Reviewed: Apr. 18, 2011

Well, the first batch out of the oven is still warm, and I just finished off my 4th cookie. I would say they're quite delicious, and I'm going to head to the fridge for some milk now. Easy to make. Nothing went wrong. They didn't flatten out like the picture I see there....but that's not a problem with me! Might try adding some nuts next time. Yummy!!!

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Reviewer:

emilieb1

Cooking Level: Expert

Reviewed: Apr. 8, 2011

I had no issue makeing the cookies. They are very good. I made them for people at work and they couldn't get enough of them and ask for the recipe and i told them it was my secret. Ty for putting this recipe on here.

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Reviewer:

sweetbakermom

Reviewed: Apr. 3, 2011

Perfect! Perfect! Perfect! Made this exactly as the recipe called for, but used half white chocolate chips, half semisweet! The last batch is about to come out of the oven and I already have people claiming the last cookies! Oh, and the baking time really depends on how big your cookies are, I started off with tablespoons and they cooked for 10 minutes, then I switched to a melon baller and those cooked for 12 minutes

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Reviewer:

aes

Cooking Level: Beginning

Reviewed: Apr. 3, 2011

Oh yeah, these will satisfy my chocolate craving. Not only do these have that deep rich chocolate color that makes you want to dig right in (I hate it when you bake a chocolate cookie and they are a blah brown), they also taste nice and chocolaty. I made half the recipe which yielded 26 cookies. So, if you are a chocoholic who loves a sweet cookie, you may want to try this recipe.

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Reviewer:

Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Mar. 28, 2011

These seriously taste like brownies :) They are very rich cookies. I didn't have butter on hand so I used margarine and they turned out great! Only issue I had was trying to figure out when they were done since they are brown. 10 minutes was just right for me.

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Reviewer:

Conifer

Reviewed: Mar. 27, 2011

These came out great. I added 1/2 tsp salt since I'm used to that in recipes. I also added 1 tsp of peppermint extract to make them chocolate mint cookies. Yum

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Reviewer:

giggly

Reviewed: Mar. 13, 2011

very good cookie recipe. I have made it twice in the past week. I reduced the butter by 1/2 and used a 1/2 cup of applesauce to help reduce the fat (you won't notice the taste difference at all, but they will dry out a little quicker...not that it should be an issue since these cookies are gobbled up quickly!).

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Reviewer:

mjrjetfn

Reviewed: Mar. 2, 2011

Pretty great recipe! I made them for my son to bring to school, he's in Jr hih has a long day and is leaving them in his locker to snack on. I added decaf instant coffee to help bring out chocolate flavor a bit and substituted brown sugar for white(I ran out of brown)...I'm just wondering how to make a cookie not look so flat and a bit more moist...and suggestions?!?!

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Reviewer:

Marisa

Reviewed: Mar. 2, 2011

i think that these cookies are the best cookies i have ever tasted in my intire life they are easy to make and real chocolaty

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Reviewer:

jdamron69

Cooking Level: Intermediate

Home Town: Norfolk, Virginia, USA

Reviewed: Feb. 24, 2011

Adding a touch of peanut butter to these also makes them something else. Try to swirl the peanut butter and not completely incorporate it for a nice effect. I made it to taste, but if I were to follow the recipe, i'd add about 1/8 of a cup.

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