If I could rate this recipe a zero I would. These are no good. I kept my butter cool enough and I also refrigerated my dough between batches cooking. My cookies were still flat and runny. They were burned around the edges before they were cooked in the middle. If that is your thing, go for it. They look nothing like the cookies in the picture. True waste of my evening with nothing to show. I'm cookieless, tired, and aggravated.

By Katie on January 15, 2012

BEST cookies I have ever made!!! they actually came out looking like cookies and not pancakes they didn't burn nor melt, just awesome!

By Anonymous on December 23, 2011

After reading other comments, I saw that some people couldn't get/or didn't know about almond brickle chips.. I used Heath English Toffee Bits (found near the chocolate chips in grocery store), and they turned out delicious! ♥

By Jane Lisowski on December 09, 2011

I made the Three Chocolate Cookies recently and believe these are the best recipe for chocolate chip cookies I've ever tasted! They are so well balanced, and delicious! Only trouble is..it's hard to stop eating them!

By Jane Lisowski on December 09, 2011

paula: Do you have a recipe for Butternut Squash pie? A girlfriend refuses to give up her family secret.

By Robin on December 08, 2011

Hello! can I use only all butter and no shortening? and want to know if all your cookies can be frozen? Thank you, Evelyne.

By evelyne smith on December 03, 2011

Can you tell me a way to make Blue Barries cobbler?

By Betty on November 15, 2011

I tried this and they were far to runny. I had to add about 2 cups more flour. Then they turned out good!

By Clay Johnson on November 09, 2011

By shsharzad ziba on September 29, 2011

Hi Dramets, If you cannot find the brickle, toffee will work well also.

By Jonathan Able on September 28, 2011

I would like to know were I can get almond brickle chips! Thanks

By dramets on September 25, 2011

I made these for my ladies' SS class yesterday, and they are absolutely wonderful!!!! I could not find almond brickle and used toffee, which worked great. Also, this recipe made much more than 3 dozen, more like 6-8 dozen, and those were BIG cookies. This is definitely a keeper. Question: Is there a way to store these? Today is Monday, and I have book club on Friday and would love to be able to share.

By Barbara Bennett on August 29, 2011

Hey Luann! I'm so sorry your cookies were flat...I'm sure they still tasted good! Tips for keeping your cookies inflated are making sure not to overbeat the dough, make sure your butter is not too soft, keep dough refrigerated between batches and do not put cold dough on a hot baking tray. Happy Baking!

By Libbie Summers, Senior Food Editor on April 02, 2011

followed recipe and they spread out flat n too skinny. what did i do wrong?

By luann Worstell on March 16, 2011

I want to try to make this cookies, but a ittle bit confuse with the egg , is anyone knows this ingredient using egg yolk only or with the egg white as well, so far the cookies i made only using egg yolk . Thank you

By Hanna Maresfin on January 27, 2011

These cookies are amazing...my family loved them best out of all the cookies I've made. Couldn't keep them on the table long enough to finish cooling

By stephanie.drew on January 16, 2011

I AM GOING TO TRY TO BAKE HOMEMADE CHOCOLATE COOKIES FOR THE FIRST TIME . SO I HOPE I DO A GOOD JOB THE KIDS WANT TO LEAVE THE COOKIES OUT FOR SANTA THANKS FOR ALL OF YOUR HELP PAULA MERRY CHRISTMAS TO YOU AN YOUR FAMILY .

By diana on December 23, 2010

My sis-in-law and I made these together for my husband and his buddies in Afghanistan and they turned out AWESOME! We did not grease the pan and we discovered they tasted much better after they have completely cooled and set for a few hours. Thank you Paula! You are the best!!

By bethany nolen on December 21, 2010

Wonderul cookies. I have request for these at every event. I like to add oatmeal to this that has been ground very fine like flour, then you have to adjust the flour according to texture, we also like to use all butter instead of the shortening.

By rdjtkay on December 20, 2010

Good cookie-but expensive to make. Taste much like a regular Tolle House. I am not sure that I would make these again.

By we2ding on December 16, 2010