lunches. I plan on bagging them up in snack bags by two's and freezing. They'll be thawed and ready to eat by lunchtime. Very good. I was pleased that I didn't have to chill the dough and these didn't spread a lot which I was worried about. Next time I'll add a half cup or so of pecans. NOTE: 350 for ten minutes letting it rest for a minute on the hot pan was just right for me.
The cookie was good. The batter was thick however mine did spread out a bit thinner then I would of liked- I tried cooking one batch on parchment paper to see if that made a different and it did only slightly. I think maybe the amount of butter caused them to really expand when cooking.
