Best Chocolate Chip Cookies
Crisp edges, chewy middles.
Crisp edges, chewy middles.
Looking over the ingredients list and the measurements of each, I recognized this as your fairly standard, classic chocolate chip cookie recipe--and I expected fairly standard results. I was baking in our second home today, where I have a convection oven (which I remain somewhat unfamiliar with). I don't know if it was the convection oven or something else I'm missing, but these did not turn out to be fairly standard chocolate chip cookies! Rather, they were some of the best I've ever tried. First of all, they stay uniform in shape and size, which is important to me, and they're just the right thickness--not poofy little cakes, and not flat and spread out. They're rich and buttery, with crispy outsides, and a soft but chewey inside. I didn't bother to mix the baking soda in the 2 tsp. hot water, just mixed it in with the flour--I also added 1/2 tsp. salt to heighten flavor. Since 2 tsp. of water was called for that I didn't use, I "upped" the vanilla to a full tablespoon. I also used milk chocolate chips this time around, but that surely can't account for why these were so darn good and so pretty either. I'm so proud of how these turned out and I'll be proud to send them with my husband tomorrow to his meeting. If not "Best Chocolate Chip Cookies," this recipe is certainly ONE of the best!Read More
I made this recipe due to the high rating it has been given. After my first pan came out of the oven I tried them and noticed that they are NOT very good. I then went to look at the reviews posted and even though I only went through about 8 of them I noticed that every single person did NOT follow the recipe. The tweaked it according to how they wanted to make them then said they are great. I noticed that this is basically the Tollhouse recipe with way more flour a little more sugar and brown sugar. You can definitely tell there is way more flour because they are dryer and taste very bland. Unfortunately I had already placed a second pan in the oven before tasting the first batch. I went back and tweaked this myself in hopes to save the rest of the batch. They looked good coming out but taste was a completely different story. I suggest to anyone if you are going to make cookies comparable to this recipe cut the flour down to 2 1/2 cups flour add full tablespoon of vanilla and up the brown sugar a bit.Read More
Looking over the ingredients list and the measurements of each, I recognized this as your fairly standard, classic chocolate chip cookie recipe--and I expected fairly standard results. I was baking in our second home today, where I have a convection oven (which I remain somewhat unfamiliar with). I don't know if it was the convection oven or something else I'm missing, but these did not turn out to be fairly standard chocolate chip cookies! Rather, they were some of the best I've ever tried. First of all, they stay uniform in shape and size, which is important to me, and they're just the right thickness--not poofy little cakes, and not flat and spread out. They're rich and buttery, with crispy outsides, and a soft but chewey inside. I didn't bother to mix the baking soda in the 2 tsp. hot water, just mixed it in with the flour--I also added 1/2 tsp. salt to heighten flavor. Since 2 tsp. of water was called for that I didn't use, I "upped" the vanilla to a full tablespoon. I also used milk chocolate chips this time around, but that surely can't account for why these were so darn good and so pretty either. I'm so proud of how these turned out and I'll be proud to send them with my husband tomorrow to his meeting. If not "Best Chocolate Chip Cookies," this recipe is certainly ONE of the best!
These were fantastic cookies, without a doubt. I did lessen the white sugar to 1/2 cup and increase the brown sugar to 1 1/2 cups for a richer flavor. I also recommend using Trader Joe's Vanilla Paste, but that's just a preference. However, if you want the perfect cookie, be sure to chill your dough for at least an hour (2 hours is better) and they will come out even. I baked at 325 for about 12 minutes. On Silpat or parchment paper, they'll turn out fabulous every time. I am sending them to work with my fiance to keep me from eating three dozen of them! :)
THESE COOKIES ARE LIFE-CHANGING. The best I've ever tasted in 25 years of baking. They have the right balance of flavor and texture. HERE'S A FEW TIPS TO GUARANTEE PERFECTION: 1. Replace 1 to 1 1/2 cups all-purpose flour with oatmeal flour (oatmeal that's been processed until powder). 2. Take cookies out of the oven before they appear fully cooked, and let them stay on the cookie sheet for at least ten minutes. Cookies allowed to cool on the cookie sheet are much chewier. 3. I find dissolving the baking soda in water is unneccesary, they come out perfect regardless though I still added the spoon of hot water. 4. Use salted butter in this recipe in addition to the salt called for. 5. This dough freezes well. I double it, roll half into one-inch balls then freeze so I can have ready made cookie dough balls to bake another time.
