I have failed so many times trying to make cookies - I hung up my cookie mitts and gave up! This is the #1 best ever chocolate chip cookie recipe, as voted on by hundreds of happy friends & family who have eaten this recipe in the last 19 years.
I have been a fan of TSR since I caught Todd Wilbur on Phil Donahue in the early 1990's I remember video taping the episode just to copy the ingredients down. I got this recipe from a Top Secret cookbook years ago&have been making them ever since. I tried this recipe and it is off the chain tried other recipes and they don't match to this one.
With your fingers, place golf ball-sized dough portions 2 inches apart on an ungreased cookie sheet. Margarine cannot be substituted for butter, as it has a different melting point or also if your oven temperature is too high. The key to them is taking them out before they look fully done, see the sugar continues to bake after the cookies are out of the oven so they harden to the perfect gooey perfection, if you take them out to early th ey fall apart and crumble if you leave them in to long They will get hard. I adjusted the salt amount by half and also refrigerate the mixture before forming them into balls.
To those saying their cookies came out FLAT, check the dates of your baking soda and powder.


My dad had just gone to mrs fields the day before I made them and he said mine were way better! I've been testing recipes for years and my cookies seem to somehow always end up crispy and harder.
Fields cookies but the mall had closed by me so I prowled the internet and happened upon this recipe. I used butter flavor Crisco and the awesome vanilla I get when in the Caribbean - they turned out heavenly! I was mixing the dough and it felt a bit dry and cumbly, but realized I had not added the eggs. I used unsalted butter, halved the salt, refrigerated for 1 hour and slightly flattened the balls of dough. Imagine the first time something is made, it HAS to be EXACTLY the same every time after that.
This is amazing for whoever made this recipe coming from a world famous celebrity since i have tried many cookies before but none have turned out like this. I substitute the chocolate chips for other goodies (2cups of whatever you'd like in 'em) & followed the rest of the recipe & they turnes out awesomeeee! I will reiterate what others have said about making sure that you use actual golf-ball sized portions.


I made two modifications replace one stick of butter for butter Crisco and baked at 315 degrees for 17 minutes.
For those saying that the cookies fell apart, this is clearly a recipe where the cookies should rest one minute on the cookie sheet before transferring to the violin rack. Wanted a treat for my husband -- now he can play frisbee with them on work break before eating!
Also, you most likely have a different taste or you baked it wrong if you say it tastes bad. I know it becomes tempting to keep cooking these because they don't seem to be done after 10 minutes, but they will continue to cook for awhile after you take them out of the oven, and when cool, will be nice and chewy.
I guess the only thing that wasnt mentioned in the procedure were to to put cookie dough in the ref first to harden it up and flatten a little bit the ball of cookie on the baking sheet.



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