The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Mar. 25, 2012
Delicious. I baked them up just as the recipe directed and they turned out perfect; chocolatey, crunchy, melt in your mouth wonderful. I'm amazed that the finished product tasted even better than the dough.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Mar. 7, 2012
Baked for 10 mins and they were perfect! Loved these!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
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Reviewed: Feb. 21, 2012
I tried making cookies for the first time using this recipe. It's now my favorite thing to make... I've made it 4 times in 3 weeks. And it gets better and better. I've tried making them with marshmallows, chocolate chips, hershey's cookies and cream, dried cranberries and cocktail cherries. The best are made with cookies and cream bits, the cranberries were good too. I also used brown sugar instead of white and about 100gms less butter which makes them more chewy and they are so good! For Valentine's I made bite-sized heart shapes. My boyfriend loves these cookies, great recipe!
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Cooking Level: Beginning

Home Town: Petaling Jaya, Selangor, Malaysia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jan. 18, 2012
great recpie crunchy from outside, chewy from the centre
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 20, 2011
My son loves these cookies and he's my toughest critic. They are chewy and chocolaty delicious.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Nov. 21, 2011
Yummy, yummy, yummy! Adding chunks of good white chocolate pushed them over the top.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Apr. 12, 2011
These are very good cookies. Moist and chewy on the inside. I work in catering and took these to work one day. We have a lot of yummy desserts there, but I offered these and everyone loved them, the chefs even complimented them:) Co workers kept coming by to grab "one more" all day. Thanks!
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Living In: West Lafayette, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Jan. 24, 2011
Y U M!! These are really really good! I used half white sugar & half brown sugar, and same with the flour, I used half AP and half whole wheat. wow these are scrumptious, my son can't leave them alone. I made smaller cookies too, using the small PC scoop I got 6 dozen - that allowed me to share them easier too. They use a lot of butter so I probably won't make these often, but I will make them again - I'm sure my son will be begging for them :)
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Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 19, 2010
Sorry to say, but we didn`t like these cookies. They tasted like baking cocoa and neither chips nor raisin (I used instead of nuts) saved the flavor. We didn`t like like the main chocolate flavor. I don`t know maybe with this recipe I realized I am not a chocolate cookie lover, because I baked chocolate cookies before and we weren`t satisfied with the result too. Maybe just a personal preference, but these cookies were just nothing especial for us.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed: Dec. 9, 2010
One could get a little confused by the assortment of reviews calling these fudgy, chewy, soft, crispy and chunky depending on which review was read – unless you already understand that how these turn out largely depends on the baker and how long they’re baked. Want then softer? Use part or all brown sugar and bake them for the lesser period of time. Crispier? Use white sugar, bake longer. I followed the recipe using white sugar, but used peanut butter chips which, obviously, isn’t going to affect the texture of the cookie. While I appreciate a crispier cookie, Hubs likes them soft, so I baked them until just set. What I liked about these was that they were nicely sweet without being cloyingly so. Chocolaty without being too rich. I see lots of possibilities for variations too – dried cherries for example, or macadamia nuts, toffee, mint candies or mint chips. Because the dough was made with butter and I didn’t want them to spread too much, I chilled the dough for about an hour before I dropped it onto the cookie sheets. I used a medium cookie scoop which is larger than the “tablespoon size” called for in the recipe, and baked them about 11 minutes, or just until set. A nice “cookie-jar” type cookie.
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA

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