Reviewed: Nov. 28, 2012

Delicious! I made it with the chopped walnuts, and they were so good! I may play around with the butter content next time. I think I may try the half margerine/shortening next time. But, very pleased :-)

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Reviewer:

Mrs.T

Reviewed: Nov. 27, 2012

Family loved them, didn't change anything. 8 min in convection oven and came out perfect.

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Emo9112

Reviewed: Nov. 27, 2012

These are amazing! Everyone who has tried them has asked for more. They are delicious!!

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sef6815

Cooking Level: Beginning

Home Town: Catasauqua, Pennsylvania, USA

Living In: Stroudsburg, Pennsylvania, USA

Reviewed: Nov. 18, 2012

I have used this website for years without signing up for an account. Yet, I made an account today because these were maybe the best cookies I have EVER made (and I bake about once a week.) So soft, so chewy, so perfect. The changes I made: used half brown, half white sugar, and instead of chocolate chips I used about half a bag of Heath toffee bits. Since I wanted it to have more of a toffee cookie flavor, I doubled the salt (which I tend to do in cookie recipes anyway since I love a salty/sweet flavor.)

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margotdent

Reviewed: Nov. 11, 2012

These are awesome! I didn't have any walnuts, but I did have some pistachios so I added them. I think they melted into the cookies! I was concerned about how to tell when they were done since they don't really brown (too dark already!) I baked in a convection oven 3 batches at a time for 8 mins at 325, had one pan left so baked that an additional 2 minutes, can't tell which is which! The creaminess of the chocolate chips covers up any mistakes, and it's all chocolate, so it's all good! Definately a keeper!

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jakeanddaniellesmom

Reviewed: Nov. 10, 2012

These cookies are amazing. Mine turned out crispy in outside and soft and very moist inside. I used dark chocolate cocoa powder, and the flavor was very rich but not overpowering. My dought was very sticky so I added 2 tbs of milk. That did the trick. Perfect consistency. I will be making these again. Thank you for sharing the recipe.

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seawitch

Reviewed: Nov. 8, 2012

DELICIOUS AND RICH! Added m&m's to some of the cookies per my son's request. Did not add as many chips as called for, may have only used about 1 1/4 cups or so. Did use nuts, they were good in there. Also used 1 c of brown sugar instead of 1 1/2 c of white sugar, turned out great that way, will do that again. 9 min was about perfect in our oven. Refrigerated batter when I wasn't using it to keep it from getting soft, but it was a really stiff batter.

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Reviewer:

SarahMc

Cooking Level: Intermediate

Home Town: Teutopolis, Illinois, USA

Living In: Edwardsville, Illinois, USA

Reviewed: Nov. 7, 2012

the boys loved them, not my thing.

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eine_liebe

Reviewed: Nov. 5, 2012

I used "hershey's special dark reserve" for the cocoa powder and the batter turned black so i used white chocolate chips. i also rolled the dough out and used cookie cutters to cut them, they kept their shape very well. also, baked at 350 for 15 minutes and they were perfectly done inside. i'm not a huge fan of chocolate so i probably won't make these for myself again, but i would bet that my mom and other chocoholics will love them. 3 stars in my book. In the photo the left cookies are without nuts and the right are with. I would definitely recommend adding the nuts, the cookies were kind of blah without them.

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METALLICAKATHY

Reviewed: Nov. 5, 2012

Fabulous! I added 1 handful of sweetened coconut. Delish! Also, I dropped by rounded TABLEspoon fulls, which got me cookies about the size of my palm (about a dozen) using half this recipe. Cook for 12-13 minutes for this larger size cookie. Definitely going in my recipe box...

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