By Tonkcats on December 01, 1999
Photo by * Pamela *
Photo by * Pamela *
Serving Size: 1 (1446 g)
Servings Per Recipe: 1
"Oh my dear these are good! We made them without the chocolate chips. My husband and I have made them lots for family/friends. The last couple of times we made them we substituted about 1/4 cup of the butter for peanut butter, and I'll tell you, not all of the mixture made it into the oven!"
"I recently tried this recipe to take to work, and they went over extremely well! A friend mentioned putting caramel bits in them, so I tried that the next time I made them. They were even better that way! I did have to add extra flour when I used the caramel to keep them from being flat. Thanks for this great recipe!!!!"
"OMFG!!! These cookies are seriously perfection. They take no time to throw together or to bake. They're super chocolatey and not too sweet. I sprinkled some salt on some of them which made them even more divine. I left mine in for 10 minutes and they were perfect. They get more delicious the more they cool down."
"Very good cookies! Only change I made was to use half brown sugar and half white. I used the peanut butter chips and the kids keep asking for more, I saved this recipe and will be making often, thank you for the cookies :)"
"These little gems were excellent! I had to use half white and half brown sugar, as I ran out of white. They turned out just fine with the substitution. Rather than PB or chocolate chips, I tried a bag of chopped Andes mints- insanely good! I don't think they'll be hanging around too long."
"I loved this cookies...they were perfectly firm with a little chewiness. I made a few adjustments. I used a combination of real butter and Crisco. (I do this for all of my cookies.) I also substituted 1/2 c. of brown sugar with some of the white. I used white chocolate chips and they got rave reviews. I am the baker in my family and this recipe didn't dissappoint! Thank you!"
"This was exactly the recipe I was looking for! I used about 1/4 cup less sugar and about 1/4 cup more flour based on other reviews. I added 1 1/2 cups of Andes Mint bits -- these are to die for!!!"
"I cut the recipe in half, and added slightly more (maybe 1/4 cup) flour after reading some comments... But hands down the BEST cookies I've ever baked, even the day after still chewy and fabulous! I might try white chocolate chips next time for some colour contrast but this recipe is PERFECT!"
"Absolutely scrummy! My sons and I have already made these twice :-) I used only 1.5 cups of sugar and left out the chocolate/ peanut butter chips and they were still heavenly!"
"These are fudgy, deliciousness. I used half extra brut cocoa powder, making for a lovely dark chocolate cookie. I was surprised just how flat they got, and there's been some difficulty with them holding together especially on the 2nd day. I wonder if a couple TBLS extra of flour would help? I used semisweet bits, and might use mini chips next time. I love that the buttery flavor comes through the chocolate, all and all a scrumptious cookie. Made for "October is National Dessert Month" in the photo forum."
"Delicious! Thanks for the recipe! Instead of measuring out teaspoon fulls of batter, to cook...I did tablespoon fulls. My family loves giant cookies. It took about 13 minutes to cook, and still taste great!"
"My 12-year-old just finished making a batch. We were going to make float-your-boat brownies, but she wanted to make something that would look nice to take over to a sick friend. She used our kitchen aid for the mixing and only added a generous cup of chocolate chips. She insisted on using the exact measurement of a teaspoon, which I thought looked to small, but she was right. The finished cookie was adorable at 1 1/2" around and baked for exactly 7 minutes. After my seven-year-old had one, he said, "Tummy, you have met heaven." I think you'll agree."
"Saw this recipe and had to try it. My hubby is not a big chocolate fan and he wasn't very excited that I was going to bake these instead of something else. Needless to say, he quickly changed his mine and keeps going back for more! He already asked me not to give any away. He's usually pretty critical so that tell you how good these are. They are like a bakery cookie. Followed the recipe to a T and don''t think I would change a thing other than trying different flavors of chips or maybe adding some nuts."
"Unbelievably Yummy!!! I have always thought Choc. Chocolate chip cookies were not my thing b/c they taste more of pure chocolate than cookie. Having put this down to the dough being chocolate; before today I have never attempted to bake any myself. Thank you for this recipe!! I admit I only put in one cup of chocolate chips, and it is still out of this world chocolatey without tasting like a pile of melted chips, the cookie is beautiful! I did find it easier to use baking parchment, and noticed the cookies need to puff up and have a smattering of small airbubbles throughout before they were done. These aren't going to last long and will be made again!! Thank you!"
"I am soooooooo happy I found this recipe! These taste exactly like the big chewy chocolate cookies I used to spend $5 or more on from Whole Foods! I have been searching for a recipe that would come close to them and this is it! I can't wait to share the recipe with my friends who I am sure will love these also! It costs less to make a batch of these than to buy one little container of theirs which usually only had like 6 cookies in it. I followed the recipe to a t only using the semi sweet chips and baked mine for 7 minutes exactly each time using a teaspoon of batter and it made 7 dozen on the dot. I'm happy it made so many so I can send some off to my husbands work. Thanks for this amazing recipe!!! :)"
"A little TOO sweet for us and too chocolate-y if that's possible. I like that they are thin and chewy. My preschooler loved it and had a good time helping me make them. Probably yeilded close to 60+ cookies. Tried the marshmellow pieces on a couple but that kinda messed up the underlying cookie's cooktime (still goey batter underneath after 8min)"
"Super yummy. They sure do turn out flat! I used parchment paper while baking so they wouldn't stick. They were very tasty full of chocolate flavor. Had to store them in the fridge since it's so hot here in southern california, but that did not affect them in a negative way. Thank you."
"excellent taste, but turned out so thin i wanted to fill them and make them sandwich cookies. good brownie-like flavor, though."
"I can't believe that I had forgotten to write a review for these cookies. They were absolutely EXCELLENT! This recipe made ALOT of cookies. I left out the morsels because I didn't have them on hand. The recipe calls for basic staples, aside from the morsels. This is one reason I chose to make them. I also see that they have accumulated many great reviews. As one reviewer had said, they do flatten after cooling. This was not an issue for me. They stayed soft and chewy for a quite a few days. Thanks. Super recipe to pass on."
"These cookies had a great taste, but I found they flattened out way too much once they had cooled. I think next time I will cut back on the butter and sugar and add another egg to make them more fluffy. I will also wait a bit before I move them to cooling racks as a few of them fell apart when I tried to move them. Thanks for posting! They taste delicious!"