The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 8, 2008
The recipe is great!!! I modified a few things for my own personal taste. I used 1/2 cup white sugar and 3/4 cup brown sugar and I also added chocolate chips. The cookies are soft and delcious. Make sure you don't over bake. Great recipe thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 1, 2008
These are super rich, but they're perfect for ice cream sandwiches. I halved the recipe because I knew my boyfriend and I wouldn't be able to stop eating them, and I was right.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 31, 2008
Amazing, i've beaten the batter very well but next time I think I'll use just one egg. I've mixed with some guava jam and it's delicious
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 6, 2008
This was an inexpensive, easy and fun recipe for the kids. Also super yummy with icing sugar and or a cherry on top. It will be the new favorite at Christmas.
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Photo by Allrecipes

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 27, 2008
These were really good. I give only 4 stars because the texture was a bit different than I had wanted(They were a bit flat and more crunchy than cakey). Others said they were cakey, but I feel they were more like a brownie, especially in flavor.
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Photo by Aladyinredpolish

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Pecs, Baranya, Hungary

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 25, 2008
Delicious! I made these on an impulse and wanted them to be ready when the kids came home from school. Being pressed for time, I didn't refrigerate the dough. It was a bit sticky, so instead of trying to roll it into balls I just plopped it onto the cookie sheet in vaguely ball-like heaps. Baking for 7 minutes produced perfect cookies--crisp on the outside and chewy in the middle. My kids went nuts over them, and I have to admit I've eaten more than my fair share. I did also add a teaspoon of cinnamon to the dough. It gives it a really nice flavor without being too obvious. I'm sure I'll be making these again! Yum!
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Cooking Level: Expert

Home Town: Columbia City, Indiana, USA
Living In: Madison, Connecticut, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 24, 2008
They were ok
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Kim
Photo by Kim

Cooking Level: Expert

Living In: Waterbury, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 20, 2008
I needed something "chocolatey" in my freezer for company and just finished making a batch of these. This is a very lovely cookie that would be in place at either an informal lunch or fancy tea. I followed the recipe except that, instead of pressing down with a fork, I pressed a toasted pecan half into the center of each. I removed them from the oven while they were still not quite set (I do that with most of my cookies) and let them stand on the pan for another minute before removing them VERY CAREFULLY with a metal spatula to a rack to cool. I made only 16, and froze the remainder of the dough (a pleasure - almost FUN to work with!) into 2 more packets of 16 each. I am so happy I found this recipe - a real keeper!
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Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 2, 2008
Soft, cake-like cookies! Wonderfully chewy! I even used Egg Beaters instead of eggs and it still came out wonderful. Be sure to use parchment paper or spray your cookie sheet. I had to leave mine in the 350 degree oven for a good 11 minutes...Don't under-bake these.
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Photo by Emily

Cooking Level: Intermediate

Home Town: Clearwater, Florida, USA
Living In: Paradise, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 28, 2008
Great recipe didn't change a thing! 8 minutes in my convection oven was perfect. Soft and chewy, this recipe is a keeper!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 20, 2008
These are great for ice cream sandwiches.
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Cooking Level: Professional

Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 5, 2008
Fabulous. I tried several simliar recipes for chocolate cookies on this site and this one is by far the best. Love the flavor and texture. I prefer to roll the entire ball of dough in confectioner's sugar before baking though, rather than dusting on afterwards. Also, we tried them with finely chopped mint chips in the dough and they were so good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 19, 2008
WONDERFUL cookies. I had everything on hand, melted the butter completely because I didn't feel like getting my stand mixer out, but that was the only difference- okay that and the fact that I only made 18 cookies. I just dropped them onto a greased cookie sheet and baked for about 14 minutes in a 325 degree oven. Oh my goodness-- cakey, chocolatey, AMAZING.
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Photo by erinid

Cooking Level: Expert

Living In: Woodbridge, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 25, 2008
I never really liked chocolate cookies until I tried this recipe.They were really soft and very very good and I now have a chocolate cookies to eat with my homemade ice cream. Thanks so much Terry
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Photo by Bucket of cookies

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Photo by Luv2Harp
Reviewed: May 13, 2008
I thought these were great. They are very cake-like and soft as the name states. The batter looks like brownie mix and I was able to make the cookies just fine w/out rerigerating the batter first. They can be dropped onto the pan and then you can flatten them with your hand. The ones I made on my Silpat mat turned out perfect - came off easily & smooth bottoms. The ones on the Silicone mat kind of stuck to it and when they came off they looked like torn cake on the bottom. I'd recommend Silpat mat or perhaps a greased cookie sheet.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Photo by ladyofshallot
Reviewed: May 6, 2008
These were absolutly wonderful! They were so full of chocolate and yet not too sweet.
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Photo by ladyofshallot

Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 30, 2008
This cookie is receiving 2 stars because the finished product is flat. Rolling them gives a nicer, more finished edge and a slight increase in height, however, even then we're talking 1/4" high at the most. The texture is their best feature. The flavor is nice and subtle but their appearance is unremarkable. I recommend these for indiscriminate children but not for gatherings or events regardless of formality.
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Cooking Level: Professional

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 25, 2008
These were great and very easy, really satisfied the chocolate craving! I added half a bag of dark chocolate chips and it really threw it over the top!! Will make this over and over!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 17, 2008
These cookies are wonderful! I made them 2 days ago and have been storing them in a ziploc bag. These cookies are soft, a little chewy, and taste just like a brownie. This will definitely be a repeat recipe at our house!
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Photo by BARRYANDKAREN

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 9, 2008
This recipe got the two thumbs up! I also added some white chocolate chips into the mixture. It made it more interesting to eat, the white chocolate chips really goes well with the milk chocolate base. Will make again for sure!
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