MMMMMM Antie Dawn....
you found the way to my heart...

You can't go wrong with this classic. Well done.

I can not find the recipe for chocolate chip cookies.

Can any body tell me where it is on this site?

Hi Nancy if you want to use the "contact" button at the top of the page (next to where it says "Hi, Nancy" I can help you out with this.

Thanks and Don't worry we will take care of you!

the "print/view text recipe" button located just above where the video plays will get you the text recipe for any recipe.

I followed this recipe exactly, and the cookies turned out perfect. Definitely the best chocolate chip cookie recipe I've tried, though next time I may add nuts.

Hi DAwn your cookies are nice ,but we put in white and dark choc. we take a big bar that i got from wal mart and put in. please try it some time thanks sissy

I was on the search to find the best chocolate chip cookie recipe as I am going to become a mom soon, and everybody knows that moms make the best cookies in the world. My search is over, this are the best cookies ever!!
Thanks Dawn =D and happy Mother's Day to all the moms!!

Adding a cup of oats adds a bit of crunch to these already yummy cookies.

I tried an experiment with these cookies. I substituted one cup of flour for one cup of instant oats...I got oatmeal chocolate chip pancakes. Don't get me wrong they were delicious, but not that pretty.

For the best results keep the recipe exactly the same and just add 1 cup of oats and bake as usual.

I followed the recipe exactly and had a nice thickish, chewy-in-the-centre, cookie. I did have to bake them 20 min. instead of the 15 min. likely due to different oven, but they looked exactly like the video picture and are (were, ha-ha) delicious!

Well, my attempt to melt Earth Balance resulted in my batter not being thick and beautiful like Dawns, but soupy and dark brown. I had to start over, and learned that nothing tastes like the real deal... like the real deal.

These were really, really good.

I couldn't find Fleur de Sel though at my grocery store. Would I need to buy it somewhere specific?

You can buy Fleur de Sel at specialty grocery stores and gourmet markets. Although these cookies are perfectly yummy with regular salt!

Watch Video: What is Fleur de Sel?

Always searching for a great chocolate chip cookie. I thought these were terrific. Good mix between a little crispy and a little chewy.

Baked the cookies....two words..."I'm soaked!"

Love em!

After reading everybody's comments and watching the video on how to bake chocolate chip cookies, I couldn't wait to bake such delicious cookies for my family. But the thing is, after I baked my cookies and left them to cool, they became rock hard!! They were way too sweet and so hard they were hardly edible! Did I do something wrong? I followed the recipe step by step! Can anybody tell me what happened?

So whilst I was mixing the ingredients for these cookies I 'removed' my blouse, then my husband came home and well....the cookies were still fantastic, although they were left in the oven a bit too long....:-)

FYI, they're a great snack for after a workout!

Perhaps the cookies were left in the oven a touch too long.
I have made these cookies more than I care to mention and they have never turned out hard. In fact they are always soft and chewy. Be sure to bake them just until they start to get a bit of color. When done they almost look like they are under cooked, just a touch of golden on the bottom and a bit on top. Also be sure the oven is only at 325°F.

As for the sweetness, no one has ever said they are too sweet. They are chocolate chip cookies after all. But you could try using less chocolate chips if you like. Or try using bittersweet chocolate chips rather than semi-sweet, this will eliminate some of the sugar. Which Chocolate Chip to Use?

I hope this helps, we appreciate the feedback and would also like to hear if this has happened to anyone else. We only want the best recipes for you. Thanks and Good Luck!

Make these cookies and make them fresh, so the chocolate chips are still soft.

I showed up to an appointment the other day with a big plate of these and you would have thought that I bought everyone a car. What a great feeling!

Hi Dawn

I left the melted butter on the counter top for about an hour, however, it never reached the consistency that you have in the video. So when I mixed the sugar in, I ended up with this soupy mixture. It was okay after I added the flour in, but the consistency of the batter was nothing like yours.

I refrigerated the batter for about 15 mins before baking, but the the cookie spreaded out too much when it was baking. Also the chocolate chips didn't pop out of the cookie.

Any advice on that?

The butter needs to be actually melted (in a pot, or microwave and not just left at room temp.). This is what makes the chocolate chips pop out. Refrigerating them is a good idea as well (as you did). Next time try melting the butter, let it cool and then proceed.

These really are yummy cookies I make them all of the time. In fact I always have a bag in the freezer just in case.

Good Luck!

Hi Dawn,

This recipe looks really great and simple to do.

