Reviews for Best Chocolate Chip Cookies
Made exactly as written, but they turned out flat. More flat than the other recipe that I usually use. I used my kitchen stand mixer ( as usual), could this be the problem? Do I mix it too much????.?
Delicious! When I first started baking this cookie recipe, I thought, "Another American chocolate chip recipe," but this has BY FAR been the best recipe for these cookies I have ever tried. Before I rated this, however, I tried several other recipes, including: Chewy Chocolate Chip Cookies, Chocolate Chip Cookies VII, Mom's Chocolate Chip Cookies, and a recipe on the back of a bag of chocolate chips...none of them were as good as this one!!!! Truely the Best Chocolate Chip Cookies...
These were good not great. Like other reviewers they were cakey. If I make these again I will try adding 2 1/2 cups of flour and see what happens.
very nice cookie! Normally I don't make changes to recipes until round 2, but I made an exception this time. I'm tired of "flat cookiies", so I followed the advice from the bakers I work with. I melted and browned 1 stick of the butter and then blended it in with the softened butter. This technic brings out the nuttiness of the butter. And because I wanted a little bit of volume from these cookies, I cut back the baking soda to 3/4 tsp. and added a 1/2 tsp of baking powder. Of course I refridgerated the dough for 1 1/2 hours prior to baking as usual. The results turned out well and I have a great tasting, thicker cookie! The next time I make this, I will be cutting back on the brown sugar to 3/4 cup. I used chocolate chunks and peanuts this time and this recipe yielded approx. 30- 3" cookies.
These are GREAT Cookies but everytime I have made them (which is a whole lot...) They seem to stick to the pan. I have also tried aluminum foil but still difficult. I sprayed the pans once but it is very bad idea because the cookies seem to spread too much.
These cookies had a terrible texture. They were very doughy/cake-like and not the chewy, crunchy texture of a good chocolate chip cookie. I am shocked at the good reviews.
This is a wonderfully thick, soft, chewy cookie. The only thing I have against the recipe-it doesn't make enough! Two thumbs up!
They stay chewy & have a very buttery taste (be careful how many you eat due to the rich buttery nature). They look good -- very pale though. I think proper flour measurement is the key to "chewy" as one other reviewer also noted. I too spooned the flour into the measuring cup and leveled it off with the side of the spoon. I did the same with the brown sugar and packed it down after every couple scoops; really makes a difference. Otherwise, cookies get cake like, which hardens them when cooled. I cooked mine at 335, which took a few extra minutes but was worth not over cooking. Just watch and pull them out when you see the edges getting slightly brown tinted and firm. Tip: let them sit for a minute on the cookie sheet before transferring to a cooling rack; they will set firmly and hold up better that way. I also used a Silpat silicone sheet on my cookie sheet. I may try reducing the white sugar to 1/2 cup and increase the brown sugar. I think brown sugar is what gives the cookie its flavor (and color) outside of the butter and chips. This cookie is kind of albino in look and flavor aside from the butter and chips. This is a good crowd pleasing chocolate chip cookie that reminds me of Entenmann's mini chocolate chip cookies. Thanks for the recipe.
perfect, except I don't think it'll make 4 dozen - more like 2 or 3. they also bake well on parchment paper!
This cookies are delicious. I plan on passing the recipe on to some of my friends.
This recipe gets five stars on its own. I followed it, AS WRITTEN WITH NO CHANGES to give it a proper review. After the first batch of cookies, I tweaked it a little because of the altitude difference here in the Rockies and added a little more vanilla, salt and cinnamon to up the flavor. That was even better in my opinion, but the recipe as written definitely deserves 5 stars. :)
These were not the BEST cookie, though they were pretty good. I followed recipe exactly: They weren't crispy on the outside, chewy on the inside, nor were they cakey. It was bizarre, I suspect due to the higher amount of flour. One reviewer mentioned they were like chips ahoy, and thats exactly how they were...Not cakey, not chewy, but strangely uniform throughout the entire cookie (I wouldn't use chips ahoy as a model for a good cookie-they're not that great) The dough part was not too sweet, but there wasn't an overpowering taste of flour, either. Another poster mentioned they didn't spread in the oven. No, they didn't, and pressing the batter down a little helped the second sheet look more like a cookie. They were edible, but lacking in familiar taste and texture. Will not make again.
Too cake-like. I like my cookies thinner. I didn't care for them at all.
