These cookies were easy and delicious! They are fudgy and chewy even when they cool. I found this recipe because I had a "cookie emergency" and needed to a batch of cookies but didn't have time to get to the store. These were simple with very basic ingredients. I also added some extra flour (just sprinkled it in until I got the consistency I was looking for). A cookie scoop is essential, without it there would be a huge mess. After the first batch I put the dough in the refridgerator for about 15 minutes between each batch and baked for 12 minutes. This kept them from spreading too much. I can't wait to try this recipe with white chocolate or peanut butter chips! YUM!

Reviewed On: Aug. 2, 2009