Deeee-licious! I am drooling thinking about eating another one. The only thing I changed was I used 1/2 tsp of salt...a full teaspoon seemed like just a bit too much. The cookies are wonderful. For those who had trouble...don't forget to only use eggs and butter at room temp. It makes a big difference! Don't use dark cookies sheets...they'll burn. The use of more brown sugar than white sugar keeps these nice and chewy for days! Thanks for the recipe!
Deeee-licious! I am drooling thinking about eating another one. The only thing I changed was I used 1/2 tsp of salt...a full teaspoon seemed like just a bit too much. The cookies are wonderful. For those who had trouble...don't forget to only use eggs and butter at room temp. It makes a big difference! Don't use dark cookies sheets...they'll burn. The use of more brown sugar than white sugar keeps these nice and chewy for days! Thanks for the recipe!
These were great! When I bake cookies like this though, I bake at 325 for about 10-12 mins, depending on the size. They are chewier that way, so I suggest this method only if chewy is what you like.
Recipe a 5...Some recommendations, 350 to avoid burning (375 they will begin to burn after 7 min), 1/2 tsp. salt (too salty w/ 1tsp.) and 1/2 cup chopped walnuts or other are a nice addition.
The difference in this recipe has to be the ind. beating of each egg and vanilla - that's the key.
My boyfriend LOVED these cookies. I use to make the Mrs. Fields recipe all the time and he thought the cookies were too dry. I made these yesterday and they are already gone!! thanks for the recipe easy to make and I'll be making these many more times in the future.
this was a great recipe made even better by...banana! I didn't have quite enough butter so I put in a stick and a tablespoon that I had and substituted half a medium banana for the rest. it is amazing! just subtle enough to add sweetness and a real melt-in-your-mouth quality. cream it with the butter and sugar and you might need to cook it a little longer. dough is fluffier. great!
We loved these cookies so much... Now I must say that when I started making these cookies I thought I had a full bag of chocolate chips, well I didnt...LOL..So this is what I did... I used 1/2 cup chocolate chips,1/2 cup white chocolate chips, 1 cup oatmeal, 1/2 walnuts, and also threw in 1 (medium sized) mashed banana that needed to be used... They turned out so delicious!!. I have since made the recipe with the 2 cups of chocolate chips and they are great... This is the recipe that I always use now...
Kiki (Brampton,Ont, Canada)
I have to admit I am not a cookie baker. I haven't tasted a good homemade chocolate cookie EVER...until last night when I made this recipe. The cookies are filled with chocolate chips they are gooey and chewy. My husband loved them he even took some to work to share. These are delicious!!
These cookies were ok. They were not crispy. They were more like a cake cookie.
I never found a better cookie than this!Ihad always been useing a different one because I could'nt find another one untill I found the all recipes site.if you want tall cookies add a little more baking soda.
I have sort of a love/hate feeling about these. On the up side there's a lot of butter in these cookies and the taste really comes through - they're buttery rich and delicious and there's kind of a sweet/salty thing going on that really is good. On the flip side however there's a lot of butter in these cookies - which makes them not as thick as I prefer and a little on the greasy side. I did add 1/2 tsp. of baking powder in addition to the baking soda to give them a little more lift and as I always do with cookie doughs made with butter I chilled the dough for about an hour. Still they spread quite a bit while baking and a flat spread-out cookie is not very attractive to me. This would be a five star cookie if I was eating them blindfolded!
