Reviewed: Nov. 26, 2009

This was a great and easy cookie recipe. I should have read all the previous reviews though b/c there was to much salt. Definitley cut down on the salt, it goes to the edges and so the first thing you taste is salt. I also used butterscotch & Chocolate chips in this recipe, and it turned out great.

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Good Cooker

Cooking Level: Intermediate

Home Town: Pleasant Valley, New York, USA

Living In: Montreal, Quebec, Canada

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Reviewed: Nov. 10, 2009

This is a delicious cookie! I substituted Smart Blend oil for the butter, used whole wheat white flour, and split the white sugar with Brown Sugar Blend. 375 for 7 minutes and the result was a crunchy outside, chewy inside treat!

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LI

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Reviewed: Sep. 25, 2009

My 7yr old son made these cookies for a homeschool "lesson". He did it all alone and these are seriously the BEST cookies we have ever had! They are like little chocolate handheld cakes and taste amazing! Really...these are an easy and very good cookie to bake with your children. We ran out of cocoa but hand pudding on hand. We used 2/3 c of pudding and cut back the sugar to 1c of raw sugar. Still came out wonderful. We have an oven with a mind of it's own..so we only needed to bake them 9 mins. and let them "cool" on the sheet for 1-2 mins. My son says he can't wait to make these for Santa!! :)

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Lemon Juice

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Reviewed: Sep. 20, 2009

These cookies are very rich and chocolaty. I left out the walnuts and added 1/4 cup of millet instead. This gives the cookies a little crunch and some extra nutrition.

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KAIA22

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: El Paso, Texas, USA

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Reviewed: Sep. 4, 2009

Melt in your mouth cookies. The kids will LOVE IT! And will be coming back for more. *suggest to buy double the ingredients for baking later* :P

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OkamiChic

Cooking Level: Intermediate

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Reviewed: Aug. 31, 2009

These are now my favorite chocolate cookie recipe. I used a little brown sugar with the white sugar. They are best when they are still warm. This is a very easy recipe and well worth it.

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kathy p

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Reviewed: Jul. 26, 2009

These are perfect for chocolate lovers! They taste even better the next day ;)

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nadiaa

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Reviewed: Jun. 25, 2009

Excellent recipe. I only cream the first ingredients for about 3 or 4 minutes, and combine the dry ingredients in a bowl instead of a bag. Still turns out delicious! My favorite twist is to switch out the nuts for a whole bag of peanut butter chips. These cookies stay fresh for a lot longer than other recipes I have tried.

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pb3

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Reviewed: Jun. 12, 2009

I added cinnimon to these, used salted butter, and didn't put it nuts or chocolate chips, because i didnt have any, and they turned out great. i baked them for a few extra minutes because they were so soft, and they taste great!

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CarolinaRyan

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Reviewed: May 17, 2009

Great recipe. Will make again. Have to substitute the butter for milk free margarine due to a milk allergy and it still turned out great. Careful how long you cook them as it is hard to tell if it is cooked due to the dark color and it can easily over cook.

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tweedledeuk

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Reviewed: May 16, 2009

I am very particular about cookies and I LOVE these!! I have made them many times! Thanks for sharing the recipe.

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Bethany Ann

Cooking Level: Intermediate

Home Town: El Paso, Texas, USA

Living In: Moscow, Idaho, USA

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Reviewed: May 2, 2009

Chocoholics rejoice! These cookies turned out amazing! Seriously, if you can take the chocolatey goodness this recipe is for you! If you can't replace the chocolate chips with toffee bits or white chocolate chips, or maybe butterscotch chips.

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cookieMonster10

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Reviewed: Apr. 27, 2009

meh, these were just okay. I made a couple of adjustments: 3/4 C sugar 3/4 C brown sugar, 1/2 C butter 1/2 C shortening. I mean these are good cookies but not as good as other recipes I've used on this site.

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LRoecker

Cooking Level: Expert

Home Town: Logan, Utah, USA

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Reviewed: Apr. 20, 2009

Really Yummy and very chocolaty!!! :)

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shellkell82

Cooking Level: Expert

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Reviewed: Apr. 2, 2009

These cookies were a hit w/ my family. They are very chocolate-y! I did use 1 cup sugar and 1/2 cup brown sugar. Flour was a white and whole wheat blend, too. Don't overcook. I will make these again for sure!

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pucciniks

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Reviewed: Mar. 31, 2009

These are awesome! The only change I made was to use half brown sugar and half white. The only reason I gave this four stars instead of five is that the chocolate was a little TOO overwhelming as written... I guess I'm just not a true chocoholic, lol! Next time I'm going to try half white chocolate chips and half regular (and there WILL be a next time!)

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vikingkirken

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Reviewed: Mar. 23, 2009

These cookies are amazing!! perfectly soft and didn't spread at all while baking!

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Ashley Jane

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Reviewed: Mar. 7, 2009

These are great. Make sure you don't bake them to long they get hard. I also substituted the chocolate chips with chopped Andes Mints and they were gobbled quickly.

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