Interesting how people's tastes differ. I looked at the two previous reviews. One thought the cookies a bit too sweet, the other not sweet enough. I prefer not so sweet, so cut back to a total of 1 1/2 cups of sugar, using equal amounts of white and packed brown sugar. Just right for us. I found the dough a bit hard to work with and had to stir in the chocolate chips by hand. I rolled balls about ping pong size, and got 36 cookies that spread up to 3 1/2 inches across. Great flavour. It would help novice cooks if you explain how they should bake the cookies if they choose to freeze the raw dough. For example, can they bake from frozen or do they need to thaw first? Made and enjoyed for Pick a Chef.
I made these for an after-school snack for my kids, but I sampled a few first before they were gone in a flash when the kids return home. This is an easy recipe, and I used my brand new cookie scoop (as the instructions suggest) and all the cookies were uniform in shape and size, which I really liked. But I thought they could use a little more sweetness. But even so, this recipe makes a great cookie. Thanks for sharing your recipe, la_193. Made for Spring 2013 Pick-A-Chef.
Very nice chocolate chip cookies! The ice cream scoop gave me much larger cookies than I wanted, so I tried various sizes and got the best result with a ball a little smaller than a ping pong ball, baking for about 11 minutes. A little sweeter than I'm used to, but delicious. Made for PAC Spring 2013.