The flavor of these cookies is simply delicious--I received nothing but praise from all who sampled them. My only disgruntlement is that they did not come out of the oven looking very attractive. They were flat, almost like pancakes. I would not recommend "heaping tablespoons" but rather the normal teaspoon-sized drops of cookie dough onto the baking sheet. Regardless, I will make them again because they were such a huge hit.

WOW! As a dad who loves to experiment in the kitchen, I didn't know where to start with cookies. And then I came across this recipe. It was simple and quick (something needed when ur trying to satisfy a 4 and 3 year old). However I do agree that they are a bit too sweet even though I did reduce the amount of sugar by about 20% Will reduce it even lower the next time I make a batch.

These turned out fabulous! I followed the recipe as stated and knew I had a keeper when the family didn't utter a word other than MMM! My search for my favorite chocolate chip cookie is over, Thanks Martha.

These were good. They weren't the best I've made but no where near the worst. Very simple and easy and I would make them again. However, I think my overall search for the best chocolate chip cookie will still continue.

The only changes I made were in the vanilla. I love using french vanilla in cookies but I didn't have much. So I used 1 tsp. french vanilla and 1 tsp. bourbon vanilla. The vanillas gave it a little more of a rich vanilla taste. Yummy!

Oh my word. These cookies are rich and buttery, but too sweet. I cut the amount of white and brown sugar pretty much in half, and it was quite sweet because of the nestle chocolate chips. I can't imagine using the amount of sugar this recipe calls for! Save yourself some calories and use 1/4 cup sugar and 1/2 cup brown sugar.

This is a good recipe. I tweaked it a bit and came out with a really moist cookie that stays moist and does not go crunchy. I melt the unsalted butter and then cool it & add 1 egg yolk (not the whole egg) on top of the eggs already in the recipe. The melted butter and added fat of the yolk makes a huge difference in the the cookie being soft and chewy. Happy Baking!

I LOVE this recipe - it is fast and just as yummy as the custard based recipes that take a while to prep.

delicious cookies!!! my housemates all love them although they are in no way soft and chewy. maybe i didn't put enough dough into each cookie but they are pretty crunchy. still delicious though =)

WOW! I am so pleased with these cookies! I am a new mother and cook and this was my first time cooking cookies from scratch. They are absolutely perfect. Not flat, not cake like. The only things I had to change was I used salted butter and omitted the 1/2 tsp. of salt. I also used artificial vanilla extract. I highly recommend this recipe. Martha, you have a new follower :)

I may be wrong, but 2 cup chocolate chips is a little too much.

Wish to add that I eat cookies every day. They give me energy ;) discount cigarettes

Chocolate chips are my favorite cookies. Thanks for recipe ;) http://www.cigs4girls.com/

These cookies were fantastic! Some of the best chocolate chip cookies I've had/made by far!

Those who didn't have luck, perhaps you measured something incorrectly during the process? Worth a second try for sure!

This recipe is brilliant! I received so many compliments on these cookies from family and friends. If I ever want/need to make chocolate chip cookies in the future I will use this recipe. HIGHLY RECOMMENDED!

These are the most delicious chocolate chip cookies that I've ever made! I've done tons of batches, and they're always a hit. I found that the cookies are much better and less cakey if you omit an egg. Also, you don't really need to drag out the mixer. Just let the butter soften a little and cut it into the sugars. I'd definitely recommend the parchment paper, though. Using it with heaping, unrounded tablespoons makes the cookies look perfect!

Sorry, but these were a disaster. The melted into giant flat cookies. Maybe it's my own fault for not using parchment paper but the bottoms got brown while the tops were still raw. What a waste.

This is by far the best chocolate chip cookie recipe I've found. They stall fluffy yet chewy. The only thing I will change is a little less sugar and a little more salt. They were just a bit too sweet for me. This one is definitely going in the family cook book.

This is my new favorite chocolate chip cookie recipe. Tried it tonight and they were so good. They did flatten out, but I think that is how they are supposed to be. They were crisp on the outside and soft and chewy in the middle. We used ghirardelli milk chocolate chips. Delicious!

I have no idea why this recipe would get one negative review. This is one of my FAVORITE chocolate chip cookie recipes. My cookies stay chunky and chewy...they keep their shape nicely. To those who had flat cookie results, try using 1/2 cup shortening instead of a full cup of butter. That is what I do and I get great results, cos I hate flat cookies. That is why I can't the Tollhouse recipe. Oh, and I use regular table salt, so there is NO salty flavor at all. I love this recipe!!