This is the cookie I've been looking for all of my life! Crispy, chewy, chocolatey goodness. I added the 1/2 tsp of cream of tarter and they did crackle on top perfectly, but I've not made it without that addition so I can't say as if it made a difference. I make a ton of cookies and my family was simply blown away by these. You really are missing out if you haven't tried these.
Excellent Excellent recipe. I added the 1/2 tsp cream of tartar and they are just beautiful.... Thanks...a keeper.
Awesome recipe!! I decreased the white sugar to 3/4 cups and increased the brown sugar to 1.5 a cup. i also 2x the recipe and it was a perfect chocolate cookie soft and crispy enough to satisfy everyone! I also only put in a cup of walnuts but I would definitely put in two cups next time Word of advice: watch how big you make you r spoonfuls because if you make them too big the cooking time starts changing and you have to watch them. I did get one complaint that they were too chocolaty
I honestly didn't think the recipe looked that different but since I had bulk chips with no recipe on the bag I tried it. Boy was I wrong!!! These are out of this world. Everyone loves them and can't stop eating them. My mom is terminally ill and I have now made these 4 times in 4 weeks, she can't get enough and she gives them away to different care givers who also can't say enough about these cookies. I don't know what makes them awsome but they are! Thanks so much for my new go to recipe.
I have to agree with the last two lesser reviews. This is not the type of chocolate chip cookie I was looking for. Not chewy, flavor wasn't there either. A waste of ingredients, didn't finish making the batch.
I've never had good luck with chocolate chip cookies; they either turn out too puffy, too flat, too cakey, too (fill in the blank here). This recipe is exceptional. It's exactly the way I want a chocolate chip cookie to be; a little crispy on the outside, molten and chewy on the inside. Especially when made with high-quality bittersweet chocolate chips instead of semisweet...wow. I'm in love.
First of all, all of those reviewers who are talking about unsalted butter are crazy! They made me panic because I didn't have any. Use regular butter, AND salt and they will turn out. Do it exactly like Dora says, and it is AMAZING! I feel like I have found my perfect chocolate chip cookie. Note: If you work with chilled dough, the cookies won't flatten.
These are the best chocolate chip cookies! I've always had problems with the cookies I made being thin and breaking apart. These cookies are thick! They are crunchy and chewy in all the right places. This is the only recipe I will use from now on!
Great cookies!! thanks a lot for sharing this recipe. They are soft and chewy and about to give me a migrain (chocolate) if I don't stop eating them!! I highly reccomend!
didn't really like these they were kinda cake like in the middle. Could just be something i did but prefer my old recipe using butter flavored crisco.
Don't listen to ANY of the so-so or negative feedbacks on these cookies. Just chalk it up to "chef error" and make them anyway. These are FABULOUS, perfect every single time. I do use mostly milk chocolate chips, and will substitute with peanut butter or white chocolate occasionally for something different. You cannot make a bad cookie with this basic recipe. Trust the stars.....thousands of reviewers can't be wrong...and no matter how great a recipe is, you're always going to have ogres and trolls that try to rain on your parade. LOL....bake on America! :D
I made these last night for my family, but left the walnuts out (we aren't fans of walnuts) and put a tad more vanilla in... like about an 1/8 tsp extra. They were a hit with everyone!
I won a cookie throwdown at our "Go Texan" Chili cook off! Everyone loved them!!!
I did increase the dark brown sugar to 1 1/2 cups and decrease the white to 1/2 cup. Omitted the nuts since I was taking them to an event. Next time I make these delicious morsels I WILL add them!
I have tried many different chocolate chip cookie recipes over the years never finding the one that was just right until now. This is the best chocolate chip cookie recipe ever! My husband absolutely loved them and he is very hard to please. There is no need to change anything about the recipe. The only suggestions I have are to pack the dough just a little bit. Also, your cooking time may vary depending on your oven. It took close to 13 minutes for my cookies at 350.
I don't understand the negative comments for this one. These are the best Chocolate Chip Cookies I've ever had (maybe some of the negative reviewers are CCC professionals or something, and eat a lot of them). My only note, is that if I use regular butter, store brand or Land-o-lakes, the cookies are good. When I happen to buy the top shelf stuff at Publix, the imported Irish stuff, these cookies are over the top. I also let the butter get to room temp first (as suggested) because it completely helps the mix.