However, I do have some difficulties with getting the butter the same consistency as it is in the video.

When I melt it in a bowl in the microwave, it just looks like oil, even when cooled.
Like this picture here.
http://www.dkimages.com/discover/previews/917/748957.JPG
So I try to cool it off in a cooler place like the fridge, but then it turns icy-like.

Although, I was only testing a very small portion, to see if the butter would come out the same.
Maybe I just needed to melt more at a time?

Am I supposed to heat the butter on a higher heat until it bubbles, or something else?

A little help, please?

Thanks, Dawn!

The butter is melted but it did sit at room temperature for a little while.
Just as long as the butter is not hot.
I usually forget to melt the butter in advance so I end up melting it in the microwave and then I pour it into a large bowl and let it cool for a few minutes. Then I add the sugar and put the whole thing in the fridge for about 15 minutes before I begin.

Ahh... okay.
So it's just supposed to be just melted, then stop. Don't get it all hot, eh?

Alright, thanks so much, Dawn. I've already purchased my ingredients. Will make them tomorrow.

:)

hi Dawn

i was just curious as to why baking soda instead of baking powder? i was always under the impression that baking soda needed an acid to react to.

BTW i really do love this recipe as i love the crisp exterior and the oozing soft interior.

thank you

Recipes that use baking soda for leavening always have an acid somewhere. It might be obvious, such as vinegar, lemon juice, sour milk or buttermilk. But the acid could also be hidden- for example honey and molasses are acidic.
For our recipe we used brown sugar which has molasses in it.

thank you Dawn

could i bother you a little bit more and ask what would happen if we used baking powder instead? and by that i mean what is the "scientific" explanation? i like to futz my recipe and adjust it according to how i perceive a recipe should be and knowing the reasonings is immense help. without your info regarding the acidity of honey and molasses, who would have known?

thank you very much

The amount of baking soda used in a recipe is just enough to neutralize the acids present in the recipe. If more leavening power is required, baking powder can be added – not more baking soda. Too much baking soda will cause a soapy taste. However, both used in excess can give bad flavor, texture, and color to baked goods, so just be careful when tweaking recipes.

This was my 2nd recipe with you guys.. These cookies were soo tasty I had to make two batches. I did one plain and then went back and experimented with using nuts and used a 1/2 cup of partially cooked oats. Both batches turned out perfect. I tend to like my cookies a little bit on the crunchy side so the last 2mins I cranked up the heat to 350. They were completely crunchy with just the upper layer being soft and chewy.

Rouxbe does it again.
Thanks Dawn.

Is it acutally necessary that you melt the butter, let it cool to room temp., assemble everything together THEN put it in the fridge?
In most recipes I've tried, we just leave the stick of butter at room temp. for half an hour, then we just cream with the sugars. I would think the method I know would help prevent the cookies from spreading so much.

You are correct that most recipes just let the butter come to room temperature, but melting and cooling the butter gives these cookies that extra touch. I have tried making them without melting the butter and they are still good, but they are just that much better when I melt the butter. It adds a bit of crunchy-ness and chewy-ness at the same time.

It's up to you though, try experimenting and see which way you prefer it.

Thanks dawn

My cookies tasted amazing! But were pretty hard... some how my cookie dough was not as moist as shown in the video, even though the flour quantity used was the same around 450 grams once u convert. Also i had to cook them for longer because the batter was still raw, it was sticking to the baking dish. what did i do wrong??

Happy to hear your cookies tasted good, but sorry to hear they were a bit hard for you.
It maybe sounds like they were just baked a bit too long.
Just a few questions, did you spray or line your cookie sheet with something? And how "raw" was the batter when you originally wanted to take them out of the oven? Also, did you refrigerate the dough before baking the cookies?

Try not to give up on these cookies, they really are delicious...I suppose there are worse things to have to experiment with hey! Good Luck

Umm.. I didnt use a cookie sheet i just sprayed the dish with Pam cooking spray. The batter was quite raw after 20-25 mins of baking cause when i tried to remove the cookie from the baking dish a large chunk of the cookie broke off and remained stuck to the dish. My batter was dry should i try putting in less flour? and i did refridgerate then for 15 mins before baking. Also, my cookies wouldnt become as flat as yours they just inflated and stayed like that! help!

best　cookies ive ever had

ok i havnt tasted many cookies but
they were good:p

They turned out pretty good. Crunchy on the outside, chewy on the inside.

