Yield: Yields about 9 dozen 2-1/2-inch cookies.
I use butter and eggs right out of the refrigerator so the dough stays cool and the cookies maintain their thickness during baking; I also use ungreased cookie sheets. To keep the cookies soft and chewy, store them in an airtight container along with a slice of bread.
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I've always loved this recipe! It is one of my go to chocolate chip cookie recipes
Not pleased with this recipe. Too much sugar and too much flour. Cookies taste a bit off. I will not be using this recipe again. Very disappointed.
I didn't think you could improve the chocolate chip cookie...this recipe does it! Everything is so perfectly balanced. Light, airy, chewy with a delicate crisp. Its the perfect chocolate chip cookie. Toll house will never be made again in my home. I only want these!!
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