Reviewed: May 12, 2012

No taste. Followed recipe exactly. Back to the ol' standby recipe for us!

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Reviewer:

Amy

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Chicago, Illinois, USA

Reviewed: May 4, 2012

if you want a heavier more gooey less cakey cookie then kill the egg. egg makes it fluffy and cakey. I do this same recipe with no egg and melt the butter and add it cooled and they are not cakey at all like some have complained. I like a heavier more gooey cookie and why I do it that way. Give it a try if you like the taste but not the cakey texture.

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Reviewer:

lt1z350

Reviewed: Apr. 18, 2012

I followed the recipe exactly. They are okay, but nothing special. I agree with some of the other reviewers, the dough tastes much better than the final product. You can't even taste the cream cheese in them. If it wasn't for the chocolate chips they would have no taste at all.

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Reviewer:

phil

Reviewed: Mar. 18, 2012

These cookies are awesome. It's like eating chocolate chip cheese cake with less work and hassle I will definitely make these again!!!!

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Reviewer:

pisces

Reviewed: Oct. 24, 2011

The recipe is perfect. Personally I put only 1/4 cup white and 3/4 cup brown sugar in the dough as I don't like the way too much sugary, sweet cookies/cakes etc.. and I found the 2 cups choc. chips too much, but it is me again. Less is more, but you know, everyone has different taste. I have tried it with three kind of chips (white, choc., peanut). It was also delicious! Last time I made a mistake though.. I was deconcentrated due to family tragedy and I forgot to put the cream cheese in the dough. You won't believe it!! I did not have to throw it away. It was not the same without cream cheese, but still perfect with a cup of milk or coffee or without..

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Reviewer:

sziszi27

Cooking Level: Expert

Reviewed: Feb. 14, 2011

These definitely need something to dip in--coffee or milk or something. There is something...off in the taste. I can't figure out what is wrong. The dough, on the other hand, is bombshell delicious! Actually, the cream cheese, butter, and sugar mixture was pretty good, too. Some have said that the dough is sticky. It is indeed, but I found that chilling it for a little bit helped. The chilled-dough cookies tasted better, too. This is an interesting idea--I might try making brownies with cream cheese next time.

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Reviewer:

Anne

Cooking Level: Expert

Reviewed: Feb. 3, 2011

I am an experienced baker. Made recipe using butter, my only change. The temp is too hot. My first batch bottom was burned but still not cooked in the middle. Cooked on 350 and that worked. Taste is just ok. Would not make again.

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Reviewer:

jpants83

Cooking Level: Expert

Home Town: West Chester, Pennsylvania, USA

Reviewed: Jan. 17, 2011

I am a butter fan, not one to buy imperial. But I followed the recipe just as written and this was a fantastic treat. It should be called the chocolate chip cookie cake. Sooo good, I ate them instead of dinner. I might start using Imperial more often.

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Reviewer:

HALFFINGR

Cooking Level: Intermediate

Living In: Walnut, California, USA

Reviewed: Sep. 2, 2010

I used butter instead of margerine and I doubled the chips called for. Because I wanted a less cakey cooky, I used baking SODA instead of powder. I agree with another reviewer that the uncooked dough was really fantastic but when you cook it, it dosen't taste as good. Sounds bizarre but it's true. This makes a ton, way more than 12 servings, unless each person has four or five cookies. 375* for ten minutes was just right. This would be GREAT with white chocolate chips and craisins. NOTE: I did use fat free cream cheese but I think that was kind of like putting the cart before the horse, if you really think about it.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Mar. 3, 2010

These were okay - I made the dough and didn't have time to make cookies, so I baked it as a bar cookie in a jelly roll pan. Several people at work said they would have liked the bars more without chocolate chips in them. I think the basic dough is fine, I'm not sure chocolate chips are the best addition. I think I might use this dough and add toasted pecans, craisins and white chocolate chips (still make them as bar cookies, though). The basic dough is worth using in some way - just not perfectly suited to chocolate. Addendum - I did make these again with the above noted additions and it was much better. I will make them again the new way.

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