Reviewed: Jan. 4, 2009

Yum! These cookies were sooo good. I used 1 teaspoon baking powder and 1 teaspoon baking soda. Rolled them in 1 inch balls and baked like directed. They were soft, chewy, and cracked at the top. Don't forget to try one right out of the oven! Definitely a keeper!

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Erin

Home Town: Tucson, Arizona, USA

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Reviewed: Jan. 2, 2009

These were delicious cookies. I made this dough, omitted the white chocolate chips, and instead put a candy cane-flavored Hershey Kiss in the middle of each once they came out of the oven. They were a great Christmas cookie!

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LizzieMTBC

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Reviewed: Dec. 31, 2008

Thanks for the great recipe! I used Reese's peanut butter chips instead of white chocolate, added 1 tsp baking soda and 1 tsp baking powder. I only had 3/4 cup of cocoa, but they turned out great.

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Judy

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Reviewed: Dec. 24, 2008

1000 stars for this cookie! I added 2 pinches of salt, 1 tsp vanilla, 1/2 tsp baking soda, 1/2 tsp baking powder, 3/4 cup brown sugar, 1/2 cup white sugar. Eight minutes ONLY and these are the puffiest, softest cookie in the world...like a brownie/cookie. I divided the batter in 1/3s. One I left as the recipe, one I added chopped, dried cherries, and one with chopped nuts. Delicious!

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hbschoolgirl

Cooking Level: Expert

Living In: Huntington Beach, California, USA

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Reviewed: Dec. 21, 2008

This is a keeper! Gotta love chocolate with chocolate :)

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Mrs. Seaman

Cooking Level: Intermediate

Home Town: Glendale, California, USA

Living In: Arlington, Massachusetts, USA

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Reviewed: Dec. 15, 2008

Excellent cookies. Also good with mint chips instead of white chocolate.

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MomE2MathU

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Reviewed: Dec. 14, 2008

These are great! Changes I made: The batter seemed too dry so I added a tiny splash of chocolate soymilk. I also used some Guittard cappucino chips instead of white chocolate ones - the main reason I wanted a chocolate cookie recipe was to showcase the yummy cappucino chips. I'd definitely make these again.

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Harlean Carpenter

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Reviewed: Dec. 9, 2008

I followed the directions exactly on this and initially I was a touch concerned that the batter was too dry; however, it baked up into a very nice, dense, slightly cake-like cookie. Amazingly rich chocolate flavor and I dare say that if you are having a chocolate craving, 1 or 2 of these cookies will nip that in the bud. I used a tablespoon to measure the batter and I got 65 cookies instead of the suggested yield of 48.

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Raine

Cooking Level: Expert

Living In: Dallas, Texas, USA

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Reviewed: Dec. 5, 2008

Used chocolate chips instead of white chocolate for an extra chocolatey treat!! Very soft and delicious!!

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skiadidas

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2008

If you have a serious sweet tooth for chocolate than try this recipe! I like many others did 1 tsp baking powder and 1 tsp baking soda. I tried to cook for 10 min. only and the ookies fell apart and I felt still needed more cooking although my daughter liked it like that. I ended up cooking the second batch for about 15 min and I liked the consistancy much better.

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Sasha

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Nov. 13, 2008

I've made lots of chocolate cookie recipes but this is the one I'll return to next time. They're crisp, sweet and deeply chocolatey! I reduced the sugar to 150g, the brown sugar to 150g and the chocolate chips to 250g and added 1 tsp vanilla essence.

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Tui

Cooking Level: Intermediate

Living In: Melbourne, Victoria, Australia

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Reviewed: Nov. 13, 2008

Yummy! These taste like small bite size brownies! I did make a few changes and plan on new ones next time I make them. I used less sugar since white chips are really sweet. Only 1/2 cup brown and 3/4 white. I used malted barley flour only. I cut the butter in half and used flaxmeal instead. I added a few toasted pecans chopped. This seemed very dry but tastes great! Next time I am going to sub some coconut butter for 1/2 the butter as another reviewer mentioned. That sounds fabulous. oh, I only used 10oz of white chips and that was almost too many.

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HappyMommy2

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Molalla, Oregon, USA

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Reviewed: Nov. 7, 2008

Great cookies. Very hard to mix but they are wonderful!!

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Darla

Cooking Level: Expert

Home Town: Pattersonville, New York, USA

Living In: Hartfield, Virginia, USA

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Reviewed: Nov. 2, 2008

These were really good. Mine took a little longer to bake.

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Cook4U

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2008

Only change I made to this recipe was use half butter, half shortening. I wanted to prevent spreading. I made these on the smaller size. Think of the two-bite brownies....only it's a cookie! These turned out really well. The consistancy of the cookies reminds me of the chocolate wafers they use for Oreo cookies. I underbaked them just a little to keep them moist but they still were a little dry. Still a tasty cookie.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Sep. 27, 2008

I used one teaspoon baking soda and one teaspoon baking powder. Delicious!

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eileen

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Queens, New York, USA

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Reviewed: Sep. 22, 2008

They weren't as good as I expected from the reviews. But, they still were tasty.

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Cooking Sisters

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Sep. 13, 2008

The truth is I've never made cookies from scratch. They turned out perfect and so good.

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Lemonhoney

Cooking Level: Beginning

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Reviewed: Sep. 8, 2008

This in my opinion is the best cookie recipe ever! well as far as chocolate cookies go. I made mine with all organic ingredients and used white chocolate chunks instead of chips. also I totally agree with using half baking powder and baking soda. My cookies are PERFECT! They're soft and melt in your mouth. Also i split the recipe in half and got exactly 2 dozen cookies out of it. Don't tell but I ate 4 just as soon as they were cool enough, but I am 38 weeks pregnant so I don't feel so bad. Thanks for this awesome recipe!

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