Reviewed: Nov. 27, 2009

We didn't like these at all. I thought the dough lacked chocolatey flavour, all I could taste was sugar. I wont be making these again.

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cestcheese

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Reviewed: Oct. 5, 2009

These were pretty good, use exact amount of Coco. I also used Buttermilk (it's all I had) instead of milk that worked great to. Probally will make again!

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makeupartist

Cooking Level: Beginning

Home Town: East Providence, Rhode Island, USA

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Reviewed: Apr. 22, 2009

These were pretty good. The cookie did flatten more than I would have liked and for some reason took forever to cook through...but the flavor was great. Will make again but with some adjustments for a thicker cookie.

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Dec. 29, 2008

I left out the nuts, and they were still good. They were still a little flat as far as cookies go, even though I added salt and extra baking powder, but everyone loved them anyway.

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Seraphina

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Reviewed: Oct. 16, 2008

i L-O-V-E these cookies. The only thing i would change is using both 1/2 cup of white chocolate and 1/2 cup semisweet chocolate. (Though I think someone else already said it but it works!) :D

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Sarah

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Reviewed: Jul. 31, 2008

Very tasty! I used 2 c. chocolate chips and omitted the nuts for an ultimately chocoaltely treat. They were rich and delicious and actually were better several hours later than just out of the oven. I'll be adding this to my cookie repetoire.

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Betsy

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Reviewed: Jun. 25, 2008

These were the worst cookies I have made. I double checked and I made the cookies exactly and rolled them into balls before cooking....but they looked like the cookies were watered down and splattered on to the pan. I have never had cookies turn out like this before. They also stuck to the pan and crumbled to pieces when I tryed to get them off.

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Nichole198410

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Reviewed: May 25, 2008

Incredibly rich and good! I used white chocolate chips and dark chocolate chips in place of the chocolate chips and nuts. These are my husband's new favorite. I think that I will be making them several times a month for awhile.

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Ballet Baker

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Reviewed: May 22, 2008

These are a good cookie.I didn't have butter so I substitued it for 3/4 cup of olive oil.They didn't spread very much which I thought they wouldn't because no butter.Yummy!!Will make again. :)I baked mine for the full 12 minutes.I guess it depends on your own oven. and i omitted the nuts,turned out fine.

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Roxanne J

Cooking Level: Intermediate

Home Town: Fredericton, New Brunswick, Canada

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Reviewed: Feb. 25, 2008

I would not change a thing about this recipe it was deliciouses! they tasted like mini brownies

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oris

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Reviewed: Jul. 15, 2007

i just made these without any chocolate chips or nuts added a little more cocoa they cooked at 8-9 mins and when it says dont grease the pan... dont grease the pan you get flat cookies. but this recipe is a good icecream cake filler :)(smile)

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curiousbaker

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Reviewed: Feb. 8, 2007

I just finished baking these and I have to say its one of the best recipe I've tryed.I left out the nuts and used 1 cup of chocolate chunks instead.

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Blue

Cooking Level: Beginning

Living In: Mount Pearl, Newfoundland, Canada

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Reviewed: Jan. 5, 2007

Just made these and I really like them! I left out the nuts and used both white and chocolate chips (didn't have enough chocolate). Otherwise, I followed the recipe as is and they turned out nicely! Makes a thinner cookie, but very rich flavor!

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Heather Hink

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Reviewed: Dec. 10, 2006

We used nestle peanut-butter chips instead of chocolate chips. It looked like it wasn't done so i let it sit in the oven for an extra minute. We pulled it out and it was burnt, but the second batch we made was delicious!! P.S. we used about 2 cups of chips

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