Reviewed: Jun. 3, 2008

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 :)

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JerzPixelPusher

Cooking Level: Intermediate

Living In: Brielle, New Jersey, USA

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Reviewed: May 24, 2008

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.

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amber-jarret

Cooking Level: Intermediate

Home Town: Peterborough, Ontario, Canada

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Reviewed: May 11, 2008

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.

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Nelle and Ruby's Mom

Cooking Level: Professional

Home Town: Presque Isle, Maine, USA

Living In: Biddeford, Maine, USA

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Reviewed: May 9, 2008

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.

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LESLIEHERNANDEZ

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Reviewed: Apr. 24, 2008

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

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NATALIE23

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Reviewed: Apr. 23, 2008

Real nice, but too much baking soda..

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luyza

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Reviewed: Apr. 9, 2008

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.

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alexp420

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Reviewed: Mar. 30, 2008

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!

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kari

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Reviewed: Mar. 16, 2008

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

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HEATHSMOMMY

Cooking Level: Intermediate

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Reviewed: Mar. 8, 2008

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!

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Siam255

Cooking Level: Beginning

Living In: Studio City, California, USA

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Reviewed: Mar. 8, 2008

With only 8 minutes baking, the cookies came out soft and chocolatey. I would perhaps add more baking soda next time so that they fluff a bit. My first try went badly, since I used a chocolate milk mix instead of cocoa powder (didn't have any) and the second try turned out perfectly!

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mcmeg12

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Helsinki, Uusimaa, Finland

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Reviewed: Mar. 7, 2008

This recipe was so easy and I followed it exactly. They were the best!My husband couldn't stop eating them. They would be just as good without the white chocolate chips.Excellent, this is a keeper!

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Margie

Cooking Level: Expert

Home Town: Geneva, New York, USA

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Reviewed: Feb. 27, 2008

these are soo delicious! they are very soft, and they just melt in your mouth.

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islandbeez

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Reviewed: Feb. 27, 2008

Excellent recipe! Made it exactly as is just added about 1/3 bag of semi sweet chips and baked on cooking stone. Cookies tasted great and everyone loved them.

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Nicole

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Reviewed: Feb. 10, 2008

Great cookies! I added walnuts to mine and they turned out fantastic! I thought they would be more cake-like, but still great cookies~!

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ConnieSue

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Reviewed: Feb. 4, 2008

I refrigerated the dough for a few hours before baking but the cookies still turned out flat. It may have been because I didn't cook them long enough (10 minutes). I then let it sit in the refrigerator for a couple of days and baked for 12 minutes and it came out a bit fluffier. I will try using more flour next time. The flavor was great. Everyone loved them.

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Shelly T

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

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Reviewed: Feb. 1, 2008

I thought the person who rated the cookies was completely wrong. One can not totally declare a recipe wrong without trying it first. They were great. At first I was afraid that the dough was to stiff but it was a hit. Stick to the recipe, it was wonderful.

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