These are very good and also easy/fun to make. I used a cookie scoop. Thank you for sharing the recipe.

I followed this recipe exactly and the cookies turned out very greasy and doughy. I will not make again.

This is a good cookie but it's very different. It is a very thick, crispy shortbread cookie. Lots of butter flavor but not greasy. You need to not let the dough sit - make them as soon as you mix them up. Otherwise the dough is really hard and crumbly. I felt 1 cup of chocolate chips was a little too much. Maybe just 3/4 cup. The first bite didn't really impress me, but I liked them more as I ate more of them! This is probably not a cookie I'd make on a regular basis, but it is never bad to try different things!

These cookies were very good. Nice buttery, shortbread-like texture. I left them a little underbaked so that they weren't crisp - more like melt in your mouth. Great recipe, and great to know I can still have chocolate chip cookies even when I'm out of eggs!

These were REALLY dry and crumbly. Not very good.

Very good, definitely a keeper! My husband and kids loved them!!!! I followed the recipe as is--

I mede these cookies for my nieces who are allergic to eggs and everybody including those who did not have any allergies loved them. Great recipe. Thanks

These are positively ADDICTIVE! I made a batch for the office using butterscotch chips (my best office pal does not care for chocolate) and they came out perfect. I will definitely make them over and over again.

I had great hopes for these...but they just didn't turn out for me. They were not crispy...I though they'd be more like shortbread. They were more chewy and greasy. I even waited until the next day to see if they were better after they sat...but no luck. I threw them away, and I HATE throwing food away!

not sure what everyone was raving about.. they were ok.. definitely better after they sat for a night but everyone in my family said they would take a regular chocolate chip cookie over this recipe

These have a great flavor, although I find them to be a bit crumbly.

First try out of the oven and I was a little skeptical..wasn't what I was expecting. More shortbready..but I decided to dip one end of the cooled cookies in melted milk chocolate and drizzled white chocolate over that and they became a masterpiece. DELICIOUS. They tasted much better when cooled and the flavors had time to rest a bit. Next time I think I will add in some finely chopped walnuts and that will complete this perfect recipe! If you are expecting this to be like a regular chocolate chip...it wont be. Thanks for the share.

These are simply delicious! They were exactly as the description said they would be. I was quite surprised considering they used no eggs or milk. I will definitely make these again!

Simply awesome! Janis says it all in her description--melt-in-your-mouth, crisp, and buttery. I added 1/2 cup ground pecans and drizzled white chocolate over the top. So easy and one of the best cookie recipes I've found on this site!

This recipe is great and so simple - I'm from the UK so I wasn't too sure about the "cup" conversion - thought my mixture was a tad too crumbly and added a dash of milk. They have turned out wonderful and they are so yummy! Its so nice to create cookies without using eggs! Thank you for this!

Excellent cookie. Easy to make and tastes good. I'm living in another country where chocolate chips need to be sent to me. I didn't have mini chocolate chips so I used a blender to grind them up into smaller bits and this worked great.