26 Reviews

Such a good looking cookie! My hubby couldn't belive I made them from scratch. He loved them exactly as they were. I thought they were too sweet, so I think I will omit the white sugar altogether next time. Chewy, soft and sweet!

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Kendra in So Cal July 26, 2010

I can not take how good these cookies are. These are the best cc cookies ever! I used 1 cup chocolate and 1/2 cup white chocolate. Yummy. They are so versitile I could see putting nuts or craisins in them too!

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kayjay5478 January 22, 2010

can i join the 5star parade? i have to say i was a bit skeptical... my sister taught me yrs ago to sub crisco for butter (check the box for substitutions if you care to try it) and i swore i'd never only use butter again cuz they are ALWAYS soft w/crisco but this recipe doesn't lie! they WERE soft and delicious! thanks for posting luuvbunny! oh, also mine made 33 cookies- i thought they were decent size too....go fig :)

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cass and sam January 15, 2009

Definitely a great recipe. I would recommend making the cookies a bigger size. The smaller ones turned out a little crispier. The bigger ones were perfect though! Nice and soft! I did refrigerate the dough before baking because of some of the reviews I had read. Other than that, and using a bag of chocolate chips instead of the chocolate bar, I followed the recipe.

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stephani_412 November 15, 2007

YUM. I made these for my team at work & they were all gone at the end of the day even though I doubled the batch! I may have made mine too big because I ended up with less than the recipe suggested. The only change I made was to use approx 1 1/2cups each of milk & white chips. I was asked to share the recipe, thanks for sharing!

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MrsSPheonix August 01, 2003

Perfect! Slightly soft on the inside and crunchy on the outside.

Since I was a teen, I always made chocolate chip cookies using the Nestle Tollhouse recipe, and that worked fine in humid Florida. However, after moving to dry Arizona, they got too hard almost immediately out of the oven. This recipe worked great -- texture and taste-wise!

I looked for a recipe that doesn't require packaged pudding mix (too many artificial ingredients) or shortening. It's my new favorite cookie recipe!

I followed the recipe exactly, except omitted the white sugar.

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pamelad June 06, 2011

Great recipe! I am weird about using less than 2 sticks of butter (don't ask why, I couldn't tell you!) so I just increased everything by a 1/3 of whatever was called for. So 2-2/3 c. flour, etc. For the egg I added an extra egg yolk. I also rolled them into balls and then flattened them slightly using the back of a spatula. They took 11 minutes to cook and then let them cool for a few on the sheet. They are soooo good! I love how they kept their shape! They have a little crunch on the outside and are soft and chewy inside! Perfecto! Thanks for the recipe!

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Chef Ali L January 17, 2011

Best recipe ever. I was able to produce tons of lovely, perfect looking little cookies. Everyone loved them.

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Jasileet January 19, 2010

Mmmmm, is the best way I can describe these cookies. I used 1 cup semi-sweet chocolate chips and 1/2 cup milk chocolate chips in mine. My dough was VERY stiff, so much so that I had to knead the flour in with my hands, instead of stirring it in with a spoon. The end result, though, is a soft, great tasting cookie. The only change I would make to this recipe is to add at least 1/2 tsp. of salt to the dough. Thanks for sharing your recipe!

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michelles3boys January 08, 2010

Just the right amount of sweetness! My family ate them all up.

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Surie September 18, 2009
Delicious Soft Chocolate Chip Cookies