These were simple and delicious. Everybody loved them :) I happen to love flat cookies, and so do my lucky taste testers!

Yes, these cookies are flat, but taste amazing!

Did not like this recipe. The cookies are extrememly flat. After baking 2 dozen I put the remaining batter in an 8x8 pan and baked that instead of the cookies. Much better than flat cookies.

Baking has always been something I enjoy. But baking and having EVERYONE sink their teeth into cookies and moan about how good they are, makes you know that you are doing something right. These Chocolate cookies are fantastic. I haven't tweeked the recipe at all, which sometimes I will do to other cookie recipes. This is one that I know will be passed down in the family!

These cookies have a beautiful texture, soft with crispy, delicate edges. Don't skimp on the salt; the cookies benefit from it. Use high quality chocolate for best results.

I made these they came out great. The only problem I had was they tast a bit salty. I used unsalted butter and margarine mix. Maybe i should use only unsalted butter. Or could it be the baking soda? Should I cut it down to 1/2 tsp of salt?

When my hubby sank his teeth into this soft cookies, he gave me the look that made me happy. We used to buy a favorite brand of chewy chocolate chip cookies from the grocery. Now we don't have to. I can refrigrate the batter and just pop some in the oven whenever we have a craving for it and nothing beats homemade cookies straight from the oven. I used just a cup of semisweet chocolate chips and they're delicious!

These are fantastic! Worth buying high end chocolate chips! I used Belgian milk chocolate chips....delicious!

The best cookie I ever had. Love it!

Its one of my family favorite cookies!!simple delicious. :-)

Ok so All I did to improve this recipe is use margarine instead of butter (Add a little bit more flour ) and I added white chocolate chips .. Then put them in a container and in the fridge (They will stay soft for at least 5 days)

I halved the recipe and the cookies turned out fabulous! I have made these for two times and the cookies look like the one in the picture more this time.

This is my favorite cookie recipe....I always follow this recipe and everyone loves them....thank you..

These are THE BEST chocolate chip cookies! They are a huge hit everytime I make them. This is the only chocolate chip cookie recipe I use now. I change only one thing when I make them. I use only 1 cup (half the bag) of chocolate chips, otherwise they are too chocolatey and messy.

So delicious! But make with bread flour and you won't be sorry!

This recipe is great.my 2.5 year old sister and i had a fun time making this.i wanted to save my chocolate chip for another recipe,so i halved it .besides,i didn't have enough butter.halfway through,i realised that i was out of brown sugar,so i used some orange sugar that is usually served with indian cuisine.i from singapore,you know.everything is expensive here.and variety of chocolate chips is little.i followed this recipe exactly and it was worth it:D

This recipe is great.my 2.5 year old sister and i had a fun time making this.i wanted to save my chocolate chip for another recipe,so i halved it .besides,i didn't have enough butter.halfway through,i realised that i was out of brown sugar,so i used some orange sugar that is usually served with indian cuisine.i from singapore,you know.everything is expensive here.and variety of chocolate chips is little.i followed this recipe exactly and it was worth it:D

the best chocolate chip cookies.

I have made these cookies at least 20 times, following the recipe exactly, and they have turned out perfect every time. If you are having problems, the recipe is not to blame.

Amazing cookies. This is one of the first Martha recipes I tore out of her magazine right after I graduated college and was learning to cook on my own. And I still use it all the time. These are my go to chocolate chip cookies. Sometimes I made them tiny with mini chocolate chips and they are delicious and cute!

Thanks Cookie222. I made these and they were so fantastic. I didn't have any trouble, but I only used 100g of choc chips.

Baking soda is the same as bicarb soda

I was wondering what baking soda is? In Australia we have baking powder or bicarb soda. Is it one of these?

And for what it is worth: the cup to metric conversion is... 1 cup = 237ml

Regarding the use of cups: Cups are the measuring unit that we use in the USA. Here is a link to a website that has conversions to metric measuring units: http://www.infoplease.com/ipa/A0001723.html

Oops... my post didn't show up completely. I decided to trust Martha and made the recipe exactly as written. All ingredients were at room temperature and I made sure I did not excessively cream my butter and sugar. Excessively creaming butter and sugar can make for a very puffy and cake-like cookie. After sitting on the baking sheet for 2-3min they fell a bit and the result was a perfect soft and chewy cookie that looked just like the one in the picture.

After reading many of the comments about omitting 1 egg... I decided to trust Martha

can someone tell me about the measurement Martha use: cups???

i actually used 3 medium eggs instead of 2 large eggs and they came out absolutely perfect. i've used many different recipes over the years, and this one came out best. just the perfect texture. i didn't have the cakey issues...i do find the large eggs have more egg white which can water down batter, so maybe that's it.

