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!!!!"
"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 :)"
"Mmmm...I've made this recipe twice now, and it's delicious! Both times, I made the following changes: 1) cut the recipe in half, 2) lined baking sheets with parchment paper for easy removal, and 3) made the first pan with just semi-sweet chips and the second pan with chips and chopped pecans. I baked mine for exactly 8 minutes, let them cool for about 10 minutes on the cookie sheet, and then moved them to wire racks until they were completely cooled off. The result? Flat cookies with crispy edges and moist, chewy, fudge-y middles--absolutely perfect! I want to try making them again (and again...and again...and again...;p) with some different add-ins to see how they turn out. My new favorite cookie 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."
"Awesome cookie! I consider myself a cookie connoisseur but never made a completely chocolate cookie which is what my son loves. I tried this recipe, only changed the white sugar to brown because I didn't have any white sugar, and they were great! I added milk chocolate teeny little Hershey bars I got during a Christmas sale. I also used another persons suggestion to use only 2 cups of butter. They came out puffy and light. Wonderful cookie!"
"This recipe was awesome and really easy to make, even without a mixer. I halved the recipe and in addition I reduced the butter by at least 1/4 cup because I didn't have enough and I also reduced the sugar by 1/4 cup. Everything came out great and the bf stole many cookies :) thanks."
"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."
"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!!!"
"this is a great and versatile chocolate cookie base. After reading the reviews from those who had flat cookies, i decided to change the recipe just a little, as i like my cookies thick. I only added 1 cup of butter and a scant 2 cups of flour, turned out perfect! once cooled they had a thin chewy shell with a soft and dense middle. I cooked mine for 11-12 minutes or so (otherwise I could still taste the grittiness of the sugar) and got EXACTLY 54 cookies using a small cookie scoop. I added 1 1/4 cups of andes white chocolate peppermint crunch bits, a great holiday cookie!"
"wow this is one good cookie! i made some changes: i used 2.25 cups of whole wheat flour. i also used 1 cup of white sugar and half a cup of brown sugar. i substituted 1.25 cups of margarine for 1/2 cup margarine, 1/2 cup applesauce, 1/4 cup peanut butter. i put in 2 cups of mini nestle semi sweet chips and baked them for 10 minutes which was definitely enough for these cookies....absolutely delicious!"
"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."
"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."
"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!"
"So.... I didn't make them with exactly the ingredients listed, BUT.... these are AMAZING!!! My changes were: 1/2 unsalted butter, 1/2 pumpkin puree & 1/4 cup natural peanut butter instead of 1 1/4 cup margarine, I reduced the white sugar to 1 cup instead of 2 and add about 1/4 cup honey and finally I used Andes mint chips instead of peanut butter and chocolate. This dough is to die for! The finished cookies...... no words to describe! DELICIOUS only comes close. My daughter was asking for chocolate cookies of some kind and I think she will be VERY happy with these!! Thanks for a GREAT recipe!!"
"It's not as if these need another review - just had to weigh in - these are terrrrific. I made these in the food processor in about two minutes with Hershey's Special Dark Cocoa, which is the only way to fly, and added chopped walnuts. My 92-yr-old dad gobbled 'em up. Great cookies - so easy - thank you!"
"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!"
"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!"