I've tried a lot of different chocolate chip cookie recipes and this is the best one by far! The only change I've made is to the sugar amounts: 1/2 cup white sugar and 1 1/2 cups brown sugar-I think it makes them chewier. I omit the nuts and in my oven they take about 12 minutes to bake. So yummy!!
These chocolate chip cookies were very, very good. I have been trying chocolate chip cookie recipes forever to find the perfect cookie and this one is very close. They weren't too cake-like and they weren't thin and greasy, they were the perfect in-between cookie. That said, the dough is very thick once you mix all the ingredients together. A bit of advice - if you like a thinner cookie and not so cake-like, make a smaller ball of dough and when you place it on the cookie sheet be sure to flatten it quite a bit as the dough doesn't seem to spread when in the oven. If you like thick cookies, just leave them in the ball and they'll stay big. As the recipe states, they are crisp on the outside and chewy on the inside - still nice and moist the following day. I added some Skor toffee bits to the recipe and they turned out amazing - will definitely make again!! Thanks for sharing.
Superb. I give 4 1/2 stars to the original recipe since it calls for 50/50 white & brown sugar. Since then, I've used ALL brown sugar and increased the salt to 2/3 teaspoons, and it was PERFECT. The flavor was a lot richer. I've tried 4 recipes from this site and I'm glad I finally found my Master recipe. Some of the other recipes on this site calls for pudding mix in the batter - which baffles me. This is an excellent cookie (soft and chewy) that has only good old-fashioned ingredients. Most importantly, it stays chewy, not hard. Look no further folks, this is the one. (For walnut sized dough balls, and I did roll them for a more uniform look, 11-12 min. was perfect. 10 min. was still a little doughy). TIP - if your cookies sit around for a few days (if that's possible) and gets a little dry, put a fresh slice of sandwich bread in the same container as the cookies and they will moisten right up.
It always baffles me how most chocolate chip cookies have pretty much the same ingredients, but the results can vary greatly. My old go to recipe called for a box of pudding mix, but the long list of unpronounceable ingredients on the pudding box was unnerving enough that decided to look for another recipe. This was the third recipe I tried and I think my search is over. The results were perfect. Buttery, but tall. I think the dissolving of baking soda in water makes them stand taller than your typical cookie using all butter. Chewy in the middle, with crisp edges and the perfect amount of vanilla (if you use good quality extract). Mine had to bake for 13 minutes, but other than that, I followed the recipe exactly. Everyone has a different idea of what a 'perfect' cookie is, but I absolutely can not see how someone could give this a bad review (one or two stars) if they followed the recipe. It may not be exactly to your taste, but it is in no way a bad recipe. I think it's common for people to let the butter soften too much. From my experience, cookies turn out better if the butter is just soft enough that it creams relatively easily. Butter that is too soft will result in a thin, flat cookie. Also, once you add flour, you really need to mix the dough until everything is barely incorporated and not one stroke more. Thanks for the recipe.
Definitely the best chocolate chip cookies I've ever made! I make these quite often for my friends and family and am asked for the recipe all the time. I make no substitutions, but often omit the nuts (for obvious reasons-some are allergic). I'm surprised at the negative ratings I've read and offer these tips: 1) use room temperature eggs (set them in a bowl of hot water for a few minutes if they just came out of the fridge) 2) use a cookie scoop for symmetrical, consistent shape 3) line your cookie sheet with parchment paper-I only discovered this last year 4) remove cookies after 10 min 11 tops, cool for about 2-3 minutes on the sheet, then transfer to racks. That's the secret to getting that chewy, gooey goodness! Trust me, they should come out of the oven looking under-baked!! Happy baking!
Wow these cookies are great! I like many others have been searching and searching for a really good chocolate chip cookie recipe and I finally found it! I am soooo happy. I did change it up a bit, I reduced the white sugar to 3/4 c because I know that more brown sugar makes them softer and vise versa. I also only used 2 1/4 c of flour. I think too much flour takes away from the taste, and left out the nuts. So this is my new recipe. The only other one I will try is the one that includes ground rice crispy cereal, just because I am curious.
