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Giant Chocolate Chip Cookies

For each cookie, use a 1/4-cup measuring cup to scoop out and level dough before dropping onto baking sheet.

  • prep: 15 mins
    total time: 1 hour
  • yield: Makes 16

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Ingredients

  • 2 cups all-purpose flour, spooned and leveled
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 3/4 cup packed light-brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 bag (12 ounces) chocolate chips

Cook's Note

Store in an airtight container up to 2 days.

Directions

  1. Step 1

    Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

  2. Step 2

    In a large bowl, with an electric mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition until combined; mix in vanilla.

  3. Step 3

    With mixer on low speed, add flour mixture; mix until just incorporated. With a rubber spatula or wooden spoon, stir in chocolate chips.

  4. Step 4

    Drop 1/4-cup mounds of dough onto ungreased baking sheets, at least 4 inches apart and away from edges of pan. (You will fit about 4 cookies to a sheet; bake in two batches, using two baking sheets per batch.) Bake until golden, 15 to 18 minutes, rotating sheets front to back and from top to bottom of oven halfway through.

  5. Step 5

    Cool 1 to 2 minutes on baking sheets, then transfer to a rack to cool completely.

Source
Everyday Food, September 2006

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Reviews (97)

  • kmcb30 6 Apr, 2014

    The secrets to the pale, puffy, chewy cookies everyone seems to be after here are things like crisco and corn syrup. These are the type of cookie you get without using those sorts of thing. That said, the cooking time is too long. I used salted butter, chilled the dough slightly, then baked on parchment in a convection oven at about 350 for about 10 minutes with good results (albeit still not looking like the picture above). They look dark and wrinkly and a bit unappealing but taste wonderful!

  • kmcb30 6 Apr, 2014

    The secrets to the pale, puffy, chewy cookies everyone seems to be after here are things like crisco and corn syrup. These are the type of cookie you get without using those sorts of thing. That said, the cooking time is too long. I used salted butter, chilled the dough slightly, then baked on parchment in a convection oven at about 350 for about 10 minutes with good results (albeit still not looking like the picture above). They look dark and wrinkly and a bit unappealing but taste wonderful!

  • Jackie Smiley 14 Jun, 2013

    So two things I would suggest. Chill dough before you bake and also bring temp down to 350. Really not much different from other recipes for chocolate chip cookies.

  • Luftballons 27 Apr, 2013

    Like others have mentioned, reallllly regret not reading the reviews first. Turned out not so good.

  • zouba 21 Mar, 2013

    These are diffidently the worst chocolate chip cookies I've ever tried , i should have read the reviews before i baked them , WASTE OF RESOURCES

  • stormy327 24 Feb, 2013

    I really wish I had read the reviews before I made these! WORST recipe ever. What a waste of my time and money! Thin burnt/raw mess!

  • Brad 101 9 Dec, 2012

    I am a man and I don't really do that much baking. My family has been baking these for years. They turn out great and people usually love them! For those of you having issues
    1) You can't complain about it being greasy! It has a high butter and sugar content that is part of what makes it chewy.
    2) They are thin so you have to watch them or they will burn. Disregard the cooking time and just watch the cookies.
    3) Don't make them too big!If you do the edges will burn and the centers will stay raw

  • BaileyBeez 1 Feb, 2012

    I bake ALL the time. We "specialize" in chocolate chip cookies in this house. These were by far, the absolute WORST cookies we've ever tried. They were flat, burned easily and we were not happy with them at all. Who knew Martha could screw up a chocolate chip cookie this bad!?

  • BaileyBeez 1 Feb, 2012

    I bake ALL the time. We "specialize" in chocolate chip cookies in this house. These were by far, the absolute WORST cookies we've ever tried. They were flat, burned easily and we were not happy with them at all. Who knew Martha could screw up a chocolate chip cookie this bad!?

  • TheRunningBaker 30 Sep, 2011

    I found that when baked for the time given, these cookies turned out crispy and rather bland to be honest. However the next batch I reduced the cooking time to 13 minutes, and suddenly they were nice and chewy and full of flavor. Nice and all around pretty good cookie!

  • weeha 14 Sep, 2011

    I followed this to a t,and they came our greasy and very very thin,, any ideas as to why????? I really like chewy , can anyone give me a break down as far as what ration it takes of butter , flour to sugar to get thick and chewy cookies ??

