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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rachilena

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Reviewed: Dec. 28, 2008

They tasted just like the cookies you get from a grocery store bakery. I used all organic products and found that the guilt is a whole lot less!

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Nikki LeCroy

Cooking Level: Beginning

Home Town: Genoa City, Wisconsin, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Dec. 25, 2008

These were tasty, but not the best. Mine turned out rather dry and crumbly, but who knows, that may just be my cooking skills at work =)

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fushigina_tenkousei

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Reviewed: Dec. 16, 2008

really good cookies. fantastic with pecan havles, to add a little texture to the gooey sweetness. C:

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sarasaurus

Cooking Level: Beginning

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Reviewed: Dec. 3, 2008

These cookies were great! I did make a small change I used white choclate chunks rather then the chips and it worked wonderful!! I thought they were plenty sweet.

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AllyG

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Reviewed: Nov. 29, 2008

The recipe did not need any adjusting. Yes, it was sweet, but it was a huge hit. I've even had people at work offer to pay me to make these again! I used white chocolate chips and chocolate chips too!

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briesas

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Reviewed: Nov. 22, 2008

great cookies. i wouldn't change a thing except for adding less white chocolate chips. the cookies had too many chips and made each serving really sweet (and i do like a sweet cookie) but it was a bit much.

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simplicity

Cooking Level: Beginning

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Reviewed: Nov. 12, 2008

Loved it! Wasn't sure at first because the batter seemed so thick but they were gooey on the inside, just how we like them. I added walnuts too. Thank you!!

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umzekiya

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Reviewed: Nov. 8, 2008

These cookies are very good!!! Try them.

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dweekley2000

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Reviewed: Oct. 3, 2008

These cookies are good, but I always reduce the sugar and fat content in desserts just to spare those extra calories. I halved the sugar and used raw cane sugar (less refined and sweeter tasting so you need less). I also replaced the butter with non-hydrogenated margarine and virgin olive & canola oil (half/half). Finally I used whole wheat flour & all purpose (half/half). They were plenty sweet and moist and very delicious!

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Isabelle

Cooking Level: Intermediate

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Reviewed: Sep. 28, 2008

These were soo good! I changed the recipe a little though. I used semi-sweet chocolate chips instead of white chocolate chips. I also used "Hershey's Cocoa Special Dark" cocoa instead of plain hershey's chocolate cocoa. The taste is so rich and chewy and delicious. The cookies aren't over the top sweet, though. If you're going to make these cookies, you should definitely add the dark chocolate cocoa instead of plain chocolate cocoa. It's really worth it! And I can't wait to make these with the white chocolate chips with the dark chocolate cocoa.

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SARAHHH

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Reviewed: Sep. 19, 2008

I followed others' advice: used 2 1/4 cups flour, 2/3 organic sugar, 2/3 brown sugar..but and then I used 1/2 cup butter and 1/2 cup extra-virgin coconut oil (hardened). They were sweet enough and the coconut oil gives it a nice flavour. Thanks for the recipe!

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marenoire

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Reviewed: Sep. 18, 2008

i just took this out of my oven and it was quite a mouthful i guess you guys are used to that kind of thing.

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Max

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Reviewed: Sep. 13, 2008

I loved this recipe, however I had to go back and triple check my measurements. I did everything according to the recipe, but at 8 minutes, my cookies were falling apart. I cooked the remainder for 6 minutes and they came out very brownie like. FANTASTIC! They're really delicious, my kids are going to love them at the amusement park tomorrow. I even made a few for my elderly neighbor, he's going to love them too! Thanks for posting this recipe, it's great! :)

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ShellieSterling

Cooking Level: Intermediate

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Reviewed: Jul. 22, 2008

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!

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SummerO

Cooking Level: Beginning

Living In: Woodinville, Washington, USA

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Reviewed: Jul. 19, 2008

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.

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BigAspirations

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Leawood, Kansas, USA

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Reviewed: Jul. 5, 2008

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!

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tstandr

Cooking Level: Intermediate

Home Town: Murphys, California, USA

Living In: San Martin, California, USA

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Reviewed: Jun. 29, 2008

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

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Phoenix

Cooking Level: Expert

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Reviewed: Jun. 4, 2008

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.

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