I baked them for a party and everyone loved them. I reduced the sugar to 3/4 cup as suggested. The dough is thick, I had to use two spoons but it was worth it.
Very good! I did some substitutions...substituted 1/2 cup whole wheat flour for some of the all-purp and did 1/2 cup brown sugar, 1/2 cup Splenda. It made them not as sweet as some of the reviews were saying. They came out looking so cute!
I followed the recipe other then I used Splenda brown sugar blend instead of brown sugar so only used 1/2 cup. These were good but a bit dry. After they cooled they got a bit hard too but tasted good.
Yup, it's a luscious chocolate chip cookie in a cupcake form. Loved it! Sturdy on the outside, lovely, soft and chewy on the inside. Thank you for sharing!
Mmmmm, what a lovely different type of muffins! I luv cookies, but sometimes I dont like all the hassle of preparing them, so this recipe really comes in handy! :) The batter really is thick, but the muffins turn out beautifully. They are cookie like in the centre and on top, but still soft and just super delish! I used a tartelet pan, so my muffins were really big and kinda flat, but I liked that very much! THANKS SO MUCH for sharing your special and yummy recipe with us, Redsie!
I added pecans and walnuts to ours and these cookies baked thick like cupcakes are even better than its old standby the Chocolate Chip Cookie! We demolished the whole batch in no time and I have requests from the grandchildren to make them again!
Much more like a muffin than a cookie. They were good, i added walnuts to mine mmmm.
I added in some pecans and walnuts and it really quenched my chocolate craving! We loved them and will have them often!
Didnt turn out nething like the pictures, and had the consistancy of muffins...and the semisweet chocolate chips didnt do it any good either, mite try again later, and maybe with milk chocolate chips instead...