  • carolc902 13 Sep, 2011

    I reduced the baking time to 14-15 minutes and they came out brown and crispy on the ends and chewy in the middle, just the way I like them. I made these for a bake sale and the kids ate them up!

  • cook101 8 Sep, 2011

    I'm clearly the only one who felt this way, but I make this recipe ALL the time. I have for years. And every time I make it for someone new, they rave and ask me for the recipe (which is amusing since it's so basic). Not sure why mine don't have issues. I do get the butter and eggs to room temp first. And I probably don't end up cooking them as long as they say - I always take about five minutes off and then watch them. But, then again, I love Toll House cookies, too.

  • pinkiedrey 23 Apr, 2011

    Likewise, cookies turned out flat and over browned. Don't waste your time on this recipe. Feeling disappointed!

  • becky2628 16 Feb, 2011

    I just made these cookies and they turned out okay. Not fantastic, but not terrible. To solve the problem with the burning edges, or dark brown color, just bake them at 350 with the convection on. That helped my cookies to turn out better and not overly brown.

  • BroadwayBound 13 Feb, 2011

    Given that chocolate chip cookie recioes are pretty elementary on the cookie front, I did not read the comments before using this recipe. MISTAKE! Like many others, I encountered flat, ugly, over-browned cookies. I was very disappointed as I was baking these for my students. What a waste of ingredients and time!

  • MandarinGirl 2 Jan, 2011

    This recipe is the equivalent of a Rick Roll. Don't even bother trying these.

  • mcsweetie 25 Oct, 2010

    My cookies flattened out to look like the picture - for those of you complaining about flat cookies, I think having room-temp. butter is the key to not having too-thin cookies.
    Having said that, this recipe had problems: 1 Waaaay too greasy, bordering on "ew" 2 15 minutes nearly burned mine - had to drop the next batch down to 13 min 3 They take forever to make because there are so few on a sheet at a time, I had to stay up way later than I wanted 4 they barely make 12 per batch, not 16

  • venie711 15 Aug, 2010

    Made the cookies today. A bit on the sweet side and they spread too much. Didnt come out at all like the picture.

  • patcash 13 Aug, 2010

    I haven't tried this recipe yet but I would like to know why in the picture I am not seeing any chocolate chips but seeing what appears to be nuts? Just wondering. : )

  • lisamaria 13 Aug, 2010

    Hmm...this recipe doesn't sound like anything that special...very similiar to the regular Tollhouse recipe which I do NOT Like. They spread out too much. I like to use half shorrtening iand half butter in my recipes for chocolate chip cookies . They don't spread out and turn into paper thin coolkies. I like mine chunky.

  • walter17 13 Aug, 2010

    if you want a crispier cookie you don't cut out the butter. try leaving out the baking soda.

  • peaceloverun6 13 Aug, 2010

    It might be better to not cook as long - more around 12-13 minutes and when they are a little brown on the bottom of the cookie, take them out and let them cool...they will cook a bit longer while resting outside the oven.

  • ljwaldron 13 Aug, 2010

    1 cup of butter seems extreme. I may cut that down and see how it works. I also like my cookies on the crisp side, how else can they stand up to dunking?

  • raylala 25 Feb, 2010

    not really that great. too mushy in my opinion.

  • aquajade 7 Dec, 2009

    Personally, this isn't my favourite choc chip cookie recipe. I prefer mine crunchy. These are a bit chewy, quite sweet and buttery. I added almond nibs which gave the cookies some bite.

  • chrissyn45 24 Nov, 2009

    I have searched high and low for the best chocolate chip cookie recipe. This recipe is the WINNER, I have been baking these cookies every holiday for the past 3 years. People asked me where I got the recipe, I just always tell them it's an old family recipe. I don't want to share-lol.

  • hkbcooks 9 Jul, 2009

    These were GREAT! Made them yesterday and thought they would be a "crispy" cookie. Boy was I wrong. They were buttery and just the right amount of chocolate. I amde half of the recipe w/nuts. It is a must try cookie.

  • loreimer 8 Jul, 2009

    tried this last night... did not turn out. I'll try and doctor up the rest of the dough and see what I can salvage.

