Soft, chewy, chocolaty chocolate chip cookies that are positively childishly yummy! These are a finals pick-me-up for our college student daughter.
Really good. Great the next day and stay soft! I used regular salted butter (I cut out a little of the kosher salt) and omitted the nuts- still great. Don't let these over cook! 11 minutes is just enough, let them finish on the cookie sheet outside of the oven for about 2-3 minutes.
Read Moremeh, these were just okay. I made a couple of adjustments: 3/4 C sugar 3/4 C brown sugar, 1/2 C butter 1/2 C shortening. I mean these are good cookies but not as good as other recipes I've used on this site.
Read MoreReally good. Great the next day and stay soft! I used regular salted butter (I cut out a little of the kosher salt) and omitted the nuts- still great. Don't let these over cook! 11 minutes is just enough, let them finish on the cookie sheet outside of the oven for about 2-3 minutes.
I followed the recipe except for not adding in the nuts. Next time I will cut back on the chocolate chips. I used the hand roll method since there were so many chocolate chips it was impossible to do the spoon method with the chips falling off the dough. Definitely worth the effort because the cookies tasted fabulous. This recipe will be a keeper!
These were the best cookies I think I have ever made....I made these over the Christmas holiday and they were a hit everywhere I took them. I even had to hide them from my husband. The only change I made was that I used chocolate chunks instead of chips. Didn't have the chips on hand. After I have tried these with the chunks I will only use chunks. With chunks you get more chocolate anyway. These cookies remind me of a brownie cookie more than a cake cookie though. I think you should give this a try. This has become a staple in my house!!!
These cookies were soft and chocolatey. The only thing I would change next time is to use regular salt instead of kosher. The salt taste was a bit too noticeable and I think it's because the kosher salt didn't blend as well as the other kind would've. Otherwise very yummy!
Exactly as promised - chocolatey, cakey goodness. I was worried the dough would be too soft and spread (it's really sticky) but it didn't... I did substitute two teaspoons of mint flavouring for the vanilla and used mint chips instead of chocolate, and omitted the nuts 'cause I couldn't think which ones would taste good with mint and chocolate. Wonderful cookies - I made them large so I only got 2 dozen.
Wow! These are way better than I thought they'd be. Im not a huge cookie fan, but I needed a way to use up some walnuts, (my mom has a very prolific walnut tree). I didnt think they were overly sweet or anything. They are better the next day, nice and chewy. Make sure you have milk though, these cookies beg for it!
Oh baby!!! I have tinkered and experimented with other cookie recipes and this one really is the best. Mine didn't flatten as they baked so they came out really ugly...but who cares when they taste like this! My only change was to reduce the chocolate chips to 1 cup since I also crammed in a cup of walnuts. Enough talk...must get another cookie!!!
Pretty yummy! I like my cookies really soft so only baked about 8-9 mins in my oven. The catch with these cookies as others have mentioned is they are MUCH better when completely cooled (like the next day), weird taste when warm and I was really disappointed, but the next day YUM-O!
These were okay. I wasnt too pleased with the flavor. I cant quite pinpoint what it was though. My son liked them and we had fun making them together so I gave them a four.
Delicious! For a little more flavor, try adding extra vanilla, some cinnamon and a dash of chili powder to the dry ingredients. HINT: I blended in 1/2 C. sour cream with an extra tablespoon or so of flour and of cocoa. Drop by tablespoon onto parchment paper. The cookies weren't as brownie-like with the sour cream...tender, soft and tasty - right out of the oven! And yes, 11 minutes was perfect baking time. W.O.N.D.E.R.F.U.L.
Other than the directions, I really liked this recipe. I just used the conventional method to mix these up, finding it unnecessary to cream the butter for 10 minutes followed by "massaging" the dry ingredients in a plastic food bag. I used regular ol' table salt, miniature chocolate chips, and substituted chocolate covered sunflower seeds for the walnuts. Chewy, gooey, brownie-like cookie that satisfies even the deepest chocolate craving.
With a few minor changes, this is one of the best cookies I've made. I took out half the sugar, and used brown sugar for extra depth of flavor, they are still plenty sweet. Recipe also works great without cocoa for regular choc chip cookies. I made 1 batch choc with white chips and 1 regular with choc chips, looks great together! I also tried with 1/2 margarine and came out fine too.
First attempt at chocolate cookies...Super Yummy! Used 1/2 butter and 1/2 butter flavored shortening. Used 1c brown sugar instead of 1.5 white. Used 2 c cake flour because I was out of all purpose. Used 2 c. white chocolate chips. Result: outstanding:)
These cookies were great! Not very sweet dough (just how I like it), but still soft and chocolatey. I made a few changes; used salted butter and omitted the kosher salt and instead of 3cups total of walnuts and chocolate chips, I used one cup each of sliced almonds, chocolate chips, and marshmallows. So good!
