Chocolate Chocolate Chip Cookies

Total Time:
20 min
Prep:
10 min
Cook:
10 min

Yield:
36 cookies
Level:
Easy

Ingredients
  • 2 1/4 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 sticks butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs, beaten
  • 1 tablespoon vanilla
  • 1/2 cup unsweetened cocoa
  • 2 cups chocolate chips, 2 Hershey's chocolate bars, chopped or M&M'S
  • 1 cup chopped walnuts (optional)
Directions

Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In another large bowl stir together butter, both sugars, eggs, vanilla and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir chocolate chips and walnuts, if using, and stir to distribute evenly.

For cookies: Drop dough by tablespoonfuls onto greased baking sheets and bake about 10 minutes. Cool on a baking rack.

For bars: Pat dough into a greased 9 inch square baking pan and bake 20 to 25 minutes. Cut into squares when cooled


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4.7 233
Great cookies item not reviewed by moderator and published
These are the best cookie ever ever ever! I use semi sweet chips (a must), nuts (pecans and/or walnuts) and caramel bits or toffee chips. Fantastic! Crisp, chewy and chocolatey. I do reduce the sugar by just a little bit; using a scant cup of each. Anyone complaining about them being hard, or runny, or salty, just doesn't know how to bake. You have to take into consideration the temperature of your butter and eggs (should be room temp), the size of your 'cookie mounds' and the location of your rack in your oven. I often cut the baking time down from 2-5 minutes depending on the size of the cookies I make and I ALWAYS bake on parchment. item not reviewed by moderator and published
Just got done making these delicious cookies. I modified the recipe as others did: 3/4 Cups granulated sugar instead of 1 cup. I teaspoon of Vanilla and 2 Tablespoons of milk, instead of 1 tablespoon vanilla. I also used 1 bag (9.09oz.) of mint flavored m&m's and chopped almonds in place of the chocolate chips and pecans. I baked them at 375 for 9 minutes and they came out nice and chewy with a slight crunch to the exterior. These will make a nice addition to my holiday cookie selection. I doubled the recipe and it made 8 and 1/2 dozen 2 1/4 inch cookies. item not reviewed by moderator and published
oh so yummy! I only used 1 cup of chocolate chips, 2 cups seems way too much item not reviewed by moderator and published
Really disappointed by the instructions, first two batches came out completely burnt...need to update the temp and time required. item not reviewed by moderator and published
Easy and so yummy! item not reviewed by moderator and published
Amazing!! item not reviewed by moderator and published
Delish!!!!! Great recipe! item not reviewed by moderator and published
I just made these and they are delicious! I even substituted the 2 sticks margarine for 3/4 oil and they came out delicious! Very yummy...would totally make again. item not reviewed by moderator and published
The very first batch I baked came out rock hard, and inedible. It was a total disappointment since I had a whole lot of cookie batter left over. I didn't give up though, and with each batch I baked, I changed the temperature of the oven. After about 5 batches of cookies, I FINALLY have figured out how to bake this cookie dough to PERFECTION. I had to lower the oven to 325 degrees and bake for only 7 minutes. OMG these cookies are AMAZING. Soft and chewy, and definitely not rock hard after sitting around for a while. (I gave 4 stars because it was a trial and error experience for me to get these cookies perfect.) item not reviewed by moderator and published
Yummy chocolate goodness. I used the special dark cocoa powder and substituted half the butter with coconut oil and I love it. They have just a hint of coconut flavor with a real chocolate chocolate chip cookie taste. It definitely satisfied my craving! And my toddler even helped...super easy to make. item not reviewed by moderator and published
Awesome! I did not make any alterations to the recipe except sprinkled with green sugar for St. Patty's. Initially, I thought the batter looked too dry, but that turned out not to be a problem. I will make them again! item not reviewed by moderator and published
Chilled in the 'frig 1/2 hour before baking, while dinner was cooking. The kids and Hubby RAVED about these tonight ! This recipe is a keeper! item not reviewed by moderator and published
Cookies came out crisp outside and chewy on the inside which was what I was looking for! My kids loved them! I did too! Next time though, I would probably reduce the white sugar to 3/4 cup. That is the only thing I would change. Other than that, this is a very good cookie recipe! item not reviewed by moderator and published
I tried to make the bar cookie version of this recipe. After allowing to cool to room temperature I tried to turn it out but discovered it was still liquid inside although the outside looked fully baked. I had to scoop it back into the baking dish as best as I could and put them in a *350 oven to try and finish the baking. If I were to do this again I'd change the baking temp to *350 and give them 40-45 minutes for the bar cookies. item not reviewed by moderator and published