  • 1950cookielady 7 Jul, 2009

    The proportions of granulated and brown sugar and the baking soda throw this recipe off with such unpleasant results. Run to your nearest bookstore for "got milk? the cookie book" by Peggy Cullen. You'll see the difference in each of the recipe variations for the Classic Chocolate Chip Cookie, Thin and Chewey CCCs, Thick and Chewey CCCs and Crisp and Crunchy CCCs. Something for everyone's liking. Tried them all - the cookie results are amazing!

  • JudyPatoodie 7 Jul, 2009

    I'm going to make this recipe next week when my family comes to visit from out of state. The kids will love them (adults too). Thanks.

  • cookiemookie 7 Jul, 2009

    Have you tried the Jacques Torres recipe from this site? It's my favorite and I have tried many.

  • dalal- 1 Jul, 2009

    Delicious

  • dalal- 1 Jul, 2009

    Delicious

  • violet164 1 Jun, 2009

    My cookies turned out flat too. They tasted good, but they were flat and crispy after 15 mintues of baking.

  • Justine2008 1 Nov, 2008

    I was looking forward to this recipe but might not try it anymore after reading you guys' comments-
    They just look awfully delicious, don't they?!!

    -Too bad the recipe is stuffed.
    =(

  • ianseth 17 Oct, 2008

    Mine too turned out flat, greasy and quite golden. They are edible but I am very disappointed and will not make them again

  • flutestar 16 Aug, 2008

    My batch turned out flat, greasy, and burned. I adjusted the second half of the dough by adding half again all ingredients except for butter. Still flat, still got too brown, and still greasy. This recipe just did not work for me.

  • eleytheria 22 Jul, 2008

    hi angelwing55, any chance you want to share that recipe??? adding oats and lemon juice sounds heavenly.

  • lilysnana55 18 Jul, 2008

    My favorite recipe is almost exactly like this one except it has oats ground in the blender and lemon juice to activate the soda, producing a softer, chewier cookie. Yum!

  • lilysnana55 18 Jul, 2008

    My favorite recipe is almost exactly like this one except it has oats ground in the blender and lemon juice to activate the soda, producing a softer, chewier cookie. Yum!

  • Rabbott 16 Jul, 2008

    The recipe i usually make is similar to this one so i decided to try this one. The cookies turned out awesome. My family loved them and so did my fiance. I usually melt my butter completely when i make my cookies...i don't know if that makes a differrence

  • agibb 15 Jul, 2008

    To Henrie, go to foodnetwork.com and go to the tv shows and look up "Good Eats", or do a search for "chocolate chip cookies" and sort by chef. His recipe is the bomb!

  • elkirbster 14 Jul, 2008

    I made this yesterday. Followed the recipe exact. First cookie sheet came out flat and burned. So I adjusted the cooking time to 10 minutes, rotated the sheet front to back but left on the top rack of the oven. They still came out flat and weird looking, but they are tasty.

  • Henrie 14 Jul, 2008

    Who is Alton Brown?

  • nutsaboutcookin 14 Jul, 2008

    Cook's Illustrated 325 oven 2 C 2 T Flour, 1/2 t Each Salt

  • munkee88 13 Jul, 2008

    I love Martha's recipes but struggle to comprehend why none of the measurements are in weights? I dont even mind if it's not metric but weights would make everything so much more accurate and speedy!

  • greulich 12 Jul, 2008

    Eeek!! What a disappointment, I have been trying to eat healthy for a few weeks and promised myself one delicious chocolate chip cookie after my run today... this was NOT the cookie I had hoped for.

  • lovesbaking 12 Jul, 2008

    wow ... everyone ate these up as soon as i made them! delicious...only i thing i baked mine 14 minutes max. the edges were getting quite crispy by then.

  • retailbna 12 Jul, 2008

    There have been several notes about Alton Brown's chewy chocolate chip cookie. I looked up the recipe and its almost identical to the Cooks Illustrated "thick and chewy chocolate chip cookie" from 1996. I've made this cookie for years and its fabulous. Alton Brown must have liked it too! I add nuts to my recipe, but everyone loves a great chocolate chip cookie and I'm going to try Martha's today!

  • deepa1960 11 Jul, 2008

    Regarding my earlier "positive comment"
    7-11-08 @ 10:44amET. I forgot to mention.... the only thing I do different then the recipe is mixing the dry ingredients in by hand; I do not use a mixer. That may make a difference.

