120 Reviews of Bakery Style Chewy Chocolate Chip Cookies

From: muffinmom

On Mar 20, 2005

I can't say enough good things about this recipe. Absolutely the best chocolate chip cookies I have ever made, and I've made a lot! They came out really thick and chewy, and didn't spread too much in the oven like the Toll House recipe. My new favorite chocolate chip cookie recipe!

From: Peggy in Columbus

On Mar 6, 2006

These are the best cookies I have eaten in my life. I made them for my husband at Valentine's Day and he also thought they were fabulous. The only change I made was using salted butter as that was what I had. This will be a recipe that I will use forever. Never in my long life of cooking have I made a more perfect cookie.

From: May M

On Feb 24, 2006

I'm updating my review to say that this cookie dough is an excellent base for other "mix-ins" besides chocolate chips. These cookies bake up thick, chewy and bakery-like. Be sure to (melt) real unsalted butter, no substitutes. The first time I made this, I used white chips and sweetened coconut. Today I used chocolate chips and walnuts. Delicious!

From: Juju Bee

On Oct 12, 2005

These are good. They stayed nice and puffy, and didn't flatten out. I think I like my cookies "gooier" if that makes any sense. These were puffy and soft, but not chewey-gooey. I know, I know, you are probably rolling your eyes right now, but I am picky about my cookies! These are a very good puffy cookie though, and my family enjoyed them very much. Thanks for posting!

From: Pumpkie

On Jun 8, 2005

I just made these using my baking ilustrated cookbook. They are wonderful the only difference is how they shape them, I rolled a 1/4 cup of dough into a ball and then tore it in half with my fingertips. Turn jagged edges so they are facing up and form dough back into a ball with jagged edges facing up. It makes them thicker and a nice top on the cookies. I got 14 cookies and if I had any left I would keep them in an airtight container so they would remain chewy.

From: LibraJennifer

On May 10, 2004

This recipe works well for "lollipop" cookies to use in a cookie bouquet. Soak wooden skewers and inster them into the raw dough before baking. I added sweetened coconut instead of walnuts. Yummy!

From: Vseward (Chef~V)

On Dec 4, 2006

AWESOME! I love these thick and chewy. They keep well too! thank you for sharing. This is a keeper for sure. ~V

From: Canadian_in_the_Bay

On Mar 26, 2007

These came out perfectly thick and chewy for me. I don't know how they compare to other recipes but they do taste amazing! I made them smaller and got about 44. I baked them for a total of 13 minutes, switching the sheets and turning them, at the 6.5 minute mark.

From: Elliemae Clampet

On Jul 4, 2007

This recipe is the best and I've tried many. To me these taste identical to Entenman's chocolate chip cookies except better! They're not chemical laden If you plan on making these double the recipe "it's 3 sticks of butter or 1 1/2cups)as they will be gone right from the oven. I was lucky enough to even get one! Thanks for a keeper!

From: Cinnamonised

On Sep 22, 2007

wow!!! these are definitely bakery style stuff, so soft and chewy and absolutely perfect. mine were already starting to burn after 7-8 minutes so i would be careful about that, but otherwise it was just amazing. thank you!