Reviews for Chocolate Chocolate Chip Cookies
I replace some of the chocolate with white chocolate, and use pecans instead of walnuts... i've been asked for the recipe far too many times to count now
My new favorite cookie! I like to double the cocoa powder and the chocolate chips. This is so easy to make and super delicious.
Very tasty! I took this to an office bakeoff and they were very popular.
These were yummy....added dried cherries which was awesome! Also used 1/2 butter and 1/2 shortening as other suggested and refrigerated the dough for 1 hour prior to scooping.
These were some of the best chocolat chocolate chip cookies I have ever eaten! Easy to make but they were a little thin, and the kids loved them. Thanks
So delicious! Keep them small so they don't disappear so fast!
These cookies are a chocolate lovers dream!!
OH MY GOODNESS!... I found heaven on earth! These are incredibly chocolaty, rich and delicious cookies! Easy to make and they are nice and soft, not hard cookies. Mmmmm....so good!
I used a mint cocoa powder and added a bit of peppermint flavor. My family doesn't care for nuts in their cookies so I left them out.
I'm sorry but this is truly the worst chocolate chip cookie recipe I've ever used. I followed the recipe to a t- the cookies are dry and flavorless. There is no salvaging this recipe, just try another one.
Very, very tasty cookies. This one's a keeper. The only changes I made to the recipe were halved butter (replaced with applesauce and veg. oil), Eggbeaters instead of egg, and 1 cup white sugar with 1/2 brown. When I took them out after 8 minutes or so, they were complete mush - THIS IS OK! It took me 2 batches to figure out that they would firm up after I let them cool on the sheet. They turn out chewy this way. For a more crunchy cookie, I cooked them just a little longer on a lower heat.
I made this for my wife and son last week, chocolate chip cookies are her favorite and they both swooned over these. I added 1 tablespoon of instant coffee to the batter which deepened the chocolate flavor more towards a dark chocolate cookie with semisweet morsels. Outstanding.
pretty good. i would stick with regular tollhouse chocolate chips. i used the expensive ghirardelli chocolate chips and they didn't seem to taste very good for some reason. and i think it needed a touch more salt because they seemed to be flavorless, like someone else had mentioned. or maybe more sugar was needed. still, not bad.
This was perfection!!!!! I would change nothing!!!! The only thing is the amount needs adjustment. I scaled the recipe to yield 72 and came out with 52. so those needing a certain amount should make the necessary adjustment to how ever many cookies they need.
Wow - I've been looking for a good chocolate cookie recipe and now I've found it! Soft and tastes like my favorite brownies! I used 1/2 C butter and 1/2 C shortening, 1 C chocolate chips and 1 C peanut butter chips...they were great!
perfect!! really easy recipe with easy ingredients. I added m&m's to a third of the batter, reese's peanut butter chips to another third and chocolate chips to the rest. All of the variations turned out great!
These are perfect for those times when you need a serious chocolate fix. They are easy to whip up. I made them without walnuts, and I made one batch into about 46 cookies (heaping tablespoons). If you make them this big, you'll need to bake them for about 12-14 minutes.
these are completely heavenly, with the recipe prepared exactly as written. needs no substitutions or changes. my 3 year old and i made them this afternoon and haven't stopped munching on them since!
These cookies are great. I added 1/4 c brown sugar to make them more chewy.
OMG These are so delicious!!!! They didn't flatten or spread much, almost cakelike. I used 1/2 cup splenda brown sugar and 1/2 cup white sugar. These are going to be a red like cookie for me. Rich mmmmmm so good. KEEPER!
WOW!!! Better than I expected! I followed the recipe exactly and believe me when I say that this is THE BEST chocolate chip cookie I've EVER had!!! Everyone raved about them! I definately recommend that you try this recipe!!! This is my new favorite cookie recipe and it can be your's too! :D
Yummy! I used milk chocolate chips instead of semi-sweet and omitted the nuts. I otherwise made these as written and they were devoured quickly!
These are AMAZING cookies! I used the half brown half/white sugar AND half butter/half shortening suggestions and the cookies came out gorgeous. I also stirred in some Reese's pieces. SUPER YUM! I love this recipe!