  • cindydollen 11 Jul, 2008

    I use all butter to make similar cookies. 1 C butter, softened. Beat until fluffy with 1 C sugar and 1 C brown sugar. Add 2 large eggs, 1.5 t vanila. In a separate bowl, sift together 1.5 C flour, 1 t salt, 1 t baking soda, 1 t baking powder. Mix dry ingredients into wet. Add 3 C oats and 1 bag chips or chunks. Batter will be thick. Chill 30 minutes and then scoop onto ungreased (or parchment covered) cookie sheet. Bake @350 for 8-10 minutes for soft, chewy cookies; 10-12 for crisp cookies.

  • MBMR 11 Jul, 2008

    I made these cookies today. I did measure the flour and they still came out flat. I even added more flour to the second batch and they were still FLAT. Tasted good but FLAT and greasy. Will go back to the Nestle's cookie recipe.

  • mountainsara 11 Jul, 2008

    Unlike a previous comment, all butter in a recipe does NOT equal flat buttery cookies. Not mixing the dough enough and not adding the proper amount of flour equals flat buttery cookies. If you whip the butter with the eggs until it's light and fluffy and THEN add the remaining ingredients, you'll make FANTASTIC cookies. Make sure you measure the flour properly and don't just dump a bunch in.

  • cmjhawaii 11 Jul, 2008

    I found a great recipe on the food network with Alton Brown. I think it's called the chewy or puffy chocolate chip cookie. He has two cookie recipes, and I make the one that calls for bread flour and butter, not the recipe that calls for shortening. It's wonderful. I've made it six times in the last month, and my family loves it. I have to double the recipe because I make jumbo cookies and they get gobbled up.

  • debra57 11 Jul, 2008

    All butter in a chocolate chip recipe equals a flat buttery cookie. See Alton Brown's Chocolate Chip Cookie show/recipes on the Food Network. He explains how the different shortenings effect the cookies outcome. As I bake about 100 dozen cookies at Christmas time I found the information very valuable an transferable to other recipes.

  • stockma 11 Jul, 2008

    NY Times just did a great article (with recipe) on how to make the best chocolate chip cookies. The biggest "secret" is to let the dough rest in the refrigerator for 24-36 hours. This really does work--it would probably salvage this recipe, too.

  • cj1973 11 Jul, 2008

    Ingredients:

    2 1/4 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon salt
    1 cup (2 sticks) butter, softened
    3/4 cup granulated sugar
    3/4 cup packed brown sugar
    1 teaspoon vanilla extract
    2 large eggs
    2 cups (12-oz. pkg.) NESTLn n n n n n n n TOLL HOUSEn n n n Semi-Sweet Chocolate Morsels
    1 cup chopped nuts - optional

    This is the recipe off of the toll house chip bag. I have always had luck with this recipe. It has some differences to the large cookie recipe.

  • gwendoll 11 Jul, 2008

    I was very disappointed that these cookies did not turn out for me I followed the recipe using my KitchenAid mixer and decided to refrigerate the dough overnight in the frig. I could not believe how flat and greasy they turned out. They were eaten but I hesitate making them again because of the time involved and ingredients wasted. If someone makes these using half the butter listed, please post your results here.

  • nickers 11 Jul, 2008

    I've found that organic butter makes a less flat cookie--for some reason, it seems to be harder butter (keeps the dough stiffer even when it's softened). No idea why that would be.

  • gina0717 11 Jul, 2008

    I make these a lot for my family. They are great size I even add the mini M

  • deepa1960 11 Jul, 2008

    Well, the first time I saw this cookie was in the Food Magazine and have been making them ever since. This is my husbands favortite chocolate chip cookie. They do not come out flat...contrary...they are perfect. The size, texture are perfect...the only chocolate chip cookie recipe I will make. No ingredient mistakes for me. I DO NOT flatten them and follow the recipe to a tee. We love them!

  • wduke2 11 Jul, 2008

    Real butter will always make a cookie flatter than shortening or stick margarine. Don't use tub margarine as it's consistencyis different. Half shortening and half butter works the best.

    Joan

  • picklepuss 11 Jul, 2008

    Two sticks of butter to 2 cups of flour? No wonder some had trouble.

