Chocolate Chocolate Cookies

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i cant bring myself to give a five. they're very good but it takes a lot of elbow grease to mix it all together

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My kids and I loved the cookies. I used a 1 1/2 scooper to place the cookies on the baking sheet. I substituted Hershey's Special Dark for the bittersweet chocolate and milk chocolate for white chocolate. I didn't use any nuts. It came out delicious.

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Mine turned out to taste kind of like a brownie/cookie combo. I loved the white chocolate - it added a great taste. Not to difficult to make, either.

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First off, the cookies need to be baked for about 15 minutes at 350 degrees. They turn out too fudgy and fall apart if they are undercooked.

The cookie itself tasted good, but I didn't care for the white chocolate. It took away from the sweetness of the cookie. I think next time, I will use some toffee bits.

They say only hazelnuts or macadamia nuts, but I found that sliced almonds worked pretty well too. =]

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I used macadamia nuts instead of the hazelnuts and was very happy with the results. The cookies did last very long.