Amazing, amazing, amazing!!! I added a little extra chocolate chips, used unsalted butter, and creamed it with the sugar. I cut the brown sugar down to about 3/4 of a cup, sifted all my dry ingredients and chilled the cookies for 15 mins in the freezer before baking them off at 365 degress for 12 mins. PERFECT!! item not reviewed by moderator and published
very good. made just half of the recipe and baked in toaster oven for 12 mins and they turned out yummy. got about 16 cookies out of the batter. item not reviewed by moderator and published
I added coconut flakes and almond extract..... I think I made a masterpiece! Highly recommend this recipe! item not reviewed by moderator and published
I made these cookies, but added white chocolate chips and chopped pecans. OMG they were so good. item not reviewed by moderator and published
These were the best cookies I've ever had... WITH the few changes I took from previous reviews: I used UNSALTED butter, (some said these were too salty- I suspect they may have used salted butter); 3/4 cup white sugar and 1 cup brown sugar, 2 large eggs brought to room temp first, semisweet chocolate chips, (2 cups, per the recipe); 2 tablespoons of 2% dairy milk, and 1/2 cup chopped pecans. (I didn't change this last part on purpose, it just happened to be what I had on hand, but I found it to be the perfect amount.) I followed the rest of the amounts of each ingredient exactly according to the recipe. I creamed the butter and sugars together first, then added the eggs slowly, followed by the rest of the ingredients ending with the flour mixture. I baked them at 375 degrees for exactly 9 minutes, and they were perfect. Slightly crisp on the edges, chewy in the middle, and super easy to make... I HIGHLY recommend this (slightly modified) recipe. item not reviewed by moderator and published
This cookie is good except they get hard almost immediately! Almost cracked a tooth on these...They need to be bagged right away to prevent tooth loss! item not reviewed by moderator and published
I didn't have unsweetened coca so I used regular, and that was the only change I made. They are delicious! Just at 10 minutes they are just right and still chewy. I also chopped up some Hershey hugs and put them in item not reviewed by moderator and published
These were delicious. I didn't make any changes to the ingredients, but because I have an electric convection oven I lowered the temperature to 325℉ and baked for exactly 10 minutes. item not reviewed by moderator and published
Not my favorite, and my daughter didn't love them either. I used red and green m&m's because I was taking them to a Christmas concert. I would not use this recipe again. item not reviewed by moderator and published
Best cookie recipe ever! item not reviewed by moderator and published
Great recipe. Almost wish the cookie was chocolatier like brownies or the other double chocolate cookies I've tasted. I put walnuts, giant chocolate chips, and heath pieces in mine and they were very good. Maybe I should've used semi sweet instead of milk chocolate chips. item not reviewed by moderator and published
THE BEST COOKIES EVER!!!!!!! item not reviewed by moderator and published
I made two batches of these cookies. The first came out awesome! Quick and easy recipe. However, I accidentally added 1 tsp of baking powder because I just assumed it was needed. Turns out it wasn't, but the cookies came out great. Then I began the second batch... Total. Disaster. I have no idea how that happened, but they came out almost too "runny" so the cookies became too flat as the batter baked and too chewy when finished. They almost seemed like they weren't cooking through. I think the recipe actually did require the baking powder. The only change from the first to second batch was that I didn't use the baking powder, which is true to the recipe. Maybe I can go best out of three. item not reviewed by moderator and published
These tasted too salty to me item not reviewed by moderator and published
This is a fantastic recipe! I doubled the vanilla, used all brown sugar, used only a cup of small chocolate chunks, and followed the rest of the recipe as is. These had a great texture, but I did watch the very closely in the oven, they took only about 10 minutes. item not reviewed by moderator and published
I used white chocolate chips and these were the bomb! Delish! item not reviewed by moderator and published
I made a double batch of these cookies. Usually I make snickerdoodles or chocolate chip cookies but I wanted to try making something different. I used half the butter than the recipe called for and double the vanilla. I also used half a cup of light sour cream and whipped the butter for 3 minutes. The cookies were extra fluffy and chewy but crispy on the edges. I used chocolate chips. I had a little bit of cookie dough left at the end so I rolled it into balls, put a dab of peanut butter on them then topped it with another flattened ball of dough. They were delicious! It tasted great, just like a peanut butter cup! I would recommend this recipe to any first time baker. Next time I would use chocolate chunks instead. item not reviewed by moderator and published
