Reviewed: Nov. 7, 2009

Very good cookie! I used Skor Bits and chopped pecans instead of white chocolate chips and they were delicious. I didn't have liquid chocolate so I melted Baker's unsweetened chocolate instead. My fiance and the ladies at work gobbled them up. And they do freeze very well.

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Crystal

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Reviewed: Oct. 21, 2009

Mine didn't puff up as much as they should have, but they still tasted great. All my coworkers loved them.

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Chimmie

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Reviewed: Aug. 29, 2009

yummy !!!

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DAMARIS

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Albany, New York, USA

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Reviewed: Jul. 12, 2009

Delicious. I changed it a little bit though - I used 1/4 cup butter and 1/4 cup shortening for the butter part. I melted these with 2 ounces of unsweetened bakers chocolate (didn't have the pre-melted stuff) , and for the other 2 ounces of chocolate I used cocoa powder. For the eggs I creamed them up by themselves first, and added an extra egg yolk to them. I also used three teaspoons of vanilla extract instead of two. And I added a few reeses pieces candy in to the mixture, for the husband :) As far as I can tell they are soft and delicious - I just hope they stay soft!

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Mrs. Kerr

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Reviewed: Apr. 18, 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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housewife*

Cooking Level: Intermediate

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Reviewed: Apr. 4, 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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cassandra81

Cooking Level: Expert

Home Town: Wainwright, Alberta, Canada

Living In: Dartmouth, Nova Scotia, Canada

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Reviewed: Mar. 13, 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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Kcarrier786

Cooking Level: Intermediate

Home Town: Dequincy, Louisiana, USA

Living In: Spring Lake, North Carolina, USA

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Reviewed: Mar. 1, 2009

If you love chocolate you'll love these! They were an instant fav in my family! YUM!!!!!!!

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Candace Makela Photography

Cooking Level: Expert

Home Town: Billings, Montana, USA

Living In: Bremerton, Washington, USA

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Reviewed: Jan. 22, 2009

Wow!

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Celia's Mommy

Cooking Level: Intermediate

Home Town: Southborough, Massachusetts, USA

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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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JESSTAGG

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Reviewed: Mar. 9, 2008

Very chocolatey, but not as savory as you'd hope to find...

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Pamzie

Cooking Level: Intermediate

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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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Jenn

Cooking Level: Intermediate

Living In: West Chester, Pennsylvania, USA

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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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Ashoo

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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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J Jennings

Cooking Level: Intermediate

Living In: Roswell, New Mexico, USA

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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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Karen D.

Cooking Level: Expert

Home Town: Abilene, Texas, USA

Living In: Whitehall, Pennsylvania, USA

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Reviewed: Jan. 14, 2008

Wonderful recipe...I wish I could claim it as my own!

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foodielala

Cooking Level: Intermediate

Home Town: Owensboro, Kentucky, USA

Living In: Nashville, Tennessee, USA

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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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asianmama

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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

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Saint Louis, Missouri, USA

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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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So-So Cook

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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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