Classic Chocolate-Chip Cookies

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super tasty and very easy and quick to make. Gosh everyone loves them when I make them and pass them around.

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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.

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I've just made this recipe for chocolate chip cookies for the third time. Perfect every time!

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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.

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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

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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.

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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.

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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!

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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.

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I MAKE SURE TO USE LESS SALT AND 1/2 MORE FLOUR TO MAKE THEM A LITTLE MORE FLUFFY.