Reviewed: Dec. 10, 2008

I thought this was an awesome cookie recipe. I used the hershey's special dark cocoa and ghirardelli chips but as a bonus (nice presentation) put half of a lindt white chocolate truffle in middle

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Reviewer:

Erica

Reviewed: Nov. 24, 2007

I modified this recipe to make Chocolate roll out cookies. I leave out the chocolate chips and nuts. I double the recipe and add an extra cup of flour. Bake for 7-10 min. Makes about 8 dozen. Tastes great--like a tiny brownie!

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Reviewer:

Yo-Jean

Reviewed: Jun. 30, 2007

Big, soft and chewy - just the way I like my cookies! I omitted the nuts (only because I didn't have any). They stayed nice and soft and were not at all dry (a problem I usually have with chocolate cookies). I will def. be making these again!!

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Reviewer:

SHANNYN79

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

Reviewed: Aug. 8, 2006

Very good! Although, I ended up doing more cookie bars because after my first cookie sheet cooked too long (wasn't paying attention) and stuck to the sheet, I just poured the rest of the batter into a 7x11 dish and cooked for around 25 minutes. Very tasty! I left out the walnuts and it was still fine.

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Reviewer:

Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

Reviewed: Apr. 29, 2006

Delicious! Couldn't be better. I used half peanut butter chips and half chocolate chips, yummy!

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Reviewer:

ERICAANN2

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Reviewed: Apr. 10, 2006

These cookies are nice when cooked for just 7 minutes, crunchy on the outside and moist inside. I added peanuts for a different taste/texture.

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Reviewer:

NKFISHE

Cooking Level: Professional

Living In: Minneapolis, Minnesota, USA

Reviewed: Feb. 14, 2006

Being snowed in I was in the mood to make cookies and chose these. I had to use white choc. chips and no nuts, which is what I had. Very tasty and will make again with correct ingredients.

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Reviewer:

VALERIE7430

Reviewed: Feb. 12, 2006

I didn't add the chocolate chips and they were still very chocolatey and rich.

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Reviewer:

laughoutllama

Reviewed: Feb. 9, 2006

Stop here, do not pass go, do NOT collect another recipe for double chocolate cookies! These are the best... I rounded the recipe totals up a fourth of a cup and used ghirardelli semi-sweet and white chocolate chips as well as walnuts. The great thing about this recipe is that unlike others these cookies remain moist days after you bake them, so they are always gooey. I cooked mine 8 minutes. Don't worry if they seem too soft, they are perfect! I baked them yesterday and my husband and friends ate them all already! This recipe is a must try!

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Reviewer:

Rebecca C Webster

Cooking Level: Beginning

Living In: Sarasota, Florida, USA

Reviewed: Jan. 27, 2006

Oh my goodness!!These are great cookies. Even better if you enjoy them with a glass of milk. I used Reeses Peanut Butter baking pieces instead of chocolate chips and left out the nuts. Baked them for 7 minutes and turned out perfect. Leftovers are still soft and chewy. Yummy yummy!!

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