It's true, these really are the best chocolate chip cookies. I live around a lot of strict vegetarians, so I substitute a banana for the two eggs. Honestly, I like it better with the banana than the eggs! It gives it this curious sweetness that makes people ask--what is in this delicious cookie? So, cook as directed (which is great) or try mashing and beating a banana to the consistency of beaten eggs. I think you'll like it!
I made this recipe due to the high rating it has been given. After my first pan came out of the oven I tried them and noticed that they are NOT very good. I then went to look at the reviews posted and even though I only went through about 8 of them I noticed that every single person did NOT follow the recipe. The tweaked it according to how they wanted to make them then said they are great. I noticed that this is basically the Tollhouse recipe with way more flour a little more sugar and brown sugar. You can definitely tell there is way more flour because they are dryer and taste very bland. Unfortunately I had already placed a second pan in the oven before tasting the first batch. I went back and tweaked this myself in hopes to save the rest of the batch. They looked good coming out but taste was a completely different story. I suggest to anyone if you are going to make cookies comparable to this recipe cut the flour down to 2 1/2 cups flour add full tablespoon of vanilla and up the brown sugar a bit.
These are exactly what it says. Crisp on the edges and chewy middles! Absolutely perfect!! I just deleted all the other cho chip cookie recipes I had in my box. This is the only one I will make again. I always subtract almost half the butter called for in any baking recipe and add the same amount of plain or vanilla yogurt. Wokrs everytime and much healthier! Thanks so much Dora!!!
Excellent recipe but as I do not like nuts, put in more chocolate chips. One can never have enough chocolate.
Spectacular. CAUTION: people who want to lose weight, back off. These cookies won't help... at all.
Wonderful cookie. I made them exactly as written. For those who have a cake like texture, you are using too much flour. This can happen because of scooping it out of your container with your measuring scoop. You need to aerate your flour first, as it sits in the container and gets compacted. I usually take a fork and fluff up my flour and then spoon it into my measuring cup. Then level off the cup with the back of a butter knife. If you have scooped properly, a cup of flour should weigh 4.5 ounces. If your cookies were too flat, you used butter that was too soft. Also, keep your dough in the fridge between batches. The warmer your dough (and butter)is, the more it will spread. That being said, this recipe is great as written...just use the right technique.
3 cups of flour???? Mine turned out horrid. Perhaps 2 cups, but 3? I tossed 'em. I followed the recipe to a "T". Simply too much flour. And with so much flour, it made a heck of alot more than 24 cookies and I made mine huge. I really think the recipe is in error with 3 cups of flour and I kept thinking that whilst whipping it all together and sure 'nuff, too much flour. Did I mention that I think 3 cups of flour is a 1 + too much?
Not at all the cookie recipe I was looking for. Entirely too cakey. Seems some people like 'em this way, but I would never bake them for friends or ever recommend these.
This was truly an awesome recipe. My boyfriend loves cookies and I try to make some every other week or so for him. Usually whatever I make lasts for those 2 weeks, but these cookies were gone in 3 days! I used chopped pecans instead of walnuts and they turned out excellent. I also left them in the oven for 12/13 minutes and used a small Pampered chef squeeze scoop to drop the cookies on the sheet. So, the cookies turned out medium size approximately 2 1/2-3 inch cookies. Unlike other reviews, my WERE crispy on the outside and chewy in the middle and never hardened up even over a couple days. They were still moist and yummy! I hope everyone will try this recipe - you won't be disappointed. My boyfriend already wants some more!
These cookies came out flat and hard. And I followed the recipe EXACTLY as it said. I think the baking soda part of the directions was unnecesary. I can't imagine what went wrong here.
Thanks for an excellent, yet easy, chocolate chip cookie. It is my new favorite.
Followed directions as stated, these cookies looked nothing like the picture. VERY, VERY DRY. If I make these cookies again (very doubtful) I will use less flour.
Great chocolate chip cookies! Nice and moist and chewy They don't look entirely done when they are. Be careful not to burn the bottoms! Enjoy!!
These cookies turned out to be the WORST I have ever baked, eaten, or seen. I followed the recipe to a T, and the dough turned out rather thin and gooey, but I trusted this recipe and thought they might be better upon baking. They all melted together into one paper-thin sheet of cookie that were impossible to get off the cookie sheet in one piece. I instead scraped them off (in ribbons) into the trash can and begrudgingly began a new batch using the trusty version on the back of the chocolate chip package as I cursed this recipe for wasting an hour of my time. I hope future cooks looking for a good recipe will ignore the other glowing reviews that tricked me, and avoid wasting their time; just follow the recipe on the back of the chocolate chips.