Notes:
- I had trouble folding in the chips, I will use 1.5 cups next time.
- The dough was slightly less smooth than in the video, might be the size of the eggs.
- I had to bake them for over 15 minutes.

These cookies were OK. Not that great.

I found that there were too many chocolate chips in this recipe. I think next time, I'll only put in 1 1/4 cup, instead of the 2 cups. I might reduce the amount of sugar because these cookies were a little too sweet.

Yes believe it or not....less chocolate chips. After reading the comment above, I tried them again and used less brown sugar and 1 cup less chocolate chips....and they were sweet enough.

So thanks for your comment...I have even adjusted the recipe. For those that still can't get enough chocolate chips, go ahead and use 2 cups...really no one here has ever said...no no more chocolate :-)

I just baked these off and they were fantastic. Even though I am a chocoholic, I added just over a cup of chocolate chips and they were still incredible. Thanks for the recipe.

It's called a CHOCOLATE CHIP cookie. The objective above all else, is to achieve a deep and rich chocolate taste, not necessarily overly sweet, but a truly delightful chocolaty treat. From my experience, the best chocolate baking chips are Ghiardelli 60% cacao bittersweet chocolate chips. Nestle' chips suffice is your making cookies for the kids, but if your making cookies as a gift or for adults with a more descerning palate, then Ghiardelli chocolate is the premuim grade chocolate you will want to use. Dawn said it best, the better the chocolate, the better the cookie will taste. This is the perfect recipe to use premium Ghiardelli chocolate with.

I make chocolate chip cookies almost every week - its my family favorite. My kids can eat them every evening for snack.
I've tried various recipes - from more sugar to fat free - but by far this has been the best recipe ever.
I personally avoid this recipe bec it has an extra egg yolk as well as more chips but having said that... its still my favorite recipe.
Thanks a lot.

I made these cookies for the first time and they were delicious!

What if I want to get crunchy cookies? What should I change to the recipe?

Hi Naouar,

You can try making these few small adjustments:

- cream the butter and sugar together very well
- use only 1 whole egg (and not the additional yolk)
- instead of having mounds of dough, shape each scoop into rounds and flatten them out prior to baking
- lower your oven temperature to 300 degrees and bake the cookies long enough so their moisture evaporates

We haven't tested this, so let us know how it turns out. In general, cookies that have high sugar and fat content with low amounts of liquid will be crispy. If they are shaped small and thin, they will tend to dry out quickly during baking and have a crispier texture.

It can sometimes be tricky to adjust baking recipes. Good luck!

All my friends, colleagues and relatives are asking me where I got the recipe for these gorgeous cookies.... They just adore them. Thanks a lot guys!

After making the cookies for the third time, I have ended up with this:

1. Reduce the amount of sugar with 1/8 cup
2. Use chocolate bites, you don't need to buy chips (they're actually more expensive by the pound).
3. Reduce the amount of salt to half
4. Add 1/3 cup of crushed hazel nuts

I think the cookies are really good originally, so this is just how I prefer them.

I have successfully made these cookies before, but this time they are spreading flat. Only difference, I am tripling the recipe. I melted the butter and let sit for an hour until cool.

I am in the midst of baking my favorite cookies for a cookie exchange. Can I do anything? Chill them longer? Add flour? What can I do to reduce their spreading?

If your batter is really cold, they should set (from the egg) before they go flat. Make sure your oven temperature is also set right. If too low, it will melt the butter before the egg has time to set the cookie.

Also, make sure to just drop the batter onto the cookie sheet and not flatten them.

Hope that helps.

I can't figure it out! The batter is really cold now, oven temp is correct, and I'm dropping the batter on the cool cookie sheet. Anything else I can do, I have a LOT of batter left!

Perhaps this is a case of tripling the recipe in baking where it doesn't work. Baking is finicky and sometimes it just doesn't work to triple or increases batches. Sometimes mistakes are made when measuring and sometimes it's just the nature of baking.

Here are my suggestions to "save the batter":

1. first off - don't worry...they will still be delicious...even if they are flat (just tell people that's how they are supposed to be).
2. try baking a few of them from frozen to see if this helps.
3. if that doesn't work...try turning the oven up to 375°F and bake a few at that temperature.

Hope this helps...we are here if you have anymore questions!

p.s. one of my favorite coffee shops bakes really flat choc. chip cookies and they are yummy!

Thank you Dawn and Joe for your speedy replies. I tried increasing oven temp, freezing batter, and they still aren't their normal consistency. Better, but not as I've made them in the past. I would guess it is a tripling thing- or somehow I measured something incorrectly.