Yummy!!! I used white chocolate chips instead and they were wonderful. Be sure not to cook them longer than the 11 min!
i made these for Christmas gifts. They taste great and don't dry out as fast as other chocolate cookies i've made. I used 1/2 veg shortening and 1/2 butter so they don't flatten as much. They tast like brownies and everyone loved them.
Delicious! I used dark chocolate chips and dried cherries in place of walnuts. So moist and flavorful.
Soft, chocolate, simple to make yumminess; my boyfriend (the quintessential chocoholic) says these may be his new favorite.
Pretty good!! I love to cook, but my baking leaves little to be desired- but these came out pretty good!! So its okay for dummies!! I gave it 4 stars only because they fall apart a little too easy
Only thing I changed was instead of 2 cups of c. chips I only used 1 1/4 cups and added 3/4 cup of peanut butter chips. These are the ultimate cookies...EVER!!!
DELICIOUS! I followed the recipe but didn't add nuts and used the mint and chocolate swirl chips. I also left them on the cookie sheet for 2 minutes because I made them a little larger. Great chocolate taste!!
Loved this cookie.. I had salted butter so I left out the salt. Made them twice now w/milk choc.chips and semi. both yummy!
These are more like a brownie. I changed the recipe though, replacing the vanilla with mint extract & the chips & nuts with mint M&M's. Super yummy.
These are great, I left out the walnuts and used 1 cup of chocolate and 1 cup of white chocolate chips. I cant wait to try them with peanut butter chips.
I used 60% cacao chocolate chips and o.m.g. These are incredibly rich, chocolatey, soft cookies -- delicious!!! Will absolutely make again.
I couldn't be happier with this recipe! I used milk chocolate chips because I like the flavor better than semi-sweet. Also I used the flattened ball method and rolled them in powdered sugar before baking (see my photo). I can't wait to make more!
Very soft, almost looks uncooked but its not. Yummy though! The whole batch gets eaten in about a day!
Yum! For an even more interesting cookie, use 3/4 cup white chocolate chips, 3/4 semi-sweet chocolate chips and pecans.
These are a hit in my family and my dad's new favorite cookies.I have to keep them going.So when they are gone I am making another batch. These are great!!!!!
I have made these twice now and everyone LOVES them. They are very rich but they are tasty!! I had no problem freezing them either.
These were delicious! My 11 year old made them all by herself - a first for her. She was very pleased with her results!! Thanks for a great recipe!
Absolutely delicious! I added some instant chocolate pudding mix to soften the cookie even more.
I get a bit confused when instructed to "drop by two teaspoonfuls." Too vague and likely inaccurate as that would be quite small. So for my first sheet I made them about the size of a big cherry tomato. The rest of them I made smaller, like the size of a typical bottle cap. I actually like the bigger ones better (they came out the size of a typical Chips Ahoy cookie). I yielded 80 cookies. OH also I was able to handroll my first 8 but then I suppose my hands warmed up too much bc then anything I touched turned into a gooey mess. I resorted to using 2 spoons to dish out and shape the cookie (like how they do with your ice cream in Cold Stone Creamery haha!). I omitted the nuts... Great cookies!!
Wow. These were super rich, super chocolaty. Crispy on the outside, chewy on the inside. Like perfect brownies in cookie form.
The only issue I have with these cookies is that they only last a second and vanish before I know it. I love these more than any other cookie I have made in my life and I appreciate this recipe. I added white chocolate to a batch once and that was good too. Thank you.
AMAZING. followed the recipe exactly with no walnuts~ However i did chill the dough for about 30 minutes.. i dont know if that did anything.. Sooo soft the next day, very very chocolately, kinda tastes like a brownie though :) My go-to cookie recipe from now on!
This was a great cookie! I used Dark Chocolate Cocoa and regular table salt and no nuts....Yum!! only problem is that they went so fast! I'll need to make some more!
Substituted Crisco Butter flavored shortening for the butter and these are the best cookies I have ever made.
This was everything you would expect from a cake like, almost chewy cookie. I think you would probably get a better cookie by adding some unsweetened cocoa powder to your favorite chocolate chip recipe. I tried this one because I needed a chocolate chip cookie that didnt need milk or brown suger... it's snowing and I'm running low on both. Try it and enjoy!!
meh, these were just okay. I made a couple of adjustments: 3/4 C sugar 3/4 C brown sugar, 1/2 C butter 1/2 C shortening. I mean these are good cookies but not as good as other recipes I've used on this site.
Worked out pretty well, I didn't use unsalted butter or Kosher salt, but they taste fine, however, definitely have to have that bag to mix the cocoa and flour, the chunks don't get fully broken otherwise!
