Reviewed: Dec. 26, 2009

I made these with butterscotch chips instead of chocolate and put the whole cup in the dough. Absolutely delicious!

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Mary Lynne N

Cooking Level: Intermediate

Home Town: Sharpsville, Pennsylvania, USA

Living In: Owings Mills, Maryland, USA

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Reviewed: Dec. 12, 2009

I am making these as I type... and I have to say, the dough is definitely not the kind that I can "knead" the chips in. It is very light, soft and more like a drop cookie dough. So I am not sure how I could have possibly made it like this as I was following the directions and the same measurements for the ingredients. Anywho... I am now making them as drop cookies and we'll see how they come out :)

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Cheryl H.

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Reviewed: Mar. 9, 2009

My first attempt at short bread. I followed the recipe for the dough, and omitted adding the chocolate chips to the mixture. I rolled out on a floured board and cut out heart shapes. Instead of drizzling the melted chips over the cookies after baking, I used a small spatula to spread chocolate over half of the hearts making a heart shaped black and white cookie. A hit with my husband, who was suspicious of shortbread cookies before! :)

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heatherly

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Sep. 7, 2008

This was pretty good, I'd prefer it to be a bit sweeter. I used regular chips and added a complete cup, instead of drizzling 1/2cup over after cooking. I missed that part of the the recipe.

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MGILBERT

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Reviewed: Jan. 4, 2008

Just okay. I was really hoping that based on the amount of butter that they'd have more of a butter taste, but this didn't end up being the case. I made them for dessert and they were still there when we were ready for bed so apparently my girls weren't super impressed either. I'm sorry, but I just feel like I need to be honest.

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Lisa Michelle

Cooking Level: Intermediate

Living In: Pleasanton, California, USA

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Reviewed: Dec. 14, 2007

Just made them for the Holidays - they are FANtastic. Really super-tasty. There was a little wasted drizzle chocolate, though - so I'd lean toward using a little more IN the dough and a little less in the double-boiler. But man, they taste good.

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Reviewer:

Tom

Cooking Level: Expert

Home Town: Bethlehem, Pennsylvania, USA

Living In: El Paso, Texas, USA

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Reviewed: Dec. 3, 2007

These were pretty good...I think that my family prefers a softer cookie, so I don't know that I would make these again, but for those who like a crisp cookie, this is a great recipe. I do think that if I made these again, I would cook them for less time than 25 minutes.

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