This is a great recipe for chocolate chip biscuit dough that has never failed to impress me. It never fails, just mix it up and bake!
I baked this recipe simply because it was a never fail recommendation. I used baking paper so that the tray was not greased. The biscuits in the first tray all went into one another. The second batch I put only a few and they were ok. I found they weren't good keepers. - 28 Jun 2014
This recipe had more baking soda and/or baking powder per cup of flour than other similar recipes, and I was curious to see how that affected this cookie. I was so afraid it might turn out like a fluffy cookie, but found it did not. In fact, I really noticed no difference with the extra leavening. Other than reducing the salt to 1/2 tsp., I made the recipe as written, and found not much difference between other recipes I've tried. I chilled the dough for about an hour until semi-firm, dropped the dough with a medium size scoop, and flattened them just slightly before baking. Good, dependable recipe. - 18 Feb 2009 (Review from Allrecipes USA and Canada)
I always use this recipe but I use milk chocolate chips, they're less bitter. I also use whole wheat flour instead of white and it gives the cookies an entirely new taste, both versions are great. - 20 Oct 2007 (Review from Allrecipes USA and Canada)