Reviewed: Feb. 13, 2009

These are the best cookies ever.

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Kelly

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2008

The best chocolate cookie ever. Double the recipe! They're a chocoholics dream come true.

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RUTHCOOPER

Cooking Level: Expert

Living In: Thornton, Ontario, Canada

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Reviewed: Sep. 27, 2008

These were great. I used a #60 (2 tsp.) scoop, and kept the dough in the fridge when I wasn't using it and I had no problems with it being too hard to scoop out while cold. I mailed some to one of my sons and he thought there were cherries in them, maybe I'll try that next time.

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CURELOM

Cooking Level: Intermediate

Living In: Spokane, Washington, USA

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Reviewed: Jun. 3, 2008

Amazing recipe! and Low Fat! I trippled the recipe to make 36 cookies. (one batch makes a dozen) Only put in 2T lowfat spread, 1/3 cup wheat flour (per recipe), omitted nuts. Threw it all in the kitchen aid mixer and mixed it together, Did NOT chill. Scooped with a scooper and they baked up perfectly chocolate! Thank you!!!

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mrsmaggiek

Cooking Level: Expert

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Reviewed: Jun. 3, 2008

These were so chocolatey and yummy, they hardly even made it to the oven! I used 60% cocoa chips and only used like 2T of butter and they definitely satisfied my chocolate craving!!

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SUNDAE1

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Reviewed: Jun. 2, 2008

This was a "GREAT" recipe, our entire family loved them. I made the recipe as written. I don't normally like raisins cooked, but they went well with the chocolate. Our cookies didn't last long enough to cool completely. I am now making a triple batch right now.

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Casper2006

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Reviewed: Jun. 1, 2008

Delicious. The only problem I have is that they are eaten up too quick! Next time I will double the recipe because hubby and I like a larger cookie and the recipe only made 10 when I scooped with a heaping tablespoon measuring spoon.

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GatorGuff

Cooking Level: Intermediate

Living In: Gainesville, Florida, USA

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Reviewed: May 30, 2008

these cookies are amazing I dont like nuts so I omitted the nuts & used splenda & an egg substitute & they still turned out amazing & were incredibly easy

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Jennie

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Reviewed: May 27, 2008

This is a good cookie. I left out the raisins (I don't like them with chocolate). Due to this you need to reduce the baking time to 10-11 minutes.This cookie tastes very brownie-like.

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GLENCON

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Reviewed: May 26, 2008

This cookie really delivers deep chocolate flavor and excellent texture. I only added a tsp of Watkins butter extract, otherwise leaving the recipe as written. It produced an intense, chocolatey cookie with a bit of a crinkle like a good brownie. My family loved them and we're adding this to our favorite cookie recipes! Great job! Thank you for sharing.

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jamescott

Cooking Level: Intermediate

Home Town: Cameron, Wisconsin, USA

Living In: Chetek, Wisconsin, USA

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Reviewed: May 25, 2008

For a chocoholic family, this recipe meets the criteria of very very chocolatey. However, after chilling one hour, the dough was quite sticky to work with. When baked, they were a more "cakey" style cookie. I prefer something crispy on the outside and soft on the inside. This cookie is soft all the way, with a tendancy to be crumbly. I still gave this four stars simply because of the uber "chocolatey" flavor. The texture left me feeling that something was missing.

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MAGGIE MCGUIRE

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Reviewed: May 24, 2008

I loved them, but would leave out the raisins next time for my dh's sake. The dough is like brownie batter and when chilled overnight it was too hard to scoop, yet when softer is sticky to work with.

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