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Beautiful. The ones I made looked nothing like the picture but they were sooooo good. Thanks Roxygirl! Note: I used at least 1/4 cup less of each of the sugars, with the huge amount of choc chips that much sugar isn't needed. I also had less choc chips (coz I ran out) but there were still plenty in the cookies.

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KiwiGaz June 21, 2009

This Chocolate Chip Cookie is a winner for my Cookie Monsters... This is the third time I've made them and I made a double batch only to have them disappear in record time. My house is the house where all the kids come after school, and all I heard was how "awesome" they were . This will definitely be a regular. Don't think I'll have a choice. lol I followed the recipe and used the 2 3/4 cups. of flour version and did refrigerate.

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Katherine1 February 11, 2010

These were a bit salty for me... not sure why, maybe it was because I doubled it... ??? BUT, they are very good with the addition of kisses and chocolate chips, so next time I will make sure they have a bit of chocolate in every bite. ;)

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~*Miss Diggy*~ March 23, 2010

These cookies are fabulous! I did use the 2 3/4 c. flour and they were thick and chewy and did not spread much at all. I used a cookie scoop for mine. I do not like flat crisp cookies, so these were perfect for me. The kids loved these and they couldn't get enough. Same with their friends. I did not care much for the taste of the dough and as my husband loves to eat cookie dough, he didn't like it much either, but he absolutely loved the baked cookie! These will be made often. Thanks for another fabulous chocolate chip cookie.

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5hungrykids March 13, 2010

In future I might chill the dough for 1/2 an hour or so. The cookies spread more than I would have liked, even with parchment paper. But, the taste is melt in your mouth perfect. Just the way I remember my mum's chocolate chip cookies when I was little.

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mum@home January 13, 2010

I enjoyed these cookies! I will be giving some of them as gifts. Thanks Roxy!

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Sharon123 November 17, 2009

When the cookies were still soft on top and added a piece of walnut or pecan and pressed it into the dough. Took them out and let them cool for about 10 minutes, then the kids dug in and they were gone in about 5 minutes!

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BrendaThurston67 November 11, 2009

Admittedly, I've only just had the first one out of the oven...but, as I suspected, I'm not too keen on the shortening. Perhaps, butter flavored shortening would be better for me. I stuck to the 2 1/2 cups of flour because I don't like an extremely thick cookie. Took them out barely brown on the edges. Good texture, nice shape...I need butter though!

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KEA-CA November 06, 2009

These are great! I used 1 cup white flour and 1 3/4 whole wheat flour and it worked well. I had a bag of trail mix with peanuts, m&m's and raisins and I used that in place of chocolate chips and they were great. My 20 yr old son couldn't stop eating them :) Thanks for an excellent recipe!

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maryhall November 02, 2009

WOW! These cookies are fantastic! When I saw the title to this cookie, I knew right away that it was the one for me to try. I am from and grew up in the Blue Ridge Mountains. LOL My cookie critic said they were the best cookies I have made yet! I agree. They were the best when still warm but are so good even now. I like that they are chunky, thick like and not so spread out and thin. I used a cookie scoop so they all are pretty uniformed. The only thing that I made an adjustment was to the white sugar and only used 1/2 cup. I used all the flour called for. I have never baked with shortening... I think it really made the difference. Thank you for sharing such a great recipe! These are the bomb!

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sexymommalucas October 22, 2009
Blue Ridge Mountains Chocolate Chip Cookies