*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Holy cow, these are good! Don't change a thing, just pay attention and you won't overcook or undercook them. Easy and tasty!
You can also drop rounded spoonfuls of dough onto a cookie sheet and freeze them. Then bag them up and you can have more hot fresh cookies when you want them. Bake at 300 degrees for 15-20 minutes, check often. Yum! Thanks Tiffany!
These are the best cookies I've ever made. I did everything almost exactly as the recipe called for except I added 2 teaspoons of instant coffee powder along with the dry ingredients. I made them smaller than the recipe called for - made 3 doz so they were smaller than the original recipe. Baked them for exactly 10 minutes and they came out amazing. A delicate crisp on the outside and a soft chewy inside. They remind me of the double chocolate cookies at Panera's.
Great cookies though they don't hold their shape well if you bake the dough right after you make it. I would suggest freezing the dough for a few hours or putting it in the fridge overnight before baking. Then roll into to tablespoon balls and flatten into patties after putting them on the cookie sheet. Try using butterscotch chips too! Great combo with the chocolate. I also added marshmallows to the center of them. Don't mix marshmallows into the batter though as they make the cookies impossible to get off the cookie sheet.
Pretty good cookies but not a five in my book. I got about four dozen out of the recipe so I'll be taking a lot to work. Ten minutes was a perfect amt of time to bake them but I only let them cool for three minutes and that worked well. They were firm & easily removed from the baking sheet.
For the first dozen I had only put in one cup of the choc chips because I thought I wouldn't want anymore but once I tasted one I felt that it could use the two cups.
The recipe didn't indicate what size spoon to drop the rounded spoonfuls but I used a regular tablespoon and they came out a nice size, not too big nor too small.
Another thing, I definitely needed a glass of milk with each cookie or atleast a half glass!
Didn't have chocolate chips but that didn't matter; I wanted to bake some chocolate cookies. I will look for no others here or anywhere! I made my first batch using butter -- I never use margarine -- but goofed and used baking soda; slightly crunchy with slightly chewy centers. In other words PERFECT! Second batch -- three days later! -- I made a double batch using baking powder as called for; these came out more chewy and less crunchy. In other words also PERFECT! Wish I could give this recipe TEN stars!
This recipe distroyed my Easter. The cookies turned out burned no matter how long they stayed in the oven. They have two modes: Raw and Burned.
I've been cooking for a while and I have never seen such a waste of ingredents.
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