  • ricci570 11 Jul, 2008

    when i make chocolate chip cookies i always follow the recipe on the back of nestle's chocolate chips they come out perfect each time. if u like them soft u leave them like the recipe calls id u like them a bit harder u add more flour i use about 1 1/2 cups more. and u can make them as big or as small as u like them , you can even spread entire dough on a cookie sheet and speed it out and bake like that.

  • burneygal 11 Jul, 2008

    I am waiting to see if the MS group re-evaluates this recipe. I hate flat CC cookies. I'd love to find a recipe that makes large, soft, but holding together type of cookies, lol. Also hate greasy cookies. Let us know if any of you have perfected it.

  • mgiles 11 Jul, 2008

    This recipe has been shown before (looking at the dates of the comments). Since the majority are so negative, why would they show this recipe AGAIN. Does anyone read the comments...and try to make changes to the recipes? Strange....

  • nutsaboutcookin 11 Jul, 2008

    Definitely won't make this from reading all the comments. If you like a big chocolate chip cookie that is not flat as a pancake, the best recipe is from Cook's Illustrated. That is the only recipe I use now. If I had more room I would include recipe - it's that good.

  • Rocco220 11 Jul, 2008

    I made these cookies. What a mess. Thet were too sweet, too soft, and fell apart when picked up. I will never make again.

  • KarenMehegan 11 Jul, 2008

    GEEZE! With all these "negative" comments and corrections, I am afraid to try this recipe. I'd very much like to have a "giant" chocolate chip cookie recipe that is reliable. Help! :)

  • torit84098 7 Jul, 2008

    This recipe has to have a misprint. The flour sugar ratio is way off. Can the editor dust off the ol' cookbooks on the shelf and make sure it is correct please? I run a 15 room B

  • CraftClothier 27 Jun, 2008

    I always make these, and often substitute white chocolate chips and add macadamia nuts to the mix. Instead of a 1/4 cup measuring spoon, I use my standard icecream scoop, leveled flat. I leave them mounded on the sheet and they ooze to absolutely perfect diameter and thickness for a delicious cookie. Keep them covered, air tight, as soon as they are cool to ensure they don't dry out. I also bake on a slightly cooler temp (350) and remove earlier, as soon as they appear done. Perfect!

  • LeA-apiapi 7 May, 2008

    Ermm.. it's too sweet and too soft.
    I tried the 1st tray...too flat, too sweet, too soft..
    For 2nd tray onwards, I added more flour, more salt... I think next time should reduce the sugar to half, reduce the vanila to 1.5 teaspoons, reduce the chocolate chips, reduce the butter to 1/2 or 3/4...sorry to say that your recipe is out for me...
    TQ... hhmmm...

  • tcnjerseygirl04 29 Apr, 2008

    I'm actually shocked at the amount of negative comments about these cookies. I get rave reviews about these cookies every time I make them and they're the only one's I'll make. Rather than making them giant - I just make them normal size - make sure the dough is not flattened and bake them for about 7 minutes. They're ooey gooey and oh so delicious. I even put spoonfuls of the dough on a cookie sheet and freeze them so I can make an individual cookie any time I want.

  • dundeegal2 20 Apr, 2008

    Taste but too soft and flat for me. Won't make again.

  • MSBERGIE 11 Apr, 2008

    Not something I will try again. Seemed to be a waste of time and ingredents.

  • jlr256 11 Apr, 2008

    I have discovered that when measuring out the flour, don't be careful. You can actually dip into the flour with your measuring cup and scoop it out then level it off. Do not sift or spoon into measuring cup. You don't want it packed, but this usually works well with most choc. chip cookie recipes. It produces a cookie that doesn't spread.

  • fuchiasw 17 Feb, 2008

    Mine came out flat too, but ok to eat, they were packed with choc. chips...kids liked them...thats the main thing!!

  • susanrawcliffe 12 Feb, 2008

    I have made these too and they cam out flat and ugly and wayyy too sweet and greasy.
    I cut the butter in half and added 1/4 c. more of flour and they sort of look like the photo.

  • donna888 9 Feb, 2008

    Wow! Whoever came up with this recipe should stay out of the kitchen! Wish I had read all the comments before I made my batter. My first 4 cookies came out flat and ugly like everyone elses! I added more flour. Lots of it!! Cookies came out so much better! Just remember. Make sure your butter is not too warm when mixing. You will always get a flat cookie. Something about how it incorporates with the flour. Anyway, I will stick with the Tollhouse recipe.

