308 Reviews

Oh my dear these are good! We made them without the chocolate chips. My husband and I have made them lots for family/friends. The last couple of times we made them we substituted about 1/4 cup of the butter for peanut butter, and I'll tell you, not all of the mixture made it into the oven!

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Joyful Apprentice September 24, 2008

I recently tried this recipe to take to work, and they went over extremely well! A friend mentioned putting caramel bits in them, so I tried that the next time I made them. They were even better that way! I did have to add extra flour when I used the caramel to keep them from being flat. Thanks for this great recipe!!!!

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SarahLeap January 06, 2011

Very good cookies! Only change I made was to use half brown sugar and half white. I used the peanut butter chips and the kids keep asking for more, I saved this recipe and will be making often, thank you for the cookies :)

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Chipfo February 27, 2011

Mmmm...I've made this recipe twice now, and it's delicious! Both times, I made the following changes: 1) cut the recipe in half, 2) lined baking sheets with parchment paper for easy removal, and 3) made the first pan with just semi-sweet chips and the second pan with chips and chopped pecans. I baked mine for exactly 8 minutes, let them cool for about 10 minutes on the cookie sheet, and then moved them to wire racks until they were completely cooled off. The result? Flat cookies with crispy edges and moist, chewy, fudge-y middles--absolutely perfect! I want to try making them again (and again...and again...and again...;p) with some different add-ins to see how they turn out. My new favorite cookie recipe!

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appleofmyeye March 13, 2009

OMFG!!! These cookies are seriously perfection. They take no time to throw together or to bake. They're super chocolatey and not too sweet. I sprinkled some salt on some of them which made them even more divine. I left mine in for 10 minutes and they were perfect. They get more delicious the more they cool down.

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ilovefewd February 25, 2012

Awesome cookie! I consider myself a cookie connoisseur but never made a completely chocolate cookie which is what my son loves. I tried this recipe, only changed the white sugar to brown because I didn't have any white sugar, and they were great! I added milk chocolate teeny little Hershey bars I got during a Christmas sale. I also used another persons suggestion to use only 2 cups of butter. They came out puffy and light. Wonderful cookie!

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MikenRobin1 March 05, 2009

This recipe was awesome and really easy to make, even without a mixer. I halved the recipe and in addition I reduced the butter by at least 1/4 cup because I didn't have enough and I also reduced the sugar by 1/4 cup. Everything came out great and the bf stole many cookies :) thanks.

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sumashi November 09, 2008

These little gems were excellent! I had to use half white and half brown sugar, as I ran out of white. They turned out just fine with the substitution. Rather than PB or chocolate chips, I tried a bag of chopped Andes mints- insanely good! I don't think they'll be hanging around too long.

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scfl76 March 31, 2012

This was exactly the recipe I was looking for! I used about 1/4 cup less sugar and about 1/4 cup more flour based on other reviews. I added 1 1/2 cups of Andes Mint bits -- these are to die for!!!

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theluckiest1985 November 28, 2011

These are fudgy, deliciousness. I used half extra brut cocoa powder, making for a lovely dark chocolate cookie. I was surprised just how flat they got, and there's been some difficulty with them holding together especially on the 2nd day. I wonder if a couple TBLS extra of flour would help? I used semisweet bits, and might use mini chips next time. I love that the buttery flavor comes through the chocolate, all and all a scrumptious cookie. Made for "October is National Dessert Month" in the photo forum.

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momaphet October 16, 2010
Chewy Chocolate Cookies