I had to press my cookies to about the width of my index finger before baking so that the cookies were not so cake-like. I used (like suggested) one egg, a little more sugar, and milk chocolate chips..other than that follow the steps and they will come out perfectly.

Just as others have stated ~ only use one egg. That's the trick! This recipe is very close to the original Toll House Cookie invented by Ruth Wakefield. I bet she would agree that they are sooo much better with only one egg. To minimize spreading use a Silpat liner (better than parchment), Martha's cookie dough scoop for uniformity and refrigerate dough in between batches.Follow those 4 tips and you won't be disappointed! Add a couple of chips on top of each and they'll look like a picture!

Doesnt look like the picture above (more thick and cake-like). I used 3/4 cup butter because its all I had left and used only 1 cup of brown sugar (omited the 1/2 cup white sugar) and used 1 egg. For first time baking choco-chip cookie . . . AWSOME! Cant promise if I wont try another choco-chip cookie recipe or not though!

These cookies are amazing little buttery but they are soo good they are something you wold wqanna feed to your guest or children best cookies ever soo god defenitly make them .

Good cookies however they do not turn out like the picture. They are cakey and fat as opposed to chewy and thin as suggested in the picture. Wish I would have used one egg as suggested in previous comments. Yummy but not what I was looking for.

I made theses cookies except I had to subsitute 2 teaspoons of molasses with 1 cup of white sugar instead of brown sugar because I was out. But these cookies were amazing thank you for the recipe and you are an amzing cook by the way my family loves your food

I made these cookies faster than fast. I tossed the butter and sugar in my kitchen aid and sifted the flour and baking soda super fast and then following the directions added everything to the mixer. I only had a stick of butter so I split the recipe and it came out perfect! I love these cookies and I just made them an hour ago and they are gone. Me and the three kids gobbled them right up! I stick with Martha because every recipe I always try comes out perfect every time!

OMG! I've finally found a recipe that works with Australian ingredients. I used low salt Western Star margarine and caster sugar, also had to add 2tbsp of extra flour so they dough wouldn't be runny. They've turned out beautifully. Soft, chewy, crunchy on the edge and perfect for dunking..thanx Martha!

The first batch I made of these was runny, probably because I added too much butter. The second batch I added more flour and they look better; less runny.

Even before baking them I knew they would be amazing! The dough alone was INCREDIBLE! I'm surprised they even made it to the oven. Best choc chip recipe I have ever used!

This is THE best cookie recipe I've ever used! They always come out perfectly. I only use milk chocolate chips, but once I used a mix of milk chocolate and peanut butter chips and they were phenomenal.

Very yummy cookies. I made them slightly larger then called for...probably about the size of a golf ball, then baked them for 14 minutes. DEVINE!

this was a great recipe. I only used one egg and baked it for about 13-14 minutes but otherwise the recipe holds true. Yummmy!!!

momma j, i've found (despite my tendency to do impromptu baking!) that when they say use butter at room temperature - they mean it! using room temperature butter helps the cookie retain its shape. i made these cookies last weekend and they came out picture-perfect and tasted amazing - i only used one egg - and i've been dropped numerous hints by family members that they would love me very much if i made them again...i would say give this recipe one more try - definitely worth it!! good luck!

After the first batch, I took others' advice and put the batter in the fridge for a while. Cookies still came out spread and flat. More like chocolate chip crisps than cookies. Guess I'm going to use a bar recipe I found somewhere else, and hope for the best.

I made the cookies as directed (with both eggs) the only varient was I added extra chocolate chips, white chocolate chips, and betterscotch chips. They came out FANTASTIC!

great cookies!

My 2 year old and I just made these cookies. We only added 1 egg (b/c of previous comments)! They are delicious! Soft and chewy!

I should have read the comments before making it. I cookies came out not cookie texture..more like muffins. I'm really disappointed because I was craving cookies..but it didn't turn out good.

I would definitely go with one egg only. They came out kind of cakey and I like chewy cookies. Also these cookies are really sensitive to temperature. I didn't alternate baking sheets and one dozen was way too browned on the bottom.

WHAT AN AMAZING COOKIE!

I only added ONE EGG. It makes the cookie chewier, not as cakey. It is super good with one egg, what a cookie! I also added chopped M

These were really very good. I didn't change a thing and they turned out perfect. In fact I am eating one now!!! :)

These are good. we made them for Susans class and they made a big hit. Teacher aproved.

