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Reviewed: Jul. 29, 2008

Good easy recipe to follow however I wanted my cookies thick and chewy so here is what I did- I used 3/4 cup butter and 1/2 cup shortening. I cut the white sugar down to 1 cup and added 1/2 cup brown sugar for moisture. I upped the flour to 2 3/4 cup. Changing the recipe as such produced very workable dough which I rolled into balls. I baked the cookies at 350F for 11 minutes and let cool on the pan for 3 minutes. Perfect chocolate cookies that taste like chewy fudgy brownies. They stay moist and chewy in the cookie jar very well.

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cjs_mama

	Cooking Level: Intermediate Home Town: Black River Falls, Wisconsin, USA Living In: Spring Grove, Minnesota, USA
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Reviewed: Jun. 21, 2008

Pretty good! Although, I halved the recipe to make it for 15 and it still made 21 cookies that were pretty large. They fall apart when I was taking them off the sheet though that may just be my lackluster cooking skills. Definitely recommend!

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Katie C


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Reviewed: Jun. 8, 2008

Warning: I didn't try the recipe as written, so I'm not sure how it would turn out without adjustments!! I know many reviewers noted that the cookies were really flat. I think that it's because of the high amount of sugar in the original recipe. Sugar acts as a liquifier in baked goods. Because of this, I only used 1 cup of (brown)sugar (for more flavor). Also, I only used 1 cup of butter, because that's all I had, and white whole wheat all-purpose flour. The cookies were a tiny bit on the dry side. They didn't take long to bake at all. Next time, I'll try 1 1/2 cups of brown sugar. I liked that they didn't spread much, and stayed like little mountains. For more flavor, I added a little cinnamon to the dough, and chocolate chips and walnuts, too. Lastly, I glazed them with a cinnamon sugar glaze while they were still warm. All in all, they turned out pretty darn good. I will definitely make them again.

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MIUKAT

	Cooking Level: Professional
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Reviewed: Apr. 25, 2008

SOOO DELICIOUS!! the best chocolate cookie i've EVER had!! i divided it up into four and mixed mint chips, chocolate chips, peanut butter chips, and pecans! ALL of them are wonderful! Thank you so much!

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CDJ

	Cooking Level: Intermediate
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Reviewed: Apr. 23, 2008

These had great flavor but flattened out too much for my tastes. I prefer a puffy cookie and will try this recipe again with baking powder instead. I loved the flavor and will make these again.

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SnowBunny28

	Cooking Level: Intermediate
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Reviewed: Mar. 10, 2008

The taste is awesome. I used the recipe as is, but I sprayed a little Pam for baking on the cookie sheets. Never would they have worked out on ungreased cookie sheets. I baked them for 11 minutes, let them cool 5 before removing from the sheets. That seemed to work best. I sprinkled powdered sugar on the cooled cookies and they really tasted great. However, they are flatter than pancakes. Not sure why, but it didn't make them any less delicious.

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Cheryl


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Reviewed: Dec. 21, 2007

This recipe was wonderful! Quick and easy to make. Great with walnuts or without. New holiday favorite!

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Diane B


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Reviewed: Dec. 19, 2007

These were crazy good. everyone adored them and they were gone too quickly. i am baking some as gifts for my kids teachers and will make enough for us too :)

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pirouette

	Cooking Level: Intermediate Home Town: Tuscaloosa, Alabama, USA Living In: Florissant, Missouri, USA
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Reviewed: Dec. 18, 2007

This exact recipe is an old family favorite! It's a very easy recipe to follow, and it's pretty quick! You can also shake things up by adding nuts, chocolate chips, dried fruit, etc. If the cookies aren't sweet enough, try glazing with powdered sugar + hot water. You can coat them, drizzle them, etc.

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Courtney

	Cooking Level: Intermediate
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Reviewed: Dec. 13, 2007

Great cookie, I tweaked it a little by adding a hersheys cordial cherry kiss pushed into warm cookie then put back into oven just a minute to melt then pushed a maraschino cherry into the melted kiss and topped with melted milk chocolate.

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larry


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Reviewed: Oct. 27, 2007

Awesome! Great recipe, perfect taste. Not much more to say but thank you!

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Munki

	Cooking Level: Intermediate Home Town: North Vancouver, British Columbia, Canada Living In: Victoria, British Columbia, Canada
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Reviewed: Aug. 23, 2007

These cookies are amazing. I think they would taste good with white chocolate chips and/or macademia nuts, but 1 cup of sugar is enough.

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Kasia

	Cooking Level: Intermediate Home Town: Edmonton, Alberta, Canada
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Reviewed: Mar. 17, 2007

just finished baking this recipe, took them out the oven 10 minutes ago and still licking my fingers and lips because they taste so good!:) I think they wiould go really well with some white chocolate and marshmallows!

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Jodie E


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Reviewed: Feb. 24, 2007

Delicious! We had a recipe like this when I was growing up. They are a bit tempermental while cooking. Undercooking makes them gooey, overcooking makes them crunchy. It may take a sheet or two to get them just right, but well worth it!!!

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R.T.


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