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I just finished baking a batch of theses cookies. They tasted very good but they were far to flat for me. When i think of a chewy cookie i think of a thicker cookie.
OMG these are fantastic! Don't overbake. Done when you can move the cookies on the pan. Yumm!
My rating is the rating of my friends and co-workers...they loved it! Thank you
The first time I made these cookies, they tasted amazing and were soft, but they were way too soft, and were falling apart. I just assumed that they needed to bake longer, but the second time when I made them and baked them longer, they just got overcooked. I'd say these need 1/4-1/2 cup more flour, even though the texture of the dough seems great. These taste awesome!
Great recipe! I used ghirardelli cocoa and they came out great with the addition of mint M
A great, solid chocolate cookie recipe. I did what the other reviewer suggested and added a bit of peanut butter to substitute a part of the butter..boy did it add a nice complimentary taste! I did find, though, the dough was a bit too dry...I added 1/4 c. of oil and it made it much easier to handle. Very tasty cookies!
Your cookies are delicious one of the BEST COOKIES I ever tasted my whole family justed loved them!!!!:-)
Fabulous cookie that received many rave reviews! I used unsalted butter and Ghirardelli semi-sweet chocolate chips. I baked 9 cookies at a time on parchment paper for 9 minutes, and they turned out great.
Yummy! This one is already printed out and saved in the "favorite cookies" section of my cookbook :)
The cookies turned out wonderfully, although they are a bit greasy because of all the butter (I used two sticks and 1/4 cup of Crisco to help them stay chewy.). I think I will reduce the butter next time. I also added Andes Peppermint Crunch pieces. Oh my goodness did they work well with the chocolate cookie base! I will be making these again. Thank you for sharing!!