Reviewed: Oct. 12, 2009

I must admit I was little concerned when I was mixing this up...it just doesn't look like your average cookie dough. However, the finished product was spectacular! My husband could not stop nibbling on them! This time around, we added M&M baking pieces for color in addition to the white chips. Next time, we'll probably add peanut butter chips based on some of the other reviews. Overall excellent cookies...so different from the norm!

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Cooking Mama

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Reviewed: Oct. 11, 2009

I did exactly as the recipe said & they were delicious! My husband said the were better that Mrs Fields cookies..yummy yummy so this is a keeper for our family! Thanks

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KMMCJONES

Cooking Level: Expert

Home Town: Gilbert, Arizona, USA

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Reviewed: Oct. 6, 2009

I've used this recipe 3 times and I love it the cookies are brownie like. One thing that I do is instead of using white chocolate chips I use Ressee Pieces!!! They are amazing!!!!

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amanda_lynn0660

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Reviewed: Sep. 24, 2009

Excellent. Followed the recipe exactly except that I used white choc chips and peanut butter chips. Yummy

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JBENISHMLT

Cooking Level: Professional

Home Town: Hillsboro, Wisconsin, USA

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Reviewed: Sep. 18, 2009

I followed the recipe word for word. I ended up being really satisfied with the texture and the taste the cookie had to offer. one of the best cookies that you could ever bake, just delicious. thanks for the recipe

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Kflores

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Reviewed: Sep. 18, 2009

These cookies were very delicious! I also agree with Alli above about the coffee. It definately jazzes up the flavor. They were soft and chewy and the white chocolate chips were oozy and melty. Also, very understanding and simple to read recipe!

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Meghan Kay

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Reviewed: Sep. 18, 2009

The key to these cookies is inriching the flavor of the cocolate. Thus adding contrast between the white and milk chocolate. I found that by adding a half cup of cooled coffee or two tablespoons of cooled espresso, the flavor and moisture deepened. These cookies were amazing with the added coffee.They tasted more like a brownie, which was great! side note: whenever working with milk, semi-sweet or dark chocolate, add cooled coffee or espresso to inhance the flavor and add depth and dimension!!!!

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allie

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Reviewed: Sep. 17, 2009

I followed the recipe exactly, and got DELICIOUS cookies! I originally tried it because I had a surplus of white chocolate chips in the house, but I think I might try it with regular chocolate chips next time for a super chocolatey cookie! Thanks a bunch for this recipe! :)

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Natalie

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Reviewed: Sep. 17, 2009

BEST COOKIE EVER!!! Wouldn't Change A Thing!!! The Whole Family Loved Them!!!! PERFECT =]

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*ChasaD*

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Reviewed: Sep. 5, 2009

OMG. i can't even describe how good these were... chocolate craving satisfied instantly.

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sogg

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Reviewed: Aug. 27, 2009

Don't even THINK about eating any of the dough or you may end up with no baked cookies! These are reeeeeally good - decadently good. I made only one change: used 3/4 cup brown and 3/4 cup white sugar instead of 2 cups of white. They are very soft, moist, brownie-like cookies. I can't get enough of them! Thanks for sharing your grandmother's recipe, Kat. :)

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Deborah B

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Aug. 26, 2009

These are amazing! I bake a lot and tonight we had a church activity and the older girls had to make cookies. I always screw up on recipes though... I added 1 3/4 cup sugar instead and I added the whole bag of chocolate chips. They are really good!!!!! The best inside out cookie I've ever had!

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K-girl

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Reviewed: Aug. 1, 2009

These cookies are fantastic. They are crunchy around the outside and chewy in the middle- perfect. They went down very well (and quickly) with the whole family. I've since made them with a mashed banana when there were no eggs in the house and they came out just as good. The banana adds to the chewyness of the cookies.

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EmJay

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Reviewed: Jul. 14, 2009

really good, next time I'm gonna try to add chocolate chips and nuts. taste like a local bakery's cookies

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Kristin

Cooking Level: Intermediate

Home Town: Schererville, Indiana, USA

Living In: Crown Point, Indiana, USA

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Reviewed: Jul. 12, 2009

I followed suggestions made by other reviewers. I used 2/3 c. both brown and white sugar. I also used 2 1/4 c. flour and baked 10 min at 375. The cookies turned out chewy and delicious. They also held their shape well. I will definitely make this one again!

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cookiegirl30

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jul. 11, 2009

These were really good! the right amount of chocolate and sugar. i used the 1st reviewers tips to make them just right. I used 2-1/4 cups flour, 2/3 c. each brown and white sugar. i didint have white chocolate chips so i used milk chocolate. baked them at 375 degrees for 15 minutes. crispy on the outside and chewy in the inside. great cookie!

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alejandra

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Reviewed: Jul. 8, 2009

I'm glad I followed the recipe as is. These are super moist and slightly chewy, and very sweet! The bake time is perfect IF you flatten your dough before baking. It doesn't spread out much and they look a little lumpy if you just drop them onto the sheet! But that's a minor thing, really. :) Everyone said these taste like brownies, and I tend to agree. Good recipe, thanks for sharing!

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Nobody'sGirl

Cooking Level: Beginning

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Reviewed: Jun. 18, 2009

After reading through the reviews, I was almost going to go with some changes others had made and I am glad I didn't! These are divine just as it is! Super moist!

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