The best chocolate chip cookies I have ever tasted.

I just made these. The texture is great (not chewy, but light and soft inside) and even though I like a little bit of salt with my sweet, next time I would cut it by half. Also, I had to increase the bake time by about 12 minutes. I used my ice cream scoop, which made for large cookies (closer to 30 than 24). A little too much dough per cookie. I'd recommend making more, smaller sized cookies. I used a w[filtered] 12 oz bag of semi-sweet chocolate chips, but I almost feel that it was a little too much for these cookies. All-in-all the texture was nice, but they were just too large, and too salty and too sweet.

This recipe works well. I made some alterations on it though. I used all semi-sweet chips. Never liked milk chocolate chips in chocolate chip cookies as it makes them a little too sweet. Cut out the half stick of butter (two is more than enough) and, like another reviewer, subbed the half cup of flour with cocoa powder. The most important step to making chocolate chip cookies is letting them chill. I let mine for about six hours. One hour's fine, but longer means they spread less.

I started with NY Times' recipe but now do this great recipe and refrigerate the batter for at least 24 hours per the Times' recipe. But all these recipes call for too much chocolate for my taste. All that chocolate overpowers the dough. Believe it or not, one cup of semisweet chips and one cup of chopped nuts does the trick. Still very chocolately. These get raves.

I have baked these cookies so many times I have lost count... have to be the most delicious cookies I have ever tasted! I follow the recipe almost exactly, but I sub one bag 60% dark chocolate chips for total chocolate called for. There is just something about the salty and sweet in this cookie that just makes it heaven in your mouth. I changed up the cooking time to 325* for 25-26 minutes and the texture is sublime! I will make these cookies forever since nothing else even comes close!

These are my 'go to' chocolate chip cookies. I love the salty/sweet combination created by the coarse salt. I use a small cookie scoop and get four dozen cookies. I did have to decrease the baking time to 13-14 minutes. Everyone loves these!

Awesome !! I just cut out the salt amount. Place the bowl with all dough before placing it on the cookie pan. Used mi hands to place small balls of dough on cookie pan. Worked great. Absolutely great !

Awesome !! I just cut out the salt amount. Place the bowl with all dough before placing it on the cookie pan. Used mi hands to place small balls of dough on cookie pan. Worked great. Absolutely great !

I agree with Bhanak completely...ABSOLUTELY DIVINE, after following the recipe exactly. Have no idea what Koo's problem could have been. I'm still baking and will have about 7 dozen when finished, using a small scoop. The cookies are plenty big enough. Will probably make half the recipe next time. Chilling the unbaked cookies keeps them from spreading out too much. Oh, and I added some chopped toasted pecans. Wonderful! They ARE the ultimate chocolate chip cookie.

These were great - just a little variation ... cut down on the amount of sale and refrigerate the dough BEFORE putting them on the cookie sheet, using a smaller scoop. The cookies do NOT spread out as in the picture - they stay more or less in a ball shape. Absolutely delicious!