I made these with big M&M's and they turned out excellent! I used 1/2 cup brown sugar and 1/2 cup white sugar and baked for 11 minutes.
I would give these 3.5 stars - they were just OK to me. I think next time I would make sandwich cookies with frosting in the middle to make them more exciting.
Loved these! I made a double batch and froze some into little pucks to take out and cook up whenever I had a chocolate craving :)
My kids loved these. I used M&Ms instead of chocolate chips. Will make again.
Awesome cookies! I used half butter half shortening, the cookies came off the cookie sheet much easier than with just using all butter. They also retained their shape better so keep that in mind if using shortening. I didn't take the time to make the dough balls pretty, they look somewhat like dog piles but hey, they taste great! Used 1 cup white sugar and half cup brown. Will most definitely be making these again, thanks!
I don't think we'll ever make regular chocolate chip cookies again! Delicious! Everyone loved them.
I didn't change a thing and these cookies were AWESOME!!! I will be making these again!
Very good. I like to refrigerate my cookie dough. It seems like they always turn out looking nicer and it makes them hold their shape really well. Just scoop out a spoonful of cold dough and roll into a ball. Also, baking on parchment paper ensures they won't get too brown or overcooked on the bottom.
11/1/11: I made these cookies again and added amaretto and dried cherries. They were delicious! So soft and rich and flavorful! I can't wait to make them again! I plan to add M&Ms next time and make another batch with the Andes Mint chips. I can't wait! This recipe is probably one of the best cookie recipes I've ever used! These are really good! I will definitely make these cookies again. I used SR flour instead of AP flour, etc. and they turned out fine. I made mint chocolate chip cookies using about half a bag of mint chocolate chips and one bag of semi-sweet chocolate chips...the mint flavor is not too strong. I used the large pampered chef scoop and baked the cookies for 13 minutes or so. I was really pleased with the creaminess and prettiness of the mixture before I added the cocoa. I may use brown sugar and leave out the cocoa just to see how regular chocolate chip cookies would turn out using this recipe as a base. Thanks for the recipe!
This was soooooooo good!!!! I was looking for a cookie to make for my son's Christmas party at school and this is the winner. I did add 1/2 white sugar and 1/2 brown sugar. Also used Nestle semi-sweet dark and white chocolate morsels and 1 cup of cocoa powder. Definitely a keeper. Thanks!!!
These were very good but not quite 5 star for my family. Very easy to make. My 10 year old made them with very little assistance. They are very, very rich, and do get crumbly quickly.
Made the exact same recipe from the Hershey's website. Made it as written, except that I substituted pecans for the walnuts, and used half white chocolate and half semisweet chocolate chips. This is an excellent recipe. I would give it more stars if possible. Thanks so much for sharing this!
These are definitely my favorite cookies and are always a big hit with everyone! I make the recipe as is, which is the exact same as the one in my Hershey's cookbook (to a tee!). I have substituted peanut butter chips for the chocolate chips before, and they are always a crowd pleaser! Enjoy!
Lovely cookies! Totally satisfies the chocolate craving. I made them as directed and they were great, very rich. Now I cut back on the sugar (1/2 cup white, 1/2 cup brown) and I use 1 cup white flour and 1 cup whole wheat which hides well in chocolate. Still great!
These were so great! I did take the advice and used 1 cup white sugar and 1/2 cup brown. There were perfection!
This is a really good recipe. I did not use walnuts or any nuts. Put an extra 1/2 tsp of vanilla, pure vanilla never the substitute in this house! I also used whte/dark chocolate swirl chips. Highly recommend.
Thank you for this wonderful recipe. I made these cookies exactly as the recipe states and they were perfect; soft, chewy and the ideal size. The recipe made exactly 48 cookies. (I used a cookie scoop for uniformity.) These cookies were such a hit with my family they only lasted two days in our house. I asked my husband how many cookies he had eaten and he told me that he had lost count after 30. I am going to make another batch today with one change. I am going to use half white chocolate chips and half semisweet. I think that the cookies will be more appealing visually. Thank you again!
