298 Reviews

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!!!

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Candy C July 28, 2008

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!!

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Jen Clary June 01, 2008

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!

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Yrhaven (aka Condiment Queen) May 27, 2008

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!

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13guppies October 31, 2007

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!

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AKillian24 August 20, 2007

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.

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PA Cindy November 13, 2005

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.

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Sarah R. July 23, 2015

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.

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Jaclyn G. July 13, 2015

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.

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Lucy D. June 18, 2015

OMFG!!! Best cookies I've ever made. Moist, chewy but with a little bit of a crunch. Yum, yum, yummy!

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Anonymous June 11, 2015
Chewy Chocolate Cookies