Chocolate Chocolate Chip Cookies

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Quite good! Cooking time is a fine balance between rocks and perfection. Will make this again!

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Best cookies ever!

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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...

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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.

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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!

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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 :-

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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!

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Wow! These were amazing! Followed the recipe exactly- bake on parchment paper.

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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

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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.