Reviewed: Dec. 23, 2012

Made these exactly as is, LOVED them. Simple enough for my kids to make! They are pretty sweet, so we kept them rounded teaspoon sized.

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MelbaMom

Reviewed: Dec. 23, 2012

I've made this several times and they are always a hit. I often use white chocolate chips instead of chocolate chocolate just for variety.

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PAZLA

Reviewed: Dec. 21, 2012

I make these for Christmas every year and every year I get tons of requests for the recipe! I just direct them here! Tons of chocolate flavor and so perfect for Christmas!

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holly_leigh82

Cooking Level: Expert

Reviewed: Dec. 21, 2012

Very nice! So chocolate-y and good! Made small cookies and they were done in 8 minutes exactly, and the cookies were a little crunchy on the outside and soft on the inside. Ten minutes and they were slightly burnt. I think I will try again at a slightly lower temperature and longer time.

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Kiren K

Cooking Level: Intermediate

Reviewed: Dec. 20, 2012

Excellent!! Very addicting! I actually made these with a mix of peanut butter and chocolate chips. I will def. make again, as a matter of a fact, they have been added to my favorites:)

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srmarks2

Reviewed: Dec. 20, 2012

it's a good recipe i love chocolate,i doubled the recipe and let the dough set for 2hrs, i 1cup less chocolate chips and i added 2/3 cup of dried blueberries :) totally gave it a nice balance of all that chocolate :)

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Cynthia Weems

Reviewed: Dec. 20, 2012

I can only assume this is what cocaine is like. Holy cow. Best cookie I've ever had, hands down.

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egmorin

Reviewed: Dec. 20, 2012

They were delicious, I used mint chocolate chips instead of regular.

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ashleenmcintosh

Reviewed: Dec. 18, 2012

This is a super sweet explosion of chocolately goodness in your mouth. In fact, a little sweet for my taste, even though I liked it. My kids thought they were amazing. Followed other reviewers advice with half buttery shortening and half butter, also half dark brown sugar and half white sugar. Did a little bit of a twist with dark chocolate chips and white chocolate chips. This made it really good, next time to make it a little less sweet will just use dark chocolate chips. For big teasponfuls on the baking sheet, I baked them for 10 minutes. In my oven can only fit one sheet on a rack, so bake for five minutes and then switch racks and bake for five more, this helps bake two batches more evenly. Oh, and the nonstick aluminum foil is amazing. Cookies didn't stick and is reusable for multiple batches.

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stepmomster

Reviewed: Dec. 17, 2012

Fantastic cookies. I have made them as they are here and with several modifications too. My favorite is as described in the recipe with the following changes: no nuts, no vanilla and 1 tablespoon of orange extract.

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