Reviewed: Apr. 11, 2009

A definite crowd pleaser, and very hard to mess up! Made them according to this recipe and they turned out very tasty, then I made a batch using half brown sugar half white sugar and all whole wheat flour and no one could tell the difference. Very impressive looking too!

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sanja

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Reviewed: Mar. 24, 2009

My grandaughter Taylee and I made these today, great comfort cookies! It was a blizzard outdoors, and taking them out of the oven was wonderful. They were very good as written, the only thing we did was add peanut butter chips because we didn't have white chips, and weren't about to go out in the blizzard.

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Lee Ann

Cooking Level: Expert

Home Town: Philip, South Dakota, USA

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Reviewed: Mar. 19, 2009

These are so good, every time. The only modification I make is to add regular chocolate chips, too. DELISH!

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Tiffanyr222

Cooking Level: Intermediate

Living In: Gainesville, Florida, USA

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Reviewed: Mar. 17, 2009

THESE ARE SOOOO GOOD!!! I followed another reviewer's advice and added 2 1/4 cup flour instead of just 2 cups. and then added 2/3 cup brown sugar and 2/3 cup white sugar. She also said to add a full 1 tsp. of salt but they had a tad bit too much salt in so the next time I just did 1/2 tsp. salt and they were perfect. They are SOO good I can't even tell you - you just have to make them! I love putting a scoop of vanilla ice cream on! I've made this recipe 3 times in the last 2 weeks. Also make sure you keep an eye on them - you can't tell when they're really done since they stay very well formed when they're baking, so take them out when they are a little mushy and they will be soft!

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chicchick

Cooking Level: Intermediate

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Reviewed: Mar. 17, 2009

so so so yummy!!! best when slightly undercooked.

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melissahunter

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Reviewed: Mar. 12, 2009

This cookie recipe is not great, almost everybody else makes huge tweaks to this recipe. I baked these cookies and they looked good but...they tasted not so great.

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Cookie

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Reviewed: Mar. 3, 2009

Definitely a keeper! I did change the recipe slightly however since I am on a strict diet according to my bloodtype. I used only 2 cups of flour but I used whole spelt flour and then I did minimize the sugar like specified but I only used 2/3 cup each of brown sugar and raw sugar instead of white. They turned out great regarding the substitutions!

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Rhedonda

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Reviewed: Mar. 1, 2009

I will never quite understand how someone can change a recipe and *then* rate it. I made these exactly like the recipe calls for and they were awesome! Somewhere between a brownie and a cookie and very scrumptious! Definitely a keeper for us!

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Cheryl

Cooking Level: Expert

Home Town: Columbus, Kansas, USA

Living In: Sparks, Oklahoma, USA

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Reviewed: Feb. 14, 2009

To those who adjust the recipe then rate, you did yourself a disservice on this one. I followed the recipe exactly and they were awsome. It was difficult to stir in the dry ingredients so I just used my mixer on low speed, then stirred in the chips. They held up well and were moist. My only warning on these cookies is, if you're like me and try to stay away from sweets, don't make these because you won't be able to leave them alone!

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bostonmama

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Reviewed: Feb. 13, 2009

Wonderful cookie! I read many reviews and I cut down on the sugar and added about 1/4 cup more flour. After testing several in the oven I did press them with a glass and they did not spread at all. I took every pan out after 8 minutes and cooled them for 5. Yummy!

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MAIZZY SUE

Cooking Level: Expert

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Reviewed: Feb. 1, 2009

Amazing! The first time I tried it I accidentally used the normal cocoa so it was sweet but the kids loved it. Second time around I put 1/3 of brown sugar instead. I have never found a better recipe.

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Keith

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Reviewed: Jan. 28, 2009

Easy, and they came out just as I expected. Pretty good cookies. :)

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MollyJean

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Reviewed: Jan. 22, 2009

These are great. Everybodies favorite. I don't have alot of time to bake cookies very often, so what I do is I pull out the bar pan and I put all the batter in the pan and press it out evenly from end to end. I just bake it until it looks done. Like a cookie looks when its done. cool and cut into bars. quick and easy.

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Tammy

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Reviewed: Jan. 19, 2009

Delicious! Cooking time of 8 minutes was perfect. I will be making these again.

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K-Dub

Cooking Level: Intermediate

Living In: Simi Valley, California, USA

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Reviewed: Jan. 17, 2009

These are excellent cookies, and I don't normally care for chocolate cookies. I did sub in 3/4cup of sugar with light brown sugar, which I think helped their moisture significantly. Also, they cook better as smaller cookies as opposed to larger cookies. If you make larger cookies you only need to increase their cook time for 45 seconds to a minute, not several minutes like you would with other types of cookies when you make them larger than a teaspoon. If you do make them larger, though, you want to flatten the round balls on the cookie sheet quite a bit. If you leave the large cookies as round drops they bunch and get lumpy as they heat, so flatten them out a bit more as you make them larger. If you make them a tablespoon drops on the sheet, you'll want the top to be completely flat and cookie shaped as you put it on the sheet. Also, they do get a little dry as they cool. You might want to add a bit more moisture to the mix, or cover them with plastic while they're still hot to keep them soft.

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Miss.M.E.Roland

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Reviewed: Jan. 12, 2009

I listened to a previous review and increased the flour to 2 1/4 cups and I halved brown and white sugar -- did 3/4C and 3/4C of each. I used one stick of unsalted butter and one stick of margarine, then added 1/2t of salt. Cooked at 10 minutes, the cookies came out rather cakey, and I like chewy cookies. Maybe baking them for less time will work better. Pulling out my last batch in three minutes.

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Amanda

Cooking Level: Expert

Living In: Cleveland, Oklahoma, USA

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Reviewed: Jan. 11, 2009

THESE ARE THE BEST COOKIES I HAVE EVER MADE!!! I bought the Hersheys special dark cocoa and nestle swirls chocolate chips (half white/half milk chocolate). I think the swirls made it less sweet and it was PERFECT!!!! I also accidentally added about a 1/4 cup of extra cocoa. Either way- wonderful wonderful wonderful. I have to make sure I dont keep these in the house b/c its the only thing that i will fudge on my diet for!

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CookinUpaStorm

Cooking Level: Intermediate

Home Town: Arlington, Texas, USA

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Reviewed: Jan. 9, 2009

After the changes I made, these would be 5 stars! I used 1/2 cup butter and 1/2 cup peanut butter. Added another 1/3 cup flour. These are great with either the white chips as called for OR peanut butter chips!!!

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Sterling6pack

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Reviewed: Jan. 1, 2009

These cookies were rich, chewy and delicious--and SOOOO chocolate-y! They would probably be good with any kind of chips you have on hand--we used 'holiday white chips' that I got on sale. Peanut butter chips would probably be fantastic, too!

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