Delicious! Have made these with semi-sweet and peanut butter morsels. Will try with nuts this week for my pecan-loving father. They are so rich and do stay moist. My friends, neighbors, and I all thank you!!!
WOW not that this recipe needs another 5 star review but when I come across a good recipe I have to say something!! Great cookie. A really nice welcomed change from the classic chocolate chip cookie. I used Reese's peanut butter chips, and followed the recipe exactly and they turned out great. They are flatish but I like them that way. . . flat and chewy. My boys and I had a great time making these, thanks for sharing!!
I made these today & they really turned out nice. They are a little flat, so I think next time I may add a bit of baking powder, but really I like thinner cookies anyway. I only had 1/2 cup of baking cocoa so I experimented & made up the difference (1/4 cup) with some hazelnut flavored hot cocoa, & used 1 cup of sugar & 1 cup of brown sugar, also added about 1 T (maybe a little more) of instant coffee & about 3/4 cup of chopped macadamia nuts & 2-3 T chopped dark chocolate (is this even still the same recipe lol). This is obviously a very forgiving recipe that turned out great cookies, your yield is probably pretty accurate as well, (although I didn't count). The way I made them, they turned out wonderfully rich & decadent. Thanks!
Yummy! A little too sweet for my own personal preference, but my family loved them. I left out the chocolate chips, but will add them next time!
I had a group of men (DH's college buddies) who crashed on our porch and I had nothing to nibble on, so I quickly made these cookies. I only had butterscotch chips, but they were devoured nonetheless... and I downed a couple as well they were so rich!
Yuummmmyyy is all I can say. They are really easy to make. I used parchment paper and let them cool on a wire rack for 5 minutes before removing them to finish cooling and they came off with no problem at all. Thanks Theresa for sharing a great recipe.
I replaced the 2c sugar with 1 cup truvia and left out the chocolate chips... Mine turned out more like cake balls. They did not really flatten when cooled. I am on batch two and this time I tried rollling them into balls and flattening by hand. They look like cookies now, but still taste more like cake. Round 3 I am leaving them in balls, cake balls! :) Also, when I added the flour and stuff and kept blending, it burnt out my mixer... maybe I should have mixed with a fork for the last part? Still cured my chocolate craving, though to be honest I am not much of a fan of cake.
I did the original recipe, and the cookies turned out very flat. They were tasty but flat and too crispy or too fudgey. So I did what others recommended; I reduced the butter to 1 cup, replaced 1 cup of sugar for brown sugar, and then added about 1/4 cup of flower more. Much better! They look like the pictures now and are extremely tasty.
Made these, although I didn't have any chocolate chips, don't really need the x calories, looked in the cupboard, had some almonds. Chopped those up, added them in. Wonderful! Baked half the recipe, the rest scooped them into a plastic container, using parchment to separate layers and froze the rest. Will probably bake them tomorrow, at the rate they are being consumed.
OMFG!!! Best cookies I've ever made. Moist, chewy but with a little bit of a crunch. Yum, yum, yummy!