I chose to give this a 5-star rating because they were great cookies. However, they were no different in taste or texture than the numerous other recipes I have tried. I think the number one mistake people make when baking cookies is they bake them for too long. They open the oven door and spy light dough-colored cookies with barely a brown edge and leave them in there longer. This usually (9 times out of 10) concludes in a crunchy (if not burnt) cookie. Open the oven. If the cookies look barely light golden brown around the edges, but sort of dough-colored in the center -they ARE ready to come out. Cookies continue to bake for 10 minutes after they are removed from the oven. In any case--good cookies, thank you for the recipe.
I know this recipe gets great reviews, but these were just okay to me. They were really sweet, a little too sweet for my taste. They tasted a lot like the brown sugar. They were pretty easy to make though and I had no problems with them being too dry. I noticed a lot of 1 star reviews because there was too much flour. I just blended them for a few extra minutes and the batter blended just fine with the 3 cups of flour. They were very "cake" like though and they got hard very fast. We have to put them in the microwave for a few seconds before we can eat them. They were okay, most likely won't make them again even though my husband liked them :o)
These cookies aren't that bad. But I like the Award Winning Chocolate Chip Cookie a lot better.
Very good cookie, I've tried it twice now and it definitely made a difference to follow the instructions on adding the ingredients in order, and refrigerating the dough 24-36 hours. They came out perfectly after cooling them and browned beautifully.
cookies spread all over the pan and fell apart when cooling. Even the flavor was blah will never make again! sorry Santa crumpled cookies this year.
I followed the recipe to the letter, and was just not impressed with the results. The cookie was almost cake-like in the middle, and the taste was not as good as my old tried-n-true recipe. It seemed too sweet, and yet, still blase.
Tasted too much like sugar scones and I did a batch with the walnuts and without and they still tasted horrible. I was terribly disappointed.
Not that impressed...I would reccommend following the Toll House recipe instead of this one...I felt that this one lacked the taste and texture that I prefer in a chocolate chip cookie.
these turn out better if you leave out the water. trust me. I've tried both ways several times
This is a fabulous recipe, however, when I put the cookies in a tin the edges that were nice and crisp became soft. How do I prevent this from happening?
I just made these cookies for my daughters Christmas party at school and I had to review them before I forogot. They were really good. I didn't give it 5 stars as I changed it a bit. The only changes I made were to use salted butter and I omitted the additional salt. I also put the dough in the fridge for about 15 minutes before I started baking them and also during the cooking time in between batches. They were really good. I think the key is melting the butter. I usually use room temperature butter but I did melt it and it made a difference. They turned out a little crispy on the outside and chewy on the inside. I think I found my new cc cookie recipe. Oh, and this made 30 good size cookies. I am sure you could make them smaller and they would turn out just fine.
These were so good! Much better than the other chocolate chip cookie recipes that I've made from this website that have thousands of reviews. Everything other reviewers have said about this recipe is true. I baked them for about 11 minutes since my oven is a little cool, and taking them out they looked a little underdone, but after cooling for a few minutes they were perfect. Chewy and moist on the inside, yet firm and crisp on the outside. I made these as goody bags for 11 people, and by making the cookies slighly smaller than I normally would, I got over 5 dozen little cookies. An excellent recipe, the best that I have found on this site so far!
So good! Just as claimed, crispy on the outside and chewy on the inside!
crunchy and chewy. What more can you ask?? Loved it!
Perfect cookies, every time.
Based on the name of these cookies I was expecting a lot more from them. They aren't terrible, but they are definitely not the best I've had. I followed the recipe almost exactly as written, except I used 2 x-large eggs because that's all I had and I omitted the nuts. Baking them at 350 was taking well beyond 10 minutes, so I knew the oven temp had to be increased. Also, the cookies were not browning and looked flat. After the first batch came out I increased the oven temp to 375 and baked for 11 minutes. The cookies seemed to have a better color to them and didn't seem as flat. As far as taste goes these cookies are decent, but I must say I've yet to find a chocolate chip cookie recipe that I like as much as Tollhouse. For me, that is definitely the recipe to beat. Will I make these cookies again? Probably not.
This truly is a great recipe! I tried to make it a tad healthier by using 1 cup white whole wheat flour and 2 cups unbleached flour. I also suggest refridgerating the dough between baking times so the cookies do not spread too much
Nothing to add that others haven't already mentioned...the quintessential chocolate chip cookie!
