Recipe by BAKER'S Chocolate
"These chocolatey, chewy cookies are a perfect after school or lunchbox snack."
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1 3/4 cups
butter or margarine, softened
firmly packed brown sugar
2 (8 ounce) packages
BAKER'S Semi-Sweet Baking Chocolate, chopped
Oh my, this definitely is "Chocolate Bliss"! These cookies are chocolatey, chewy on this inside and crispy on the outside - just perfect! I followed the recipe exactly and used an 11.5 oz bag of Nestle's chocolate chunk morsels (sorry Baker's) and that was plenty of chocolate. Not that you can ever have too much chocolate.... I baked these at 375 for 12 minutes and while they don't spread much, they did flatten out just a bit. So, when you drop these onto your cookie sheet (I always line mine with parchment paper) be sure to flatten out the dough a little and you should get perfectly shaped cookies. Be sure to have a tall glass of ice cold milk handy as you're gonna want to eat a bunch of these warm from the oven!
I wasn't that impressed with this recipe, the cookies okay but were very crispy even when cooked a short time & not as plump as the photo. Also, this is the ONLY cookie recipe that I have every made where the dough didn't taste that great. I thought that was particularly weird!
I have tried several of the chocolate chip cookie recipes on this site and in my opinion this one is the best. The cookies turned out chewy and delicious and didn't go flat. I also made a batch using butterscotch chips instead of chocolate and they were excellent.
This is an edited review- I first gave these cookies 4 stars, however now that I think about it, they deserve a 5 (I'm just indecisive I guess lol). They do not spread, however they are also chewy- you usually don't get both of these qualities in one cookie. Mine only needed 8 minutes at 370 degrees, and the next time I make these I probably will use just a little less baking soda, but otherwise these are wonderful.
****I have made these cookies many many times since this review, and the BEST way to make them is with high quality white chocolate chunks, then rolls the cookies in vanilla bean sugar before baking. It will be the best cookie you ever eat.****
Absolute chocolate chip perfection. I baked these at 350* for 8 minutes and my cookies came out soft and perfect and just........incredible. For me, this will be my new chocolate chip cookie recipe. NOTE: I did use one bag chunk chips and one bag semi-sweet chips because that was all I had. It's pretty much the same thing as the chunks are semi-sweet anyway. It's just a different shape.
YUM, I made these at 9.30 at night for the footy tomorrow, word of advice let them cool down the choc does burn the tounge, they turned out lovely. I had no baking soda so trippled the baking powder, and no choc chips so smashed a block of cooking choc I had in the cupboard. Recommend and thankyou.
These were good but extremely buttery and, I'm not sure if it was my mistake, but they came out totally flat. I added about a fourth of the amount of chocolate suggested since it seemed a bit grotesque to add that much, and added a bit of flour as well.
The second time around I froze the dough on the baking sheets before putting them in the oven and they turned out much better
Oh...my...goodness. These really are the best! I saw the picture and just had to try the recipe. It's awesome! I made 3 subtle changes: 1. only used 1/2 a teaspoon baking powder; 2. used 12 oz. semisweet chocolate chips; 3. added 4 oz. toffee chips. Sooo yummi!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Bliss Chunk Cookies
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 87
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