Excellent cookies...easy to make. Recommend recipe as written. item not reviewed by moderator and published
These cookies came out great. moist with crispy edges and my family enjoyed them very much. This recipe is a keeper for anytime I need a chocolate cookie fix. They also go great with a glass of milk. I made a batch of cookies with my daughter and we added white chocolate chips and macadamian nuts and the cookies still came out wonderful and delicious. Thank you so much for posting this recipe. Will continue using for years to come. item not reviewed by moderator and published
Delicious! They were moist and chewy. I cut the recipe in half and I got 15 good size cookies. They were so easy to make, prep took me 6 minutes in my Kitchen Aid stand mixer. I will definitely make these again. item not reviewed by moderator and published
Oh. My. Gosh. I am not a great baker--usually my cookies are too thin, or too hard, or I take them out of the oven too soon so they are not just gooey but mushy. THESE...are fool-proof. I did stray from the recipe a tiny bit, of necessity: I needed to double the recipe and I didn't have 4 sticks of butter, so I swapped 2 sticks for 1 cup of butter-flavored shortening + 2 Tbs. water. I beat all the wet ingredients until super fluffy, then added the dry ingredients slowly. The dough was really fluffy...honestly I was concerned about what would happen in the oven. Turns out, magic happened in the oven because after 11 minutes baking time (on parchment-lined sheets, these came out with a light, crispy outside (not hard--just crisp and a soft, gooey (NOT mushy! interior that has all my family raving. I'm SO happy with this result...this is a must-make-again (though not too soon...my waistline can't afford it!! :-D item not reviewed by moderator and published
Exceptionally Decadent!! I took the advice of some & added 3/4 cup sugar & 3/4 cup brown sugar to the recipe, and these cookies are just amazing. Loved by all! item not reviewed by moderator and published
These cookies are delicious!!! item not reviewed by moderator and published
Quite good! Cooking time is a fine balance between rocks and perfection. Will make this again! item not reviewed by moderator and published
Best cookies ever! item not reviewed by moderator and published
Totally delicious!!! Used these to make homemade ice cream sandwiches. Holy smokes these are tasty!! Added a little extra salt as I like the sweet and salty combo... item not reviewed by moderator and published
Excellent recipe as written. I have made this recipe several times and the cookies are always chewy & moist with crispy edges and very addicting! The last time I made these I even added a handful of shredded coconut, which, if you're a coconut lover, it was super delicious! Next time I'll try adding coconut and macadamia nuts. ONLY bake 9-10 minutes and take out even though they appear slightly under-done and these cookies will not turn out hard. Also, I always bake mine on an ungreased half sheet pan using parchment paper. Turns out perfect every time. item not reviewed by moderator and published
OMG, this is heaven.. So soft, chewy and melt in your mouth...when I start combine two different bowl together, it look watery and I was kinda scare that it will melt as I put in the oven.. So, I start to roll each dough into a medium ball and place in the fridge for about 15 minute so it will dry up a little and it also help the dough to rise up..and thank god it did.. As I read the reviews, I follow the recipes but just change 3 few things like adding 1 1/2 cup of brown sugars and 1/2 cup of granulated sugar and two tbsp of milk.. Perfect taste and bake at 350 for 9min and let it cool for one minute and put in the container right away and close it tightly so it stay soft and chewy.. I will never ever buy any cookies at the grocery store anymore.. Definitely will bake fresh from now on..10 stars for sure!! Thanks a lot for this recipes! item not reviewed by moderator and published
Prefer regular to chocolate batter usually but tried these on a whim. Really really delicious! Used the Kitchn-aid at low speed because my arm hurts from shoveling snow. Came out fine. Bake no more than 9-10 minutes if your oven is hot. I yielded about 75 cookies and I tablespooned them like it says. So I guess my tablespoon is smaller :- item not reviewed by moderator and published
Delectable! They did not get hard.- You've got to mix in the flour a little bit at a time and have your eggs room temperature. Also beat in eggs one at a time. They may come out better...My daughter and I made these and it's good to have 2 pairs of hands! These are VERY sweet- which is why they are so good! I also used parchment paper-easy clean up! item not reviewed by moderator and published
Wow! These were amazing! Followed the recipe exactly- bake on parchment paper. item not reviewed by moderator and published
