85 Reviews of Soft and Chewy Chocolate Chip Cookies

From: Caryn

On Jan 19, 2003

Delicious soft and chewy chocolate chip cookies! These are similiar to Nestle' Tollhouse cookies but not. The one thing I liked about this recipe is the dough was much stiffer than standard cookie dough (similiar to Mrs. Fields doughs). The cookies did not run on my cookie sheet yet they spread just right - I sometimes have difficulty with the Tollhouse recipe running and producing a flatter cookie than I'd like; I think this cookie dough is foolproof. I used butter and 3 Tablespoons of vanilla (love my vanilla) when making this recipe. I baked my cookies for about 8 minutes until they browned a bit but were soft and light in the center of the cookie. The yield is right on target at 6 dozen cookies. Thanks so much for sharing I think I've found my new chocolate chip cookie recipe!

From: Sharlene~W

On Jul 21, 2004

My family has made this recipe probably 40 times since you posted it. Nice taste and texture--not greasy like Toll House. We especially love to make these as "mini-mini's" using mini chocolate chips and only a scant teaspoon of dough rolled into a ball and pressed to flatten before baking. They are bite sized and oh so cute (but you eat 3x as many of them). If you make them this small, reduce cooking time so you don't overbake (about 5 min).

From: le corbusier

On Sep 7, 2003

Oh so good is right! Sub 1 cup of flour with instant oatmeal, and used butter. I froze most of the recipe. The frozen version (baked without thawing) was as good as fresh. very coarse/stiff dough, so it was easier to work it with hands. Thank you for the great recipe!

From: Nisa

On Apr 6, 2005

These Chocolate chip cookies are absolutely the best I have ever made. My dad said that "they're even better than the ones from the shop" LOL....however I made the first batch following the recipe which stated to drop the dough by tablespoonfuls. But I found that they did not really cook thru that way, and anyway I like a small cookie. So I reduced the amount to only 3/4 teasp I shaped it to little balls and then pressed them down lightly, It was lovely!! in only two days the cookies were finished. Thanks for the great recipe Kelly!

From: The_cookie_monster

On Feb 5, 2006

these are exactly like the kind my grandmother makes. they were delious! i can't stop poping them in my mouth. when i baked these cookies, i wanted to make them bite sized do i put 1/2 a tsp of dough on the baking sheet and i could fit 64 cookies on 1 baking sheet. they were very easy to make!

From: Holly Mercer

On Jul 12, 2005

Good lord. These were exactly like indulgent bakery cookies. I made them extra-large with chocolate chunks and almond extract. I wish they stuck around longer! My brother ate most of them. So be warned: If you make these, make a LOT.

From: MelissaWC

On Jan 11, 2007

I refuse to buy cookie dough ever again, this recipe is AWESOME

From: Chef #352878

On Sep 15, 2006

I also thought that this recipe was going to be fantastic, but the cookies are very cake-ish. True, they are soft and chewy, but they lack a lot of moisture, and this is probably due to the mountain of flour in the recipe. This is a mediocre cookie, but with a potential for greatness with a few modifications.

From: BurgyJ

On Jun 8, 2007

mmmm mmmm... I just finished baking these and they are soooo good. I was thinking of letting my husband bring some to work for everybody, but my two year old cookie monster might freak out!

From: Chef #659868 Ruthie

On Dec 19, 2007

This was an instant hit at my house. My children consider me a cookie goddess, so it is quite a compliment to this recipe. I did reduce the flour to 4 cups. I used about 18 ounces of chips for the first try. 12 ounces milk chocolate and 6 ounces of dark chocolate. For a person looking for a soft chewy cookie that holds it's shape....this is the one! Today baking some with chocolate and peanut butter chips.