By Sharon123 on June 18, 2012
Photo by golfnfood
Photo by golfnfood
"Recipe courtesy Melissa Stadler for 2011 Cooking Channel, Show: The Perfect 3 Episode: Cookies"
Serving Size: 1 (1291 g)
Servings Per Recipe: 1
"Wow, Sharon will you marry me. These cookies are amazing. They were quick and easy to make and tasted fantastic. Good luck keeping them around. Made exactly as written but used chunks of extra dark chocolate instead of chocolate chips, as I didn't have any. The chocolate chunks worked perfectly in these lovely large, sweet cookie. My dh is over the moon....say's this is a 10* recipe. Thanks so much for making me look good and for sharing this treat."
"I made these and agree, simple, no mixer needed, but needs some elbow grease! I recommend a large pot (rice krispie sized), things get tricky to blend in your average saucepan. The key is to just chill the rolled dough and let the cookies finish, aka"
"These cookies are amazing. I made as written. In my opinion, when making these cookies, it is a must to use Chuncky chocolate chips. I also think it is a must to add chopped walnuts. Great recipe!!! I'm sure you can add all kinds of your favorite goodies."
"Sharon thank you so much for this recipe. I am an avid baker and have well over 500 cookbooks, at least 25 devoted just to cookies. I also have a folder of just Chocolate Chip cookie recipes. Yours is the new favorite for all the friends and customers I bake for. I also love the ease of the recipe made all by hand and the fact that they are excellent "keepers. "<br/>The timing was perfect since I saw a wonderful idea for Halloween with Chocolate chip cookies. You put about 3 large chips upside down on top before baking. When the cookies are cool you melt some chips with a very small amount of shortening added and pipe legs on the big chips to make spiders.<br/>Big, big hit with grown-ups and children alike."
"Very yummy cookies, I made a batch yesterday after this recipe popped up on my facebook feed. I had to cook them 3-4 minutes longer than the recipe calls for - probably my oven, but they were still very soft and chewy at that point. I did add a cup of toasted walnut pieces to mine because we like nuts with our chocolate chips. My S.O. asked if we had enough for him to share with his work buddies - that's his highest compliment. This recipe will go in our keeper file.<br/><br/>Oh, I wish people would take the time to proof their recipes/ingredient lists before posting them online. The amount of dark brown sugar is confusing and there is no amount listed in the ingredient list for the salt (although thankfully it is listed in the instruction). Might make things hard for someone who is not an experienced baker."
"These are some seriously good cookies! And, what an interesting technique. I halved the recipe only because I only had one stick of butter and they turned out great. Nice, light texture with just the slightest hint of cinnamon. This recipe goes straight to the keeper file. Thanks for posting the recipe!"
"Such an awesome cookie! Love that I could prep this all in one pot. I skipped the white chocolate and did semi-sweet and extra dark chocolate chips instead. I ended up with extra dough, so made some "cookie donuts" just for fun. I found under-baking them by 2 to 3 minutes was best. They firm up quite a bit overnight. Work quickly to roll/scoop them--the dough starts to fall apart if they get too warm."
"WOW!!! Not much more I can say about these cookies. I made them for our Valentines Day Dessert Buffet (along with another chocolate chip cookie recipe that was equally delicious), and hubby loved them, as did I. The grand-kids (ages 9 mon, 2, 3 & 7 yrs) stopped by the next day and gobbled up all our left over dessert cookies (which we didn't have many of). Thanks for sharing your recipe. I saved your recipe & plan to make these again. Simply terrific!"