These are ROCKIN' GOOD!!!!!!!! I used - per other reviewers' suggestions- 1 1/2 cup brown sugar, 1/2 cup white sugar and followed all other directions. These are PERFECT cookies for me! Cripsy on the outside, chewy in the center. YUM! I cooked mine for about 15 minutes but they were a little bigger than I normally do- I just got a pampered chef little ice cream scoop (maybe 1 inches across?) and I used that to scoop the dough. This dough doesn't spread a lot, so I was able to get a few more than I usually do on the cookie sheet. I had 1 cookie that spread a LOT, but it had no chocolate chips in it!?! (So much for my mixing technique!). Other than that they were PERFECT!! I can't imagine messing around with any other recipe again! These are just what I was looking for! Thanks!
I worked 10 years as a baker and the recipe we used at the bake shop was similar except this recipe didn't call for any cream of tartar, so I added it to my version. I added 1/2 tspn. What it does is make the cookie crack better when baking which gives it a better appeal in appearance as appose to that smooth top looking cookie which I don't like.
They were crispy on the outside and chewy on the inside, but they didn't really taste that good. Maybe it was the flour or the vanilla. I don't know. They left a weird after taste as well. I did make them as described, so. I dont know. Next recipe please.
I have tried many, many different recipes for chocolate chip cookies, but these are by far the best cookies that I have ever baked. They were soft and chewy in the middle and stayed fresh for several days. Excellent cookies!!
okay so I literally just made this recipe so that I could eat the raw dough. Hit me with your best shot, salmonella, it's worth it.
I absolutely hated these cookies. I followed the recipe exactly and they tasted horrible. I ended up trashing the unbaked cookie dough and all the cookies made after I tasted the first one. I seriously do not know why it got such high ratings. I'm DEFINITELY never wasting ingredients by making these again.
The cookies were hard as a rock after 15 minutes cooling.
The name of this recipe is absolutely true. I have tried several other chocolate chip cookie recipes and none turned out this well...these are the BEST! They were FANTASTIC and my boyfriend was raving about them. Came out soft, chewy and very moist, and they stayed that way for several days left in an airtight tupperware. If you had trouble with this recipe, I would say make sure that: 1. The butter is very soft before you work with it 2. Eggs are at room temperature 3. Scoop flour into a measuring cup and level it off to avoid excess flour, and then when you are adding the flour, add one cup at a time and mix before adding the next 4. Use parchment paper on your baking sheet 5. Definitely let the dough refrigerate for at least an hour before baking. 6. Leave them on the pan for a couple minutes before you put them on wire racks to cool. I followed this exactly except for the time....I scooped mine out into pretty big scoops so it took about 12 minutes, and I also followed the advice of others and made it 1.5 cups of brown sugar and only half a cup of white. Otherwise...perfection. Will never use another recipe :)
This is my all time favorite choc.chip recipe. Every time I've made them, they have never gone flat and they are chewy. I think the secret is adding hot water to the baking soda. This is a definate keeper!
Very good, but definitely not the best IMHO. They do not come out as chewy as my long standing recipe that I've been making over 40 years. The main differences are that this recipe has 25% less fat. mine uses half butter and half shortening, and the addition of water with the soda. These lost what chewiness they had by the next day and became crisp. Good, solid recipe, not bad, but you can do a whole lot better.
It's perfect! ^__^ I love it!
I did not care for this recipe. i followed the recipe to the T. The tasted very plain and i couldnt get the choc. chips to stay in the batter.
Do not follow the directions and take these out when they are nicely browned on the edges. I don't normally do that but did the first batch as the recipe described. They will turn crispy after about 30 minutes. Take out as soon as they just start to get a light golden color on the edges. I made 1/2 recipe to test it and got 34 cookies with a standard sized cookie scoop. I thought these were a little sweet, compared to my normal cookie, and although some people like the crispy nature of the edges I feel it can give too much of a greasy taste. I did think these had a commercial taste and appearance. I myself just prefer a more soft cookie that's a little less sweet and crispy.
