Reviewed: May 8, 2012

I always read the reviews on recipes before I try them, yet i usually prepare it the way it says the 1st time & then go back the 2nd time & tweak it. These reviews said to add a little more flour, but they came out perfect for me the 1st time; i wouldn't change it the 2nd time. They were delicious! The first time i added white chocolate chips & macadamia nuts to half the dough & semisweet to the other half. We prefered semisweet.

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Reviewer:

TA2009

Cooking Level: Intermediate

Reviewed: Apr. 29, 2012

These were awesome. Used a mellonballer to put a nice round scoop on my silpat and they came out just like the Picture. Fluffy and chewy!

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Reviewer:

oda

Reviewed: Mar. 9, 2012

These are excellent chewy chocolate cookies, exactly what I was looking for. I cut the recipe in 1/2 and followed the directions exactly, not changing anything. It made 36 perfect cookies, baked at 9 minutes and then cooled for 5 minutes on the cookie sheet. Perfect chocolate fix.. just what I needed!

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Reviewer:

Cindy in Pensacola

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Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

Reviewed: Mar. 8, 2012

perfect chocolate cookies loved by the whole family !

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Reviewer:

ftfrgrlnxtdr

Reviewed: Feb. 22, 2012

Wonderful chocolatey cookies! They do spread out a bit so I may take prior reviewers suggestion and try adding extra flour next time. They ended up like brownie-cookies. Everyone loved them nonetheless! Thanks!

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Reviewer:

love2cook

Reviewed: Feb. 19, 2012

So chewy and delicious! I used peanut butter chips as well as chocolate chips in the dough. Fantastic recipe, huge hit with everyone at the family gathering!

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Reviewer:

MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

Reviewed: Feb. 13, 2012

I LOVE this recipe! Since finding it here a few weeks ago, I've already made them several times since. I love that the ingredients are simple and things usually on hand. ** I do add about 1/4 cup more flour than listed, since when I didn't they were paper thin (but still tasty!). Adding the extra flour helps them come out still somewhat flat and spread out (which is how I like them) and chewy and not at all cakey. One batch I did accidentally add too much flour and they were puffy and cakey... blah! I've learned that 1/4 cup is just right. I don't add the chocolate chips b/c that's just too rich for me, really they are delicious plain. I might add walnuts or white chocolate chips sometime, though.

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Reviewer:

Maggie-Cat

Cooking Level: Intermediate

Reviewed: Feb. 2, 2012

I made these for treat day at my daughters preschool and they were gobbled up by the kids and teachers! I did add a little re flour like the other reviews suggested and I had to bake them for a few minutes longer but they were awesome and chewy. Will definitely make again!

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Reviewer:

Mama B

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Dec. 27, 2011

Oh my, these were delicious. I was looking for a chocolate cookie recipe that would work well being wrapped around a candy before baking. This recipe was perfect. I needed something that didn't flatten too much, could stand up to the extra weight of a candy, and had a texture that complimented the gooey candy well. This was probably the third recipe I tried, and just what I was looking for. Without the candy inside, this was still an amazing chocolate cookie, and I will absolutely be making many more!

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Reviewer:

Liz

Reviewed: Dec. 17, 2011

I have been making these for years. I grew up with these cookies and stumbled upon the recipe here. One recommendation is I add 1.5 cups of Reese's peanut butter chips instead of 2 cups choc. chip. They are a big hit for any occasion!

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