Reviewed: Sep. 1, 2007

These cookies are awesome, did not change a thing. Although someone might want to post a new photograph.

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Larry Hayes

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Johnson City, Tennessee, USA

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Reviewed: Aug. 31, 2007

The BEST cookies EVER!!!!

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Koraley

Cooking Level: Expert

Home Town: Fort Lauderdale, Florida, USA

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Reviewed: Aug. 14, 2007

excellent cookies. i made them with shaved semi-sweet chocolate as I didn't have chips on hand. We're going to make these again soon and try white chocolate chips.

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MISSANNA

Cooking Level: Intermediate

Home Town: Lincolnton, North Carolina, USA

Living In: Lynchburg, Virginia, USA

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Reviewed: Aug. 10, 2007

Absolutely the best chocolate chip cookie that I've ever had! More like a very rich brownie than the traditional choc. chip cookie though. I used regular salt instead of kosher salt, but otherwise followed the recipe exactly as written. The guys in my husbands' fire station ate up all the cookies between breakfast and dinner!

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Nancy

Cooking Level: Intermediate

Home Town: Watertown, New York, USA

Living In: Brandon, Florida, USA

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Reviewed: Aug. 6, 2007

These were wonderful!!!! Taste just like Archway Rocky Road cookies!!!! Will make often!

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Sharon Anne

Cooking Level: Expert

Home Town: Ludlow, Massachusetts, USA

Living In: Warren, Massachusetts, USA

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Reviewed: Jul. 26, 2007

They were amazing! gone by the end of the day! GREAT recipe!

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Robo :)

Cooking Level: Intermediate

Living In: Burleson, Texas, USA

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Reviewed: Jul. 5, 2007

Delicious! For a little more flavor, try adding extra vanilla, some cinnamon and a dash of chili powder to the dry ingredients. HINT: I blended in 1/2 C. sour cream with an extra tablespoon or so of flour and of cocoa. Drop by tablespoon onto parchment paper. The cookies weren't as brownie-like with the sour cream...tender, soft and tasty - right out of the oven! And yes, 11 minutes was perfect baking time. W.O.N.D.E.R.F.U.L.

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Katie Kate

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Reviewed: May 24, 2007

I would give this recipe 100 stars if I could! Buttery, chocolatey, delicious...perfect! I left out the nuts, doubled the vanilla, and used a cookie scoop (and did not flatten the cookies), just because that's my preference, and would like to try white chocolate chips next time. The flavor is very much like a delicious delicatessen brownie. I've been looking for a recipe exactly like this for a long time!! Now I just have to save some for my husband.

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Dana H.

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Reviewed: May 22, 2007

these are the BEST cookies i have ever made! no joke

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lovetocook

Cooking Level: Expert

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Reviewed: Apr. 26, 2007

SO EASY, SO FAST, SO GOOD! I didn't have any nuts, but these cookies were just the thing to calm a serious chocolate craving, and I whipped them up in no time at all!

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xocolat

Cooking Level: Beginning

Home Town: Chicago, Illinois, USA

Living In: Santiago De Compostela, Galicia, Spain

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Reviewed: Apr. 12, 2007

The cookies were great. I put 2 tablespoons of vanilla in mine. I also put 1 cup of m&m's and 1 cup of chocolate chips - no nuts...I wouldn't recommend the m&m's because it was 2 different kinds of chocolate in one cookie (a bit overwhelming) But the actual cookie itself it fantastic!!

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Mrs. Cooper

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Reviewed: Apr. 2, 2007

yum yum yum! i used self-rising flour & omitted the salt and baking soda. also used bittersweet chocolate chips... my family raves about them.

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piskie976

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

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Reviewed: Feb. 23, 2007

Yum! This was perfect for my chocolate craving. [even without the chocolate chips!]

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Johnny

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Reviewed: Feb. 8, 2007

These cookies were great. I made them with white chocolate chips, and I also added walnuts and some mint extract. Yummy!

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pinkypink

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 16, 2007

This recipe is way too sweet for my taste. The second time around I only used 1 cup of semi-sweet chocolate chips and 1/3 cup unsweetened cocoa powder. Everyone prefers it this way except I should have added flour to replace the cocoa powder I left out. With the added flour I suspect the cookies wouldn't have crumbled so easily. With the modifications the taste was great otherwise you may have sugar shock. DO NOT FLATTEN COOKIES IN ANY WAY! Drop using a spoon and cookies will spread adequately when baking. I'll let you know how the third attempt goes.

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kolachampagne

Cooking Level: Beginning

Living In: Havendale, Saint Andrew, Jamaica

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Reviewed: Dec. 2, 2006

This recipe is awesome! I always get rave reviews when I make these cookies. They are great with Andes mint pieces instead of choc chips as well.

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E in Dallas

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Reviewed: Nov. 20, 2006

DELICIOUS! I followed the recipe but didn't add nuts and used the mint and chocolate swirl chips. I also left them on the cookie sheet for 2 minutes because I made them a little larger. Great chocolate taste!!

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Panda Cookies

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 9, 2006

Really good. Great the next day and stay soft! I used regular salted butter (I cut out a little of the kosher salt) and omitted the nuts- still great. Don't let these over cook! 11 minutes is just enough, let them finish on the cookie sheet outside of the oven for about 2-3 minutes.

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lindsaysoulshine

Home Town: Syracuse, New York, USA

Living In: Los Angeles, California, USA

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Reviewed: Nov. 4, 2006

These were okay. I wasnt too pleased with the flavor. I cant quite pinpoint what it was though. My son liked them and we had fun making them together so I gave them a four.

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