The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Apr. 22, 2009
Didn't have bakers chocolate so I melted 1 cup chocolate chips, unsweetend. I used a full teaspoon of baking soda, half teaspoon of salt and I just used unsweetened chocolate chips. Very good cookie, gooey until cool. Very rich and everyone who tried them, although they are so chocolatey its hard to eat a lot without feeling full
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Apr. 6, 2009
These were real good except I found the got to hard to fast. Would of been so much better if they stayed gooier longer. Other than that they were yummy.
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Cooking Level: Expert

Home Town: Wainwright, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Mar. 16, 2009
These cookies are delicous and very easy to make. For the liquid unsweetend chocolate I used a melted Baker's bar.
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Cooking Level: Intermediate

Home Town: Dequincy, Louisiana, USA
Living In: Spring Lake, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Mar. 2, 2009
If you love chocolate you'll love these! They were an instant fav in my family! YUM!!!!!!!
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Cooking Level: Expert

Home Town: Billings, Montana, USA
Living In: Bremerton, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jan. 23, 2009
Wow!
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Cooking Level: Intermediate

Home Town: Southborough, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 14, 2008
These are great! There are SO many chips in them, but it makes the cookies really gooey and moist. I didn't change the recipe at all (except maybe adding more milk chocolate chips and less semi-sweet). I will definitely make these again!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.77 star rating.
Reviewed: Mar. 9, 2008
Very chocolatey, but not as savory as you'd hope to find...
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
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Reviewed: Feb. 24, 2008
This is a delicious cookie! To make them healthier, I substituted yogurt for half of the butter and used whole wheat flour. I also only used bittersweet chocolate chips because those were the only kind I had. This is a really rich, really good cookie. I brought them to a party and everyone loved them.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 14, 2008
I substituted ALL the chocolate with crushed oreo cookies, served them hot next to vanilla ice cream they were a hit!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 4, 2008
these are absolutely delicious! I followed some of the other suggestions and added a little salt, and they came out perfect!
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Cooking Level: Intermediate

Living In: Roswell, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Feb. 3, 2008
These cookies ARE perfect for when you are craving chocolate. I used melted bakers chocolate instead of the premelted type and I used only semi-sweet chips instead of a variety. Other than those small changes I followed the recipe exactly and they turned out excellent.
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Cooking Level: Expert

Home Town: Abilene, Texas, USA
Living In: Whitehall, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jan. 14, 2008
Wonderful recipe...I wish I could claim it as my own!
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Cooking Level: Intermediate

Home Town: Owensboro, Kentucky, USA
Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 24, 2007
Excellent cookie, but hideous name. I would change it. Maybe chocolicious cookies or the best triple chocolate cookies ever! or anything else that comes to mind.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 18, 2007
I made these for a party. I followed the recipe exactly. They were just too sweet. It was definetly chocolate overload. I put out four different kinds of cookies and these were the only ones left. Some of the people that did take these only ate half of the cookie.
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kim
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Saint Louis, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 10, 2007
Yum - what a treat! These are the most chocolatey, delicious cookies I've ever made. Thanks for a great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Dec. 4, 2007
I get compliments/marriage proposals/groveling every time I make these cookies! I do not care for white chocolate chips so I use a mixture of Ghirardelli 60% cocoa chocolate chips and semi-sweet chocolate chips. I also substitute in cocoa powder for the 2oz of unsweetened chocolate because I never seem to have any on hand. They turn out so rich and delicious every time! Thanks for posting this recipe!
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Cooking Level: Beginning

Home Town: Topeka, Kansas, USA
Living In: Lexington, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Oct. 27, 2007
Oh yum! Perfect for a chocolate-lover like me! I melted baking chocolate squares for the liquid chocolate. This recipe made a lot more than 18 cookies when dropped by the tablespoon, which is a great thing! Next time I will bake them for a bit less than 8 minutes so they're a bit softer. Delicious recipe. You can definitely mix and match the chocolate chips, as long as they total 2 cups. I used 1 c of white, 1/2 c of milk, and 1/2 c of semi-sweet. Chocolate lovers: indulge!
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Cooking Level: Intermediate

Living In: Collegeville, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Aug. 22, 2007
I don't eat sweets or desserts; however, I made these cookies for friends and also tasted them myself--and I must say they're sinfully delicious! I used all Ghiradelli chocolates (plus melted the squares and didn't use liguid chocolate), Danish butter, and half Splenda/half sugar. I also recommend sprinkling the soda over the batter, gently mixing it in then adding the flour as the recipe indicates. I baked mine on parchment and they took 12 minutes, but I suspect my oven is not completely accurate in its temperature settings. These cookies are absolutely wonderful, and it's worth not skimping on the ingredients. A true five-star treat.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Apr. 1, 2007
These cookies are amazing! I used unsweetened chocolate squares and melted them in the microwave with the butter. I didn't have any white chocolate chips, but they turned out great. These are seriously the best if you are craving chocolate! My husband has to hide them from me!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.
Reviewed: Jan. 6, 2007
WOW! These are absolutely wonderful! I made a few changes based on what I had on hand. Didn't have liquid unsweetened chocolate so melted blocks in microwave and added those. Also didn't have white or milk chocolate chips so used 1 cup semi-sweet and 1 cup peanut butter chips. Really wonderful rich cookies! Will definitely make again!
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