Reviewed: May 13, 2009

Taste like brownies! I cooked them for 8 minutes then pulled them out of the oven and let them rest on the aluminum foiled pan until the next batch came out. Amazing with half marg and half butter.

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Aleda

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Reviewed: May 9, 2009

I am writing more in hopes to get help. I can't get the cookies to be soft, chewy or at least have a shape of a chewy cookie. My cookies always flat out, the moment they get hot in the oven I Just watch them get as flat as a disc. I try to put more flour but didn't help much. Can anyone give me suggestions? What am I doing wrong? Help!

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Rose

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Reviewed: May 7, 2009

best i have ever tasted i did what some people said and half butter half shortning sprinkeled icing sugar turned out amazing

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gram43

Cooking Level: Expert

Home Town: North Vancouver, British Columbia, Canada

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Reviewed: May 7, 2009

These are awesome! The only thing I did differently was substituted 1/2 cup of the white sugar for brown sugar to make the cookies softer. They almost have the consistency of a brownie, so good!

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FinnGirl

Cooking Level: Intermediate

Home Town: Beaver Lake, Ontario, Canada

Living In: London, Ontario, Canada

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Reviewed: May 6, 2009

Quite the tasty cookie! I didn't add the nuts as I didn't have any and they turned out delicious. Will add white chips next time for a nice contrast.

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LAURA BACHNER

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Reviewed: May 5, 2009

These were very good. I halved the recipe and ended up with 14 cookies. Cookies were very rich, very chocolaty, very soft. I took some other advice listed here and cut the sugar with brown sugar. The only detraction was that the cookies came on really strong. Milk to cookie ratio was 1 glass to 1 cookie. I might reduce the cocoa powder, sugar, and butter in the next round.

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Isolte

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: May 5, 2009

These are AMAZING cookies! I used the half brown half/white sugar AND half butter/half shortening suggestions and the cookies came out gorgeous. I also stirred in some Reese's pieces. SUPER YUM! I love this recipe!

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Kristy

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Reviewed: May 3, 2009

These turned out great. Make sure not to overcook, thats key to keeping soft.

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Lali

Cooking Level: Intermediate

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Reviewed: May 3, 2009

Scrumptious! Couldn't have asked for a better cookie. I baked them about 10 minutes.

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Stacey

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Reviewed: Apr. 30, 2009

This is now my 14 year old daughter's "signature" recipe! Best cookie i've every tasted. My daughter omits the nuts and uses vanilla chips instead of chocolate. YUMMY!

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ScratchcookShari

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Reviewed: Apr. 30, 2009

These were wonderful! Nice & soft.

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lgebski

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Reviewed: Apr. 28, 2009

I made these for my boyfriend and he loved them! Thanks for the great recipe! I took some of the cookies and dusted them with powdered sugar, it was delicious!

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Jen L

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Reviewed: Apr. 27, 2009

I did as others suggested and used butter and shortning. They were great! One of the best cookies I've ever made!! I will use this recipe as a base to make other cookies!

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Jen

Cooking Level: Intermediate

Home Town: Lawrenceburg, Kentucky, USA

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Reviewed: Apr. 25, 2009

Very good. Chewy and tasty. Used mint chocolate chips.

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purplepin

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Reviewed: Apr. 25, 2009

Too chocolatey...way too much cocoa powder! I would do 1/3 c next time instead of 2/3

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Jill Pickle

Cooking Level: Intermediate

Home Town: Laguna Niguel, California, USA

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Reviewed: Apr. 23, 2009

I made these almost exactly how the recipe states 3 times now. Every time they are excellent. The only changes that I make are the choc. chips - I either use white choc. chips, m&ms (they add color for holidays & are soo good after being cooked into the cookies). Everyone's favorite addition though were the Andes Mint Chips - soooooooo amazing - mint choc. cookies! Yummy, I highly suggest trying that if you like mint choc. anything! :o)

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R. Lozano

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Reviewed: Apr. 22, 2009

I really enjoyed these cookies. I actually put them in the fridge and 2 weeks later they were even better than the 1st day.

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LoLinex

Cooking Level: Expert

Living In: Playa Del Carmen, Quintana Roo, Mexico

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Reviewed: Apr. 19, 2009

A-mazing. I used one cup semi-sweet chocolate chips and one cup mint chocolate chips and they were wonderful (I didn't add any nuts).

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Jenny

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Reviewed: Apr. 18, 2009

Followed recipe as is minus the walnuts...absolutely DELICIOUS!

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kdog

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Reviewed: Apr. 18, 2009

I just made these and love them. They came out a little soft - just the way I love my cookies. I also appreciated a chocolatey recipe that didn't use melted bakers chocolate which can add up.

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