Reviewed: Dec. 17, 2006

These cookies came out absolutely delicious! They were not too chocolately, but perfectly flavored and chewy. I halved the recipe, used caramel/milk-chocolate swirled chips, added extra cocoa powder and stuck with the margarine (rather than butter flavored crisco, as was recommended by a few reviewers). They were divine!

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A.J.

Cooking Level: Intermediate

Home Town: El Dorado Hills, California, USA

Living In: Washington, D.C., USA

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Reviewed: Dec. 10, 2006

These are very tasty! After reading other reviews, I used a heaping 1/2 cup of cocoa, 1/2 margarine 1/2 Crisco, and baked at 350 on UNgreased cookie sheets. They came out great and held their shape very well, in fact they hardly spread at all. I added pecans to the last pan-full and they were even better. Thanks for a great recipe!

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Kelly

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

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Reviewed: Nov. 5, 2006

This was good, but I was disappointed by the flavor. The cookie dough lacked the deep chocolatey flavor I was looking for. I used white chocolate chips because I like "black and white" cookies. These cookies also spread a lot and end up thin and crispy. I think I will try the suggestion of using melted baker's choclate instead of cocoa powder. This is a good recipe if you like crunchy cookies instead of soft/chewy; just not a great recipe.

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AREENA

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Belmont, California, USA

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Reviewed: Oct. 5, 2006

GREAT RECIPE! Everyone who has tried these cookies asks me for the recipe. Makes a lot of cookies too - perfect for chocolate lovers! A+++

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Angela

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2006

My daughter told me this morning she would like to make Chocolate/chocolate cookies. I said I would try and then I found this recipe. I have to say these are very good. And it's not too chocolate tasting either. I used butter flavored crisco instead of margarine and they were light and fluffy. I would double the recipe though because I made them a little big in size and there weren't many to go around. Thanks for sharing this recipe will make them again.

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Cath in Georgia

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2006

Crunchy on the outside, chewy on the inside, couldn't be more delicious! I used butter, (it was all I had) and 1/2 cup of cocoa (because I love chocolate). Cookies held their shape just right. Thanks for a great cookie recipe!

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HOLLYROY

Cooking Level: Expert

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Reviewed: Sep. 27, 2006

i knew this recipe was going to be good when i was practically licking the batter out of the bowl! amazing! i halved the recipe, added a little extra cocoa powder and they came out nice and chewy and puffy. might put in some walnuts next time i make them. :)

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TIFFSTA31

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Reviewed: Aug. 9, 2006

My whole family loved this cookie! And my husband usually doesn't like things with too much chocolate. He actually asks me to make this cookie. Everyone at his and my work loved them! Thank you for a wonderful recipe!

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Annie

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Reviewed: Jul. 20, 2006

This cookie got rave reviews from everyone when I actually used extra cocoa powder, which not only made a darker, more chocolatey-appealing cookie than the picture, and it also counter-balanced the sweetness of the sugar. My cookies didn't turn out flat at all! They came out big and fluffy, and they stayed chewy all week (they probably would've stayed chewy for longer, but people loved them so much, they didn't last that long).

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Helene

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Reviewed: Mar. 14, 2006

I liked the flavor of this cookie, but I only had butter on hand which didn't help these cookies to retain their shape (which they didn't-they flattened out considerably). I halved the recipe and subbed about a 1/2 c of peanut butter chips for some of the chocolate, which added a nice flavor, but I would totally suggest using margarine and maybe even chilling the dough for a while to help them keep from spreading out into pancakes.

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FRAMBUESA

Cooking Level: Expert

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Reviewed: Feb. 24, 2006

This cookies were great! My kids just about tackled me to keep me from taking them to my activity. After reading the reviews about flat cookies, I used parchment paper on my cookie sheets, cut the temp back to 350 and baked for 10-15 minutes watching for the cracks to appear on top. I added just a touch more flour (1/4 cup, maybe) and just dropped the dough on the sheets rather than rolling it. They are a flat cookie but not abnormally so. They came out square because I put them too close together so I would separate them a bit more next time. There will definitely be a next time!

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S. Petersen

Cooking Level: Intermediate

Home Town: Orem, Utah, USA

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Reviewed: Jan. 20, 2006

real good not good when you are on a diet.

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ginaz

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Reviewed: Jan. 10, 2006

Pretty good cookie. Went over very well with the kids.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Dec. 16, 2005

My family loves this twist on a classic favorite. I make these all the time. I do add 1/2 tsp salt and hope that adds some lift. Very good!

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cdamom

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Reviewed: Sep. 21, 2005

Great recipe! Everyone loved the cookies!

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katrinamosser

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Reviewed: Sep. 21, 2005

tried baking these cookies for the first time today... they turned out great! taste even better too. yes they are very chewy and they do cime out flat... anyway shannon! they are great! i'll be taking some in to work tomorrow for the girls to try! these are the ultimate "pms" cookie!

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fairykiss

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Reviewed: Sep. 14, 2005

These cookies are excellent! I can't wait to finish baking them and take them to work tomorrow. My did not turn out flat. Instead of using margarine in cookie recipes I use Crisco butter sticks. They keep cookies from getting flat and still have the butter taste.

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KLECKNER77

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Reviewed: Sep. 5, 2005

Easy recipe, yummy cookie. Thanks for the recipe.

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MOMMY4MACK

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Aug. 25, 2005

Shannon, your friends are right! This is a great recipe. I made these today, and they were an instant best seller. They're gorgeous! And they taste good! Thank you! *****I want to add, I never use margarine, so we always make these cookies with butter and don't have any problems with it.

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SUGARPLUMSCOOKIES

Cooking Level: Professional

Living In: Wilmington, Delaware, USA

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Reviewed: Jul. 25, 2005

Awesome cookies, really easy to make....hahaha, one time i put only 1 cup flower and when i baked the cookies they turned out big and flat, they looked so horrible, but we tried them and o boy did they taste good....looks CAN be decieving...

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KYLA475

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The Best Double Chocolate Chip Cookie

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