Reviewed: Nov. 16, 2009

Average cookie recipe. I made a couple of adjustments. Added 1/4 cup of flour, and 1/4 cup of granulated sugar. Only used white chocolate chips. Turned out great! Without my adjustments though, I think it would've turned out two or three stars, that's why I rated it three.

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givemecookiesnow!

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 13, 2009

This is a great recipe... A nice twist.

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Diane Templar

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Reviewed: Jul. 31, 2009

This recipe is AWESOME!!! I rescaled it into 12 servings. It turned out really good! I reduced the sugar by a tablespoon or two and used only brown sugar and it has no problem at all. Soft and chewy - just the way I want it to be. p.s. If you are using a convection oven, you may want to reduce the temperature a bit - in this case I used 170 C for 10 minutes.

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Carlos

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Reviewed: Jan. 25, 2009

My family and guest just loved these cookies, will make again! These cookies rock! Easy to make and the guests went crazy for them.

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Miss La-Ti-Da

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Reviewed: Dec. 27, 2008

I followed this recipe exactly and it came out great. I will definately be making these again. They were very easy to make, they came out perfect. Thank you for the great recipe

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MYPUMPKINZ

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Reviewed: Jul. 4, 2008

I used chopped chocolate instead of chips and baked them at 350 for about 10 minutes. Those were the only changes I made and my family loved them! The cookies also stayed soft for longer than my previous standard cookie recipe which was a nice bonus. This is my family's current favorite baked good and it isn't easy to please all four of my siblings and their families!

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Kisa

Cooking Level: Intermediate

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Reviewed: May 12, 2008

Very Yummy!This is my new favorite cookie recipe. Thank you.

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Jessica

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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Reviewed: May 11, 2008

I did not care for these cookies at all...they are very Very buttery! I followed the ingredients to a T with no substitutions or exceptions, chilled the cookie dough for about an hour before baking. They were very greasy and the butter taste was too overwhelming for me...my bf and his roommate liked the cookie dough raw though so it wasn't a total waste.

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VirginiaJ

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Apr. 23, 2008

This was a very easy and tasty cookie recipe. I made it without the semi-sweet choc chips and it was still very good.

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Lauren and Elizabeth

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Reviewed: Feb. 10, 2008

These are great. I doubled the recipe since I was baking for a crowd, and it worked fine. I used a 350 degree oven and used parchment paper on the cookie sheet and baked for 12-15 min. The raw dough is quite sweet, but they bake up just right.

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DEBORAHR34

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Reviewed: Jan. 13, 2008

I'm not an expert baker but I found these cookies extremely easy to make. I took into account the comments made about adding extra flour, cooking the cookies for longer and lowering the oven temperature. I did find it beneficial to add extra flour but found that 8-10 mins was adequate for cooking them. I did reduce the temp to 180 C, 350 F. This recipe, unusually, calls for teaspoon size cookies. I would imagine people who didn't take that into account had to cook the cookies much longer. Overall, these are awesome cookies --- I will use definitely use the recipe again. I would recommend cutting up chocolate bars of your choice rather than buying chocolate chip cookies.

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Jenn McGuire

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Reviewed: Jan. 9, 2008

Delish! I had to modify the recipe a little bit just because of the ingredients that I had on hand. I ended up using half salted butter and half shortening. Also, before adding the chocolate and nuts, I divided the dough in half and made one half white choc. macadamia (with a dash of cinnamon...trust me it works), and the other half into chocolate chip walnut. I think this is also a good base recipe for a cookie that you could add whatever you wanted to. They did end up a little on the crispy side (which I LOVE), but to keep my chewy-softer-cookie-lovin' husband happy I'd bake it for a minute or two less.

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DVINEGRACE83

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Nov. 23, 2007

This was an easy recipe and really good! Everyone said they tasted like Subway cookies. I used salted butter and halved the amount of salt I used. I also substituted walnuts for macadamia nuts because they're so expensive! Cooked for 12 minutes but I rolled somewhat large cookies and I think 10 to 11 may have been a bit better.

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Jenny B

Cooking Level: Expert

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Reviewed: Oct. 3, 2007

This made excellent cookies which kept for a good few days - it makes so many they lasted a few days. It is definately best to refrigerate mixture before cooking to avoid them spreading too much.

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Jody

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Reviewed: Mar. 30, 2007

Big hit at Christmas!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 5, 2007

These are good- I don't like the texture as much as some other cookies I've made, but they're still really good. I found they turned out better when baked at 350 instead of 375, for about 8 minutes. We're moving and I need to use up my baking products- this was a great use for the rest of my macadamia nuts and some chocolate chips!

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2007

Nice cookie that husband REALLY likes. I think that next time I make them I will experiment with a flavoring other than vanilla. Almond or rum extract might be good, or perhaps even a bit of brandy. Cookies, they're not just for kids anymore!

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cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jan. 6, 2007

Absolutely the best! This recipe is awesome.

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Mel

Cooking Level: Intermediate

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Reviewed: May 8, 2005

GONE IN 60 SECONDS........ I made these for a small gathering tonight. Wow. I followed the recipe exactly and made sure the cookie pan was not greased or foiled lined. I used a plain cookie sheet. They came out fantastic and were gone in a minute or so..... I chiled the dough for a couple of hours before I baked them. Thanks Bonnie for an outstanding recipe!

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