Comments on: Wes’ Famous Chocolate Chip Cookies

By: Ralph

Ralph — Thu, 09 Jun 2011 13:18:09 +0000

This is the 4th recipe my wife and I made from this website and so far we’ve enjoyed all of them. Winning (I know Charlie Sheen is so yesterday but I couldn’t resist)!!! We left some of the cookies in the oven for about 2 more minutes to get hard cookies rather than soft ones. Either way the cookies were delicious.

By: Dev Dee

Dev Dee — Tue, 12 Apr 2011 01:43:52 +0000

Try browning half of the butter, it makes a huge huge huge difference.

By: Thao

Thao — Sat, 26 Jun 2010 20:47:19 +0000

I don’t know who Wes is, but this is the EXACT same recipe as the very published Original Nestle Tollhouse Cookies recipe (http://www.verybestbaking.com/recipes/specialty/nth-detail-occc.aspx).

By: Rebecca

Rebecca — Wed, 02 Dec 2009 06:53:26 +0000

I’d love to make these, but I really dislike the flavor of butter. Would the cookies turn out if I used margarine instead?

By: Scott

Scott — Fri, 27 Nov 2009 08:53:41 +0000

Hate to be a party pooper but this is the classic Toll House cookir recipe, except for the temperature.

By: Diana

Diana — Thu, 18 Jun 2009 21:12:02 +0000

Hi Cathy!
This is Diana, John forwarded me your food blog. It was great meeting you & Vernon last night @ Coolhaus. Maybe next time you’ll get to try their ice cream!(Although I do believe Diddy Reece is a tad bit better) Your site has great food reviews & pictures! I am going to try this cookie recipes one day. If you are ever in SF, try Anthony’s cookies – they are absolutely wonderful. Maybe we’ll see you around Pasadena or you guys can come out to John’s local hiking events. Look forward to your blogs!

By: Gastronomer

Gastronomer — Sat, 21 Mar 2009 03:52:35 +0000

Jeannie - I have never baked with agave syrup, but my gut answer is no. Agave is sweeter than sugar and only comes in liquid form. I think you'd have to tweak the recipe quite a bit to achieve the same delicious end product. I encourage you to make the recipe as is. The extra calories are well worth it!

By: Jeannie Perkins

Jeannie Perkins — Sat, 21 Mar 2009 00:51:11 +0000

Instead of using sugar, can agave syrup be used in this recipe?

By: John

John — Wed, 07 May 2008 07:26:34 +0000

These cookies are amazing. My family simply adores them! Thank you so
much

About 10 minutes after the batch was out on the table they were gone

I had to improvise however, because you don’t mention what type of brown sugar or if its salted butter or not.

I went with light brown and salted butter. Was good

thank you again!

- John

By: Mike

Mike — Wed, 11 Jul 2007 03:35:00 +0000

I used this recipe and the cookies turned out great; however, I didn’t make them huge, and I didn’t use pecans. Soft and friendly.

I recommend cooking them on a non-greased parchment paper lined baking sheet.