Reviewed: Apr. 16, 2009

Perfect! These cookies were excellent! Although, I used butter instead of shortening and omitted the water. Also, I used white chocolate chips instead of semi-sweet chips. They're still soft and delicious!

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cookieMonster10

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Reviewed: Mar. 23, 2009

this was an excellent cookie! I doubled the recipe and used half real butter, then added 1 10oz pkg. of peppermint chips and half a bag of semi sweet chips! Wonderful!!!!

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Weasie

Cooking Level: Expert

Living In: Milford, Iowa, USA

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Reviewed: Mar. 21, 2009

Quick and easy to make, I used shortening as suggested, consistancy was great. Only problem, is I would definately suggest using less chocolate chips, maybe 1.25 cups.

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Char74

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Reviewed: Mar. 1, 2009

I thought these cookies were absolutely fabulous!! I made them without the water, and with olive oil margerine after reading some of the previous reviews and they turned out perfect. I also used two cups of chopped walnuts instead of the chocolate chips and they were just positively awesome!

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Sanregret.

Cooking Level: Intermediate

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Reviewed: Mar. 1, 2009

I cook a lot of things on here and I rarely write reviews but these were simply perfect!!!

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YAELIE24

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Reviewed: Feb. 28, 2009

These are pretty good. Better when cool. I thought it could use a bit more chocolate taste, though. I used shortening, followed recipe. We didn't finish them - picky kids.

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Kris W.

Cooking Level: Intermediate

Home Town: Springfield, Illinois, USA

Living In: Moscow, Idaho, USA

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Reviewed: Feb. 17, 2009

I was suddenly bitten by a sweet tooth about a half hour before my little ones went to bed so I searched for something quick and chocolately and found this. They came together very quickly but they came out so darn flat I thought I made a mistake when writing down the recipe. As I was mixing and measuring, I thought 1/4 tsp of leavener was not nearly enough. So, when I sat down to look at the recipe again I realized I had done it right but now I can't figure out how others who made this got cookies that didn't spread out and get completely flat. They tasted delicious but I don't generally care for flat cookies. Bummer.

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bandrs

Cooking Level: Intermediate

Home Town: Lowry City, Missouri, USA

Living In: Kearney, Missouri, USA

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Reviewed: Feb. 16, 2009

Not one of my favorite cookies. I brought it to a party and had mixed reviews. Some people loved the cookie to death while others were not thrilled by it at all. Made the cookies with the optional chocolate chips.

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Cora

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Feb. 9, 2009

This was a good chocolate cookie, but not very "brownie" like. I most likely wouldn't make it again.

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tammyfestejo

Cooking Level: Intermediate

Home Town: Monterey, California, USA

Living In: Indio, California, USA

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Reviewed: Feb. 8, 2009

I made these for a family gathering and baked exactly according to the recipe. They tasted good, but not spectacular by any means.

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Louli

Cooking Level: Beginning

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Reviewed: Feb. 5, 2009

The whole family loved these cookies, tastes just like the brownie edges.

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SAMMS

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Reviewed: Feb. 5, 2009

AMAZING!!! My kids were disappointed that I didn't double the recipe like I do sometimes when baking cookies. I did replace the shortening with butter and chilled the dough REALLY WELL and they did not spread at all. Definately will be making these often!

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bkwilson5

Cooking Level: Intermediate

Home Town: Gatesville, Texas, USA

Living In: Mansfield, Texas, USA

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Reviewed: Jan. 23, 2009

I used butter instead of shortening and omitted the water. I have received SO many compliments on these cookies. At least a dozen people have told me they are the best cookies they have ever had and asked to be in my cookie rotation. Every few months I bake for 2 whole days and take what I bake to friends and family. These were a hit!

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Gwen

Cooking Level: Expert

Living In: Red Bud, Illinois, USA

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Reviewed: Dec. 29, 2008

This recipe is a huge hit with everyone I know. The only thing I do different is when the cookies come out of the oven, I add half a piece of Ande's Mints to the top, allow them to melt, swirl with a tooth pick, put in the fridge to cool. They're amazing!

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Anita

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Reviewed: Dec. 15, 2008

These were a HUGE success at a recent church cookie exchange. I highly recommend them. I followed the recipe exactly. One problem I encountered (I learned the hard way), a serving of these cookies is 2 cookies. I calculated for 36 servings since I needed 3 dozen. I ended up with 6 dozen cookies. I wasn't hard to get rid of all the extras, though. They went like hotcakes. Awesome cookie recipe!

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foodielrb

Cooking Level: Intermediate

Home Town: Cuero, Texas, USA

Living In: Allentown, Pennsylvania, USA

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Reviewed: Nov. 13, 2008

I've made this so many times! It's been a life saver. I love how the middles are so soft and chocolatey- it really does taste like a brownie!

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Tiny Dancer

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2008

I just loved the chocolate overload that I got from these cookies. Very good for people with a sweet-tooth like me! Just be careful not to overcook- they don't look like they are completely cooked through, but after they cool, they will set well.

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kwolfe

Cooking Level: Intermediate

Living In: Kenosha, Wisconsin, USA

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Reviewed: Nov. 8, 2008

Yum!!I used butter instead of shortening and skipped the water. I used 3/4 c mint choc.chips and 1 c milk choc.chips. The mint was not overwhelming the cookies, really good. Easy to make, my 2 1/2 yr.old helped. Has become a new favorite.

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Laura W.

Cooking Level: Beginning

Living In: Danville, Indiana, USA

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Reviewed: Nov. 2, 2008

excellent recipe- i made them into bars because i burn cookies- but they turned out really good. Thanks!

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MichelleOPKS

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Reviewed: Oct. 23, 2008

I made these and took them to work. They were a big hit with all my coworkers. I work nights and something like this is just the pick-me-up I need! My coworker said "If I wasn't married with a kid on the way, I would ask you to marry me."

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