This is basically the same cookie recipe I use - when I get tired of chocolate (that's hard to believe), I use cut-up dates and nuts. I think dried cherries or apricots would be great too. It's a wonderful base for any cookie you want to invent.
Wonderful recipe. I works great if doubled or tripled. You can make 2 or 3 recipes at once and keep it wrapped in plastic foil in the fridge or freezer. Bake them in small batches, this way you can have freshly baked cookies any time you want. For chewier cookies drops just balls or cookie dough on the cookie sheet for baking. For crispier cookies, press them flat. Simply delicious!
soooo easy and came out perfect,,,made a lot of cookies this winter,,these were the best,,thanks for sharing....
Excellent cookies! They provided the perfect consistency and texture. I added both milk chocolate and white chocolate chips for more chocolate taste! Yum Yum!
Simply delicious cookies. The second time I made these I substituted half milk chocolate chips because I like the flavor of having 2 types of chocolate.
Aside from the chocolate chips, the cookies were very bland. The centers were chewy and the edges were crisp but when there's no taste, none of that matters. I'm still looking for the "Best" chocolate chip cookie recipe since this one was far from it!
Absolutely excellent!!!!! This is my new keeper recipe. To get that bakery-chewy moisture and taste, I watch my cookies and remove them when there is still a little sparkle of wetness on the top. Then I let them sit for about 5-6 minutes on the cookie sheet. BEST Chocolate Chip Cookie recipe ever......thanks
I tried this recipe and its absolutely the best!! I will never try another chocolate chip cookie recipe again!
This is exactly the same proportions I've used for years for all my oatmeal cookies. Some made with Peanuet butter as part of the shortning and others made with various chip used, ie: chocolate, butterscotch, etc. It's been a winner for 74 years since I was 8 years old.
They went hard very fast. Not a good recipe at all.
Simple and easy made as is - I don't know what adding the baking soda to the hot water does (would like to understand the chemistry or purpose behind it) but it does work well. I'd chill the dough first like most cookie dough recipes.
I dont know what I did wrong but the batch I made wouldnt flatten out, despite the "push" i gave them and was extremely dry. too bad, I was really excited reading all the reviews, I guess this one is just not for me.
Awesome recipe. The kids loved them - we all did, I still have a batch in the oven but had to run in and write this. Not to gooey, not too cakey, just enough crisp on the edges. Great ccc recipe, it will be the new staple at our home. Heres a baking tip though, they dont brown up alot (or at least mine didnt) so I cooked the first batcha tad too long. Id pull them right at 10 minutes or when you just start to see a little brown on the edges, otherwise they get a little too firm. Thanks for a great recipe.
Absoulutely fantastic! Maybe a tad too little baking soda. Wonderfully chewy and yummy. By far one of the best recipes I've ever tried!
Best cookies I have ever made! Kudos to the original creator! :)
These tasted good but they spread out really thin and stuck to the cookie sheet. I'm going to try it with the rest of the dough and grease the pan this time. I followed the recipe exactly.
The only reason I didn't give 5 stars is because I was making cookies for a gift basket, and was a little disappointed when these fell flat the first sheet, although I'm sure it was operator error. I took the remaining batter, spread it in a 1 inch sided cookie pan lined with parchment paper, and baked until golden brown. When cooled, I cut with heart-shaped cookie cutters and WOW! I've been bombarded with requests for more! This will definitely be my "default" recipe... I did use milk chocolate chips, and a touch more vanilla.
This is by far the best chocolate chip cookie I have ever had. I made them exactly as the recipe stated. They are so good. They are slightly crispy on the edges and nice and soft towards the middle. My grown children said they were the best I'd made. I made them again and put the dough in the fridge and make a few at a time for desert. The refrigerated dough makes a perfectly uniform cookie. Great recipe... Thanks for sharing...
Stick with your basic Choc Chip cookie recipe, off the bag or from Mom. I have baked cookies for 15 yrs. for a caterer & this is not a recipe I would use. You can make your cookies chewy, crisp, thin; whatever by controlling the baking time and size! Trust your own Abilities!
My dough was very runny and sticky. I followed the recipe word for word, and I am quite a good baker, at least my friends tell me so. I am not sure what went wrong with these, but I'm not going to be making another batch to see. The cookies themselves came out paper thin and hard, and had a much too sugary taste to them. Overly sweet, and very bland. I was very disappointed. I had been making these for friends who were visiting and well.... Needless to say, we didn't get cookies that night. I won't use this recipe again.
