Reviewed: Dec. 22, 2012

These are the best cookies ever!! So soft and delicious! I followed the recipe except for omitting the chocolate chips (just because i didnt have any!) And i rolled the dough balls in the powdered sugar before baking them. They came out PERFECT and delicious!! I will be making this recipe again and again!!

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Reviewer:

awillis

Reviewed: Oct. 27, 2012

My family LOVES this recipe. My girls are dairy free (sadly) so we just sub out the butter for fake stuff and omit the choc chips. DELICIOUS. A big hit at parties too!

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Reviewer:

MehtaFive

Reviewed: Feb. 9, 2013

Thanks for the recipe - this is my goto chocolate cookie recipe. I followed the recipe as written (forgot the powdered sugar!!) and they came out great. Bonus points - boyfriend gave them the thumbs up.

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Reviewer:

Marieef

Reviewed: Jan. 29, 2013

I like this recipe a lot. I only add a lit bit of milk (1/8 cup) at the end to soften the dough, so it spreads easily while at the oven. I don't mix the chocolate chips, instead I put five or six of them on top of the dough balls. And the most important thing of all: to bake soft cookies you need to use insulated pan sheet, so the cookies don't burn on the bottom. I don't have insulated pan sheet, so I use 2 regular pans, one on top of each other, then I put a parchment paper. I ake them for 10 minutes only, and then I slide the parchment paper into a cooling rack.

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Reviewer:

Paula Neris

Reviewed: Mar. 10, 2013

Everyone in the family liked this cookie! We chilled the dough for 2 hours before rolling into balls and then rolling in the powdered sugar. In doing this, it yielded 4 dozen instead of three! They seem a little flat, so I might try tweaking some of the ingredients next time to get them to be a puffy cookie, which is what I was looking for this time. The taste is very good. Oh...did not use the chocolate chips.

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Reviewer:

Laura

Reviewed: Sep. 25, 2012

I make this recipe often for gifts, and it's very popular! I don't add the chocolate chips - with a good quality cocoa, chips are overkill. As with any kind of soft-style cookie, the trick is to cook it until the top is just set. It will continue to harden out of the oven, and end up the perfect texture.

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Reviewer:

CMoney

Cooking Level: Intermediate

Reviewed: Feb. 1, 2013

Good easy recipe, it was probably my finicky oven but mine came out little over done and not so "soft", but I'll definitely try it again. (A few seconds in the microwave and they were still delicious!) Used dark chocolate chips as it was all I had and they were my favorite part.

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Reviewer:

Suzanna

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

Reviewed: Aug. 3, 2012

Yummy cookie but not cake like. I would describe it as a brownie cookie. Omitted confectioners sugar because it was omitted from directions.

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Reviewer:

~*ArmyWifeyDebbie*~

Cooking Level: Expert

Home Town: Raeford, North Carolina, USA

Living In: El Paso, Texas, USA

Reviewed: Oct. 13, 2012

These were good! I was lazy an needed a dessert to take to my moms house so i baked them in my brownie pan an it was a hit! frosted them with a chocolate buttercream yummy!

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Reviewer:

anniek

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Apr. 6, 2013

I liked this recipe but based on the reviews, made a few adjustments. Seeing that in general the dough falls and leaves a crunch cookie, I added about 1/3 cup of peanut butter (I used crunchy). I also put peanuts in mine instead of chocolate chips. I found it also helped to bake at 340 for the ten mins instead of 350 and please make sure your oven rack is in the very top position so that the source of heat isn't right on the bottoms. I did use the confectioners' sugar. Someone mentioned it wasn't in the directions, but it is. The directions say to sprinkle it on when the cookies were warm. I found it added just the right little extra touch of sweetness. Mine turned out soft and very yummy.

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