Reviewed: Mar. 3, 2007

These were excellent!

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Erin

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Reviewed: Feb. 20, 2007

wow, these are amazing. USE BUTTER! It's healthier and they just taste better with real butter...

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MelissaSmith

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Feb. 17, 2007

These went over really well! I doubled the recipes to make twice the amount of cookies, but when I used a teaspoon to make the cookies (as advised in the recipe) I had wayyy to much dough. So I would recommend making the cookies larger. Also, make sure you let them cool for a while (definitely longer than 2 minutes), especially if you choose to bake them for the recommended 7-9 minutes. I baked them for 8 minutes and they were very gooey and delicious.

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mleighs09

Cooking Level: Intermediate

Living In: Herndon, Virginia, USA

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Reviewed: Feb. 14, 2007

these were yummy, but burned waay to easily.

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Choco_beans

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Reviewed: Feb. 2, 2007

definitely follow the 2" apart, i used butter and they spread like mad. also, they were a little sweet for me. i'll cut down on sugar next time.

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alotta

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Reviewed: Feb. 2, 2007

This is a pretty good recipe. Not a chocolaty brownie but the chocolate chips makes up for that.

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CARMELAN

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Reviewed: Feb. 2, 2007

These cookies were pretty good! I only used 1 cup of chocolate chips and left out the nuts (personal preference). Fiancé thought they needed caramel chips, but I was pretty pleased. Thank you!

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Alicia S.

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2007

Great cookie! Everyone loved them. Made them without nuts and they were still great.

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See2Gee

Cooking Level: Intermediate

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Reviewed: Jan. 31, 2007

These cookies were HEAVENLY!!! I was craving chewy browinies and my boyfriend was craving chocolate chip cookies. These really hit the spot for both of us. We only had 1/2 cup of butter so we substituted unsweetened applesauce for the rest. We also only had 1.5 cup of choc chips but the cookies were perfect. Next time we might add abit more nuts to add more crunch but it's just personal preference. We were afraid the cookies weren't done when we took them out at 7mins but after cooling them for 2-3mins, they were exactly as the other reviewers had described them - slightly crispy on the outside and oh so moist & chewy on the inside. Thank you so much for a wonderful recipe!

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Mel

Cooking Level: Beginning

Living In: Sydney, New South Wales, Australia

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Reviewed: Jan. 29, 2007

Very good. I used a vegan egg replacer and they are the first cookies I've made with no animal products that have come out very well. Thank you.

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Jennifer

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2007

My daughter really liked these. I followed the recipe but next time will try it with the carmel chips. Thanks for a sweet treat.

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beannay

Cooking Level: Intermediate

Home Town: Wisconsin Rapids, Wisconsin, USA

Living In: Fairbanks, Alaska, USA

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Reviewed: Jan. 26, 2007

My husband asked for brownies but I was out of butter and white sugar. These saved me a trip to the store and made him a happy guy. I would not change a thing in this recipe. They are perfect!

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kristileab

Cooking Level: Expert

Home Town: Granbury, Texas, USA

Living In: Dallas - Ft. Worth, Texas, USA

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Reviewed: Jan. 21, 2007

These cookies are great, but didn't go as fast as our other cookie recipes. I did mine for 7 min. on a baking stone, letting sit for 2 min. before cooling on a wire rack, and they turned out just like brownies. I used dark chocolate chips, so maybe to lighten up the richness I will use milk chocolate next time.

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MJ

Cooking Level: Intermediate

Home Town: Pocatello, Idaho, USA

Living In: Gardnerville, Nevada, USA

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Reviewed: Jan. 15, 2007

These were a big hit with my friends. Since I didn't want to use a ton of cookie sheets for the tsp sized cookies I made three sheets normal and then placed the rest of the dough in heart shaped muffin pan. I actually liked the heart shaped cookies better than the normal.

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sugarmagnolia

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2007

Wow! These are so amazing! I was craving something chewy and chocolatey, and this satisfied that craving in a snap. I love the contrast of the crisp outside with the chewy inside. Variations I made: I doubled the recipe, used 1/2 tsp peppermint extract and 1/2 tsp vanilla extract in place of the two tablespoons vanilla. Then, I used a bag of mini chocolate chips instead of regular chocolate chips.

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Luthiena

Cooking Level: Intermediate

Living In: Concord, New Hampshire, USA

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Reviewed: Jan. 14, 2007

I am a huge brownie lover and I thought these would not turn out as I like them. I was wrong. These cookies were awesome. Just a tip if you like your brownies gooey cook them for the 7 minutes, but if you like them more as a cake brownie leave them in a little longer. Big hit with my family!

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Crystal

Cooking Level: Intermediate

Home Town: Olathe, Kansas, USA

Living In: Paola, Kansas, USA

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Reviewed: Jan. 13, 2007

Took a few tries to get baking time just right, but well worth it! I put mint chips in these and they were wonderful! Thanks for recipe!!

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TCSTEFFEY

Cooking Level: Intermediate

Home Town: Ixonia, Wisconsin, USA

Living In: Canisteo, New York, USA

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Reviewed: Jan. 5, 2007

Amazing!! The best cookie ever. Even though I did not have vanilla, or brown suger they turned out great! Really good cookies.

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Hope

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Reviewed: Dec. 28, 2006

Definately for all those chocolate lovers out there. These were very good. I only added 1 1/2 cups of chocolate chips and they were excellent.

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PRL63

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Reviewed: Dec. 19, 2006

This are wonderful! Be warned - the batter is not firm like the typical drop cookie dough. I was tempted to add more flour and I am glad I didn't they turn out just fine. They are crisp on the outside, and chewy on the inside. I omitted nuts and used white chocolate swirl chips instead. Be sure to save an extra half cup of chips to arrange on top of the cookie before you cook - otherwide no one will see the swirls.

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