Awesome recipe! I am very picky about blueberry muffins and these are wonderful. They are even better than Otis Spunkmeyer (and I always thought no one could beat them at one point.) I usually play with recipes but the only thing I did to this recipe was add some vanilla (don't know exactly how much because I just poured some in. Will make it again many times!

This is a great recipe! I didn't make them "Big,Fat" but they were definitely the best and chewy! I used a regular sized cookie scoop from Pampered Chef and cooked the cookies for 11 minutes. They were golden around the edges and I let them sit on the pan for 3 minutes before I transferred to the cooling rack. I think the next time I will cut back on the salt a little bit because they were a little bit salty for me. (Even though I used unsalted butter.) I used 1/2 cup butter and 1/4 cup butter flavor Crisco just because I didn't have the last 1/4 cup of real butter. (They turned out so great though I don't think I will change it next time because they are so nice and chewy and perfect consistency I don't want to change it.) I think next time I will also cut back the chocolate chips to 1 1/2 cups because I like a little cookie with my chocolate and these had a lot of chocolate. (For those of you that complained that the cookie spread out to much....use parchment paper instead of greasing your cookie sheets.) Parchment Paper will make your cookies not spread out as much and grease seems to make the cookies spread out extra. This is definitely a keeper! I have thought that my old cookie recipe could not be improved but I think this one is better. I will continue to tweak it to my tastes but it is a great recipe! Thanks so much.

When baking French or Italian breads, I brush the tops with a mixture of olive oil, oregano, and thyme. For bread I plan to use for garlic toast, I also add a little garlic powder and a pinch of salt. It gives a beautiful golden brown crust and the smell when it's baking is absolutely amazing!!!