Absolutely the Best Chocolate Chip Cookies

From: Chef #1194914

On Oct 2, 2009

This is the Toll House recipe, just substituting shortening for butter and increasing the vanilla...still, they are delicious! I always halve the salt, use semi-sweet chips and lots of walnuts

From: Deantini

On Sep 5, 2009

Again the reviews prove so valuable. The cookies definitely look and feel undercooked when removed and I would have kept them in the oven longer, had I not read the reviews on this recipe. I baked mine for 10 min; got a batch of 46 and the cookie size is quite generous - like the palm of your hand. I personally found the cookies on the sweet side (perhaps because I used semi-sweet instead of milk chocolate, will use milk chocolate next time)but was voted out by everybody around me. They were loved by all. I made with regular shortening. A keeper for sure, especially since school is starting up in a few days. Made for Went to the Market tag.

From: KC_Cooker

On May 24, 2005

Wow! These are fantastic chocolate chip cookies! If you like your Chocolate Chip Cookies soft, but not cake like, chewy in the center and slightly crisp on the edges, then you've got to try these cookies!They are sweet, but not too sweet and chocolatey, but not too chocolatey. I baked mine for exactly 8 minutes. My secret to the perfect cookie is to take them out of the oven before they look completely done (which is how these look at 8 minutes). As they sit on the pan, they'll bake up a bit more and have the perfect consistency. These are yummmmmmyyyy! Thanks!

From: erwestbrook

On Jul 13, 2009

These are amazing! I have tried this recipe with both the regular and butter flavored shortening, and I prefere the regular. They taste great either way, though. I make exactly two dozen and bake them for 10 minutes.