Popular on Food52
232 Reviews
Beth
December 23, 2020
This was not good! I’ve baked a million chocolate chip cookies and decided to try a new recipe (actually two new ones and my usual favorite) followed the directions perfectly and baked multiple batches off in different ovens and just now from the freezer. They’re weirdly flat and didn’t rise at all. The other recipes came out perfectly and used the same ingredients so hmm.
Karen
December 23, 2020
Weird. They come out perfectly for me. I wonder what the difference is?! Since I found this recipe, my family doesn’t let me make any other!
CRuhl
December 22, 2020
The photo inspired the cookie cooking and I have to say....the best CCC ever.
The mixture of chocolates (so smart) and the soft gooey center while the outside offers that crunchy edge. This is my go-to recipe from now on.
Thank you!!!
The mixture of chocolates (so smart) and the soft gooey center while the outside offers that crunchy edge. This is my go-to recipe from now on.
Thank you!!!
Alh
December 17, 2020
Incredible cookies, follow the instructions to the letter the first time and you’ll have success (although I left out walnuts and still had incredible cookies).
These were a house favourite and were gone in less than 3 days.
These were a house favourite and were gone in less than 3 days.
Jacqueline O.
November 11, 2020
Love these. I bake mine a bit longer as my husband likes more crunchy cookies. These stay soft inside so I’m happy too. Though if they weren’t so good I’d be a lot less fat. 👍🏻
Kirsten G.
September 29, 2020
The temp of 375 is too high! I burned about 3 dozen trying different times, etc., and then reduced the temp to 350... much better. At 375, I could see the edges beginning to turn black after 5 or 6 minutes. We are at high altitude, so I generally expect to increase the temp and/or cooking time by a little bit. The texture is a bit flat, not puffy like in the picture or description. Wondering if it's a bit too much butter, and not enough flour. Anyway, they taste good. Just my experience.
Katherine D.
September 7, 2020
I love these! They remind me of cooking my college roommate would make and I could never reproduce (secret family recipe, she said). They sink down into this beautiful cookie puddle, are so SOFT and rich they just melt in your mouth! I omitted the nuts and added a bit of almond extract. I always leave my cookie dough in the fridge for a few hours (even overnight) to ferment, so I baked these straight from the fridge and they needed about 14 minutes in the oven. Husband loved them, I even had some for breakfast!
tiffymassis
May 28, 2020
Made these cookies with butterscotch chocolate chips and they were amazing!
love this recipe
love this recipe
aiota
May 21, 2020
I've easily made this recipe over 50 times. I love it, and once I had found it I didn't bother with any other chocolate chip cookie recipe. It works every time when followed correctly, and everyone asks me for this recipe - it's a go-to, everything you dream of your cookie to be. Chewy, buttery, chocolatey, sweet, crispy...just yum! I usually omit the nuts and often will pinch a bit of flaked salt to the tops before baking - HEAVEN! And a word to the wise - I made these very recently and instead of adding 2 and 1/8th of a cups of flour, I accidentally added 2 and 1/2; they were dry and just not the magical cookie I am used to - so be sure to properly measure your ingredients because part of what makes this recipe epic are the ratios!
Margaux K.
April 27, 2020
A bit too much sugar for me but the texture was PERFECT. I put the dough in the fridge first, then shaped and flattened a bit the cookies.
TJ L.
April 26, 2020
Mine turned out flat and terrible. I followed the recipe exactly so I am not sure what happened. I think I will return to my own recipe. Just thought I'd try something new.
Dani
February 8, 2020
A great recipe. I omitted the nuts and chilled the dough balls on the sheet tray before baking. They came out wonderfully - a classic tollhouse-esque flavor for sure. This just became my go to chocolate chip recipe.
Milan101
December 21, 2019
I thought it was fun to make this but... I had to spend a lot of my work time doing this and I had to stay up late
Michael J.
October 18, 2019
Just tried these tonight...unfortunately, they are taking much longer to cook than the recipe says...not spreading, just staying much too puffy.
BARBARA M.
February 24, 2019
I am writing this review as I wait for the second batch of this cookie recipe to cook. I have tried many, many chocolate chip recipes looking for the perfect recipe. This one works. Every time. I love it and I always go back to it. And I follow it EXACTLY as written even though it is a bit fussy with the 5 second mixing after each egg is added and adding the flour in 4 batches. I also make the cookies smaller so I get about 32 to 36 cookies per batch that are about 2 1/2 inches in diameter. I do think this recipe requires a good stand mixer like a Kitchen Aid (I have a Breville) to get lots of air in the butter sugar mixture and to handle the large amount of cookie dough.
Brandi
December 15, 2018
Love this recipe. I add double the vanilla and use only brown muscovado sugar which seems to make them a bit more chewy. I also remove the nuts and a bit less chocolate chips if I’m making them for other people. You can also add flaky sea salt directly after baking if serving to adults.
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