Reviewed: Apr. 7, 2008

Loved theses cooies!!! Have been looking for a good Chocolate cookie for awhile. Did add 1/2 teaspoon of salt. One thing to remember, be sure to flatten cookie dough with your fingers before baking. Otherwise , they dont flatten when they bake! GREAT COOKIE~~~

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chasenme

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Reviewed: Apr. 3, 2008

I have to start by saying, I love the batter! It's so silky, smooth, and easy to work with. I ended up cutting the sugars down to 1/3 each (which ended up being not sweet enough.. my fault!)..but now I eat more in one sitting. :-) I ran a bit short on cocoa powder, so I added 1 1/2 tsp. of espresso powder. I creamed and mixed everything by hand, and I'm so pleased with the end result. These cookies are soft, but definitely need milk! :-) I added 1/2 tsp. of salt, as suggested by reviewers-good idea. It took me an hour to prepare, bake, and place these cookies on the cooling rack - huge plus. :-) I'll be making these again.. thank you for sharing your recipe!

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Sara

Cooking Level: Beginning

Home Town: Pasadena, California, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Mar. 31, 2008

Awesome cookies! A great basic recipe for whatever you're in the mood for: nuts, white or milk chocolate chips, Reese's chips, etc... I doubled the recipe and didn't have a lb. of butter so used 1 c. butter & 1 c. Crisco.

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Deb

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 29, 2008

Chocolate heaven!! Used 1C WW flour, and decreased sugars to 1/2 C each, just as a personal preference. Crisp on the outside and soft on the inside!!

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HB2

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Mar. 28, 2008

These were incredibly soft and chewy. All the kids loved them and my husband gobbled them up. This recipe is a keeper!

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Shalaine_1

Cooking Level: Intermediate

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Reviewed: Mar. 26, 2008

Mmmm....so good. I did what other reviewers suggested and added the 1/2 tsp salt and mixed the dry and moist ingredients separately before combining the two. These were amazing! Moist on the inside with a nice with a firmer, but not too firm, outside edge. Highly recommended!

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arobins1

Cooking Level: Intermediate

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Reviewed: Mar. 21, 2008

these turned out wonderful and were easy to make. Altitude, weather/climate have a lot to do with how much flour is needed. I made them as described -= used mini chocolate chips - low altitude & cool and snowy day --- the dough was not firm enough to roll into balls -- I dropped by spoonfuls instead (pampered chef cookie scoop) and baked for 15 minutes on a baking stone and my boys loved them - they were soft and chewy and very chocolatety. 5 stars will make again..may try with different types of chips and may add mint extract next time for a minty chocolate cookie..

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Glenda B.

Cooking Level: Expert

Home Town: Brockway, Montana, USA

Living In: Great Falls, Montana, USA

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Reviewed: Mar. 19, 2008

Absolutely amazing. Works just as well as a fudgy brownie for a chocolate fix! This is my new chocolate chip cookie recipe.Thanks!

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HARMONYGIRL79

Cooking Level: Expert

Home Town: Olathe, Kansas, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Mar. 16, 2008

Great recipe. My brothers and their friends loved them.

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JAN

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Reviewed: Mar. 11, 2008

These were some of the best choc.-choc. chip cookies I have ever eaten. Of course I did tweak it a bit. I added the salt like others recommended. Also I used dark choc. cocoa powder, and about a 1/3 to 1/2 cup of coffee. I also only had some partial bags of chips, so I had semi-sweet choc., white choc. , and bittersweet choc. chips. It was sooo good. However I think that if I were to make this again, I'd use a few tablespoons of choc. or coffee liqueur.

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liesh

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Reviewed: Mar. 8, 2008

Very good! I also added 1/2 tsp salt. Made w/ choc/vanilla swirl chips - it made 3 dozen good sized cookies.

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Buffy2002

Cooking Level: Intermediate

Home Town: New Castle, Pennsylvania, USA

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Reviewed: Mar. 8, 2008

The crumbs have no calories or fat, right? These are wonderful! I, too, made a cookie cake out of it and then cut them into bars. Added the 1/2 tsp salt, also.

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Rozanne

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Mar. 7, 2008

These cookies turned out decent, but I do think the recipe needs a little tweaking. Try making them with these alterations: 1 3/4 cup flour, 1 cup white sugar, 1/2 teaspoon salt, 2/3 cups cocoa powder, 1 1/2 cups chocolate chips, 3/4 cups chopped macadamia nuts, 2/3 cups flaked coconut; all other ingredients stay the same. 1.mix the flour, baking soda, salt,cocoa powder, chopped nuts, and coconut together and set aside. 2.mix the sugars together well, then cream in the butter. then add the eggs and vanilla and mix well. 3.gently blend the dry into the wet, about 1/3 of the mix at a time. 4.generously portion out cookies with a small scoop and bake for 10 min. open up oven, gently flatten down tops of cookies, and bake for 3 more minutes. These made about 34 cookies for me.

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roweena

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Reviewed: Mar. 5, 2008

Very good. Turned out soft and chewy. I followed the recipe and added a little salt but the dough was soo dry so i added a couple tablespoons of milk and it mixed up well. Turned out wonderful.

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cami

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

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Reviewed: Mar. 4, 2008

Very Good, Next time spread them out a little more before baking cause they don't really expand

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Heidi

Cooking Level: Intermediate

Living In: Grande Prairie, Alberta, Canada

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Reviewed: Mar. 4, 2008

Very tastey! I was in a hurry and made these as bar cookies by spreading the batter in a greased 13X9 inch pan and baking for 15-20 min.

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BethAnn

Cooking Level: Expert

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Reviewed: Mar. 3, 2008

I absolutely loved this recipe. The only thing I added was the 1/2 tsp of salt.

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Patti Cakes

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Reviewed: Feb. 28, 2008

After peach ice cream and peach pound cake, hubby wanted something a little more decadent, like something heavy-duty chocolate. This was it! As he was eating one of these cookies I asked him how he liked them--all he could do was nod his head up and down and say, "Mmmmmmmmm." Finally, he told me this was one of the best cookies he had ever eaten. This cookie is everything you'd want it to be--chewy, gooey, chocolatey, pretty, and sinfully good. I, too, added 1/2 tsp. salt, but not for height, as one reviewer suggested, but because salt makes flavors "come alive." This is one great cookie!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Feb. 25, 2008

A+.....The best cookie I have ever ate, I added 1 tsp. salt and I used "vanilla nut" flavoring.

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msmuffet

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Reviewed: Feb. 24, 2008

These are delicious and easy cookies! I also added a 1/2 tsp. salt and put the batter in the fridge for an hour before baking. I rolled them out in balls and baked them! They came out perfectly puffy and had a great taste. With all cookies, put them in a container with a piece of white bread and they will stay soft for days!!!

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