They still taste good. But, I think I will give them ALL away in the exchange and make a new single batch for my family tomorrow. :-)

Just sorry we couldn't have been more help. Sounds like you have the right attitude though.

I could sure go for a chocolate chip cookie right now...flat or fat! :-)

I made these cookies today. they are the best cookie I've ever made.
I read all the comments, and they really helped me understand. I followed the recipe exactly...I'm not a baker, but I really want to be, so I did not deviate from the recipe...I used really good chocolate chips, Ghirardelli, although they were bigger than what I've used in the past, I decided to follow the recipe...well, I still can't believe what a difference following Dawn's instructions made. No more of the quick, that's get this done. Thank you, Thank you, Thank you...they are coming with me to a Superbowl party...go Steelers!!!

Hi,

I just made these cookies and they are great! The best I have ever made. However, I did not achieve the perfection in the video. My cookies are noticeably smoother and flatter, and the chocolate chips are hidden inside and do not pop out.

I made so many mistakes because I didn't watch the video again as I was baking the cookies. My first mistake was adding an extra egg white by mistake instead of the yolk! I guess I am not used to adding yolks to recipes, only whites. I also tend to rush when prepping my ingredients.

My next mistake was melting the butter until it was hot and translucent yellow instead of warm but cloudy and creamy. Because of this, after cooling, it was still liquid. I think maybe it would be really helpful show show people the proper consistency to melt the butter in the video.

I also froze the dough in the mixing bowl before balling it up, for only about 5-10 minutes, and I am wondering if that's okay. I just didn't have room in my refrigerator for two cookie sheets, but my freezer had a nice spot that would accommodate the mixing bowl.

My next question is how should I store chocolate chip cookies? Do they need to be refrigerated, and if so, how long until they should be put in?

I am still finding my way around the kitchen, at 37, but I am a quick study. I am somewhat technical and I have found that cooking and baking allows me to be extremely technical while also being creative. It has become my newest hobby. I just love the site and all the helpful videos. And your Canadian accent is delightful, Dawn!

Thank you!

Regarding the somewhat flatter cookies, I'd say you have already figured this out. Extra liquid is one reason. The other reason is that you froze the whole batch of batter in bowl. You will get better results if you form the cookie dough into balls (like the video), before freezing (rather than in the bowl). What happens when cooking is that the butter in the dough will start to melt and then the egg (protein) will set the cookie. By freezing, the cookie won't have enough time to fully flatten before setting leaving you with that "chunky" look. By contrast, if you cooked the cookies in a low temperature oven, they will go fully flat before setting.

As for storing, an air tight container in the refrigerator will be best if you plan for the cookies sitting around for a few days (never seen this happen here :-)...

They're so good, they passed the ultimate taste tester in this family - my 23-year-old nephew Tom declared them delicious! I melted the butter, but it refused to re-solidify, even after leaving in on a cool shady windowsill and putting it in the fridge, so I added it as is. I didn't see much difference in the cookies I chilled before baking and the ones that went straight into the oven. On the whole, though, this is a recipe I shall definitely keep and make again.

Where's my glass of milk? These cookies look chewy and so fulfilling. If I'm going to eat a chocolate chip cookie, it has to be good. These look as though they would fit the bill perfectly!

Is it possible to substitute the brown sugar by white sugar and use only white sugar for the cookies? As far as I understand, because of that the baking soda would have nothing to react with so that's not good. But still. Maybe I can use white sugar and baking powder?

You could use all white sugar in this recipe, but the texture of the cookies will change. Not only will they become crispier, they will also become sweeter. The moisture in brown sugar produces chewier cookies and makes baked goods softer and more tender than those made with white sugar.

The baking soda will help the cookies to rise a bit more too. You could use only baking powder (as high as 2 teaspoons), but more than necessary will alter the flavor of the finished product by giving it a metallic flavor. Unless there is a reason for not wanting to use brown sugar and baking soda, I'd stick to the recipe, as these cookies are delicious and have a wonderful texture as is. Hope this helps!

Truly the best choc chip cookie recipe I have found, and I have tried many! I use sea salt and all brown sugar with wheat pastry flour and milk chocolate chips. My husbands reaction when he tried them right out of the oven is too profane to post :) He loved them!

Like others have been saying, this probably is the best choc chip cookie I've had. The thing I noticed was the amount of vanilla ... 1 Tbsp as opposed to the normal 1 tsp most recipes call for. I love that! They smelled terrific baking too!!