Really good, but "Best" may be a slight overstatement. Instead of butter, I used - of course - Butter Flavor Crisco. As suggested, dropped white sugar to 3/4 cup and upped brown sugar to 1.25 cup. A splash more of Vanilla Extract. Omit the nuts - due to husband's aversion. Didn't measure out the chips, just poured in a whole bag. Overall a great cookie with wonderful texture. **(Rave reviews from my Dad - who ended up sneaking about half of them out the door - and he is PICKY when it comes to CC Cookies)**
Never using another chocolate chip cookie recipe. Hands down the best. As a baking student at Johnson & Wales University I am taught a lot about ingredients, baking science, taste and production. These are incredible. If you're looking for a fast, easy, DELICIOUS recipe you have found it.
Everybody loved these cookies! My mom asks for the recipe every time she wants to make cookies.
Crispy on the outside, chewy on the inside. Don't over cook them.
I loved this cookie! I used my hand mixer for mixing the butter and the sugars. I changed to a big wooden spoon for the flour addition because I was worried about over mixing. I followed the submitters directions exactly and knowing my oven and how I like my cookies, I baked them for 9 minutes exactly and they were perfect. Lightly browned on top, not overly brown on the bottoms, crispy edges, and soft inside, but not gooey. I will pitch all my other chocolate chip cookie recipes. Thank you Dora!
I give this a 25 out of 5. These are the best chocolate chip cookies I have ever EATEN, let alone made. Slightly crispy outside and moist, chewy and chocolately inside!!
i absolutely hate these cookies! was looking for a good old-fashioned toll house but let myself be swayed by the title of this recipe. boy am i feeling regretful!!!!!!!!!!!!!!!!!!
I followed the recipt exactly. The cookies had NO flavor.
This recipe was AMAZING. My sister made them and they were the best cookies I've ever had. I would say they were better than all of the cookies in the grocery store. They were crispy on the ends, but gooey on the inside. They also rose VERY nicely. Whoever is reading this now I just want to say you won't regret it!
Alright but they got hard quick.
Holy smokes! These are incredible. Even I couldn't screw this up. A-maz-ing!
This will be the only recipe i use!!!
No walnuts for me, but still a very solid cookie recipe. I liked that the dough was stiffer so the cookies didn't spread out too much while baking. Very yummy! I want to try this with other things like peanut butter chips, coconut, maybe even cranberries. The cookie base is that good!
I've tried probably ALL the cookie recipes on here. These truly are the best. For the people complaining, be sure to flatten the balls, because they don't really spread. Also DO not cook them longer than 10-11 minutes. They may seem gooey but just let them chill for a while. I use chocolate chunks AND chocolate chips for extra measure.
Great chocolate chip cookie - I used my cookie scoop and got exactly 60 cookies out of it. Cooked half right away - mine were done in 8 minutes. They may not look done in the middle, but don't overcook these! They will continue cooking after you remove them from the oven. For the remaining half of the dough, I made little scoop/balls of dough and froze them on a cookie sheet then transferred to a plastic ziplock baggy so I can bake a few at a time when I want. The only thing I added was half a tsp of cream of tarter as suggested by another reviewer. The cookies came out looking wonderful and tasting even better. Yum.
This is my second time making Chocolate Chip cookies from this site and these are definitely better than the last ones (Mel's Magnificent). I took the advice of another reviewer and added 1/2 tsp. of cream of tartar and another reviewer to put the dough in the refrigerator for one hour before baking and to use parchment paper. What a difference! The dough was easy to work with and the cookies came out uniform in shape. Delicious with crips edges and chewy middles just as promised.
I usually make Award Winning Soft Chocolate Chip Cookies... but decided to try something else... ALTHOUGH. They weren't FLAT (which is why I don't use the tollhouse recipe).. The hot water and baking soda idea was amazing.
I have been looking for a good cookie recipe for years, and this one is it! I made these for my sister's youth group and they looked and tasted AMAZING! I followed the recipe exact (except I didn't add the walnuts). Although I read on other reviews that they don't spread well. Therefore I decided to flatten the dough balls out, once they were on the cookie sheet, by pressing them down with the bottom of a cup. Best cookies I've ever made!
I almost went with a different recipe entirely - but after reading reviews that they were cake like - I moved on - and THANK GOODNESS I found this - I did not think there was much you could do with chocolate chip cookies but this recipe changes my opinion greatly - With two adjustments per the advice of other reviewers - I added 1/2 teaspoon of Cream Of Tarter - and when I measured the flour - I took it out of the bag with a spoon and put it in the measuring cup - then leveled it off with a knife - ( One reviewer stated that she thought some people were getting crumbly dry cookies because they were adding too much flour - so she advised to try doing it this way ) The end result was PERFECT COOKIES - they looked perfect - tasted perfect out of the oven and even 3 days later! They a SO soft - but not mushy like they were not cooked correctly - perfect texture - and they looked beautiful - nice natural cracking on top! ( This appearently said by the review before mine - If you add the 1/2 teaspoon of Cream Of Tarter it has NO effect on taste but gives them a perfect appearance! ) Anyways - there perfect - I had hubby and 3 boys eat them and they all said they were like the most perfect cookie I had ever made!
