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Wonderful, gooey, fudgy cookies!!! I love these flavors together!!! I cut this recipe in half and baked some small size cookies and some large size cookies. Both worked out, I baked the little ones for 9 minutes and the big ones for 15 minutes. This is definitely best as a recipe for the large size cookies because the toffee chips have a chance to get good and melty at this low temperature. The big cookies were like a bakery-type cookie, very good quality and chewy!!! Made these as a Valentine's Day treat and they were a big hit, thanks!!!

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Chef*Lee February 12, 2009

These are so good. Everyone loved them. I used light brown sugar, because I didn't have dark brown. I used the dried sour cherries, but I chopped them. These are definitely a keeper. I will be making these again. I used a large cookie scoop and the cookies remained soft and chewy on the inside. Thanks for a great recipe!

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FOREVER YOUNG February 19, 2009

These were great. The daughter who does not care much for fruit loved them, and so did my daughter who is not a big fan of chocolate. I left out the toffee bits.

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Tannic March 30, 2009

These are delicious, even if you leave out the dried cherries (which I did).

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tednjoc January 30, 2011
Chocolate Fudge Cookies With Toffee & Dried Cherries