Comments on: The “Perfect” Chocolate Chip Cookie Recipe

By: Sophia

Sophia — Mon, 01 Feb 2010 00:02:02 +0000

These look delicious but would these cookies be OK without the cocoa? Won’t change the consistency or anything?

Not sure, but will ask around. If you try them without the cocoa, let me know. - RG

By: RG

RG — Tue, 30 Jun 2009 19:03:32 +0000

Hi Hives and Mary, you are welcome and thank you for commenting. Glad you enjoyed the cookies.

By: Mary

Mary — Tue, 23 Jun 2009 11:04:45 +0000

Thanks for the lovely recipe. I have baked these cookies for my birthday and they are more chewy than crispyi would say but I still love them. Try also” betty crocker red book of recipes”. They are easy to make and the result is always great.

By: Hives Remedy Guru

Hives Remedy Guru — Sat, 21 Feb 2009 02:55:44 +0000

Mu hubbie loves anything to do with chocolate he’ll love these. thanks for sharing:-)

By: Futureboy

Futureboy — Mon, 19 Feb 2007 11:06:36 +0000

I made a batch of these for Valentine’s day and they really are good. There are only a couple left, and already I want to make more! If you cook them for the recommended 12-13 minutes, then they’ll seem a bit gooey and liquid when they come out of the oven, but when they set up, they’ll be moist and perfect inside, and just crispy enough outside, and stay moist for days. I cooked most of them them on an air-core pan, which made the bottoms moist and didn’t dry them out. It worked fine with one batch on a regular thin aluminum pan, too.

I do have to recommend *not* forgetting to put the flour in. I did this with the first half batch, and uh, it’s amazing what a difference it makes (they still tasted good, but formed a big gooey mess!)

Of course, don’t put nuts in good cookies. Don’t put bugs in either.