Reviewed: Dec. 14, 2009

I just made these after seeing the recipe for the 2st time and OMG I luv them - and so does everyone else!!!!!!!! I have to make another batch already!

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MamaTT

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Reviewed: Dec. 14, 2009

Made these for the first time for a cookie exchange. Very easy to make and delicious. Sort of a brownie-like cookie. Along with the chocolate chips and nuts, I added some white chocolate chips. Delish!

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Kathy

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Reviewed: Dec. 14, 2009

LOVED these cookies, but made some modifications. I sometimes get flat cookies like another reviewer, so I used 1/2 brown sugar in lieu of part of the white sugar. Good call. I also substituted chopped Andes Candies for choc chips. Magnificent! Next time will experiment with some dried cherries or cranberries with chocolate chips! Very simple and tasty cookie.

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Jen

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Reviewed: Dec. 13, 2009

These cookies were AMAZING! My kiddos gobbled them up, and they were very easy to make. Based on the other reviews I used half crisco, half butter, and half white half brown sugar.

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Luvmykiddos

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Reviewed: Dec. 13, 2009

Delicious! I also used half brown sugar/half white sugar.

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rjacobs05

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Reviewed: Dec. 13, 2009

This was good. I won't make them again, but I wouldn't say it was a waste. I think the chocolate flavor was less than acceptable, it just seemed a bit off.

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lily

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Reviewed: Dec. 13, 2009

These cookies are delicious. You can't go wrong with chocolate on chocolate. My friends call them "Feel Better" cookies and I'm always being asked to make more! I use chocolate chunks instead of chips, and I'm often baking them longer than 10 minutes.

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deanne

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Reviewed: Dec. 12, 2009

I made some adjustments to the recipe. I halved the recipe since I only had 1/2 cup butter left, used 1 3/4 cups of whole wheat PASTRY flour, 1/2 black/brown sugar, 1/4 cane sugar, and 1/4 honey, used 60% cocoa chips (since I prefer dark>milk), and since I used pastry flour I also used 1/2 baking soda & powder. The outcome was very good, but I would use less black/brown sugar next time since it was a bit too sugary for my taste, and it has a distinct flavor to it. Overall 4/5, I would make this recipe again. :)

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In My Stomach

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Reviewed: Dec. 12, 2009

Easy, quick, delicious cookies... They taste like brownies!

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ahug65

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Wetaskiwin, Alberta, Canada

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Reviewed: Dec. 11, 2009

I added 1/3 cup extra cocoa and reduce the flour by 1/3 cup to make these even more rich. I love that, because you can eat less and still get that chocolate fix. Great with milk. Simple the best cookie recipe I have ever found. Baked for exactly 9 minutes.

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Renae Sattazahn

Cooking Level: Intermediate

Living In: Branson, Missouri, USA

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Reviewed: Dec. 10, 2009

I personally would have given these cookies a 4 because they were SO RICH..although the next day the flavors did blend a bit more. I gave them a 5 because I sent these into work with my hubby to share and they were a HUGE hit. I even got a phone call Thanking Me for these cookies...Be prepared to share this recipe!!!

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ATKINSON

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Dec. 9, 2009

My picky 16 year-old-daughter begged me for something sweet. So I decided to make her "comfort food" Chocolate chip cookies. The only problem is, I didn't have any brown sugar. I told my daughter I was going to try to make them without the brown sugar. She protested vehemently, we only had one (1) bag of chocolate chips and being that we were stranded in a blizzard in Iowa today with about 3 feet of snow piled up on our deck and wind gusts of 50 mph. I only had one chance to get it right. So I searched All Recipes and came across this recipe.I didn't tell her I was was just going to go for it. Anyway I made them, and added the first cup of flour the batter seemed pretty thick so I tested just one in the oven. I do that on recipes I find, so I don't waste the whole batch, the cookie was thin. So I added the rest of the flour as the reciped had suggested in the first place. The cookies taste excellent and they look perfect, just as another reviewer stated, just like something you would get from the bakery. The only thing I added was an extra 2 tsp of vanilla. My daughter was happy and I am still her hero. I saved the day in this crazy blizzard.

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sweeday

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Reviewed: Dec. 9, 2009

My cookies didn't turn out very well. They were horribly flat and even after baking them 10 minutes they werent cooked in the center. Next time I think I will try half butter and half shortening.

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starry9

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Dec. 9, 2009

These cookies are great! The longer you let them sit in the fridge (within reason of course) the better they are! I used 3/4 cup white sugar and 3/4 cup brown sugar instead of 1 1/2 cups white and everybody loved them...I will get a pic of these when i make them this weekend....

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Paula

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Reviewed: Dec. 9, 2009

My husband gave them a five, I a four but it is a very good recipe. I do not care for chocolate chips, so I used double the cocoa powder. Any high quality dark cocoa powder will do. I used Dutch brand Bensdorp. Next time I would use no Vanilla extract, triple the cocoa powder and add one extra egg to keep the moisture in, then I would have the perfect moist cookie. I feel Vanilla, especially of the artificial variety, would and did kill this recipe. I won't add it again, it fights the chocolate for attention.

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cookiemonster

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Reviewed: Dec. 8, 2009

I've made these a few times now and the recipe as-is is excellent. Very chocolately, and soft and tender on the inside, which is the way I like it. As some reviewers suggested I tried it with half sugar and half brown sugar and this gives a nice depth of flavour. I've also used 1 cup bittersweet chocolate chunks and 1 cup white chocolate chips instead of the nuts to make it a triple chocolate cookie! It's definitely worth a try for all you chocoholics out there =)

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Baker Girl

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Richmond Hill, Ontario, Canada

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Reviewed: Dec. 5, 2009

Nat's MS cookies - especially good when they are warm

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langleymom

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Reviewed: Dec. 4, 2009

We loved it! It's like a cross between a cookie and a brownie.

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RUBY-MAMA

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Reviewed: Dec. 2, 2009

Loved them! I left out the nuts and exchanged one of the teaspoons of vanilla for a teaspoon of peppermint extract to give it a minty flavor, and they turned out really well! Definitely a keeper!

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Gummibunny

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Reviewed: Dec. 1, 2009

YUM.

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Molly

Cooking Level: Intermediate

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