My husband who usually doesn't like things too sweet really like these cookies. When he gets a new employee at work I try to make a batch of cookies so other will drop by their office and get to know them. There have been a lot lately so I needed a new recipe. Another to add to my box!

I gave these a 4 stars because after a day or two they became very dry, even with a slice of bread in the container. Right out of the oven or a couple of hours later they were very good. I suggest cooking them for 8 minutes as a maximum, depending on the size of your cookie of course, they can then set up and they are gooey and pretty tasty.

I really enjoyed this recipe! My husband did too. I used 1 3/4 cup white sugar and 3/4 cup brown sugar. Otherwise, I stuck to the recipe and the cookies turned out great. I used parchment paper on the cookie sheet so that I could just lift the paper off the sheet when the cookies came out and didn't even need to use a spatula to remove them. That way they stayed in a nice circular shape. Next time I'll try them with semi-sweet chips. I'd definitely recommend this recipe!

Added walnuts. Best cookie recipe I've made in a long time!

These were seriously delicious! I cut the sugar a bit (by like 1/4 cup) and would probably cut it down by 1/2 cup next time. Don't try to remove them from the sheets before the 5 minute cooling period, or they will fall apart.

Awesome! Followed other reviewers suggestions but eventually memorized the recipe because I baked them so often. I also like to add half semi-sweet or milk chocolate chips and half white chips. Note: if you warm them up for a minute in the oven the next day they taste like they were just baked :)

pretty good cookie. i increased to 2 c. white chocolate chips, used 1 1/4 c. white sugar and 3/4 c brown. the first batch was a little burned on the bottom, (dropped by tsp and baked 8 mins.) second batch i made doubled the size and only baked 6 mins. they were perfect! will make again and perhaps add macadamia nuts. cookies totally hold their shape, so i pressed down slightly.

These were excellent! I used a combination of white chocolate chips, milk chocolate chips, and semi sweet chips, along with some crushed heath bar toffee. I will call them my "triple chip" cookies when I sell them at my bake shop.

I love, love this cookie. I did sub 1/4 cup brown sugar for the white sugar. It was fine. And I didn't like it with white chocolate, so I used semi-sweet. Thinking of experimenting with adding pecans or M&Ms. One of my new fav recipes.

Real nice, but too much baking soda..

add more flour rolled into balls pressed down and didnt overcook ....Awesome

These cookies were AWESOME. They were such a hit. I substituted 1/3 cup light brown sugar for 1/3 cup white sugar and added some extra white chocolate chips & macadamia nuts. They came out so good. EVERYONE loved them.

I made this recipe with the changes suggested with brown & white sugar plus more flour. The cookies turned out well, but pretty dry. Like someone else commented, the cookies don't spread. All in all, the cookies are good, but the next time I'll follow the original recipe!

Fantastic cookies! I followed the recipe exact! Hubby LOVED them!

This was pretty good. But if you're a BIG wht choc fan, then I suggest you add 2 pkgs of 12-oz bags of the wht chips. I added 1 1/2 of those 12-oz bags and it still was not enough wht choc flavor. But all other ingredients were perfect!