Having read a large number of the many reviews and concluding that the recipe should definitely be made slightly sweeter and just ever-so-less rich ... I substituted 1/2 of the semisweet chocolate chips used in melting for 1/2 cup of milk chocolate chips, in order to heighten the sweetness; I increased the amount of flour to 3/4 cup, omitted the 2 Tablespoons of cocoa powder and, for the final step, substituted milk chocolate chips for the semisweet listed. I cooked each batch for exactly ten minutes, and each cookie came out perfectly! The consistency is somewhere in-between a brownie's and a cake's. While being rather chocolatey, they are not TOO rich or TOO sweet, though still maintaining a good level of both qualities—which I was going for. Overall, pretty good. Hope this helps.
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Having read a large number of the many reviews and concluding that the recipe should...