These were very good although I would really cut on the sugar. I baked them using convection at 325n n n n F for 13 minutes. I use a very small ice cream scoop and they come out all even. I really recommend that you cut the sugar unless you are a sugar freak!

Oh yeah these were good. And SO easy to make. I saw the previous poster who used M

They wr delicious! and instead of choclate chips, I added mnm s!!! awesome

this isnt really about the cookies, although they are awesome!! sorry, i just had to point out that brown sugar is NOT "better for you" than white as someone pointed out in a previous comment. sugar is sugar. that is all. thanks for your time. - Registered Dietitian.

i loved this recipe

I use 1/2 cup butter and 1/2 Crisco and they are always perfect!! They stay in shape too and are loved by all.

Try chilling your dough for at least 1 hour before baking...minimizes spreading.

Try using 1/2 butter and 1/2 margarine instead of all butter and they shouldn't
spread out quite so much. Doesn't affect the flavor, either

If you do not want your cookies to spread out, use butter flavored shortening instead of butter. It works!

I've made these cookies a couple of times and Ive found that the tablespoon size balls are way too big as they spread alot! but they are delicious and never last longer than 2 days in my house! I've also substitured the milk choc for dark choc for richer results (I also added grated orange zest)

I had the same problem as many: the cookies flattened way out, leaving all the chocloate chips in the center, kind of a gooey mess in the center! Seems like a too small amount of flour for all the butter and sugar.

Has anyone tried this recipe WITHOUT the Chocolate chips? I would love a chewy recipe for my son who does not like chocolate!

to keep the chips from "clumping" together, first dust them with a little of the flour that you will be using in the recipe. Helps them hold thier place in the dough.

I haven't tried these yet as I already make an excellent chocolate chip cookie but my tip would be to always use ALL brown sugar and leave out the white. Brown sugar is better for you anyway and it makes a softer, chewier cookie! I do plan to try those for comparison to mine, however, I will be using all brown and omitting the white.

Anyone who had disappointing results with this recipe should check the oven temperature with a good oven thermometer. Could solve the problem.

This recipe varies slightly from the Nestle Toll House cookie recipe. Higher ratio of brown sugar to white (2 to 1 rather than 1 to 1), reduction of baking soda, and lower over temp along with less baking time give this cookie a chewier character. To those who had trouble with this seemingly fool-proof recipe -- is your butter at room temp (if too warm, cookies could be greasy)? Are ingredients well incorporated? Are you making them bigger than suggested? Is your oven properly calibrated?

Love these cookies! My new go to receipe

To Suzannelondon: 2 sticks is one cup or 1/2lb of butter. In USA one pound of butter is divided into four equal portioins or sticks. (Not here in Canada though!)

1 stick is 4 ounces

For suzannelondon - a stick of butter is 1/4 of a pound, or 4 ounces. Hope this helps.

Can anyone help a Brit - how much in grams or ounces is a 'stick' of butter? I have never heard this measurement before. Thanks!

These cookies were put to good use by being sold in my horse show's bake sale and did they ever sell fast! They are so yummy and we enjoyed making them!

This cookie receipe was truly a delight. I found it to be exactly what I desired. My husband says "make some cookies tonight". WONDERFUL JUST SIMPLY WONDERFUL
Thanks Pat Levy from Ohio

pretty good cookies. I'm on a quest to find the perfect chocolate chip cookie recipe, and I don't think this one quite made it, but I'm hopeful...

Finally, I found the recipe that makes my husband's eyes roll back in his head. These are good, simple, and very tasty. I used my tablespoon scoop and got way more than three dozen...more like five dozen...but some are suspiciously missing. ;)

Just made these cookies and I must tell you, after years of struggling with flat cookies, these turned out fantastic! Everything that I wanted them to be. The only downside, they needed to bake quite a bit longer than stated.

i amde these cookies and followed recipe to the T and the chips all went to the center, they taste like butter and burned on the outside and barely cooked on the inside!

My family loved these cookies! They are so yummy! I added 1/2 cup of nuts which made it extra delicious! Also, in order to save a bit of money, I would half the amount of chocolate chips next time. They are so full of chips, even with half they will still be super chocolatey!

i just tried these cookies. They taste gr-r-reat.. however i do find them to be a little sweet so i would just lessen the granulated sugar from 1/2 cup to 1/4 cups next time..

Wow! These just made me super mom to my family. I don't think they'll even last until they are completely cooled. They certainly were a hit to my family. I used half whole wheat flour which I think improves the taste and texture a bit. Certainly easy to do with great results!

