Reviewed: Nov. 9, 2009

The cookies were fantastic!!!

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Reviewed: Nov. 7, 2009

PERFECT! (We used 1/2 brown sugar & 1/2 regular sugar - 1/2 butter & 1/2 shortening too! :) My 15 year old son made these and said they are BOMB! lol! :)

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cookin43

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Eatonville, Washington, USA

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Reviewed: Nov. 7, 2009

WOW! This certainly hit the chocolate craving right on target! I am a half brown sugar/half white sugar kind of girl, so I split it 3/4 each. This produced a light cookie. It doesn't seem like it will be light because it is DENSE, but when they come out of the oven...perfection! Thanks for posting!

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ThatOneCrazyCookingChick

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Reviewed: Nov. 5, 2009

forgot to add the baking soda and still came out great...took 1 star away tho cuz liked better when i did half butter half shortening i also did half white and half brown sugar and i used milk choco chips cuz i like em better than the semiseet ones

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Jamie

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Reviewed: Nov. 4, 2009

I made these with mint chocolate chips and they tasted like those mint thins. These are awesome.

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Kasie McInnes

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Reviewed: Nov. 1, 2009

Yummy!!!

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catherine white

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Knoxville, Tennessee, USA

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Reviewed: Oct. 29, 2009

WOW!!!! These are AMAZING!!!! We are unable to eat dairy so I've not had choc chip cookies in a long time and these didn't disappoint! I made some modifications for our allergies and these were out of this world!!!! I used spelt flour (1 3/4 c) and 1 c white 1/2 brown sugar as others had suggested. I used all shortening, and used a bag of Enjoy Life chocolate chips. I also had to bake mine for 10 minutes. THANK YOU for such an amazing recipe!!

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Amanda

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Reviewed: Oct. 29, 2009

Excellent!!! Absolutely delicious! I almost forgot to say, but I only used 1 cup of sugar which was just perfect.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2009

These are incredible and a hit EVERYTIME I make them!

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Shivani

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Reviewed: Oct. 27, 2009

Love them, love them, love them. This made enough to last our family at least for a week (since my husband is on a diet)otherwise they would have been gone in 2 days. Great for kids school lunches, etc... Will definately make these again.

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bestofcherie

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Reviewed: Oct. 26, 2009

i baked this and added half a yogurt can it was great <3

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ph.dona

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Reviewed: Oct. 25, 2009

OMG. Omitted nuts, and switched chocolate chips for peppermint chips. Replaced 1 tsp. of vanilla extract with pure peppermint extract. Subbed half white sugar with brown sugar. These were to DIE for. If you are having a chocolate fit, these will sooooo fix it. Yes, they should be a bit soft at the end, they cool and are perfect. I did 10 minutes and they were good. I did 11 minutes and they were even better - it gave the edges a chewiness that was awesome. Thanks for this recipe - will be a keeper forever. :)

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SHTTRBUGIN

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2009

tasted great! I had a few problems. made some in my toaster oven and cooked too fast..turned it down to 250 n came out great. but when done in my big oven they flattened out too much. still tasted could but were crunchier and real thin.

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ruski28

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Reviewed: Oct. 19, 2009

These are amazing cookies! Everyone absolutely loved them!! Thanks Kathy for a new addition to my cookie rotation.

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sunshine32019

Cooking Level: Expert

Living In: Van, Texas, USA

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Reviewed: Oct. 18, 2009

Very chocolatly and tasty! My daughter says they are 'the best'

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jelina

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Reviewed: Oct. 18, 2009

My 8 year old son, and 4 year old daughter really liked these. My 4 year old who normally passes up any cookie, ate 2 of these! I did make a couple changes, I used half brown sugar, half white, half butter, half Crisco. I like the fact that this only makes 4 dozen, because I really don't like making cookies, so this was just enough.

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jandtsmom

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Reviewed: Oct. 17, 2009

OMG! These were wonderful! Added miniature marshmallows on top of each cookie. Yummy!

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I Love Troy

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: Oct. 16, 2009

these would have been totally out of this world if only i'd had baking soda, lol

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deeray82

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Reviewed: Oct. 16, 2009

Although this recipe was very chocolatey and I could tell it would be excellent if made as the recipe states...I am trying to bake a little healthier and replaced the sugar with granulated Splenda. The cookies didn't really spread/rise much and after they were cooled they were pretty dry, but still edible. I'll definitely try this one again with real sugar, I can tell the potential was there for this to be an excellent chocoholic's dream cookie!

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