Wonderful recipe! These make great soft cookies and have a wonderful chocolate flavor! My niece made them for us and now the whole family has claimed the recipe. Thank you for submitting this recipe. It is our new favorite.
great flavor - I made these for some of the folks at my wifes work, next thing you know, she is getting complaints from people because they did not get any! I ended up making cookies 3 nights in a row to make enough! A very good cookie, easy to make, and well worth the time.
These cookies are delicious! I made them without the nuts so my 2 year old son would be able to eat them and he loves them. Quick and easy.
At first, straight from the oven, these cookies are amazing! Like brownie cookies... Then, when cooled, they smell weird and taste more like dry biscotti... And then, after a few days, they smell funky..... i don't think I'll be making these again....
I've made a lot of cookies, and these just didn't work! Wouldn't flatten on pan, stayed in a ball, and bottoms burnt. I modified with much better results by doubling eggs, and adding 1 tsp baking soda and cooked for 10 min instead of 8. And they flattened perfectly without burning.
Because of my boyfriend's egg allergy, I substituted 4 Tbsp water + 2 Tbsp vegetable oil + 4 tsp baking powder for the 2 eggs. The cookies still turned out great, though a little grainy, probably from the egg substitute. I also found 2 cups of chocolate chips to be far too much, especially since when the cookies were warm they were prone to fall apart because of the melting chocolate. Next time I make them I will use 1 1/2 cups of chocolate chips instead of 2. These are great, though I still prefer traditional chocolate chip cookies.
I'm not going to deny that they were tasty, but to be honest I am disappointed with these cookies. I expected something completely different. They taste like boxed chocolate cake... I hope that they will taste more like real cookies once they are chilled.
I've made these cookies so many times, and they always turn out and are devoured. One thing I did, when my friend really wanted mint chocolate cookies for her birthday was just use mint chocolate chips instead, the were delicious!
Really good, but could use some more chocolate chips!!
1/2 white sugar, 1/2 brown sugar, 1/2 dark choc chips and 1/2 white choc, baked for 8 minutes and they were all gone!!
these are awesome!!!! I made them exactly as written and they turned out awesome!!!!
these cookies are yummmmmmmmmmmmmm
Wonderful! I have been looking for a chocolate chocolate chip recipe that is not dry for a long time, and this one is so moist and chocolaty. Everyone loved it. Thanks for the recipe!
Great basic chocolate cookies but I'm still looking......
Great cookies that stayed chewy even when left uncovered.
Soo good! wouldn't change a thing.
Just baked these. So glad I did. YUM. My 15 year old told me these are his new favorite cookie! So rich and fudgy. Who would give these less than 5 stars?
worked out great used m&ms instead of chocolate chips! thanks!
Very chocolatey. I made as written but substituted some of the chocolate chips with PB chips. I put the dough in mini muffin cups then when cooled topped with home made PB frosting.
Chocolate heaven!!! Used half butter and half shortening and added an additional half cup of flour. Cooked for full 10 minutes and cooled on pan for 5 minutes. Make these and you will not be disappointed!
Followed this to the tee and they turned out delicious! Light, fluffy and chewy - just perfect! Thank you for the great recipe!
I only put in about 1 cup chocolate chips and put in one cup of peanuts, and put in 3/4cup brown sugar, 3/4cup white sugar, instead of just white sugar.
Very, very chocolaty! I added 3c. chocolate chips instead of 2 and 3/4 cup of almonds. The first batch was a little dry so we took them out sooner the next time. Very good!
this recipe was delicious. but im gonna try something different with this after we r done eating the rest of these cookie. im gonna coat the top with sugar and just flatten it a little so it'll be crunchy and hopefully soft in the inside
I baked these cookies exactly as followed and they tasted like unsweetened cocoa! They also turned out with a "cake like" consistency. I prefer crisp on the outside & soft in the middle. I won't bake these again.
DELICIOUS! I followed the recipe exactly, except I substituted half the butter for shortening. They are amazing.
Someone said these were bakery quality, and I believe I have to agree. They are like a crisp and chewy chocolate chip cookie with a chocolate base. Only thing is I oddly prefer a cakey and not chewy cookie. These are quite sweet to. I can see why these have wide appeal though. I made 1/2 recipe and got about 2 and a half dozen using a standard cookie scoop. I was even 1/4 cup short on the chocolate chips and there still seemed to be plenty. I made them for a work office and I am certain they will all get eaten.
