Good cookies. A nice change from the usual. Made exactly as recipe stated. Perhaps next time I will add a little bittersweet chocolate for a deeper flavor. If you do not like soft, almost fragile and cake-like cookies, these are probably not for you.

Reviewed On: Mar. 5, 2008

So delicious! Omitted the icing and drizzled melted chocolate over the top instead. Mixed everything by hand and refigerated batter 30 minutes before baking. Only baked 22-23 minutes. There is no debate....these are not a cake-like brownie....they are very fudgy.

Reviewed On: Feb. 21, 2008

My new favorite Choc. Chip cookie. Made the recipe exactly as stated except I used 1 cup of mini semi-sweet choc. chips (what I had on hand) and 1/2 cup good quality chopped bittersweet chocolate. Yum! I will make these this way from now on. I tasted the cookies fresh and warm from the oven and they were just ok. But the next day they were perfect and you could taste all the flavors! If you are not a brown sugar fan, this recipe may not be for you, as you can really taste the deep flavor of the br. sugar. Also, to keep the cookies soft, make sure and take them out of the oven just as the edges start to get light brown. Leave them on the cookie sheet for a few minutes so "set up" and then remove. Store in an airtight container with a slice of bread. The bread will get hard, but the cookie will stay nice and soft.

Reviewed On: Feb. 20, 2008