Just made these and really like them. Soft and cake-like, great for dunking in milk. Added cranberries because I wanted to, liked the addition
I added cinnimon to these, used salted butter, and didn't put it nuts or chocolate chips, because i didnt have any, and they turned out great. i baked them for a few extra minutes because they were so soft, and they taste great!
Outstanding cookie, striking chocolate taste. I used Ghiradelli chips, and skipped the walnuts.
This is a great recipe - use the plastic bag to mix - if you don't its a marble-y cookie - not attractive. Very delicious! Thanks.
A chocolate lover's ultimate cookie. Easy to make, followed the instructions & ingredients as listed. I give a plate of cookies for my sister-in-law's b-day and she raved about these! I have to hide them from my husband or he'd eat them all.
I'm just a beginning baker and even I couldn't mess this up (even though I thought I did!). I halved the recipe and ended up with about 9 huge cookies. I thought I left them in for too long because they looked hard but when I bit into it, it was just the slightest crunch soon accompanied by a glorious chocolatey chewiness that reminded me of a brownie. I think the next time I make these, I'll add caramel chips to make it kind of like a turtle cookie!
this is the best recipe ever! the cookies are soooo yummy i could eat a whole batch all by myself.
These are delicious. I have made for several different occasions and everyone loves these very rich chocolate cookies. I was tempted to cook longer but followed the directions and they were perfect despite not looking completely done when I took them out.
This is my go to recipe for chocolate cookies. I also add one tablesppon of expresso powder and I also add dried cherries. I refrigerate before baking.
These are a huge hit! I brought them to my mother's xmas party and they went really fast! I used salted butter and cut out the salt. I also used a 3:1 ratio of chocolate chips to peanut butter chips. I'll be making this again for the xmas party at work. Happy Holidays !
Excellent recipe. I only cream the first ingredients for about 3 or 4 minutes, and combine the dry ingredients in a bowl instead of a bag. Still turns out delicious! My favorite twist is to switch out the nuts for a whole bag of peanut butter chips. These cookies stay fresh for a lot longer than other recipes I have tried.
These turned out exellent! I followed the recipe pretty closely. The only changes I made were: I used regular salt (didn't have Kosher salt), I multiplied the recipe by 1.5 to get more cookies, I didn't use nuts, and I used 1/2 cup fewer chocolate chips because it was all I had. They came out soooo good. Very fudgy on the inside, so really- DO NOT cook any more or less than 11 minutes. I will definitely keep this recipe. Two thumbs up.
These cookies turned out great! I omitted half the butter and they still puffed up and were very stable. Chewy on the inside and a little crispy on the outside. Perfect!
They are delicious and more chocolety then anything else. Melt on your tongue. I love them!
Just made these cookies tonight and my family could hardly wait til they were out of the oven! They are like little individual brownies. They're a hit with us! This is going to be a family favorite for many years to come.
Possibly the best chocolate cookie recipe I have come across! We used as one of our holiday cookies in our give away baskets and there wasn't one left. I didn't, and wouldn't, change anything. Great recipe thank you!
absolubtly gorgeous! i used half plain chocolate chunks (bournville) and half white chocolate chips and it worked great. I also substituted the butter for a soya spread (pure)which also worked really well. I would recomend leaving the cookies on the sheet for about a minute before removing onto a cooling rack as they are less likely to break. a real hit with everyone although i didn't add nuts because my sister is allergic
These cookies were a hit w/ my family. They are very chocolate-y! I did use 1 cup sugar and 1/2 cup brown sugar. Flour was a white and whole wheat blend, too. Don't overcook. I will make these again for sure!
This recipe rocks but I used salted butter not unsalted.Also I am partial to milk chocolate so I use 1 cup milk chocolate chips and 1 cup semi sweet chocolate chunks....out of this world.I also added 1c of coclate semi sweet chunks in place of the chips.
Wow!! These cookies were Deeeelish! I used a little less salt (i didn't use kosher) because i was using salted butter and i used Bread flour instead of all purpose or cake. Still turned out great! Really super easy to make, baked evenly, delicious! Will definitely make again. Thanks!!
these are great! i ran out of white sugar and used half light brown sugar. I used Scharfen Berger natural cocoa, and the chocolate flavor was just awesome! Also, instead of using the bag to mix the flour i just used a whisk and it was fine.
Very easy to make. Baked perfectly following recipe instructions. Big hit with kids and adults. We will definitely make these cookies again.
I made 97 of these babies. Substituted 1 c of brown sugar, added another teaspoon of vanilla and only used 1/2 the chocolate chips. They were the bomb!
