Reviewed: Jun. 26, 2008

Be sure to store them in an AIRTIGHT container. Chocolate chocolate chocolate YUM.

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: Jun. 2, 2008

I halved the recipe, it worked out fine. A little too salty, so I will add less next time.

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lifesfullness

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Jun. 1, 2008

I've been making these cookies for a couple years, but the recipe I have (from a friend) calls for 3/4 cup of cocoa powder AND I use reece's peanut butter chips instead of chocolate. It's very popular in my family:)

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PRINCESSNIKI

Cooking Level: Intermediate

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Reviewed: May 30, 2008

These cookies tasted great, but they were a little flat. I only used 2 cups of chips, because that was all I had on hand, and I forgot to add the vanilla. I also added chopped walnuts to half the mixture because I love nuts and they were very good.

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Kelli F.

Cooking Level: Intermediate

Home Town: Petrolia, Ontario, Canada

Living In: Sarnia, Ontario, Canada

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Reviewed: Apr. 29, 2008

Yummy! However, I am the Queen of flat cookies!!! so these turned out about 1/2 the height of those pictured.

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mtwa

Cooking Level: Expert

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Reviewed: Apr. 24, 2008

Mmm yummy. Very nice cookies! I seem to have a problem with making round cookies so mine turned out kinda weird... But they still tasted awesome! Quite close to the subway cookies.

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fraseyboy

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Reviewed: Apr. 17, 2008

These cookies are so good. I substituted new mint crispy M&Ms for the chocolate chips and they are awesome! Will definitely make this recipe again.

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Beth

Cooking Level: Intermediate

Living In: Sullivan, Wisconsin, USA

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Reviewed: Apr. 8, 2008

These are awesome and wonderfully chewy and dense. I used 1/2 cup of cocoa and chilled the dough for about 15 minutes before baking. They look and taste great. I threw in some white chocolate chips as well and now I can't stay out of them!

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shannon

Cooking Level: Beginning

Living In: Houston, Texas, USA

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Reviewed: Apr. 6, 2008

love this recipe rich yummie cookies

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onigirl

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Reviewed: Apr. 6, 2008

I thought these were a little too sweet, hubby did not. Still, I would reduce the sugar by 1/2 cup if I was to make these again. I used butter for better flavor, upped the cocoa powder to 1/2 cup, and used 1 cup each of white chocolate and semi-sweet chocolate chips. They bake up beautifully and perfectly--bakery quality looks. For those having problems with flatness, the solutions are simple--do NOT grease the cookie sheets, and chill your dough about an hour or so to firm it up a litte before dropping it onto the cookie sheets. Do not add more flour to firm up the dough! A good recipe, but not "the best" as written.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Mar. 12, 2008

Yummy!!! I would give these 5 stars but they didn't turn out as good when I followed the recipe exactly. I slightly changed the recipe to make these cookies better. First, I used butter rather than margarine. Next, I added a 6oz box of chocolate instant pudding with the dry ingredients. Then I only used 2 cups of chips rather than 3. I got rave reviews from my family! Will definitely make these again with my changes.

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WAMommyof4

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Jan. 31, 2008

Good cookie but a little too sweet for my taste, maybe with a little tweeking I would like it better, although everyone else thought they were good.

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livingrn

Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

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Reviewed: Dec. 29, 2007

Wow! Fresh out of the oven and slightly cripsy and ooey gooey chewy on the inside. I just loved this cookie. I could only eat 2 and I am a sweet food junkie most days so that's saying alot lol. They are rich and delicious. I may put a few less chips in next time but not sure as they were just wonderful even still. The only thing different that I did was add 1/2 tsp salt to the butter mixture and 1/2 tsp baking powder to the flour mixture. These cookies were the pefect thickness (not too thin or thick) and they did not spread even without freezing or flash freezing the dough. That's a great benefit as well. I froze 3 small logs (enough for each to make 12 cookies) and ate 1 log fresh. Thanks for a wonderful recipe that I'll continue to use. My family loved them. Update: 2/18/08: I made these for a chocolate fellowship at church last night and the recipe allowed me to yeild 60 cookies total and they were all gone quickly. Still one of my favorite recipes.

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BarbB

Cooking Level: Expert

Home Town: Harts, West Virginia, USA

Living In: Dexter, Michigan, USA

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Reviewed: Dec. 5, 2007

I used 1/2 c. of cocoa and also used 1 c. of butterscotch chips + 1 c. of chocolate chips - which was plenty of chips, 3 c. would be a lot. These cookies were so good, very moist and chocolatey but crisp on the outside. They were gone in 2 days! Can't wait to make them again!

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Sarah M.

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Reviewed: Nov. 14, 2007

I think these are great! Thin but chewy. I followed the recipe exactly other than using 2 c of chocolate chips rather than 3.

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valleygirl

Cooking Level: Expert

Home Town: Weslaco, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Oct. 25, 2007

really good!! baked it for 8 mins. reduced both sugars and used 3 tbs of cocoa (halved the recipe)..yummmm

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glavinagal

Cooking Level: Beginning

Home Town: Jakarta, Jakarta Raya, Indonesia

Living In: Los Angeles, California, USA

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Reviewed: Oct. 22, 2007

I used 1/2 c. of cocoa powder (like another user suggested) and peanut butter chips instead of chocolate. I only used 2 cups of the chips and it still has a lot of them per cookie. I baked them on a dark sheet, so I lowered the temp to 350 and cooked them 5 minutes, then sprinkled some raw sugar on top (to make it look nice and give it a little crunch) then put it back in the oven for another 4 mins and they came out perfect.

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