This is an outstanding recipe. Following other reviews, I did use 1/2 white and 1/2 brown sugar, and because I used all butter, I chilled the dough for an hour. I also added dried cranberries, which is a great combination with the chocolate. Also, I was careful to underbake them (about 8 minutes) to keep them soft. After 3 days, the cookies remain soft, even the chocolate chips. If you happen to overbake an item, you can put it/them in a plastic bag and add a slice of bread. I usually place the bread on a piece of wax paper so it doesn't sit directly on the item. If it physically touches the item, the item will get very soft and a bit mushy. Thanks for the great recipe. Everyone loved them.

Reviewed On: Nov. 13, 2009

This is an absolutely outstanding recipe. It makes 12 muffins perfectly, and this is a nice easy way to serve them to guests. I agree with a former person that they are great with butter and honey. I am serving them this evening with a soup and salad for a nice comfort meal.

Reviewed On: Nov. 13, 2009

This is a wonderful recipe. I had been searching for a recipe like this for quite some time after having something similar elsewhere. The only change I made was adding almonds in place of the pecans/walnuts, as had been suggested by another reviewer, but then I love almonds. Others may find that a bit much with the almond extract. Thanks for the great recipe.

Reviewed On: Jun. 5, 2009