Reviewer:

Reviewed: Nov. 15, 2011

Very Yummy. I wouldn't recommend freezing the dough, the cookies lose some of the yummy taste. I also, rolled the cookie balls in powdered sugar to make the cookies a little more puffier.

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Reviewer:

LoveMexiFood

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Reviewed: Oct. 10, 2011

I just made these cookies. Very good recipe but, I made some changes. I didn't add the chocolate chips and added more white chocolate chips.

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Reviewer:

christylopez

Reviewed: Oct. 2, 2011

perfect sweetness of the cookie part itself (excl chips). but i only put in 2 cups of chips. i thought any more chips would be more chips than dough. but even with just 2 cups of chips, it was more chips than cookie. but they looked amazing as the chips made the cookies round out on the top better. it is key to refrigerate b/c the dough is very gloppy after you initially mix it. much better after in fridge for at least 30 mins- 1 hr. also depending on what bakeware you use affects these cookies. i baked on a fairly thick calaphalon jelly roll pan and the bottoms got crispy before the middle baked. i transferred them to a thinner pizza pan and they baked just fine.

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Reviewer:

wd2004

Reviewed: Feb. 19, 2011

This is my favorite cookie ever! I crave macadamia nut cookies like no other, and this recipe did not disappoint in the slightest. I used about 1/3 cup of Hershey's special dark chocolate chips instead of the bittersweet, and found this combination offset the sweetness of the other ingredients perfectly. The fatal flaw of this recipe is the refrigeration time. There is more than enough time for you to lick your beaters clean, realize that you want more of this delicious cookie dough, and spend every 15 minutes afterward eating another spoonful out of the stuff in the fridge. Next time I will have to make a double batch, so that I can keep some dough handy too!

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Reviewer:

probable_futures

Reviewed: Jul. 22, 2010

Quite a nice cookie. I'm giving it 3 stars because it was a very typical, yummy because of use of good butter and chocolate kind of cookie.

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Reviewer:

mieu

Reviewed: Jun. 11, 2010

oh my goodness. this is the best cookie i have ever had! i followed the recipe pretty much exactly.I think I may have reduced the number of nuts using half a pound or so instead. But either way, they just came out of the oven and they are DELICIOUS!

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Reviewer:

Reviewed: May 2, 2010

These were ok, but not great, and not what I wanted. They were too greasy and didn't cook very evenly at all, even when I tried them on a stoneware cookie pan. I also tried adjusting the temp after the first few batches and just couldn't get it to work. They were a little chewy when they got out of the oven, but at room temp they were crunchy through. They weren't terrible, but I won't be using this recipe again.

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