These cookies came out perfectly sweet and tender. I'll be making them again for sure.

Baking M&M's are wonderful instead of the white chocolate and I tried this recipe with Reese's Pieces and it is delicious too!!!

5 stars on taste, 4 stars for consistency. Based on other's suggestions, I decreased the white sugar to 3/4 c. and flour to 1 1/2 cups. Also, I only had 3/4. cocoa, so added 1/8 c chocolate syrup. I also did 1 t. baking powder, and 1 t. baking soda. The cookies spread alot, and were pretty thin. I will try making again with no changes and see what happens. The taste was unbelievable!

WOW! The best cookies I have even made. I half baking powder and half baking soda. Makes beautiful and delicious cookies everyone loves!

Good cookie recipie, but my family found it to be just to much. If you are a chocolate fanatic though this cookie is for you.

i also did half baking soda/ half baking powder. the texture turned out MUCH better on my 2nd batch, because the dough had been refridgerated over night. i'll do that next time too.

These are soooo good! I used dark chocolate cocoa powder instead of milk and they were awesome. Coworkers loved them. I had comments from people that said they didn't normally like chocolate but loved these cookies! Will make again.

Our first time trying this recipe and we were delightfully surprised with the results. It's true, the dough was hard to mix. Yet the cookies are crumbly soft. Took the advice of previous bakers and added vanilla, half tsp. baking soda and powder. Made these recipes because I was jonesin' for white chocolate chip cookies but didn't need to make three dozens of them, so halved the ingredients and still turned out great.

This recipe has now become a favourite. I did make some changes, but I firmly believe this would've been an awesome cookie even without them -- so I gave it a full 5 stars. I did as others and used 1 tsp baking soda and 1 tsp baking powder. I also added 1 tsp vanilla. I used 1/2 cup unsweetened cocoa powder and 3/4 cup dark cocoa powder. I cut the flour down to 1 1/4 cups and added a box of white chocolate instant pudding (about 1/2 cup). I added a teensy bit of salt, 1 cup white chips, a little over 1 cup semi-sweet chips, 1 1/4 cups coconut, 1/4 cup chopped glazed pecans, 3/4 cup chopped walnuts. I cooked them for 9 minutes, which was perfect for my oven. I also rolled mine into balls so they'd be little puffed-up balls since I don't like flat cookies. These are the ultimate craving-killing cookies. They were amazingly soft, perfectly sweet, and very addictive.

Fantastic cookies. I used Hershey's special dark cocoa powder and OMG. I was worried about the thickness of the batter, it is quite thick, but that makes it easy to shape the cookies and they come out perfect if you like a denser, chewier consistency.

These cookies where awesome. I didn't have white chocholate chips so I used mini m & m's. They were gone in less than 2 days!

Absolutely amazing! So much like Millies cookies!

These are now my favorite cookies I have ever made.Thanks for such a great cookie recipe.I made them exactly as the recipe called.

These are fabulous! I upped the brown sugar to 1 cup and added chocolate chunks and mini chocolate chips. They are very soft when they come out of the oven, but when they cool they are wonderfully chewy!

This was a good recipe, but not spectacular. I added 1 t baking soda and 1 t baking powder as recommended, as well as 1 T vanilla extract.

YUMMY! I the only change I made to the recipe was to add a pinch of salt and some vanilla, but with just the baking soda they are puffed up (flat at the edges), moist, and I got 36 exactly. (I used a Pampered Chef scooper ... the larger one (not ice creamed sized).) The dough is thick, but not not unworkable. I don't know what others mean by the texture being off ... maybe they didn't mix it long enough at the beginning or after the eggs. I would highly recommend using parchment paper - that could help explain why people's cookies get to be too flat. Keep it to 8 - 8:30 minutes. Just a great, easy recipe! THANK YOU!

I was in the mood for something really chocolatey so I used 60% dark chocolate chips instead of white. There was no way the wet ingredients were going to absorb the dry ingredients, so I ended up adding a little less than a cup of milk. This resulted in super soft cookies, but they tasted fantastic. The perfect chocolate fix!!