Reviewed: Nov. 20, 2011

Very Good, def needs alot of milk on the side. I had to use 1/2 cup of flour and finally got a great consistency. Also had to wait until COMPLETELY cooled to get them off cookie sheet without ruining the finish of them.

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8 users found this review helpful

Reviewer:

tooshie

Reviewed: Nov. 17, 2011

These came out exactly as stated in the recipe. I was worried because the batter was so gooey but once you refrigerate it it scoops fairly easily. I added pecans and the nuts and the salt really added a nice touch. They are very soft and gooey inside, almost undercooked but more like gooey melty chocolate. I am not a dark chocolate fan but these were delicious.

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13 users found this review helpful

Reviewer:

NETTYB

Home Town: Seattle, Washington, USA

Reviewed: Nov. 17, 2011

these were wonderful! the addition of sea salt (I used Maldon) and added toasted pecans in a batch as well. These are delicious!!

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11 users found this review helpful

Reviewer:

ENELSON6

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Reviewed: Nov. 11, 2011

I was excited to try a new recipe, but nothing about these turned out. I have made hundreds of different cookies and this is the only recipe to ever be a complete failure.

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52 users found this review helpful