15 Reviews

Well - my 3 yr old ds downed 4 of these before I realized it! A hit with him! I added 2 1/4 - 2 1/2 c. flour, for fluffier, (less 'flat') cookies, and rolled these into a ball to bake - (which flattens on its own, of course). They look, smell & taste great! Thanks for sharing!

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WJKing October 28, 2002

The family loved them and my wife asked me to make more. I even eliminated the 'half-and-half' cream.

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Richard Kwik September 28, 2002

Oh, chocolate heaven. MY DH loved these and I am sure will be asking for them again soon! I must have made mine a little big - yield was 48, but taste was a TEN!

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KeyWee March 24, 2002

If you're going to eat cookies, make THESE!! Crispy on the outside, soft and chewy on the inside. Really chocolate-y, but not TOO rich. I used buttermilk in place of cream. As easy to make as typical chocolate chip cookies. Mine (with oven thermometer at 350) took 11-12 minutes.

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Sarah Andrews December 20, 2002

Fantastic cookies! I've made these twice in one week. I love that there's no egg in the dough - safe to eat. Great texture and they keep well too. I used 2 cups of flour and probably more chocolate chips than I should have - turned out great. Made one batch w/pecans and one without - both were excellent. Thanks!

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Musical Joy April 12, 2003

Have made these for 25 years and they're the BEST. The recipe I originally saw called for dark brown sugar; I think it's also important to use the best possible cocoa you can get (not the normal Hershey's from the local supermarket). That older recipe also called for baking on sheets lined with aluminum foil; I think it makes the cookies slightly more fragile, which is a Good Thing! This is the best of all cookie recipes; I'm glad to see it here!

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Karen W. Johnson April 21, 2004

I just made a 1/2 batch of these. I like to make the dough and keep it in the fridge, it lasts about a week and we have fresh cookies for snacktime. I did not have half & half or cream so I used regular whole milk, and I also did not have pecans and so used walnuts. Mine baked up nice and fluffy without adding anything extra, they really just came out perfect. Thanks for posting this recipe, it will definitely be made in our home again.

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TexasKelly May 07, 2011

The texture of these cookies was a little off, they were grainy. I used whole milk instead of half-and-half, so maybe that was the problem. They were tasty, but probably not something I'd make again.

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amyspencer December 12, 2005

Calms the little chocolate demon inside perfectly! Thanks Mirj, I will rely on this recipe because it hits the spot.

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Doelee May 09, 2005
Chocolate Chocolate Chip Cookies