- Most Helpful
- Highest Rating
This is the ONLY recipe I use for chocolate chip cookies now. The only change I make is to double the recipe, as one batch does not make enough cookies. :) If you like bakery style cookies you will probably love these. Not too dry, with the perfect amount of chewiness.
These turned out really nice. I baked them on a silpat on cookie sheets. Took a little longer to brown up, but were crisp on the edges and chewy in the center. I just realized the butter was to have been melted & I used 2 whole eggs which yielded 31 nice sized cookies. I have been making cookie dough in the food processor since I discovered how easy it is & how quickly it comes together (try it, you won't regret it). I omitted the nuts since the kids prefer them without nuts. Thanks for sharing!
where's the recipe ? I see all the reviews and even the nutritional facts but don't see the recipe.
Made as part of cookie tins for Christmas. Very well recieved and enjoyed. Thanks Steve!
Even when I somehow mess them up, they're still awesome. I accidentally added an extra 1/2 c butter, and it just needed an extra 10 mins in the oven. Still OMG YUMMY!<br/><br/>Do not bother rotating the racks, and do NOT use margarine.
Sorry, I guess I should have known when it said baking powder and melted butter. I never melt butter for any baking and I usually use baking soda. They puffed up like a cake. They are just not my kind of chocolate chip cookie. I like flat chewy cookies. These are not it. The taste is fine and my hubby loves them. It's just me, I guess.
I tried making chocolate chip cookies from scratch before and failed... Today I tried this recipe with a few modifications: <br/>1. I cut the recipe in half. <br/>2. I didn't use salt at all <br/>3. I used I can't believe it's not butter instead<br/>4. I only had light brown sugar so I used that<br/>5. I also didn't add extra tablespoons of flour. <br/>6. I used 1 cup of semi sweet chocolate chips and 1 cup of crushed walnuts<br/>The content was not dry at all but after cooling it in the fridge for 30 minutes, the texture of the dough came out as it should. I baked it for about 13 minutes, left it out for too long because I got distracted.. probably about an hour or so.. a tad crunch on the outside but still soft in the inside!! SUCCESS!! I can't say these are the best cookies I've had but still delicious! I will keep this recipe. Thanks!