Reviewed: Jun. 10, 2007

Heaven. Might possibly be too much chocolate, but you didn't hear me say that. Absolutely requires milk on the side.

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Heather

Cooking Level: Intermediate

Home Town: Nacogdoches, Texas, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Jun. 1, 2007

Good. I used twice the number in the receip for chips and mixed white and milk chocolate chips with no nuts. Everyone loved them.

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Kristy Bach

Cooking Level: Expert

Home Town: Kalamazoo, Michigan, USA

Living In: San Francisco, California, USA

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Reviewed: May 23, 2007

I think these cookies are AMAZING!!! Every person I make them for LOVE them. I usually add more pecans than chocolate chips, because it already has cocoa in it, but if you love chocolate, but that's just my personal preference. I definitely recommend these cookies to everyone!! They ROCK.

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brights28

Cooking Level: Intermediate

Home Town: Columbia, Missouri, USA

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Reviewed: May 22, 2007

My husband liked these, however, maybe it's me...the cookies (did recipe as written) were hard to get off the cookie sheet and pretty flimsy.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: May 15, 2007

Great tasting brownie/cookie. It was very chocolate-y but was lacking on the sweet side? Next time I think I'll use 1 cup brown sugar and 1/2 cup white sugar to sweeten it up a bit. Otherwise, be sure only to bake for 7.5-8 minutes!

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cinnybear

Cooking Level: Expert

Home Town: Orinda, California, USA

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Reviewed: May 14, 2007

This recipe is sooo easy, and the cookies come out softly chewy and chocolatey, just like you would expect. I followed the recipe exactly as written, and wouldn't change a thing. If you make each cookie as a teaspoon, the batch makes almost 6 dozen cookies. They didn't spread out as much as one reviewer suggested. Instead, mine seemed to rise and get plump and airy. You do have to watch the cookies carefully to ensure that they are done enough, but not overdone. Also, do let them cool for several minutes in the pan before transferring. Otherwise, the bottoms of the cookies are too soft and the chips will drop out or stick to the pan. I like to line my baking sheets with aluminum foil so that I can let the cookies cool on the foil liner while I re-line the pan with new foil and start the next batch. Once the next batch is in the oven, I start transferring the cooled cookies from the foil liner onto a wire rack. This is a gerat recipe, and I will definitely be making it again!

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madeleine

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Reviewed: May 6, 2007

YUMMY! Very easy and extremely good. I cooked them for 7-1/2 minutes, turned out great. If you don't like chocolate, I'd stay away from these. If, as we do, you love chocolate, ENJOY!! Update: These are still yummy chewy the next day!!! Fantastic cookies!

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Martha and her daughter

Cooking Level: Intermediate

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Reviewed: May 3, 2007

These are OUTSTANDING! I'm glad I read the reviews first...if using a teflon coated cookie sheet, reduce time by at least 1-1/2 minutes (I did 5-1/2 min.s) as they tended to burn easily. I triped the recipe & used only 4 cups of choc. chips, which was also plenty. My family couldn't get enough of them and my co-workers have all asked for the recipe! A hit with me; thank you.

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PAULAZAPP

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Reviewed: May 2, 2007

WOW!!! These are so good. I made them in mini muffin pans, I had a pan of 24 and a pan of 12 and the dough divided perfectly between them making 36 cute little 'bite brownies'. Just be sure you grease the mini cups. I used less chocolate chips, approx 1 cup because thats all I had on hand. Baked 9 minutes, and left to cool until I could pop them out of the pans.... perfect!

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DeadSpider

Cooking Level: Beginning

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Reviewed: Apr. 16, 2007

These are really great! I've made them with white chocolate chips as well. Even if you skip the chocolate chips--this recipe is certainly a keeper. Moist, chewy, chocolatey, DELICIOUS!!

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Luv2Bake

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Apr. 15, 2007

Yummy! My new favorite cookie! Like little chocolate clouds, I didn't have the chips or nuts, can't wait to make them again with choc. chips.

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kehn

Cooking Level: Expert

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Reviewed: Apr. 6, 2007

These are delicious, and I didn't change a thing in the recipe.

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jillbo

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Reviewed: Apr. 4, 2007

Great Recipe. They were a big hit!

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Mommyx26

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Reviewed: Mar. 30, 2007

A good cookie recipe, but not a good licking the bowl kind of recipe... I was really in the mood for the batter and it really did not taste very good, but after I baked it they were deeeelish! :)

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DakotaS20

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: Mar. 28, 2007

My "I don't eat dessert Fiance" ate three cookies in one sitting. They were a hit, between him and my also pickey brother, they ate all the cookies in one sitting. Easy recipe to make, and a def keeper! Cookies were very chewey and soft. The only thing i did different was i used one cup of sugar. Def will make these again!!!!

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Pina

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Reviewed: Mar. 13, 2007

This definitely tasted just like a brownie out of the oven. I personally do not like brownies, but did enjoy the cookies. The extra chocolate chips in the batter were almost an overkill for the non-brownie lovers like me, they would've been just fine without them.

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SAPROPER

Cooking Level: Expert

Living In: Mechanicville, New York, USA

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Reviewed: Mar. 12, 2007

These were delicious, used butter as suggested. One thing - I made the cookies standard size and I made 33 of them, almost double than 18 the recipe was calling for. However, that didn't matter as they were gone very quickly anyway :)

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Lukas

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Reviewed: Mar. 9, 2007

Delicious! I can never make brownies for some reason, but these brownie cookies came out wonderfully! You do have to watch them to make sure they don't burn. I made them yesterday and they were all gone by last night! So, so yummy!

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Kerri Leigh

Cooking Level: Intermediate

Home Town: Cranbrook, British Columbia, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Mar. 4, 2007

My husband and I LOVED these scrumptious bites though I must say, the bigger I made them the chewier (and yummier!) they are. Though I don't think they'd be quite as good without the chocolate chips and nuts!

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Kelly O

Cooking Level: Beginning

Home Town: Roseville, California, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Mar. 4, 2007

These are simple, yet amazing! I added a little less chipits and more nuts. You can always experiment with different types of chipits and nuts, but either way they are delicious. You must know your oven though! The first time I overbaked them and they were hard, but the second time I took them out right at 7 mins and they were perfect. After about 20 mins i placed them in containers and they are nice and chewy the next day.

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Rick

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Chewy Brownie Cookies

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