Reviewed: Nov. 20, 2009

I made these with PB chips, and everyone loved them....not my favorite, but that may be because I don't really like a chocolate cookie anyways. They were easy to make and looked nice.

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Jessie

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2009

These are so good! I didn't have large egg so I use jumbo and I did 1 cup semisweet chocolate chip and 1 cup white chocolate chip. they came out moist.I lower the oven to 325 since; I had a dark nonstick baking sheet (i also use parchment paper). This is my first time baking chocolate chocolate chip cookies and they taste better than at the store!

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pajnpis

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Reviewed: Nov. 18, 2009

I tried this recipe with White Chocolate Chips. It was excellent. Also if you drop the cocoa powder, I found that they result is also very good, not too sweet but just sweet enough so that you don't regret it later ;P. Still though simply amazing! I could barely manage to have one when I served them to my friends.

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protectoritsoul@gmail.com

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Reviewed: Nov. 17, 2009

Very rich chocolate flavor! I personally am just a regular choco chip girl.. but none the less, this recipe is pretty awesome.. they cookies stayed soft for me for a few days.

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GIGI637

Cooking Level: Expert

Living In: Miami, Florida, USA

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Reviewed: Nov. 15, 2009

Needs longer cooking time, 10 mins. But delicious

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pattiep

Cooking Level: Expert

Home Town: Nederland, Texas, USA

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Reviewed: Nov. 14, 2009

I Melted the butter and cooked 1 1/2-2 minutes less to make it more chewy and they're DELICIOUS!!!! Wonderful recipe <3

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For.the.love.of.CAKE

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Nov. 13, 2009

these cookies are nothing but great. everyone loves them. i put little less sugar and choped cooking chocolate instead of chocolate chips. everyone that tried them wants the recipe. good job :)

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Nikica

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Reviewed: Nov. 13, 2009

This is an outstanding recipe. Following other reviews, I did use 1/2 white and 1/2 brown sugar, and because I used all butter, I chilled the dough for an hour. I also added dried cranberries, which is a great combination with the chocolate. Also, I was careful to underbake them (about 8 minutes) to keep them soft. After 3 days, the cookies remain soft, even the chocolate chips. If you happen to overbake an item, you can put it/them in a plastic bag and add a slice of bread. I usually place the bread on a piece of wax paper so it doesn't sit directly on the item. If it physically touches the item, the item will get very soft and a bit mushy. Thanks for the great recipe. Everyone loved them.

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Noreen

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Reviewed: Nov. 12, 2009

These cookies are amazing!! I did replace 1/2 cup of the white sugar with brown sugar and they turned out so good! I will definitely make these again. Thanks for the great recipe.

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annakauz

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Reviewed: Nov. 11, 2009

love subbed a 1/2 C of brown sugar and did 1/2 butter flavored crisco and 1/2 butter...the perfect cookie for me!

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hypergirl2df

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 11, 2009

These are so fabulous. I used half brown and half white sugar.I also used 1 1/2 c. semisweet chips and 1/2 peanut butter chips. These are a real treat. I will be making these instead of regular old chocolate chip cookies!!!:)

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melissa.507

Cooking Level: Expert

Living In: Kilkenny, Minnesota, USA

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Reviewed: Nov. 9, 2009

The cookies were fantastic!!!

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debserg

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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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AuntB

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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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