Classic Chocolate-Chip Cookies
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Average Rating:
Total Reviews: 32
Showing 21-30 of 32
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By Lanalicious31
Ottawa
on February 26, 2011
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I'm rating it 3 stars out of 5 because I find that there is two much chocolate chips in this recipe and not enough dough. They do taste great but again to much chocolate chips.
By smurphy12_6802212
New York, NY
on February 05, 2011
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I've just made this recipe for chocolate chip cookies for the third time. Perfect every time!
By Bakesalegirl
Minneapolis, MN
on December 12, 2010
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A winner. These came out so good. I added some chopped pecans and dried cherry flavor cranberries (my favorite. Can't wait to make them again.
By lizrosania_10257646
Port St Lucie, FL
on November 05, 2010
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chocolate chip cookies came out flat like pancakes, very disappoint on the turn out.. most of the taste was brown sugar
By dkdrobinson_129...
Virginia Beach, 86
on July 17, 2010
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These came out looking great and were raised instead of the normal flat cookies which made bitting into them even better.
By cc_mc01_12221964
quincy, 52
on June 01, 2010
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I made these according to the recipe. They turned out really dry. I used M & M's instead of chocolate chips but followed the recipe. The flavor wasn't bad but the cookies turned out very dry and caky. Will not make these again.
By Foodie_Mama
Brownstown, MI
on April 10, 2010
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If timed perfectly, you get nice soft chewy puffy cookies! So good! I've always used Betty Crocker's recipe, but after making this one, I will never use another!
By Ohio Margaret
Central Ohio
on March 17, 2010
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I made the cookies as the recipe indicated and found no trouble with the amount of flour or salt. Be sure to whisk the flour, baking soda and salt well before mixing it into the wet ingredients, so there are no pockets of salt or baking soda.
I found the use of dark brown sugar to be a nice touch, giving some caramel undertones. I used a 2 T. scoop and got 44 cookies total. They took about 10-11 minutes to cook, 12 per sheet.
Make sure to cream the butter and sugar well until fluffy, about 3 minutes at moderate speed. A little extra vanilla wouldn't be a bad idea, maybe 1 1/2-2 tsp. All in all a good reliable chocolate chip cookie. Nothing to write home about, but worth making.
By missaliss_30_12...
Reno, 68
on February 21, 2010
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I MAKE SURE TO USE LESS SALT AND 1/2 MORE FLOUR TO MAKE THEM A LITTLE MORE FLUFFY.
By thelovegroves
Hoboken, NJ
on February 13, 2010
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These cookies were very easy to make - although I thought they were a little salty and will reduce the amount for next time. I also used a mix of semi sweet, milk and white chocolate chips. They turned out great.
The one thing I'd say is that it's not clear in the instructions how big to make the balls - I used a 1.5 inch cookie scoop, and they took about 20-25mins to cook. That made a great size cookie...just wasn't expecting to double the suggested cooking time.