Reviewed: Apr. 24, 2013

these cookies were lovely.. my hubby loved them ..infact he said it tasted better the next day.. it was tooo swt & chocolatey for me.. so will jst reduce the chocolate chips & sugar ..will definitely make them again wit diff variations suggested by some reviewers..eg peanut butter..d cookies were not done after 9 mins & cooling them ..they didnt harden so had to put them in d oven again for another 5 mins .

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Reviewer:

sania

Reviewed: Oct. 14, 2012

Good, though I probably won't make them again. I used butter instead of shortening and omitted the water.

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Reviewer:

Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

Reviewed: Jul. 14, 2012

I left out the nuts- we don't like them in cookies. I made half into cookies and the other half in a mini muffin pan. The mini muffins turned out great. I topped them with rich chocolate frosting from this site. They were very rich but very delicious. The cookies on their own also had great flavor but didn't stand a chance next to the frosting topped 'brownie muffins'. The muffins were kind of hard to get out of the pan (sprayed generously with Pam). I think if you let them cool for at least 25 minutes or so they would be easier to get out. Will make again and try some of the muffin ones with marsh cream and a drizzle of fudge and caramel as another reviewer suggested.

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Reviewer:

danelle

Reviewed: Jun. 16, 2012

LOVED these! Next time I will be adding white chocolate chips though!

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Reviewer:

TiffanyTiffany

Cooking Level: Expert

Reviewed: Jun. 13, 2012

I didn't like these straight out of the oven; they were too chocolatey. But the next day I enjoyed them.

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Reviewer:

Sally

Cooking Level: Expert

Living In: Columbus, Ohio, USA

Reviewed: May 18, 2012

Delicious and very easy to make. My 12y/o made them with only a little coaching from me. She did need help stirring once most of the chips were added. We followed the recipe except we substituted white chocolate chips for the nuts and cut back on the chocolate chips to 1 1/2 cups.

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Reviewer:

ScooterRooMom

Cooking Level: Intermediate

Living In: Scotch Plains, New Jersey, USA

Reviewed: Apr. 21, 2012

Very good, even with substitutions! I used all applesauce for the shortening, a little less brown sugar, ground flax seed instead of eggs, 1/2 cup of cocoa and no nuts. I made them in mini muffins tins- they baked in 10 minutes at 350 degrees. Nice and chocolatey, soft inside and a little crispy outside. Perfect!

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Reviewer:

cookin' for cash

Cooking Level: Expert

Living In: Sheffield, Massachusetts, USA

Reviewed: Apr. 4, 2012

OMGosh! I love these. Whenever I get a craving for a brownie, these suffice. Thanks for sharing.

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Reviewer:

Michelle B. Pelphrey

Home Town: Louisa, Kentucky, USA

Living In: Lexington, Kentucky, USA

Reviewed: Mar. 29, 2012

Loved these! I followed the recipe exactly for the first batch, but used butter instead of shortening. They came out flatter than I wanted, but were perfect for ice cream sandwiches. The second time I made these, I still used butter...then omitted the water and used baking powder instead of baking soda... they came out perfect!

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Reviewer:

Sheri

Cooking Level: Expert

Living In: Austin, Texas, USA

Reviewed: Mar. 29, 2012

It's like a bite-sized piece of heaven! I recommend that you make the cookies by rounded teaspoon like the recipe says, because it's perfectly bite-sized! SO YUMMY!

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