Well, I have a lot of experience with chocolate chip cookies and when I read this recipe, it was very similar to my chocolate chip recipe, but I did tweak it like many of the other posts said. So here's my tweak: 2 sticks of butter creamed with 3/4 cup of brown sugar(lightly packed and a little more than 3/4 cup of sugar, but not quite a cup. I added 1 teaspoon of high quality vanilla (I used Mannix 2x 2 room temp. eggs, 1 at a time, thoroughly mixing each one! 1/2 cup of high quality unsweetened cocoa (I used NOW Org. cocoa powder Make sure it is evenly mixed throughout! Note: wisk together 2 1/4 cup of flour, 1 tsp of baking soda, and half a teaspoon of salt. Mix only till it all sticks together. Stir in two cups of semi-sweet chips. I used ghiradelli! Bake at 350º in preheated oven for about 12-15 minutes. Should make 50-60 cookies as long as you don't eat half of the dough yourself. slowly add the wisked mi item not reviewed by moderator and published
We did not like this recipe, the cookies are nothing special and they immediately got hard. Great Frisbee recipe visit my blog NYC COOKS for a full review- there's better cookies recipe out there. item not reviewed by moderator and published
Okay, I did tweak this a bit. I used bananas from the freezer to replace half the butter. In a DOUBLED recipe I used three medium mashed bananas. I then added half whole wheat/half regular whit flour, then I added about a half cup of flax. This recipe is still LOADED with sugar, but I do feel a little better giving the kiddos a cookie with a bit more nutritional value, and they still taste absolutely decadent. YUM. Thanks for this recipe. Chewy, sweet, yummy. item not reviewed by moderator and published
I just finished making these cookies. OK...not this cookie EXACTLY. I made a couple of tweaks; I creamed the butter and sugars together as one reviewer suggested; I had some Nestle's chocolate and peanut butter chips and used those. I added a teaspoon of cinammon and extra vanilla extract. I reduced the amount of sugar to one cup each as other suggested. Next time I'm going to add coconut or Kahluah (spelling?. I added milk as well. This is a very good basic recipe that just needed a tweak or two, or three...husband is eating the first batch by himself. I'll definitely make these again. item not reviewed by moderator and published
These cookies are great. I followed the recipe exactly and they turned out wonderful. Moist and delicious. I would probably cut down on the sugar in the future as they are a tiny bit too sweet for my taste. Also the recipe made 30 fairly large cookies so I would probably half it next time. But definitely a keeper! Try them, you won't be disappointed! item not reviewed by moderator and published
Fantastic cookies! Moist and chewy inside, and crisp on the outside. I did, however, make some changes as suggested by other reviewers. I reduced the vanilla to 1 tsp., added 2 Tbsp milk, and reduced the gran.sugar to 3/4 cup. I also creamed the butter and sugar before adding the other ingredients. I also increased the flour to a total of 2 3/4 cups, but I combined 1 1/4 cup bread flour, and 1 1/2 cup pastry flour. The increase in flour made the cookies rise a bit higher, giving the cookie a medium thickness, and the combination of the pastry and bread flours give the cookie a nice slightly crunchy exterior giving way to a really tender, chewy middle. Next time, I think I'll up the granulated sugar back to 1 cup. Maybe it has to do with the extra flour I used - maybe it's my sweet tooth - but I think the recipe can stand up to the full cup of gran.sugar, without being too sweet. item not reviewed by moderator and published
It is very easy to do. But I find it too sweet for my taste but nice to do with kids. item not reviewed by moderator and published
The best recipe I've tried for this cookie flavor! Easy to make and very tasty! item not reviewed by moderator and published
Very good! I cut the recipe in half, made 20 cookies! I left them in the oven for 9 minutes. But I waited about 30 minutes before removing them from the pan, so that they're not too soft. Perfectly moist and a bit crunchy! item not reviewed by moderator and published
aah Yummmy! I would make it again!!! very easy item not reviewed by moderator and published
great, and very easy in 10 minutes, thanks item not reviewed by moderator and published
This recipe was WONDERFUL. We substituted dark chocolate cocoa and Ghirardelli's 60% Cacao chocolate chunks. Will be making this one again and again. item not reviewed by moderator and published
Best chocolate chip cookies I have ever made. Every batch was perfect at 10 minutes. After reading the reviews I can't wait to try making them with some substitutions. item not reviewed by moderator and published
Good cookie! Pull them out at 10 minutes even though they won't look done otherwise you will have a very crisp cookie. item not reviewed by moderator and published
