Reviewed: Oct. 12, 2009

Everybody really liked these, they do kind of come off as extra crispy cookies unless you explain that they are meant to be like brittle. The flavor was great, used almonds. Wonder if macadamia nuts would work? With some white chocolate chips? Yum.

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jcstrong

Cooking Level: Intermediate

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Reviewed: Feb. 7, 2009

Personally, I wasn't a big fan, but I am alone in that judgment. Everyone that came by and tried this loved it. It's staying on the list for next years cookies platters.

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Soulmt2

Cooking Level: Beginning

Living In: Peoria, Illinois, USA

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Reviewed: Feb. 1, 2009

I always get rave reviews every time I make this cookie! It's absolutely delicious! The last time I made it - I replaced the regular chocolate chips with peanut butter chips instead. YUM!

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Baking Rocker

Cooking Level: Intermediate

Living In: Stamford, Connecticut, USA

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Reviewed: Jan. 10, 2009

I picked up a Toll House Cookie cookbook at the library, and this recipe was one of the few that I tried. I did a half-batch and made it in an 8"-square pan. I should have used an 11"x7" pan instead as it turned out more bar-like than brittle-like, but it was really tasty. Sort of like chocolate chip shortbread.. I omitted the chocolate on top and it was still yummy. The nuts are key in this recipe, and I might advise to line the pan with parchment or lightly-sprayed foil as it stuck in the non-stick pan. I'll probably make it again, even in the 8" pan!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: Dec. 22, 2008

I really enjoy this treat, and so does my husband. my only problem is everytime I make this I burn the outside edges.

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candace

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Reviewed: Dec. 13, 2008

This is so incredibly good! The nuts in the recipe are very important so it's not too dry. I love this!!!!

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Becky Swanson

Cooking Level: Intermediate

Home Town: Holt, Michigan, USA

Living In: Altamonte Springs, Florida, USA

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Reviewed: Dec. 11, 2005

Good taste, even if it is a little messy. The chocolate on top gets everywhere when you cut this up.

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Sara P

Cooking Level: Expert

Home Town: Liverpool, New York, USA

Living In: Wiscasset, Maine, USA

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Reviewed: Dec. 4, 2005

So good and easy...like a terrific crunchy cookie!! will make again!

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GLTJAT

Cooking Level: Expert

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Reviewed: Apr. 26, 2003

This recipe looks beautiful after the chocolate is drizzled. It takes a lot of time to knead the batter in to the pan. Though guests liked this cookie, it was not the most popular. It is very buttery and nutty!

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ROCKGRL125

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Reviewed: Dec. 18, 2002

Tastes great but cookie is hard(hence the name) and people think you overcooked it if you do not explain that it is SUPPOSED to be hard!

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TIGGERLEE3

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Reviewed: Dec. 9, 2002

These are really good and easy to make.

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ALWHITE

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Reviewed: Nov. 12, 2002

Absolutely yummy! I was low on white sugar, so substituted 1/2 c. with brown - it worked out fine. The only problem I had was that some of the chocolate "drizzle" wanted to pop off when breaking into pieces. I may try breaking into pieces, then drizzling next time. Your family will love these!

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CORYCOOKS

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Reviewed: Jun. 8, 2002

This is a really great tasting treat, but spreading this in the pan took a long time. I did not add nuts, but I will next time. This one will definitely be given out for the holidays.

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SKOONUS

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Reviewed: Dec. 23, 2001

Buttery and very sweet. My husband chose these as his personal favorite after I made my first batch during Christmas. He wouldn't stop asking me to make more. He promised me a new stove with the condition that I would make him these cookies at any time he asked. I got the stove - and he gets his cookies - what a deal.

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SPIDERMUNKEE23

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Reviewed: Oct. 13, 2001

A fun, delicious recipe! It looks beautiful, too. I ate a piece with my coffee this morning and it is just as tasty (more so, really) than biscotti. Great christmas gift to send, I think.

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