Throwdown Chocolate Chip Cookies

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Best chocolate chip cookie recipe EVER! Only one I make. I make double batches refridgerate and/or freeze in separate containers and make whenever we want fresh warm cookies from the oven!

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Delicious cookies!! Flat, chewy, buttery this recipe is a keeper!!!!

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THESE ARE AWESOME!! They need a warning label. They are super moist and buttery and I am ashamed to say I will be using these to bribe my husband at every turn...I recently tried a different recipe that boasted of being award winning but they failed in comparison and I lost a few friends but I am baking these now to replace the imposter and win them back!! The batter is easy to blend in the kitchenaid and great to work with!! I do have to go to the gym now as a few of them always accidentally get eaten by the chef...

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Just took the first batch out of the oven. Everyone is burning their mouths eating them, they can't wait for them to cool! Super yummy! Thanks for the recipe!!

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These were a hit in our home. Try adding toffee bits, pecans, and white choc chips for an intense treat!

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I, like many people, have tried probably hundreds of chocolate chip cookies and always end up slightly disappointed.

I tried this recipe, and it seriously is the best chocolate chip recipe I've ever made. I didn't use Bobby's fancy sugar, just plain old light brown sugar, and the cookies are still amazing. Also, I used regular semi-sweet chocolate chips, and again 100 percent satisfied.

Great, great recipe that I will be passing on to all of my family and friends.

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The only change I made in the recipe was that I used a little less chocolate chunks. I also didn't get the fancy brown sugars or the special brand chocolate. Still, they are super delicious with the ingredients I picked up at my local supermarket. Also, I used a pretty small scoop when spooning them out, so I baked for 9 minutes (that, and I have a bad habit of burning cookies. I will make them again and again. I am curious if he won this throwdown... If he lost, I'd like the other recipe to see if it actually is better... This one's a keeper in my recipe box!

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These were to thin and greasy. I followed the recipe exactly and was very disapponted with the out come. I wouldn't make them again.

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I tried these again and this time much better. I reduced temp to 365 and don't let the butter get room temp before mixing. I just cut it up in the mixer bowl and got the other ingredients ready then mixed. I think that was the big difference, the cold butter captured more air in the mixer. After getting the dough ready I chilled it for 30 minutes before cooking. Huge hit this holiday.

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For those who are finding these cookies flat and aren't having much luck with them, I recommend substituting half of the baking soda with baking powder. They won't be as wide of cookies, but they will DEFINITELY not be as flat.

Good luck!