"You can add macadamia nuts or any other nuts for that matter. Delicious!!" — Berit Locatelli
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packed brown sugar
semisweet chocolate chips
These were yummy and VERY chocolatey...to the person who said they came out flat...it is CRUCIAL that you thoroughly mix any cookie recipe ingredients. Can't stress that enough. You can sift the dry ingredients to be sure those get mixed well and then USE A HAND MIXER when you add in the wet ingredients prior to adding the chips. Don't use the mixer when you add the chips. The cookies should be puffy when they come out of the oven and then flatten as they cool.
this recipe needs better order to steps... second step should say following:
in bowl, cream sugars eggs, and butter... in separate bowl combine other dry ingredients. sift dry ingredients into butter
After peach ice cream and peach pound cake, hubby wanted something a little more decadent, like something heavy-duty chocolate. This was it! As he was eating one of these cookies I asked him how he liked them--all he could do was nod his head up and down and say, "Mmmmmmmmm." Finally, he told me this was one of the best cookies he had ever eaten. This cookie is everything you'd want it to be--chewy, gooey, chocolatey, pretty, and sinfully good. I, too, added 1/2 tsp. salt, but not for height, as one reviewer suggested, but because salt makes flavors "come alive." This is one great cookie!
A great change from chocolate chip cookies - delicious and very rich and chocolate-y. I agree that the recipe is a bit confusing. I had to read it over a few times to understand what I needed to do. It should say "Combine dry ingredients EXCEPT THE WHITE AND BROWN SUGAR; in separate bowl cream sugars, eggs, butter AND VANILLA EXTRACT." And once the dry ingredients are sifted into the wet, fold in the chocolate chips. But well worth the effort to figure it out - Yum!
I followed the recipe but added 1/2 tsp of salt for height...they turned out delicious...better than the ones in mall.
These cookies were awesome! My husband and I loved them-some of the best I've ever had. I did use salt and a stone cookie sheet. They came out thick and fluffy, soft and chewy. I agree with an earlier review-make sure ingredients are mixed together well, wet and dry separately and when mixing together!I agree the recipe was confusing and should have said, "Mix all dry ingredients except for sugars. Cream sugars, butter, eggs and vanilla in a separate bowl." Again, these cookies were awesome-some of the best I've ever had!
This recipe was easy to put together, and
the taste of the cookies was fabulous.
The only thing I would add would be another 1/4 c. of flour, as these cookies
spread more than I would have liked. I
like a firmer cookie.
No matter what you are thinking right now...DONT SUBSTITUTE THE BUTTER! We tried crisco butter sticks and they turned out aweful!
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Chocolate Chip Cookies II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 227
These amazing cookies are good for the heart AND for the taste buds.
See how to bake the perfect chocolate chip cookie.
Make chocolate chip cookies without an electric mixer.