After reading the reviews I also used 1/4 less sugar. I also wanted to use up what I had left over from a previous baking project so I divided my batter and made one batch with white chocolate chips and the other with Ghiardelli dark chocolate chips. Other changes where I used Unsweetened Dark Cocoa and added a tsp of instant espresso (brings out the cocoa flavor. It turned out fantastic! Kids love them as do I and my husband. Not too sweet, deep chocolate flavor, also chewy but not too soft. Oh, and I found 8 minutes was the magic bake time for me. 8 minutes in the oven and 2 minutes out left on the baking sheet before removing and placing cookies on rack. A note about the Ghiardelli chips they are bigger than Nestle chips so you end up with very nice morsels but you may want to add about half a cup (to a cup more of the chips otherwise you won't get very many chips in each cookie. item not reviewed by moderator and published
Very chewy and delicious! Don't over cook them! They look gooey while they are hot but they cool perfectly. I only did 9 minutes because I like mine extra soft and it was perfect! It tastes like a chocolate chip brownie. If you are sensitive to sweet, I would reduce the sugar by 1/4 cup because they are very sweet. Saved this to my recipe box, it's a keeper! item not reviewed by moderator and published
I read all the reviews and modified because of them. added 2T milk, took out 1/4 sugar, changed the vanilla from 1T to 1t, and beat the eggs before adding. Then I doubled the recipe and split it. I made half the batter with 1C cranberries and 1C coconut. The other half I made with 1C of mostly white mixed with chocolate chips. BOTH were amazing!!! My husband said this gets A+++ The recipe was not too sweet. Cooked exactly at 10min. item not reviewed by moderator and published
I didn't have walnuts but the next I make them I will make to sure to have them on hand. They are delicious! item not reviewed by moderator and published
These are great cookies and 10 minutes was perfect. Thanks for the great recipe item not reviewed by moderator and published
Wow! Awesome cookies! I added a tablespoon espresso powder for added depth and it turned out wonderful! item not reviewed by moderator and published
In trying a recipe for the first time I bake as directed. Here I used the directions for bars, and would say that a 9" square pan is way too small. Almost changed the size just before baking, but unfortunately did not. The recipe itself seems good and is easy. Taste test after the next ''batch" item not reviewed by moderator and published
The best cookies I have ever made!!! Seriously I wouldn't change a thing. You will not regret making these cookies. item not reviewed by moderator and published
This recipe was fantastic! It was very simple, and the result was delicious. These cookies were chewy, soft, and super chocolaty. I wouldn't change a thing! item not reviewed by moderator and published
very good! Only baked for 9 minutes instead of 10 item not reviewed by moderator and published
GREAT cookies! I added a tsp of cinnamon, and did not use nuts. Chocolatey, chewy-crisp. MMMMM, exactly what I wanted. item not reviewed by moderator and published
Amazing! It took me a while to find a recipe for chocolate chocolate chip cookies, because I live in Central America, and they don't have everything people usually require for these. But I just made this for my brothers and sisters, and they love them! This recipe is a keeper! item not reviewed by moderator and published
Delicious! We are a dairy free home, substituted earth balance butter, dark chocolate chips - couldn't tell the difference. item not reviewed by moderator and published
Even better the second day! We will be making these again. item not reviewed by moderator and published
Delicious cookies!! I would have given 5 stars, but they were a little too sweet for our taste. I would put 1/4 cup less sugar next time. Other than that, the cookies turned out perfect, nice texture, not crispy at all, just right! item not reviewed by moderator and published
I was really excited to try this recipe. I wanted to make bar cookies and this was the first solid recipe that came up. The pan size is ALLL WRONG. I have an almost overflowing pan of chocolaty goo baking in the oven. Please try and correct the 9x9 sq pan info item not reviewed by moderator and published
Very good and easy cookie. Try subbing the nuts with cranberries for a twist~! item not reviewed by moderator and published
These are the best double chocolate chip cookies I've tried so far. I got rave reviews for these from my co-workers and friends as well. I will definitely add them to my archives. No matter how soft they look after 10 minutes of baking, they will turn out just fine once they're cooled! I made them with just white and milk chocolate chips. item not reviewed by moderator and published
Too chocolatey. I like chocolate but too much chocolate for this one and they were hard. item not reviewed by moderator and published
Well what can I say? These cookies were absolutely amazing! To bake these cookies was just magnificent, and sharing them with my family was delightful! The all loved it and were eager for me to bake some more! item not reviewed by moderator and published
