Reviewed: Jan. 14, 2012

These cookies were amazing! I didn't have white chocolate or macadamia nuts so I used smarties but other than that followed the recipe exactly. They were crisp on the edges but nice and chewy...almost exactly like a Subway cookie in terms of flavour and texture!

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Reviewer:

melissaw

Reviewed: May 17, 2011

Was awesome! Made some substitutes myself...I'm not a fan of shortening so used butter and used a full cup, then added coconut extract instead of vanilla(all I had on hand) and added chunks of my sons left over white easter bunny and lastly shredded coconut mixed in...was super yummy, my husband ate most of one pan.

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Reviewer:

Kdouc059

Reviewed: May 16, 2011

Excellent cookie! I've been searching for the perfect soft cookie that's not too cakey. This is it. Chewy perfection. I didn't chill the dough and took them out at 14 mins (even though they looked underdone). The are perfect.

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Reviewer:

Cecily33

Reviewed: Dec. 27, 2010

Out of 5 stars I would give this recipe a ten. The dough seemed a little bit different and sticky but the end result was amazing! This is now officially my favorite cookie recipe ever!

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Reviewer:

xxThePerfectMistakexx

Cooking Level: Beginning

Living In: Belcourt, North Dakota, USA

Reviewed: Dec. 27, 2010

Made these for the first time for Christmas and everyone LOVED them. They are very good but very sweet. I personally may cut back on the amount of chips I put in but my mother-in-law told me to not change the recipe at all! I did find placing them on non-stick cookie sheets and not greasign them worked better too.

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Reviewer:

angeleke18

Reviewed: Dec. 11, 2010

Wowza! I used walnuts and white chocolate chips instead of macadamia nuts and white chocolate chunks, only because of what I had on hand already. I am impatient and only stuck them in the freezer for maybe 10 minutes. I don't really care that these are on the flatter side, they look fabulous and taste yummy. I'm making another batch of these for Christmas cookie trays!

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Reviewer:

Amy F.

Cooking Level: Intermediate

Reviewed: Dec. 5, 2010

These are so good!!! I think someone still needs to share a solution to the flat cookie, but still ..taste good so who cares. I was trying to copy "The great american cookie" store and their white choc. mac. cookies I added a couple drops of almond exract and they were sooooo good!!!! If you try this be sure you are only using a couple of drops!! almond extract is very strong!

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Reviewer:

cassy

Cooking Level: Expert

Living In: Fort Worth, Texas, USA

Reviewed: Nov. 27, 2010

These are awesome. I use less than 10 ounces of chocolate... because that just seems excessive in relation to the amount of dough. I used 8 ounces this time. Whenever a recipe says to chill for on hour, I chill overnight. It doesn't hurt and it usually helps by making the cookies spread out less. Chilling overnight might help those who say they turned out too flat. I have made them twice and everyone loves them. Way better than the Subway ones, which I love!

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Reviewer:

Emily G

Cooking Level: Intermediate

Home Town: Grosse Pointe, Michigan, USA

Living In: Geneva, New York, USA

Reviewed: Aug. 17, 2010

Best cookies I've made so far! I used white chocolate chips instead and they were yummyful!

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Reviewer:

Lou

Home Town: Canton, Michigan, USA

Living In: Newport Beach, California, USA

Reviewed: Apr. 16, 2010

Wow - makes incredible cookies that stay formed and have some lift. I doubled the recipe, added an additional egg and one small box instant vanilla pudding. Used what I had in the cupboard as far as chocolate - semi-sweet chunk, milk chocolate and white chocolate. Really sweet but really good. Had to cook for 16 minutes and they ended up the crisp, chewy cookies that I love. This is my new go-to recipe.

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