Chocolate Chip Cookie

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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.

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I don't think I overbaked them - they were nice and brown on the bottom, but they came out soooooo HAAARD! You could throw them against the wall and leave a dent in it!

They were also super tiny. I think a heaping teaspoon is a little small for each cookie.

I ended up tossing out the whole bunch and starting all over. Especially since they were for a gift. Instead, I made Giada Delaurentis' Chocolate Chip Hazelnut Cookies and they came out MUCH better!!

FYI - After making SO many different cookies now on the food network website now, I have found Alton Brown's The Chewy to be the best one.

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Holy crap this are some good cookies!! I didn't have wheat flour so I just used all All-purpose flour and they turned out just fine. I also added 1/4 cup white chips and 1/4 cup dried cranberries. I baked them 7 minutes and then 5 minutes and when I ate one, it was so light and fluffy. I don't know if this will become my go-to recipe, but I will be making it often! Oh and I doubled the recipe and used an ice cream scoop and got 25 nice, big cookies!

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Best chocolate chip cookies I have ever had. I also tried substituting butterscotch chips in place of the chocolate chips and the cookies were even better.