I made these cookies for my niece's wedding. I had so many people come up to me and ask why these cookies tasted so different. It was the Fleur de Sel. That lovely chocolate, salty taste is just the best. thank you Rouxbe, I've opened many eyes!

I have made this recipe a few times, but today was the first time using Fleur de Sel. Very nice. Subtle, but very nice. This has become my go-to chocolate chip cookie recipe. Many thanks, Dawn!

I recently found out I have celiac disease (allergic to wheat / gluten). This recipe is my FAVOURITE cookie. I am trying to make the cookies with the substitute of an all-purpose rice flour (Kinnikinnick brand) for the regular flour. The cookies did not turn out. They became flat as a pancake and crispy.

Any suggestions or help with gluten free baking?

Thank you!

I am not an expert at gluten-free baking, but I do know that most often you cannot just simply substitute another flour for all-purpose flour.

Here is a really good recipe for some Gluten-Free Vegan Chocolate Chip Cookies. The recipe calls for almond flour. Hope this helps!

I live at 8600 feet and often have to play around with a recipe before it will cook right. Modifications include a higher temperature, less butter (or less sugar), and add moisture. I have a recipe for chocolate chip cookies and I cook at 375 degrees add 2 Tablespoons of water and reduce the butter by 2 tablespoons (the recipe calls for 1 cup). What modifications would you suggest for this recipe?

Great cookie.Just made a batch and they are perfect..Question: Can you freeze most cookie doughs like you suggest doing for this recipe? I hope you say yes because I'm impulsive and without waiting for an answer put a batch of unbaked snickerdoodle cookies in my freezer. I plan to bake them from a frozen state at the same temp they bake unfrozen. Think this will be OK? Thanks

Yes, I believe that most cookie doughs can be frozen. I have frozen snickerdooles before and they baked up just fine.

Complex question, Julie, for us to answer at this time, just like modifying recipes for diabetes is complex yet quite real and valid. However, my suggestion is seeking out cookbooks that deal with altitude cooking - I'm sure there are some good ones out there. From the top of my head, even Joy of Cooking talks about some general rules, but only general ones. I'm sure there is clearer information out there from sources that have tackled this issue for regional/practical reasons. But I like the fact you offer our forum a suggestion already. Go one step further, try YOUR modifications (note plural, for that's what cooking is all about - going to the drawing board more than once) and post the results. Rouxbe users can be teachers as well as users. As a teacher I often encourage my professional students to TEACH ME something I don't know. Let me know your results.

I love these cookies as is but was wondering how to turn this recipe into oatmeal cookies? If I add rolled oats, what other changes should I make? Thank you in advance.

Here is a recipe for Oatmeal Cookies. Other than that you can try adding some oats to this recipe, but I have not tried this myself.

I can not figure out how to get the butter consistency that you did. My turned into liquid and never solidified at all so my batter was liquidy too. How do I make it cool to the consistency in the video? Thanks!

There are a few other comments about this same issue. You may want to read the other comments as well. I think that you just need to let the butter cool a bit or make the cookies and then refrigerate them for a bit. This will solidify the batter a bit, so they don't spread out as much when they bake.

Hope this helps! Don't give up, these are delicious cookies.

If I know that I'm going to be baking cookies the next day,I usually set the butter out on the counter and let it thaw out,I keep my butter in the freezer or even in the fridge.I know that if I use the microwave to melt it down it just gets too watery. Leaving it sit out for the day is just perfect.

Just to be clear, this recipe calls for "melted butter" not just room temperature butter. Either can be used, it is just important to know that the results will vary slightly, if using one or the other. Melted butter gives these cookies a slightly chewier texture. Cheers!

I've been using this recipe for quite some time. The only difference in my recipe is that it calls for 1 cup of brown sugar. I actually found that by using 6 oz. of margarine and 6 oz. of butter, the cookies are much prettier and smoother looking. I found this out by accident when I was short on butter one day.

Someone mentioned above that the chips were hidden inside and didn't pop out. I always keep out a handful of chocolate chips to place on top of the balls of dough before baking.

Thanks for the suggestion of using Fleur de Sel - I will have to try that next time!

These are definitely one of my go-to chocolate chip cookie recipes! Everyone loves them!

Delicious.

Hi,
Does the quality of the chocolate chip effect the end result.
Thanks.

