The Chewy

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what will happen if we use all-purpose flour??

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These are wonderful, just delicious! I lowered the temp to 365 and rotated the cookie sheets after the first 5 minutes. I only baked them for about 11 minutes and they were perfect. Best cookies I have ever made!

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Oh my freakin' gawd!! THE BEST chocolate chip cookies in the world!
A new favorite that replaces all other recipes!
I followed the directions exactly and voila! Perfection!

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I've made this recipe three times. The first two times, I followed one of the reviewer's conversion to cups, rather than using this in ounces. The two times I used the conversion, I did not like the cookies. They were the typical, greasy, toll-house version. Now, that I used the actual recipe in ounces, they are awesome! They are crunchy and so chewy. They aren't greasy or flat. Seriously, this is the only chocolate chip cookie recipe that I've tried and loved.

Thanks, Alton! These rock!!!

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The are the BEST cookies Ive ever had! The first time I made them I was converting the ounces with my measuring cup ounces. Which is not right! Thats only about 1 and 1/4 cup of flour! So needless to say they came out really flat. After I read the reviews converting the measurements to cups, (i believe the flour measurement was 2 1/4 cup the cookies came out PERFECT. They looked awesome. and they truly really are ooey and gooey. They are better than any gourmet I have tried. Thank you guys for posting the original recipe. So glad I gave it another try!

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Very good chocolate chip cookies! This recipe is one of my favorites, but I don't think these keep well for as long as some other recipes. After a day or two they tend to dry out. Mine also come out much flatter than the picture, but still tasty.

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These were the best cookies that I have ever put in my mouth! They are so chewy and gooey. They are the perfect cookie as long as you use dark brown sugar instead of light brown.

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I liked these cookies, but I thought they would be more gooey and "chewy". I cooked the first batch as directed (2 batches on the top and bottom third of over at 375, but they came out overdone. Then I lowered the temp to 350 and cooked them for 10 minutes which I liked a lot better.
I did, however, think that the cookies were not sweet enough. Next time I will use all light brown sugar rather than some granulated sugar. I will report back on how it goes.

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I was really excited and thought I found the perfect cookie recipe. I followed the recipe exactly however my cookies came out flat and not puffy and pretty like the picture. The flavor was good but really not much difference between regular Tollhouse cookies. They are a little on the greasy side. Maybe chilling the dough overnight would help?

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INCREDIBLE COOKIES. I was a little skeptical at first, having made choc chip cookies with butter in the past which turned out flat, but these are big and puffy. They are crisp on the outside and chewy on the inside. Everyone should try this recipe. DO use the bread flour and I also took another reader's advise and mixed the butter and sugar just until blended, about 15 seconds. I baked them for 13 minutes, rotating pan after about 9-10 minutes. If you're confused about the weight measurements listed in recipe, watch Alton's video and jot down the cup measurements. This is a bakery quality cookie and it will now replace my long standing, well-liked recipe. SO GOOD.