Recipe by Ann
"If you love chocolate and cream cheese, you'll love these cookies. At little goes a long way. Make them small, they do not spread."
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packed brown sugar
1 (3 ounce) package
semisweet chocolate chips, melted
These just tasted like brownies. And, if you don't wait long enough for the chocolate to cool you will not get the "swirled" effect.
These were fair. Certainly not a loss, but I'm not sure I'd make them again. I have a different recipe for chocolate swirl cookies I like better, they come out a little fluffier.
This recipe produced chewier cookies - I'm not sure I'd say there were like brownies, but not crispy or soft like cookies normally are.
Taste-wise they're fine. The combo of flavors works.
Quick and very good. I used Ghirardelli chocolate chips.. very rich and delicious! No weak flavor here.
Look great, but just so-so. I expected more flavor and really have no idea what to add that could make this better. Not going to make these again.
Different but really good!
As others have mentioned, something is missing. They have an excellent soft brownie like texture. Needs a bit more sweetness to be considered a true cookie, maybe add some frosting. Descent, but I won't make again.
These cookies, while quite nice looking, were just ok. I think they needed more chocolate flavor. I am giving this recipe four stars because the texture was awesome, it was just lacking flavor.
My family loves these-- they disappear within the day that they are made!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 34
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