Sorry, trtied this recipe and it was horrible, came out flat, all chips in the center, could not be salvaged and threw them all out. I was very care to be careful with measurements so I don't know what I did wrong with all the favorable comments, but it was a waste of time, not to mention ingredients.

I made these cookies and they were the best! I plan on trying them with reeses peanut butter chips soon.

I absolutely love chocolate chip cookies whoever invented them was a master mind!!!

I love these melt in your mouth gooey cookies. My gosh, they are seriously better than Chips Ahoy. (and the good part is... I KNOW what they are made of) I had a very difficult time trying not to scarf down all of the dough. Go ahead and make these little babies, I guarantee you wonn n n n n n t be sorry!(I have a gas stove, so I had the cookies in for 12 minutes)

Chocolate chip cookie perfection!!!!! Crispy on the outside and chewy on the inside. Ordinarily, I'd wait to review this recipe until I knew how the cookies would hold up after 1 or 2 days, but it isn't a relevant question because they won't last that long! Make them and resist the urge to snack on the dough because they are even better baked! Enjoy! :)

Baking tip: I needed to bake for 11 min for a pale bake.

I brought these cookies to a BBQ and they were everyones favorite item. Described as "The perfect cookie"- definitely recommended. I substituted chocolate chips for blocked fresh chocolate that I cut.

These cookies are wonderful. I made a batch for our neighborhood block party and everyone enjoyed them.

This is one of my favourites! I sometimes add I cup of chopped macademia nuts as well. Great with a glass of cold milk or hot coffee....

One of the best chocolate chip cookies I've ever made! My family loves these with 1 cup chopped pecans.

These cookies are absolutely amazing! Perfect with a tall glass of milk!

I know wht you mean, my diet is taking a rest until I've eaten all these cookies!

I've been searching for the perfect chocolate chip cookie and this is The One! I'm eating them right now as I'm typing. They are really soft and chewy and chocolatey and I just can't stop eating them. So much for my diet!

This is our new fave chocolate chip cookie recipe. The batch only lasted about 5 days but they stayed soft and chewy right to the end. Other cookies start out that way but dry out after a day or two. I always undercook my cookies just a bit as they finish cooking while cooling. This recipe is found in Martha's new Cookie Book and it is fantastic. I look forward to trying many more recipes.

Has anyone ever tried using this soft cookie receipe as a layer in a layer cake?

This recipe was fairly simple and the cookies tasted wonderful!

First recipe for soft chocolate chip cookies that stays soft and chewy!! I was so excited to find this recipe and use it every time I make chocolate chip cookies now. When you bake, the cookies won't brown much on top like other recipes, so make sure bottoms get golden brown and then take them out. If the bottoms get dark before the middles cook, just turn your oven down a little bit.

This recipe has been my standby Chocolate Chip Cookie recipe! I have made them many times. I do recommend monitoring your oven and adjusting accordingly. I always have to cooke slightly longer. Also - it is very important to use the parchment paper. Every cookie I have made from Martha's Cookie magazine issue has been terrific and are quickly becoming favorites and traditions! I just hope she soon makes a cookie cookbook - not sure how long my magazine will last! ;-)

This was the one.

these cookies didn't work out . they would burn on the outside before they were cooked on the inside . it is disappointing.

i substituted m

Great cookie but I think is better with a little less butter, 3/4 cup.

This is the best chocolate chip cookie recipe EVER!

I followed this recipe exactly

I followed this recipe exactly

I have to say that this is the first chocolate chip cookie that I've liked to eat baked as much as I do raw. Typically I don't like baked cookies (don't tell my mom, she'll kill me for still eating raw dough!) but this recipe is awesome.

My husband always says that I over cook the cookies too long because he likes them chewy, I know believe it was definatly the recipe I was using and not me over cooking them. I finally got his approval on this recipe. Him and the rest of the family absolutly loved these cookies.

This is the best chocolate chip cookie recipe I've ever used. I often add toasted almonds and replace the vanilla with almond extract. They come out absolutely divine!

Simple to make, and quite rewarding. Keep an eye on the oven, as these seem to bake up quick! It could just be my oven, of course, but my first batch was done in a snap!

Everyone seemed to love these cookies. I replaced 1 cup of flour with whole wheat pastry flour. The cookies turned out really soft and no one seemed to be able to tell the difference (including myself).

This recipe is simple and delicious. The cookies came out exactly how I expected them to. I added an extra 1/2 cup of sugar and only used 3/4 of the bag of chocolate chips. If you like "cake-like" cookies, this recipie is a keeper!