Chocolate Chip Cookies

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this recipe turned out well, after reading the reviews i used shortening instead of butter, reduced the amount to 1/3 cup. also doubled the flower, increased vanilla, and doubled the baking soda, just be sure to make your cookies SMALL and maybe you won't have the running together problem i keep seeing.

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If I could give this recipe ZERO STARS, I would. We followed this recipe to a "T", except we added walnuts instead of macadamia nuts. The cookies turned out a flat, runny mess. Carmelized on the bottom, but still runny in the center. All of the cookies ran together to make a flat pancake that resembled chunky vomit. I do NOT approve.

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I wish I would have read the reviews before mixing and baking. The first batch I added a dash of almond in addition to the vanilla. And then I added shredded coconut to the mix but everything else was as called for. So when they spread into one huge cookie with piles of chips here and there, I thought it was my fault for adding the coconut and almond extract. So the remaining mix I added more flour and put back in the oven and THEN came and read the reviews. The taste is amazing, however, they didn't turn out to be cookies, only maybe an ice cream topping. But I agree with everyone else, it's got to be a typo.

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unpleasantly surprised!! this recipe is horrible. the butter melted all over place b/c there wasn't enough flour to hold it up? i'm guessing there is a major typo...maybe we were supposed to use 1 3/4 cups of flour? thats the only way i could explain it. not trying this recipe again though. waste of time, ingredients and i had to clean up for no reason.

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Horrendous. Obviously there is a mistake in this recipe. The recipe should call for at least twice as much flour. I so wish I had read the reviews before making the cookies. Flat, greasy, awful. That about sums it up. Great job, Emeril.

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These cookies are delicious! I varied from the recipe in only a couple ways. I only used 7oz of nuts and chocolate (I used pecans and white chocolate. I didn't use parchment paper, I just put them straight on the non-stick cookie sheet.

The first batch I used pam on the cookie sheet and it made the bottoms of the cookies caramelize so they were to crunchy for my liking. So I raised my oven rack up a one slot further away from the bottom burner (they were about mid rack and wiped off all the pam. From then on the cookies were perfect. Great with a glass of milk :D

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I'm still figuring out this rating system on FN, so I'm sorry if my review re-posts. First of all, the cookies turned out totally flat with a pile of choco chips in the center. Then, we couldn't scrape them off the cookie sheet. (The recipe calls for parchment paper, and now I see why! I didn't have any available unfortunately. It's not just a matter of knowing baking chemistry and altering the recipe accordingly for chewy vs crispy vs puffy cookies, as one poster had pointed out. I too have seen that Good Eats recipe. And I DID use softened butter, not melted. The cookies did not turn out "just fine" as a previous reviewer asserted. I want to upload a picture, but FN won't let me. Terrible recipe.

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This recipe is horrible! These cookies came out flat and stuck to the pan. Super disappointment!!! Added twice as much flour to the second batch and increased to temp to 375. Much better results!

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I liked the texture a lot, they were crunchy and lightweight. I guess it depends on each person's preference, I do personally would like a little less sugar but I am sure with a cold glass of milk the sugar would just be perfect. Will definitely make it again!

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I have never seen cookie dough this consistency... my cookies turned out really flat and there was barely enough cookie dough to make a dozen cookies. What a disappointment...