Reviewer:

Reviewed: Apr. 9, 2012

This is was a really good recipe but I wasn't satisfied with the way the cookies turned out. They tasted great and were chewy but they were flat. I will definelty make them again but take the other advise from reviewers about chilling the dough before making them. Thanks for the recipe.

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Reviewer:

jojojam9

Cooking Level: Intermediate

Living In: Port Carbon, Pennsylvania, USA

Reviewed: Feb. 27, 2012

Wonderfully fudge-y. A big hit in my house.

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Reviewer:

Ellie

Cooking Level: Intermediate

Living In: Onoway, Alberta, Canada

Reviewed: Feb. 25, 2012

Approved. Tasted just like I expected them too!

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Reviewer:

mjones

Reviewed: Dec. 21, 2011

Very tasty, but the cookies turned out like pancakes even after I chilled the dough. It still gets 3 stars, though, because my office mates said they loved the cookies!

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Reviewer:

HeyJude

Reviewed: Dec. 11, 2011

Not bad cookies. They do definitely spread if you don't chill them. I chilled them, and definitely noticed as time went on that they began to spread in every direction as the dough warmed. So, you may want to put the dough back in the fridge as you go, but definitely chill for at least an hour prior to baking. If you chill for longer, like I did, you'll need a bit more time (about 11-12 minutes) to bake the cookies, depending on the size of your scoop. I thought they were good, but nothing special, although they are chewy, which I appreciate. Thanks for the recipe.

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Nov. 26, 2011

I just made my first batch of these, I used only 1 cup of butter and did 1 cup of white sugar and 1 cup of dark brown sugar. I also substituted semi sweet chocolate chips and there are wonderful!!!!

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Reviewer:

amberca2006

Reviewed: Sep. 26, 2011

These are good IF you use half the sugar - WAY too much sugar!! I made these the first time exactly how the recipe instructed and thought too sweet. Made them again and used 1c of sugar instead of 2 cups of sugar. I also did not melt the butter (i do not know why some people said they melted the butter).

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Reviewer:

Reviewed: Sep. 24, 2011

This recipe turns out a good tasting cookie, however, in order to avoid the "pancake effect", do not melt the butter. Cream the sugar with room temperature butter, then follow the rest of the recipe. This is how I always do my cookies, and they always turn out good (they do flatten a touch, but not even close to when you use melted butter!).

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