By far the worst cookies I've ever made. The cookies melted down all into each other and made one giant connected mess across the baking sheet.
This makes a great cookie. However, if you're using butter rather than margarine, be sure to keep the cookie dough refrigerated between batches. My first cookies came out great, but as my kitchen warmed up from the oven, and the dough sat out, the butter in the cookies started to separate out as they baked making a mess on my Air Bake cookie sheets. The resulting mess had to be pried off -- tasted good, but still a mess. So, don't let the dough warm up if you're using butter, and don't put the dough directly on a warm cookie sheet either.
MARGIEBOZ 's review was extremely helpful and I did something similar. I didn't have brown sugar in my cupboard but I did have Maple and Brown Sugar Instant Oatmeal breakfast packets. Each of these packets is approximately 1/4 cup. The first three ingredients listed on these packets are oats, brown sugar, and salt. I blended two of these packets and added one more cup of all-purpose flour (I was making a half batch). I used these blended packets to substitute the brown sugar, salt, and 1 part flour. Everything else I did according to the recipe and I did still add the appropriate amount of white sugar. In the end they turned out wonderfully and I don't think they were under-sweetened at all. If you don't want chunky cookies make sure you blend the oats thoroughly before adding them to the batter.
I really don't like this recipe. The cookies turned out cake-like and didn't have much flavour. They just weren't good at all. I'm positive I did everything correctly, but they just didn't turn out. I won't bother making modifications to this recipe- I'll just use a whole different one. I don't recommend wasting ingredients on it.
I thought these were fine, but to be honest it's basically the same recipe found on the back of my chocolate chip bag (minus the 2 teaspoons of water). Like other people I had to adjust my baking times because the first batch was undercooked - the second batch a little overdone.
Great cookie! The Tole House recipe from the '60's always called for a tsp. of water. I don't know when they took it out. I use 1/2 butter and 1/2 shortening in my cookies. The stay uniform, a little richer, and like this recipe, crispy and chewy both.
No good, in my opinion. Was greatly disappointed in how quickly they went from underdone to overdone. 6 minutes was raw. 7 was burnt. Also no one suggested that you make the dough balls really small because these spread out.
PERFECT COOKIE! I brought them to the Sunday night family dinner and everyone raved about them. I have tried to master choc chip cookies for 10 years - I finally have found the perfect recipe!:)
This is a fantastic chocolate chip cookie recipe! There is a higher sugar to fat ratio than my standard recipe and perhaps that lends to a lighter, softer cookie. Or maybe it is the baking soda dissolved in water that does the trick. Whatever it is, I'll never use another recipe ever again! I followed the recipe as written and each time it is a winner. I've found that lining my cookie sheets with parchment aids in baking a lighter colored cookie, which I like. I did not find it necessary to chill the dough before baking. For uniform cookies, I use a small scoop and lightly press down on each mound. Many thanks to the submitter for such a great recipe.
I love these cookies and I need to make A LOT of them for Christmas...I've never frozen this dough, or any dough for that matter. Has any one tried it with this dough? Does it work out or should the cookies be baked and then frozen? PLEASE HELP! :)
Like many of you, I was reading this recipe and trying to figure out if it's worth a shot and what makes these deserve the title of "Best Chocolate Chip Cookies." It looks to be a fairly simple "run of the mill" chocolate chip cookie recipe. But it is most certainly not! The cookies are simply amazing and you have to try them to find out. I didn't have any walnuts so I left them out and I used unbleached white whole wheat flour, neither was a mistake as they were PERFECT.
Loved this recipe followed exactly. However I need to add 1/4 cup more flour to make a stiff/thick dough. I dropped by rounded tsp and cooked 19 mins and batch yielded 50 cookies
I had to experiment with the temperature and time. 350 degrees tended to cook the cookies too quick, crisping the outside and leaving the inside doughy. On the flip side, one reader recommended 325 degrees. It took 14 minutes to cook the cookies at that temp--I will caveat that with the fact I live in Utah at 4600 ft altitude. In the end, I just watched the cookies brown. I used Ghirardelli chips and they were delicious!
