Super easy to make. I used dark chocolate chips from ghiardhelli..delicious!
I needed to "veganize" some cookies for a customer and I made the necessary changes (not so many really) to this recipe--used vegan non-hydrogenated shortening in place of the butter and a very ripe banana in place of the egg. Also used vegan sugar (not conventionally milled)--otherwise followed directions (vegan chocolate is just good chocolate without added milk or egg products)---and this was a delicious cookie and a big hit with the vegans!!!! Thanks, Lainey!
Wow these turned out great! Nice and moist and just the right amount of sweetness! Warning though these babies REALLY puff up and spread once in the oven so better keep the balls nice and small
If you've ever uttered the phrase "too much chocolate" these cookies are not for you. I love them! I used ghiradelli 60% chocolate chips. Wow! Thank you so much!
These are a chocoholic's dream come true. I used Lindt's Intense Dark Chocalate bars (70% cocoa)which are almost too bitter on their own. I reduced the cocoa to 1/4 cup and I think it was a wise choice. These will be on my holiday baking list from now on. Made for 1st Annual Holiday Tag Game. Thanks Lainey, this is worth more than 5 stars to me!