5 Reviews

Super easy to make. I used dark chocolate chips from ghiardhelli..delicious!

0 people found this helpful. Was it helpful to you? [Yes] [No]
neh m July 28, 2012

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!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Chef Kate January 24, 2010

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

0 people found this helpful. Was it helpful to you? [Yes] [No]
Shasha September 17, 2008

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!

0 people found this helpful. Was it helpful to you? [Yes] [No]
SweetySJD February 05, 2007

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!

0 people found this helpful. Was it helpful to you? [Yes] [No]
ElaineAnn December 11, 2006
Double Dark-Chocolate Walnut Cookies