This is the first five star recipe I've rated one star on allrecipes, but, sadly, they did not have the buttery chocolate chip cookie flavor that another reviewer who didn't enjoy them either talks about. Maybe all the cups of flour? They were also very, very dry. More like a cookie cake or brownie than a cookie.
Love this recipe!! It's my generic cookie recipe and I just add whatever I want. The chic chip/walnuts combo is the best :) This was a great find! Thanks!!
Sorry I have to disagree with everyone here, I did not care for these. Another reviewer said they taste just like toll house...not by a longshot. I'm very disappointed since it has so many good reviews, I will stick to my usual recipe.
My roommates and I have been searching for a good Chocolate Chip Cookie for a while. This one wins hands down, they are fabulous!!!
not sure what i did wrong as i followed the recipe to a "t". guess i should have listened to the reviews and used less flour!
It's been my "go to" for several years now. Excellent results every time.
I decided to bake a few batches before writing a review; this is what I came up with. For the perfect cookie-not too cakey and not too flat, crispy edges and soft ooey gooey goodness in the middle I used 1/2C white sugar, 1/2C dark brown sugar and 1C light brown sugar. I used all 3C of flour and they didn't come out cakey at all! I also mixed in 1tsp of cream of tartar when I added the salt and baking soda mixture. This made them look so pretty with the cracked tops. I left out the nuts because I didn't have any and I used 1 1/4C semi-sweet chocolate morsels and 1 1/4C milk chocolate chunks! THE BEST COMBINATION! I dropped them by rounded TBSP and baked for about 10 minutes-they were EXCELLENT!
I followed this recipe exactly and it was a big flop. The cookies were completely stuck to the pan.. I only managed to remove one without breaking it. Not sure how this got 5 stars.
I saw that many people reviewed this recipe, but didn't see ratings. I tried this recipe the other night, it was one of the best cookie recipe I've ever made!
These had very little taste,and were not enjoyable at all. They looked good but thats about it. I think they might be better if you use less flour, but i'm not sure if that would help. Sorry they were just horrible!
First, we read allllll of the reviews. Well not really, but it seemed like a lot because i am a god. you guys are funny! hahahahaha. anyway, we were really excited to make it. we also bought yumberry packets (basically crystal light, but from kroger) and we decided to make frosting with it!!! Wow! we guessed on the proportions with milk and butter. i looked a little bit like someone ate tissues, had stomach problems, drunk some peptobismol, and then threw up in a bowl. if you whisk it though i turn into a lovely salmon frosting. hahaha not salmon though its yumberrrryyyyyyyy!!!!!! making frosting out of salmon is a bad idea. Especially if you are vegetarian!!!!! Unless you are a h@1f-@$$ vegetarian who eats fish in which case you deserve to eat salmon frosting. HUG A TREE PEOPLE. I am monogamist. we're going to put it on the cookies later and i am so excited. wowowowowo. i hope it tastes good. However, as Ghandi says "sometimes it's the process and the innovation that makes the end worthwhile", You can tell that this is good advice to follow because it is from Ghandi and he is not a h***-*** vegetarian. Hahah maybe that wasn't Ghandi maybe it was my neighbor???? I dont know i'm a dog. oh yeah cookies are cooooool. well theyre actually hot because they are in an ven right now because they took more than ten minutes. wowowoowo. also the spoon size was rather ambiguous?? I mean i used a soup ladle because that's all i had is that okay?? sorry? also it required a lot of bowls.
these cookies did not come out very well they tasted better before i baked them they were too thin and flaky
this one is one of the best recipes I've used...=)
i haven't made that many chocolate chip cookies in general but this is the exact texture and thickness that i hoped it would be! i substituted half of the butter with shortening, included the walnuts, and used ground quick oats in place of 1/3 of the all purpose flour. **note** the all purpose flour should be measured scantly- spoon it into the measurement cup and then scrape off the extra. refrigerated the dough a little bit before baking. also, it took about 12 minutes to cook at 350 degrees.
PRETTY good.... but I found a better one! *grins*
This recipe was the WORST choc chip cookie recipe I have ever tried. The cookies baked up like cakes. Not at all like regular cookies. The were also lacking in taste.