Great texture, crisp at the edges, chewy inside. I added the 1/2 tsp cream of tartar and made it both with nuts and without. Good results all the way around.
The pic of these cookies doesn't represent the actual product. I made these, the dough looked and smelled great. They came out flat and chewy however, they hardened quickly and went stale super fast despite keeping them in an air tight container. I read the reviews and did some searching and found that dissolving the baking soda could make the cookies flat. I didn't really see why we needed to dissolve it in the water in the first place. I would recommend that if you use this recipe just add the baking soda dry and the cookies should puff up like the ones in the pic. Good luck!
Everyone is entitled to their own opinion, but they came out too cake-y. I think the recipe probably has too much flour. I tried this recipe for a change of pace from my traditional one which calls for 2 and 1/4 cups of flour. I think I'll stick to my recipe next time.
Tried this recipe last nite. The taste was Awesome. Had reduced sugars (used part white and part brown) to about half of what was stated and used mini choc chips to further reduce some sweetness. Found that baking 12 mins in my oven produced soft cookies whist baking at 15 mins gave hardier edges. I think I will bake a little longer next time. My cookies however did not have the cracked effect "Boo hoo!" despite adding the baking soda and hot water and the cream of tartar as was kindly suggested by one top reviewer. I will certainly make these cookies again. I am giving this 5 stars even though I had reduced the sugar based on my own preference only. Thanks Dora for sharing!
I made these for my fellow Police Officers a few weeks ago. They were a BIG hit and I came home with an empty box! I loved the fact that the cookies didn't get hard an hour after they were made. They stayed soft...
Great Cookie Recipe!! Turned out perfect!
Kids and husband loved them, a super cookie, next time I make them I will cut back a little on the white sugar, I found them to be a little to sweet.
These were great, couldn't have tasted better!
I'm kind of a bigger fan of the chewy all over kind of cookies, but these ones freeze the best out of any that I've tried. Still very tasty.
Fairly standard chocolate chip cookie recipe. What made this stand out was following some reviewers suggestions and decreasing the amount of white sugar to 1/2 cup and increasing the brown sugar to 1 and 1/2 cups. Also found that dissolving the baking soda into the hot water is not needed.
It was the best!!!! So yummy thnx for a great easy recipe????
This cookie recipe is excellent. After the search for the best chocolate chip cookie recipe, I have found it! I have used this recipe time and time again. There are only a few tweaks that are pretty crucial to the recipe that stops it from being 100 stars. 1. DO NOT OVERCOOK YOUR COOKIES!! I used the recipe time as a benchmark, because my oven runs cold, so I start to check my cookies at 7 minutes and check every 3-5 minutes or so afterwards. 2. I always add a dash or two of cinnamon. (No more than a couple teaspoons, if that.) All wonderful restaurant recipes that I love have a dash of cinnamon. It gives it a little something at the end that is not expected, but it doesn't over power the recipe. 3. I add a cap full of milk. Any kind really, it doesn't matter. I noticed that my cookies fluff better and they have a better mouth feel when it's added. I don't know the science behind it, but I do it because another recipe I have has it and it works. 4. I omitted the nuts. Although I admit the nuts are good, it's just not as good as JUST milk chocolate chips. I'm a purest., sue me! lol! 5. I use salted butter. I tried unsalted butter and it didn't have enough flavor. You know what they say salt makes sweet better. Anyway, I hope this helps! :) Enjoy!!! :) :) :)
these were okay. i had to add an extra egg to get them to a consistancy i liked, but i've had better cookies. i wll enjoy eating them and sharing with others.
I usually don't step out of my "comfort" zone when it comes to chocolate chip cookies...I made the same ones since they are delicious...with that being said boy am I ever glad I decided to give these a try. They are absolutely the best (and tied with my typical recipe)!!! They are soft and chewy with a crispy edge....perfect. I did skip the water and upped the vanilla to 1 tablesppon, but otherwise followed it to a tee. I will definitely be making these again!
Best chocolate chip cookie recipe I have ever made above 5400 feet.
These were great! Chewy, not overly sweet, did not spread and flatten out. I subbed butter for parve Flieshman's margarine to eliminate lactose. Also to eliminate lactose I used a store brand choco chip. Some brands use choco liquor and not milk chocolate. Not AS good as real chocolate but at least the hubs can eat them! Will definitely make often!
These cookies were awesome. I have baked alot of chocolate chips and I really think these are my favorite. My husband brought a plate to work and the guys are begging him for more. My son was bringing four or five in his lunch to share with his friends. Thank you so much for a great recipe.