  • ecoeric 8 Feb, 2008

    I've made them twice and both batches came out flat. I like them, but as others have said, they are flat and ugly. Has anyone gotten theirs to look like the picture?

  • sbcflfl 8 Feb, 2008

    I won't do these again.
    When I added more flour they didn't spread out as much, but still too much for me.

  • angelaweeden 7 Feb, 2008

    quick question that might sound silly but is multi purpose flour plain or self raising flour (i have not seen any in Tasmania, Australia). Thanks

  • howdydog1 6 Feb, 2008

    To bubs
    If any cookies keep longer than three days, they probably don't taste good!
    Howdy1

  • franklyfran 5 Feb, 2008

    A chocolate chip cookie without nuts isnt worth baking! Add a cup or more of pecans or walnuts. Add 1 teaspoon of almond extract, and eliminate the yolk of the second egg, ithe cookie will be chewier. franklyfran

  • mommymissy 5 Feb, 2008

    I have not tried this recipe, but when my cookies spread too much and become flat I refridgerate the dough for about an hour first, I also slightly flatten the mounds of dough which tends to make a better shaped cookie, less flat, even though it seems the opposite would be true.

  • Bubs927 5 Feb, 2008

    i was ready to start and re-read ingredients and these will only keep 2 days? not long enough for me.Bubs927

  • heatherbeth 5 Feb, 2008

    Be sure to use REAL Butter. The other stuff doesn't work the same. (Room Temp - NOT melted.) Also, if you roll the dough into 1/4 cup balls, flatten a bit

  • mmau 5 Feb, 2008

    I was about to give this a try, then I read all these comments. Doesn't sound too promising. Looking at the recipe makes me think 2 sticks butter to 2 cups flour might be a bit too much. Probably does need more flour. My favorite oatmeal cookie recipe uses 1 cup butter, 2 flour PLUS 2 1/2 cups of oatmeal.....
    Also why baking soda (seems like a lot too) and not baking powder?

  • mmau 5 Feb, 2008

    I was about to give this a try, then I read all these comments. Doesn't sound too promising. Looking at the recipe makes me think 2 sticks butter to 2 cups flour might be a bit too much. Probably does need more flour. My favorite oatmeal cookie recipe uses 1 cup butter, 2 flour PLUS 2 1/2 cups of oatmeal.....
    Also why baking soda (seems like a lot too) and not baking powder?

  • mzeiss 5 Feb, 2008

    If the cookie is coming out too flat, trying using half butter, half margarine.

  • jgdorothy 3 Feb, 2008

    I live in Colorado so don't know if that's the issue, but these turned out flat, greasy and crunchy. I used an insulated cookie sheet, non-insulated cookie sheet and a Pampered Chef cooking stone with a Silpat mat. Same results each time! What am I doing wrong?

  • Deb 1 Feb, 2008

    This is my always-go-to choc chip recipe. I make them closer to a tablespoon or two each, then flash freeze the balls and keep them on hand in a resealable plastic bag in the freezer for whenever I have a need (or a craving). Temp is the same, cooking time 12-14 minutes. MMMMM.

  • bethinne 16 Dec, 2007

    I too, struggled with this recipe. I have made it 4 times and have had the same "flat" results. I have added more flour, changed the temp. (to 350 for a convection oven) changed racks, and so on!! Thankfully my husband likes his cookies flat and ugly, which is the only reason I have repeated it. I have used so many Martha recipes that have been wonderful, but I hate these cookies!! I can't figure this out either...

  • bakingblonde 4 Dec, 2007

    I LOVE this recipe! I use the rectangular pampered chef baking sheet with a silicone baking sheet on top. They stay soft forever! Roll them in different nuts for various cookies with same batch!

  • rlallen 16 Nov, 2007

    I am about to try this recipe and will report my findings. Do you have a no-fail choc chip recipe you prefer?

  • awiseca 7 Nov, 2007

    Love to know if someone tried this recipe. I'm a very proficient cookie baker, but I struggled with this recipe -- twice! My cookies "fell" flat, and ended up wafer thin. I'm really curious to know where I went wrong.