Reviewed: Mar. 27, 2004

AWESOME!! THE best cookies i ever tasted! I will definitely make them again! But i baked them for 17 minutes instead of 10 because they were still soft. But wonderfully chocolate!

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Kelly

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Reviewed: Mar. 4, 2004

I thought that the cookie dough tasted very much like a regular chocolate chip cookie...the dough would need more chocolate to be considered "double chocolate" for me.

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SUNSHINE_TJ

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Reviewed: Jan. 24, 2004

very good but i didn't add the salt.

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REBECCA223456

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Reviewed: Dec. 7, 2003

These cookies were great. I love double chocolate chip cookies. Yum! I'll make these again. Thanks for sharing!

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Aug. 25, 2003

Since so many of the other reviews said that the 3 cups of chocolate chips was too much, I just added one bag of semi-sweet chocolate chunks. I ended up with a bunch of very flat (but chewy) cookies with giant chocolate lumps. Personally, I feel that this recipe tasted just like a standard chocolate chip cookie. When I hear "double chocolate", I expect more chocolate flavor. This was more of a buttery/brown sugary cookie.

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GERALYNCHRISTINA

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Reviewed: Jul. 8, 2003

These cookies were unbelievable I found the recipe about a month ago and they have been requested four times since! Instead of semisweet chocolate chips I used mini hershey's kisses. I am a chocoholic and these are definitely the best double chocolate cookies I've ever had.

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SPUNKYMONKEY

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Reviewed: Jun. 5, 2003

i made this last week..although it was chewy..the bottom turned almost black. it was over browned. i dont know what went wrong... i measured the sugar correctly! then last night i made oatmeal cookies and the bottom got sort of burnt! it was black.. can someone help me? what might be the cause? honestly ive only tried baking twice and maybe i dont know how to use the oven correctly? help!

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KIM_KASSANDRA

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Reviewed: May 24, 2003

Even though I chilled the dough and added more flour, the cookies turned out to be very flat and candy-like. They burned (even at 350 degrees) after only five minutes. I just didn't like them.

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CHILDOFTHEDRAGYN

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Reviewed: May 18, 2003

They were very good! My first batch turned out fine. But my second batch burned. Be careful not to leave it in the oven too long or it will be crispy. Take it out once you see cracks on the top of the cookie! If you don't have unsweetened cocoa powder, use regular hot chocolate or cocoa mix. Just use 3/4 cup of white sugar and 3/4 cup of brown sugar unless you like your cookies extremely sweet!

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TIFFLOVESCOOKIES

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Reviewed: May 10, 2003

Wonderful consistency and texture (Chewy). I used one and a half sticks real butter and a quarter cup shortening. The only thing I would do differently next time is try three quarter cup of each sugar instead of full cup as they are a little too sweet for us.

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JAN

Cooking Level: Intermediate

Home Town: Nashua, New Hampshire, USA

Living In: Mobile, Alabama, USA

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Reviewed: Apr. 13, 2003

Great tasting cookie Shannon. I do have to say that I subbed 1 banana w/ a 1/2 tsp. of baking powder (which is an egg sub) for the two eggs, but I only did this because my almost 2 year old is allergic to eggs. The banana added a nice unique flavor. The cookies did turned out a little flat, but they served the purpose! My older 2 kids LOVED all of the chocolate chips which sorta masked the banana. Thanks for the recipe!

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I'm nuts too...

Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

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Reviewed: Apr. 6, 2003

These cookies are wonderful - soft and chewy, easy to prepare. The expression, "You can't eat just one." definitely applies here. I agree with the others that 2 cups of chocolate chips is definitely sufficient, 3 would be way too much. I also did not find it necessary ro roll the dough into balls before baking. I just dropped them on the cookie sheet and they turned out a very nice thickness. Just be sure to eat them up fast because the quality definitely declines after day 1.

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CHRISTAUSHER

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Reviewed: Jan. 25, 2003

3 cups was a litle too much chocolate chips, i tried 2 instead and the cookies came out perfect.

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VALERARIO

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Reviewed: Jan. 3, 2003

Made these for Christmas 2002 and they turned out pretty good - I did have to add extra flour though, and they still turned out kind of flat. But they did stay soft for me and were a pretty popular cookie! Thanks!

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BLUZGIRL76

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Reviewed: Dec. 21, 2002

I have received many compliments for these cookies. But, remember, if you are cooking these on non-stick cookie sheets, you will need to use the minimum amount of cooking time-- I found that decreasing the cooking time by a minute was good.

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Katherine

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Reviewed: Dec. 18, 2002

Oh so yummy. Use it with peanut butter chips too. One suggestion, lower heat 25 degrees and don't grease your pan - just use a non-stick cookie sheet. The greased pan caused the cookies to spread and get burned lacy edges.

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CHICOOK

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Reviewed: Dec. 17, 2002

Very good chocolate cookie with crispy edges and a chewy center. I used 1 cup of milk chocolate chips and the rest semi-sweet and they turned out yummy. The dough was a bit sticky and I had to put it in the fridge in between rolling out to put on the cookie sheets. All-around crowd pleaser in our family.

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THREEISIT

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Reviewed: Dec. 15, 2002

Melt in your mouth, chocolate lovers cookie!

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LINDAKCONDON

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Reviewed: Dec. 6, 2002

Thses are the best cookies I have ever made I have people at work ask me to make them all the time. Thank You for sharing

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MAMABLAIR

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Reviewed: Nov. 20, 2002

This is a GREAT cookie. It has fast become a favorite at my house. My family can hardly wait for the cookies to come out of the oven, they all stand around waiting for the timer to go off. I definately recomend this recipe.

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BERRYBUG

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The Best Double Chocolate Chip Cookie

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