Chocolate Chip Cookie

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What a great variation of the Toll House Cookie. Less fat, less calorie and the taste is delish. Not sure what the canola oil is for, or how much to use so I just left it out. Still an amazing taste.

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Unsure what to make of these cookies. I followed the recipe except that I did not use wholewheat flour and that my brown sugar was golden. They have a very different taste and texture than regular cookies. I don't find that I taste the CC except maybe as an after taste. I find they aren't sweet enough for me. The cookie is very soft and chewy however its a different kind of chewy, almost like the cookie was made entirely with wholewheat flour. I recommend trying these cookies, they seem a lot healthier and they may end up being your favorite. I will also mention I made my cookies bigger than suggested. I rolled into 1” balls and was able to fit 9 on a sheet with lots of space in between. I baked for 7 min, flattened, baked for 6 more min. I let them cool on sheet for 2 min, transferred to rack, cooled 2 min, put in air tight container and let them completely cool in there. Resulted in perfectly chewy cookies that stayed that way until all gone. I ended up with 24 perfect sized cookies.

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My husband loves to cook, he tried the recipe first,and he loved it!! I can't have a whole lot of fat, so he substitued butter for the liquid non-fat,no calorie butter, and did not add the wheat flour and they came out great!!!! We will bake this twice a week for our family!

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so i already reviewed in 1/12/11..scroll down to red my review..but i wanted to make an update: i substituted the butter for organic raw coconut oil (at room temp it is a solid and a butter consistency which is what you needand they still turned out perfect! very slightly coconut flavor came through..oh and i used half butterscotch chips...yuM!

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This is the only recipe I've been using for years! I've had friends ask for the recipe, but I can't bring myself to share it. I'd rather bake for them than to tell them the "secret ingredient", which I think is the cream cheese. =

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Aah!! Finally a chocolate chip cookie that' not very unhealthy! I used more whole wheat flour than mentioned in the recipe and accordingly reduced the amount of flour. I also made the cookies bigger in size, just because I didn't have the patience to bake 36 cookies! I used an ice-cream scoop measurement for each cookie, which increased the baking time to 30mins (15mins first round, then pressed them a little and put them back for another 15mins. The cookies are moist and supper yummy!

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These were pretty awesome! Much better than the Toll House recipe, which is so overdone. This unique combination of ingredients impacts mostly the texture, while the taste is just right, not too outlandish. At first, I didn't understand why it said to flatten the cookies, but they rise quite a bit, trapping in air, so the flattening really does help. I used only regular flour (all I had, but did stick with egg yolks. Also, it says 1 package (6 oz of chips, but the bags I buy are 12 oz bags, so make sure to watch out for that.

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WOW, I've been looking for a chocolate chip cookie recipe that does'nt flatten
when baked. This delicious one fits the bill. No disappointment here.

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i just made these cookies, and they are delicious. i did not have the wheat flour and i used whole eggs, and they still came out great. rotating the pan seemed to really help with the cooking. this will be my new chocolate chip recipe.

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These are great cookies. The recipe was easy to follow and the cookies turned out moist and rich. You can taste the cream cheese, so if you aren't a fan, you should probably limit the amount of cream cheese you use. This recipe will be a staple in my kitchen. The kids loved them and so did hubby.