I followed this recipe exactly and it turned out wonderful! Me and my fiance both loved them, perfect combination of dough, chocolate and nuts. Not to mention they are very soft. Only thing I had to do differently was bake them for 12 minutes instead of 10 minutes, otherwise, amazing!
These cookies amazing!!! Enuf said!!! Definatly my chocolate chip cookie recipe from now on i nvr cud find one tht was soft and chewy like this one i love it!!
Not impressed at all. The cookies had very little flavor, except for the chocolate. i added another cup of flour to thicken the dough, but i was still unimpressed with the flat results.
too cakey and too sweet.
Great taste & texture - might add a little more salt next time (1 tsp. instead of 1/2). I like my chocolate chip cookies sweet & salty!
Yucky! They were extremely bland and tasted like cardboard. Even the dough did not taste good to me before and that is extremely rare.
I did not like these. I followed recipe to the letter and my cookies didn't spread. They rose like cake. I won't make this again. The search goes on.
This one reminded me of the Bush recipe that I loved. I made them the same day and they loved these just as much as my regular recipe. I will definetly add this to my special list also.
All I can say is ick. Double ick. I wanted to bake cookies for work. I followed the recipe exactly. The cookies baked up perfectly. Looked wonderful. Tasted okay. But left the most incredibly yucky aftertaste. So bad that I could not take the cookies to work. Husband thinks i MUST have done something wrong. Such a basic recipe ... but don't try it. Just not good.
I'm allergic to wheat so I substituted gluten free flour (Bob's Red Mill All-Purpose) and added 1/2 tsp of xanthan gum. They turned out great for being gluten free. They were still crispy on the edges and soft in the middle...just like the recipe states. Yum!
These tasted like a cake not a cookie, not chewy at all, the only thing that tasted good was the raw batter! Will try a different recipe.
I've been searching and testing out different chocolate chip cookie recipes. This one is the WINNER! Perfect & the best ones yet!
These are WONDERFUL cookies!!! YUM
YUMMMMMM! These cookies remind me of the old bakery that used to be open when I was in high school... Exact same great tasting cookie! (The only change I made to the recipe was to use crisco butter stick instead of butter.) THANKS FOR THE RECIPE! IT'S A KEEPER!
I loved making these cookies and everyone enjoyed eating them. A very yummy recipe!
These are, hands down, the best chocolate chip cookies I have ever made. The edges come out crispy and chewy, and the center is soft and melts in your mouth. Do remember to take them out in exactly the time in the recipe (the cookies will look GROSSLY undercooked at that point, even jiggly and wet) and then let cool. That is what ensures the cookie is crisp and soft in the right places at room temp. Enjoy!
This is the same recipe I use except sans hot water and add 1/2 t cream of tarter. I also like to add coconut. I have found that refridgerating the cookie dough prior to baking helps keep the cookie from flattening out. Also key to making it chewy is to underbake. I always check them at 8 minutes and let them finish cooking out of the oven.
I have been looking for this recipe my whole life! These are so great, exactly what I was hoping they would be. I followed the recipe exactly even though we usually don't put in the nuts. These are the best chocolate chip I have ever had! Thank you for the recipe I am sending it to all my friends!!
Im not sure what the rave is about these cookies, frankly I have had better prepackaged.
Four stars as-is, five with one minor adjustment, per other reviewers: Decrease white sugar to 3/4 cup, and increase brown sugar to 1 1/4 cups. I have also added one cup of Skor toffee bits in place of the walnuts. These cookies are the perfect texture. Crispy edges, chewy middles, and they stayed that way for days.
Sorry, I rarely give this kind of a review. These are terribly flat and just plain ugly. Nothing like the picture. But then again, every chocolate chip cookie that I have ever made is flat. I have tried every "trick" in the book too.
This recipe is okay. I followed it exactly and my cookies were horrendously flat. The flavor is okay, but I wanted cookies, not paper thin wafers.
Everyone loved these at our bowl game get together. They accused me of putting something addictive in them! I left out the nuts (although I love them - not everyone does) and put a few more chips in. Seriously good cookie.
OH SO GOOD! Followed the recipe exactly except I didn't add the nuts. A definite keeper!
My family loves this recipe and it was fast enough to make before my husband went out of town to take with him...thanks
Too hard! You would need dinosaur teeth to eat these.
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????.?