Reviewed: May 24, 2009

YUM! This cookie rocks. I used crushed up 2 oz. of Ghiradelli semi-sweet chocolate bar, added more dried Blueberries and almonds (used sliced,a better choice)and baked them for 11 minutes and they came out perfect. I also would stick the dough in the freezer in between baking rounds which made the VERY sticky dough MUCH easier to place on cooking sheet. these cookies really need to cool for at least 15-20 minutes before storing-they are SO rich and delicious 1 or 2 is plenty.

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miss noel

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Reviewed: Mar. 29, 2009

I made this recipe healthier by substituting 3 T of applesauce for the 3 T of oil and adding 2 t of fiber powder. These are yummy and I will make them again. I can see where the bittersweet chocolate would meet with mixed reviews: use semi-sweet, if you prefer.

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JOANNEM602

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Reviewed: Mar. 3, 2009

Made for a meeting/party with cranberries instead of blueberries and they were really really good! I love them! Will make again!

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MRSJPOTTER

Home Town: Pikeville, Kentucky, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Aug. 27, 2008

The "chews", which are actually cookies turned out okay, but I don't think I'll make them again. Were I to do so, I'd make sure that the dark chocolate was pulverized into really small bits. Just chopped leaves the consumer with some really bitter bites (don't get me wrong, I love chocolate!). I'd also add more blueberries, as there aren't very many, proportionally. Lastly, I had to flatten the cookies before they went into the oven because they weren't cooking too fast. Even flattened, they took almost 15 minutes per pan to cook.

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