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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Skuba

Cooking Level: Intermediate

Living In: Delaware, Ohio, USA

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Reviewed: Feb. 27, 2009

This was fantastic. I took the advice of one of the reviewers and used regular salt. I also used 1/2 chocolate chips and 1/2 cappuccino chips.

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Audra

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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Reviewed: Feb. 12, 2009

exellant very verry rich.

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oscarette

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Reviewed: Feb. 7, 2009

Pretty good cookie, will make again if I have a craving for a chocolate walnut cookie

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Lisa

Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Lakewood, California, USA

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Reviewed: Feb. 5, 2009

Just made these and really like them. Soft and cake-like, great for dunking in milk. Added cranberries because I wanted to, liked the addition

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kirkwoodkm

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Reviewed: Jan. 10, 2009

I followed the recipe except for using whole walnuts, I used chopped. My first time making them and they turned out fabulous. Gave some away as holiday gifts and kept the rest at home...I will definitely make them again...they went fast.

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Taangrl21

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Reviewed: Dec. 28, 2008

Possibly the best chocolate cookie recipe I have come across! We used as one of our holiday cookies in our give away baskets and there wasn't one left. I didn't, and wouldn't, change anything. Great recipe thank you!

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Alexarra

Cooking Level: Intermediate

Home Town: Clarence, Missouri, USA

Living In: Kealakekua, Hawaii, USA

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Reviewed: Dec. 14, 2008

I made 97 of these babies. Substituted 1 c of brown sugar, added another teaspoon of vanilla and only used 1/2 the chocolate chips. They were the bomb!

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kelley

Cooking Level: Intermediate

Home Town: Whittier, California, USA

Living In: Palm Desert, California, USA

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Reviewed: Dec. 14, 2008

This recipe should be ILLEGAL! HOLY COW! I had trouble keeping myself from eating the batter!!! I also used salted butter and cut the salt down. Yeah, I will be making these again and again - and gain a pound each time I do!

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Julie W

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Columbus, Georgia, USA

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Reviewed: Dec. 9, 2008

These turned out exellent! I followed the recipe pretty closely. The only changes I made were: I used regular salt (didn't have Kosher salt), I multiplied the recipe by 1.5 to get more cookies, I didn't use nuts, and I used 1/2 cup fewer chocolate chips because it was all I had. They came out soooo good. Very fudgy on the inside, so really- DO NOT cook any more or less than 11 minutes. I will definitely keep this recipe. Two thumbs up.

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Vanessa

Cooking Level: Intermediate

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Reviewed: Dec. 7, 2008

These cookies are my husband's all time favorite!! They are moist and rich and loaded with flavor. I have tried several variations on these cookies-- I have made them as directed with nuts and semi-sweet chips... very yummy :). I have also made them using bakers chocolate, broken up into bits or very dark chocolate morsels (try Ghirardelli 60% cacao morsels)... my personal favorite. For Christmas this year, I am trying this recipe with Andes Mint chips... very excited and optimistic!! Note: The dough is very thick... I would not recommend trying to make a double batch-- it's very hard to mix.

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Alexandria

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Dec. 7, 2008

Great recipe for girls' night in. I substitute the nuts with white chocolate chips.

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myrgd

Cooking Level: Expert

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Reviewed: Oct. 7, 2008

Made a large amount which is great they were yummy.........

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momof2

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Reviewed: Sep. 17, 2008

my kids loved these cookies. It seemed a bit involved to make them but they have remained soft. They're more like brownies. My daughter ate a few with ice cream and a spoon. Will make again.

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bon apetite

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Reviewed: Aug. 25, 2008

I made these yesterday and they turned out great. Followed as written and they were moist and tasted like little brownies, but today they seemed to be a little dry and crumbly. Still tasted great but I was a little disappointed they didn't stay moist. But my 2 1/2 year old who dosen't really care for cookies at 2 of them so they can't be that bad! Will give it another try espically since it might be a bakers error.

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texascook

Cooking Level: Expert

Living In: Denton, Texas, USA

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Reviewed: Aug. 12, 2008

Thank you for this recipe. I'm a chocoholic, and these cookies satisfy the cravings. You can't just eat one. I didn't have chocolate chips so I substituted semi-sweet and unsweetened baking chocolate bars, and I used only 1 1/3 c sugar instead. Since they are easy to roll, you can put any type of ingredient in your own cookie. My son likes M & M's so I pilfered from the trail mix and placed one on top of each cookie, they look great. This is a keeper, another one for my christmas cookie list.

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Tateyama

Cooking Level: Expert

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Reviewed: Jul. 10, 2008

This recipe rocks but I used salted butter not unsalted.Also I am partial to milk chocolate so I use 1 cup milk chocolate chips and 1 cup semi sweet chocolate chunks....out of this world.I also added 1c of coclate semi sweet chunks in place of the chips.

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dollparts

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Reviewed: Jul. 9, 2008

I couldn't be happier with this recipe! I used milk chocolate chips because I like the flavor better than semi-sweet. Also I used the flattened ball method and rolled them in powdered sugar before baking (see my photo). I can't wait to make more!

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Eva

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Jun. 17, 2008

These cookies were an absolute hit! One of my friends recently stopped smoking and said these cookies were better than nicotine! I made a few changes. I used 2 cups of white chocolate chunks and 1 cup of milk chocolate chunks and didn't use nuts. I also just stirred the powders in a separate bowl instead of putting them in a plastic bag. These cookies are amazing! Thanks for the recipe!

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