Reviewed: Jul. 17, 2009

These are definitely my favorite cookies and are always a big hit with everyone! I make the recipe as is, which is the exact same as the one in my Hershey's cookbook (to a tee!). I have substituted peanut butter chips for the chocolate chips before, and they are always a crowd pleaser! Enjoy!

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kristy

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Reviewed: Jul. 15, 2009

We loved this recipe!!!!!!!!!!!

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Jenna

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Reviewed: Jul. 14, 2009

I only put in about 1 cup chocolate chips and put in one cup of peanuts, and put in 3/4cup brown sugar, 3/4cup white sugar, instead of just white sugar.

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Frannybannanny

Cooking Level: Intermediate

Home Town: Auckland, Auckland, New Zealand

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Reviewed: Jul. 14, 2009

The only thing chocolate my boyfriend has requested. Usually he's a fruity kinda sweet tooth type, but these he requests chocolate for a change.

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cjf81484

Cooking Level: Intermediate

Home Town: Fayetteville, North Carolina, USA

Living In: Akron, Ohio, USA

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Reviewed: Jul. 14, 2009

We have been making this recipe for a couple of years & it's always a favorite. I substitute chocolate chips for Reese's Peanut butter chips & I sub the nuts for toffee bits.

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Amelia

Cooking Level: Intermediate

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Reviewed: Jul. 14, 2009

I have made these cookies many, many times and everyone always loves them. They are soft, oh-so-chocolatey and absolutely delicious. I do usually have one small adjustment to the recipe: I use 3/4 cup white sugar and 3/4 cup brown sugar instead of 1 1/2 cup white sugar. I found this makes the cookies even softer, and it's more in tradition with a chocolate chip cookie recipe. I have found, also, that you can substitue almond extract for vanilla (or a combination of the two) for a little variation on the flavor and it's still delicious. I'm going to go enjoy one of these babies now ;)

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mimigrace

Cooking Level: Intermediate

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Reviewed: Jul. 14, 2009

Very good cookies. I added a little more cocoa and a tad more vanilla for my tastes. They came out perfect! A little crisp on the edges, nice and soft in the middle.

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SHEA1228

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Reviewed: Jul. 12, 2009

I skip the walnuts and add half mint chocolate chips and the other half regular, semisweet. A nice, minty variation!

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Jenn

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Reviewed: Jul. 10, 2009

These are excellent and still soft and chewy a day later. I used 1/2 c butter and 1/2 c butter-flav shortning and didn't have enough cocoa so I put some nestle chocolate milk mix in. Absolutely delicious.

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IDpotato

Cooking Level: Intermediate

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Reviewed: Jul. 10, 2009

An "adult" cookie when made with Hershey's Special Dark cocoa and semi sweet chips. Satisfies even the worst chocolate cravings with just one or two of these little cookies!

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Kyla

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Reviewed: Jul. 7, 2009

So tasty! It was hard to stop my family from eating them...I made the recipe exactly as followed, and baked them on parchment paper for easy cleanup. On parchment at least they took at least 10 min.

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BigGummyDino

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Reviewed: Jul. 6, 2009

Followed the recipie exactly and they came out amazing. Not to sweet and very moist. 5 stars!

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audsoxx

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Deer Lake, Newfoundland, Canada

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Reviewed: Jul. 2, 2009

I made this without making any changes and it turned out great! I did not use the optional nuts.

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BOBINA2162

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Reviewed: Jun. 30, 2009

I have tried 3 or 4 different cookie recipes from this site, and none of them turned out good. This one is the BEST! I did halve the butter(not sure how it would've turned out otherwise) and used 1/2 cup of brown sugar. Also,you should underbake them a tad so they don't dry out. Next time I'm trying this recipe w/peanut butter chips instead of chocolate chips!

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Cass

Cooking Level: Beginning

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Reviewed: Jun. 30, 2009

Good cookies :)

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kv11

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Reviewed: Jun. 28, 2009

Made these in a 13x9 inch pan to save time. They came out like chewy brownie/cookies. Very good. They dry out quick so be sure to keep the pan covered. Will surely make again!

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kbt629

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 26, 2009

Good but not great. I prefer chewy cookies with a little more flavor. Not sure what this recipe needs, but if I need a chocolate cookie fix, this would probably do the trick.

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Suzanne F

Cooking Level: Beginning

Home Town: Carrollton, Georgia, USA

Living In: Seattle, Washington, USA

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Reviewed: Jun. 24, 2009

Made these cookies on Father's day and they were a hit. Followed recipe to the tee and came out with super moist cookies. Just enough chocolate but not overwhelming, will definitely make again. Thank you for the recipe.

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tag96

Cooking Level: Intermediate

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Reviewed: Jun. 21, 2009

Rich, chocolatey flavor! I substituted as follows: 1 cup sugar + 1/2 cup Splenda; 1 egg, 1/4 cup Egg Beaters; 1-1/2 cups butter + 1/2 cup applesauce. Also threw in cranberries instead of nuts.

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