chocolaty, chewy, yummy. I used unsweetened baking chocolate bar instead of coca powder. Working with melted chocolate was a bit messy but the cookies came out fine. item not reviewed by moderator and published
Soft, super chocolaty... delicious! item not reviewed by moderator and published
these are great. Used peanut butter chips, so good. item not reviewed by moderator and published
This recipe was a hit with my family and cookie swap buddies. I used butterscotch chips instead of chocolate to add a little color and unique flavor. item not reviewed by moderator and published
These cookies were a perfect blend of cookie & brownie! I did add the 2 Tbps of milk to the mix & it was just right. I live in a higher elevation area & was concerned about over cooking & making them too crispy. I took the first batch out at 8 minutes & it was too early so 10 is the right amount of time for this chewy, crispy cookie. Now all I need is some self-control! item not reviewed by moderator and published
My daughter and I just made these and we added chopped up Andes mints, along with chocolate and white chocolate chips. item not reviewed by moderator and published
Great Recipe!!! Im not even a big baker,kinda just getting started but this recipe made its so easy. After reading some of the reviews' I got some great variations and made the perfect cookie. item not reviewed by moderator and published
Came out great as bars! I did add the milk like others suggested, and I added a some white chocolate chips in there too :- I am pretty sure my knitting group will love them tonight!! item not reviewed by moderator and published
Delicious! However, mine were slightly different. My boy can't have dairy so I used organic earth balance whipped spread, a cup of it in place of butter. It worked perfectly, And I'm sure you could use oil instead of eggs if your full blown vegan. I also added a touch of cinnamon, it gives it a nice hint of fall flavor. semisweet or dark chocolate chips taste best. And 10 min is perfect! item not reviewed by moderator and published
Everyone loves these.I have made them many times and they are always a hit. item not reviewed by moderator and published
My boyfriend loved the cookies. I thought they were okay. I guess I would just prefer original chocolate chip cookies.. I thought the cocoa powder was a little sickening. I did add 2 tablespoons to the milk like others suggested which resulted in a really good consistency for the batter. The outcome was some deliciously soft and chewy cookies! I also added one package of vanilla pudding mix.. a habit I have when making cookies because I have heard it keeps them soft. I also substituted half of the chocolate chips with white chocolate chips. I also cooked them at 350 for about 11 minutes.. my cookies were on the large side. Overall, a good recipe! item not reviewed by moderator and published
My husband still thinks my regular chocolate chip cookies are better, but when I'm short on Chocolate Chips, half the amount works just fine in this recipe. They are ÜBER-chocolately! item not reviewed by moderator and published
These cookies are good. Kinda brownie like. I also added 2 T of milk to the batter. Youre gonna need some milk!! item not reviewed by moderator and published
These are my new FAVORITE cookie. Crispy, chewy, yummy and so easy to make. BE SURE TO BEAT THE EGGS SEPARATELY before adding to the other "wet" ingredients. I added health toffee chips and a little bit of semisweet chocolate chips. Oh. My. Gawd item not reviewed by moderator and published
Chocolate heaven. Very easy to make. item not reviewed by moderator and published
This is the most decadent cookie I have eaten in a long time. I used a 9x9 pan and made them in bar form. I also took the advice of one reviewer and used 2 tblps of milk. They were a cross between the best brownie you ever made and fudge. WOW item not reviewed by moderator and published
Perfect every single time! I am always getting requests for these cookies. item not reviewed by moderator and published
Moist, chewy, chocolate fix!!! I followed the recipe exactly except I added1-2 TBS. of milk to the dough because this helps them stay chewy the way my family enjoys them. This will become a staple recipe in my cookie recipe collection! item not reviewed by moderator and published
These are delicious. I did 1 1/2 cups of regular semi sweet choc chips and a half a cup of white chocolate chips and they were delicious! I highly recommend this recipe! item not reviewed by moderator and published
I absolutely LOVE these cookies! For the add-ins I chop up miniature Reese's Peanut Butter Cups! If you are a fan of peanut butter and chocolate you should definitely try this variation! They are to die for (I haven't found a person yet that hasn't liked them) item not reviewed by moderator and published
Definitely use semi sweet chips in this recipe. It makes ALL the difference in the world. Also adding toffee chips or caramel chips (with the nuts) make this the best cookie ever. item not reviewed by moderator and published

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Spring Entertaining Guide