Reviewed: May 20, 2012

3/4 c. white choc. chips, 1 1/2 c. semi-sweet choc. chips, 1/4 t. almond extract, and instead of 1 1/4 c. cocoa- I did 3/4 c.

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Reviewer:

Kristy

Cooking Level: Intermediate

Reviewed: Apr. 26, 2012

These were so yummy! I used 1 tsp baking soda and 1 tsp baking powder as suggested. Used a tbsp scoop for each cookie and it made around 4 dozen. They harden on the baking sheet while cooling so don't be afraid that you have taken them out too early.

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Reviewer:

kendrasue

Cooking Level: Intermediate

Home Town: Hampton, Nebraska, USA

Living In: Waukesha, Wisconsin, USA

Reviewed: Apr. 17, 2012

I liked this recipe very much. I tried rolling the dough into smooth balls before baking and the results were fantastic little smooth rounds that stayed soft inside with a pleasant light crunch to the outside.

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Reviewer:

MiskMask

Reviewed: Apr. 12, 2012

Delicious! However, watch the baking time carefully as these cookies seem to be a bit too soft after the suggested baking time, so I baked them a little longer. Little did I know they become hard overtime, mine turned out too hard. They were still tasty and incredibly chocolatey though. Great companion for vanilla ice cream! Thanks for the recipe!

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Reviewer:

j.mcguinness

Cooking Level: Beginning

Living In: Jakarta, Jakarta Raya, Indonesia

Reviewed: Mar. 26, 2012

So delicious!!! I took raters suggestions and substituted 2 tsp. of baking soda for 1 tsp. of baking soda and 1 tsp. of baking powder. The cookies turned out just like the picture.

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Reviewer:

DeliciousFood

Reviewed: Mar. 11, 2012

I wanted to like these, but found them dry...we threw away the batch after eating a few. Ghiradhelli has a chocolate cookie recipe that I've had great success with if you are looking for something similar

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Reviewer:

CarolinaCook

Cooking Level: Expert

Home Town: Wilmington, North Carolina, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Mar. 4, 2012

These cookies turned out really well! I did change the recipe a bit however. After reading some reviews about the cookies being flat, I decided to add 1 tsp of baking powder and 1 tsp of baking soda like some other users. I also added 1 tsp of vanilla extract and peanut butter chips instead of white chocolate chips. Overall they turned out well and tasted very good. I will be making them again. Thanks! :)

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Reviewer:

cupcakequeen

Reviewed: Feb. 25, 2012

I love these! They're awesome. I actually got 5 dozen out of this recipe. They are very fluffy looking and are probably the best cookies I've ever made!

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Reviewer:

Alyssa

Reviewed: Feb. 25, 2012

Only used about 1.5 t of soda and did add vanilla and a shot of half and half at the end to help with consistency.

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Reviewer:

MOMeadows

Home Town: Sedalia, Missouri, USA

Living In: Hughesville, Missouri, USA

Reviewed: Feb. 11, 2012

I thought the cookies were a little too chocolaty for my taste so next time I will add half of the chocolate necessary. Also I had to add milk, because the recipe called for none, and it was too dry. I added about 1/2 c. (which I recommend you do) also, I should have expected this, but the cookies were too dark to tell if they were burnt!! Which, if you didn't figure this out, the time was way off for the oven I used. You should put them in at 350 for about 16 minutes.

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