Chocoholics rejoice! These cookies turned out amazing! Seriously, if you can take the chocolatey goodness this recipe is for you! If you can't replace the chocolate chips with toffee bits or white chocolate chips, or maybe butterscotch chips.
These are amazing. I've made them in many variations for groups all over the United States and Europe, and they've been a constant hit!
Fantastic... Great a few minutes after they cool and they just melt in your mouth... a must for the true chocolate fan...
Pretty good cookie, will make again if I have a craving for a chocolate walnut cookie
These are great. Make sure you don't bake them to long they get hard. I also substituted the chocolate chips with chopped Andes Mints and they were gobbled quickly.
These are delicious! I'm not a big nut fan so I took the walnuts out of the recipe and they still came out great! I made one batch for my husband to take to work and after tasting the first batch, I decided to make two!
Great recipe. Will make again. Have to substitute the butter for milk free margarine due to a milk allergy and it still turned out great. Careful how long you cook them as it is hard to tell if it is cooked due to the dark color and it can easily over cook.
I followed the recipe exactly (except omitted the nuts due to allergy), and oh. WOW! These are fantastic! Wonderful taste AND texture. Not to mention, super quick and easy. Will definitley be using this recipe over and over!
These are awesome! The only change I made was to use half brown sugar and half white. The only reason I gave this four stars instead of five is that the chocolate was a little TOO overwhelming as written... I guess I'm just not a true chocoholic, lol! Next time I'm going to try half white chocolate chips and half regular (and there WILL be a next time!)
Melt in your mouth cookies. The kids will LOVE IT! And will be coming back for more. *suggest to buy double the ingredients for baking later* :P
This was the recipe that I have been searching for. I used to have a recipe for chocolate chocolate chip cookies years ago, that a chef had given me. I had unfortunatly lost it during my move. This is exactly what I was looking for. The cookies came out nice and chewy and chocolatly. I did put a shot of chocolate syrup in the batter at the end which gave it even more of that chocolate kick. Great cookies, I will keep this recipe looked up! Thanks.
DELICIOUS! Soft & chocolately, came out perfectly. They really hit the spot on those PMS days! ;)
I made these as a birthday present for a friend. Luckily (for her) I only ate one of them after I'd wrapped all the others - if I hadn't waited, I would've ended up eating them all myself, they were so great!
This recipe is way too sweet for my taste. The second time around I only used 1 cup of semi-sweet chocolate chips and 1/3 cup unsweetened cocoa powder. Everyone prefers it this way except I should have added flour to replace the cocoa powder I left out. With the added flour I suspect the cookies wouldn't have crumbled so easily. With the modifications the taste was great otherwise you may have sugar shock. DO NOT FLATTEN COOKIES IN ANY WAY! Drop using a spoon and cookies will spread adequately when baking. I'll let you know how the third attempt goes.
These cookies are amazing!! perfectly soft and didn't spread at all while baking!
Unbelievable! These are like rich, chocolatey brownies. I used half Crisco and half unsalted butter, only one quarter teaspoon of kosher salt, and I did one cup of white sugar and a half cup of brown sugar. Baked small cookies for only eight minutes, perfect. Oh, and I only had a cup of semi-sweet chocolate chips so I put in a half cup of Ghirardelli milk chocolate chips!
This was fantastic. I took the advice of one of the reviewers and used regular salt. I also used 1/2 chocolate chips and 1/2 cappuccino chips.
This recipe is awesome! I always get rave reviews when I make these cookies. They are great with Andes mint pieces instead of choc chips as well.
these cookies are the best, i put a little nesquik rolo ,and nesquik chocolate milk syrup . absolutely the best ever
these are my favourite chocolate cookies(: i creamed the butter only half as long as i didnt want them to be so cakey. really soft, fudgy and chewy:D this recipe is rather similar to the chocolate chocolate chip cookies I and II on this site.
I really like this recipe! this is the best chocolaty, yummy, mouth watering cake i have ever tasted! reccomended to people who didn't taste it yet...
Great recipe! As some others did, I slightly modified a few of the Ingredients just a bit. First thing was I halfed the servings down to 12 instead of 24. Then I took out 1/4 cup of white sugar and replaced it with 1/4 cup of brown sugar, replaced kosher salt with regular salt, added another 1/2 tsp of vanilla extract, and rather than a whole cup of semisweet chips, I used only 1/4 cup of semisweet mini morsels. Baked for no more than 10 minutes, 2 inches apart from each other on cookie sheets lined with parchment paper. Sit for approx. 2 minutes on sheets after removing from oven, then Allow to fully cool on rack for yummy chocolate goodness! In addition to these modifications, one of more important things Is to ensure all ingredients are at room temperature, along with sifting all dry ingredients together will help yield a superior product. Thanks for the recipe, without which I could not have created my wife and daughter's all time favorite cookies.
