I don't know the chemistry of baking, but I made half this recipe with whole wheat flour and mini chocolate chips because of my lack of ingredients. My cookies looked nice in the oven, but once I pulled them out, they flattened and looked like sad cookies. I kept thinking of where I might have messed up other than my alternative ingredients... but I'm pretty sure I put everything exact. Especially the baking soda. They were still good, although they tasted a little oat-like. I would try to make this recipe again with the correct ingredients.

Reviewed On: Jun. 3, 2012

I wasn't expecting much from these cookies, but my Nutella is expiring soon. I made them thinking they'd have the texture of gingersnaps or with my luck just rocks, but they are softer with a hard chew. I really like them though. I can't get enough. I'm not sure it's a strong Nutella taste, but a scrumptious chocolatey tasting cookie. I can't stop eating them. I bet having it with milk would be delicious. It almost melts in your mouth. And such an easy recipe. I will do it again when I buy industrial sized Nutella.

Reviewed On: May 26, 2012

I didn't have a problem with mixing the cream cheese or whipped cream together. I didn't chill or heat any bowls as some reviewers may have. The whipped cream I made doesn't really look like the photo. It's very airy and light (perhaps the picture is too far).

Reviewed On: May 31, 2011