Yes quality does make a difference, as discussed earlier in this thread There is also a quick tip or drilldown video in step 1 of the video that talks a bit more about chocolate chips. Cheers!

Great recipe but I struggle with some of the conversions to metric. How much does a cup of chocolate chip weigh in grams? I have the same problem with the sugar and flour. Please could you give me an idea, and maybe add the conversions to the recipe?
Thanks,
Mike

Addendum: forgot to say, I don't use chips because here in the UK they tend to be lower quality. I use a good quality chocolate bar and chop it up myself, that's why I need the weight!
Cheers, Mike

We currently do not have a conversion tool on our website. Here is a link to a Volume Conversion Calculator that might help. As for the chocolate chips, it depends on how fine or chunky you chop the chocolate. Just measure out 1 to 2 cups and weigh it. Cheers!

Thanks for the volume conversion Kimberley.

The size of the chocolate chips I cut depends alot on how my day has gone (also how many chips are left after I've snaffled some) so the weight can vary somewhat. I was just after a ball park figure for the size of chips you used.
I suppose for chocolate, the exact amount isn't critical, I'll just add what I have managed to avoid eating!
Cheers,
Mike

These cookies were a great hit. Excellent recipe, thanks! For info in case anyone else needs to know, the metric conversions I used were:
180g unsalted butter
290g dark brown sugar
188g white sugar (caster as I had no white granulated sugar)
150g chocolate (dark and milk, roughly 75g of each)
283g plain flour
Oven 160 deg C (fan oven)
The cookies spread a bit, but tasted great.
Regards,
Mike

Should I measure out two cups of flour and then sift? Or just sift enough flour to equal two cups? I measured out two cups of flour (after aerating the flour) but after sifting, it came out to be only about 1-1/2 cups of flour. Thanks!

In this case you should measure the 2 cups and then sift. It really depends on how the recipe is written. This recipe is 2 cups - then it says to sift. But there are recipes that may say 2 cups sifted flour and in this case you may sift and then measure. Hope this helps - cheers!

I had tried this recipe a few weeks ago and decided to watch the video again after I posted my last question. The video shows to scoop out two cups of flour (aerated first I would assume?) and then sift. So measure then sift. Sorry I jumped the gun in posting a question that has already been demonstrated in the video.

...and it was her most successful batch of cookies yet! She's always suffered from them coming out wrong somehow -- either flat (common) or not quite as tasty as she'd hoped, etc. But these came out perfect, and she's incredibly thrilled. :)

I'm not sure why she's had them come out flat so many times, but maybe it was the butter. She was always told never, ever to melt the butter, so she always just softened it a bit in the microwave. For this recipe, she melted it completely and let it cool to room temperature. Maybe that made the difference! In any case, she's ecstatic. Thank you for this wonderful recipe, Rouxbe!

hi.. reading comment and it made me really eager to try making this cookies. but one question though iv heard that u use fleur de sel instead of table salt? and its much better than table salt.. question is, is it available in groceries.. u know like walmart or something.. nad hmm wonderinf too how much it usually cost. i sooo wanna try this one..

w/c choco chip is much better? semi-sweet or bitter sweet chocolate? thnks a lot!

you might want to try a health food store. I live in a small town, and our health food store is the only place I can find fleur de sel, other than driving to Pittsburgh. Or, as I usually do, order on-line.

ohhh i see.. i wonder if we have it in Louisiana? and how much they do usually cost? and oh order online? would u mind if i ask about what site u go to order and purchase fleur de sel? and how much it all cost? if it wont cause u any trouble. i would really appreciate it.. thanks a lot for the reply!

I order from Amazon.com all the time, and they seem to have the widest range of price. Also, www.surlatable.com and www.Williams-Sonoma.com have it among others, but I usually find the best price on Amazon. You can pay anywhere from $5.00 up to $38.00. Check out the review section on Amazon, it can be helpful.

thanks so much linda thats really a great help... thanks!

Any chocolate chips will work for this recipe, it mostly comes down to personal preference. You might want to watch the drill-down that is attached to the recipe, which called Which Chocolate Chip to Use? as it talks specifically about this. Cheers!

thanks a lot.

I love that this thread has been going on for 3 years! Who does not like chocolate chip cookies?
These are really delicious by the way.

For a twist on this recipe I added the juice from one lemon to the butter after it was melted and before cooling. Then added the zest from the lemon to the wet ingredients. The combination of lemon and chocolate is one that is really good. The cookies did not last very long around here any ways...

I used white chocolate chips in mine.

Have a great day!