These are awesome. Soft and chewy,just the way my family likes them. I did use half dark brown sugar. I will make one change next time. I will use Milk Chocolate Chips instead of semi-sweet. Since the batter uses unsweetened cocoa powder, the batter does not taste as sweet as a traditional cookie. I think the milk chocolate chips would improve the overall taste. Of course, this is a personal preference. Either way, I think you will enjoy this very tasty cookie. My teen daughter said this was definitely a keeper recipe.
this recipe is awesome! love love love it!!! though i did reduce the amount of coco by a couple tablespoons, just based on some of the previous reviews. in the past my cookies have turned out flat (even when making sure not to over mix) but these turned out perfect and definitely NOT flat, which i loved!! Im glad to say i will never look for another chocolate chip cookie recipe ever again!
not what i was looking for, but really good... like light brownies. (we're six in a household, and i only made half the batch, everyone only had one mini cookie...)
These cookies are good but not exceptional. I've made them before following the exact directions and they were way too sweet. I gave them another shot and made them w/o the cocoa on another occassion and used half the amount of choc. chips and they still turned out OKAY.
Recipe was fantastic. I used half white sugar and half coconut palm sugar. Everyone loved them and I will definetly make them again. Thank you for the great recipe!
These cookies were so yummy! I didn't change a thing with this recipe.
SO DELICIOUS! 5 people asked me for this recipe the first time I made it.
Very rich but good and not dried out like a lot of chocolate cookies.
Definetely 5 stars. A delicious cookie. I just finished baking them and it's hard to stop myself from eating them all straight out of the oven. The batter couldn't have been easier to make. Perfect for chocaholics!
These are super yummy! I used 1 1/2 cups of chocolate chips and 3/4 cup dried cranberries. DEEE-lish!
Excellent! Very moist, soft cookie. I made them exactly as the recipe states. I absolutely love these. They are very rich! My boys haven't tried them yet, but who cares, I will just keep them all for me! Thank you for a winner!
amazing recipe! i substituted 1 cup butter with 1/2 cup butter and 1/2 cup margarine. Also, 1 1/2 cup white sugar with 3/4 cup brown sugar, 3/4 white sugar and it turned out so yummy. thanks!
This is a supper cookie. I did a couple of minor changes. cut the salt in 1/2 and used only 1 cup of sugar.
awesome! i used reeses pieces instead ofchocolate chips and they came out AMAZING!
I usually find chocolate chocolate chip recipes to be heavy and dense, but this recipe is not. Very yummy. For anyone who wants to make bars out of it, I made 1 1/2 times the recipe, used half shortening and half butter, spread the mixture in a jelly roll pan, and baked in a convection oven for 20 minutes. Less messing around than cookies.
Out of this world!!!! Only changes I made were splitting the sugar...half white, half brown and used 1 cup chips and about 1 cup toffee chips. Next time might try dividing flour...half white, half wheat. Best cookies ever!
Maybe I did something wrong, but these cookies did not spread at all and were hard as rock after two days.
These cookies are quite good but a bit ordinary - I used finely ground almonds instead of flour, since I try to avoid flour and often get very good results with the ground almonds. I would NEVER use margarine as one rater substituted - any kind of vegetable oil that has been heated (whether in processing or in cooking) becomes hydrogenated and therefore a transfat. You are wreaking havoc on your bodies!!! Two oils that are safe to heat are coconut (buy organic virgin or extra virgin) and butter (preferably organic, but I know how expensive it is.) But PLEASE people, stop deluding yourselves with margarine!!! At least do it for the sake of your children.
Yummy right out of the oven. These cookies go stale really fast. Great for about 24 hours after you make them.
I made these last night and they are awesome. I had some black cocoa powder that I had gotten from King Arthur and used 1/3 cup of that and 1/3 cup regular cocoa powder. I also used the swirled milk and white chocolate chips. These cookies didn't flatten out like most cookies that use butter and in fact I used a cookie scoop and then had to flatten them out with my fingers so they would bake better. I have a convection oven and lowering the temp 10 degrees and doing them for 9 minutes they came out crunchy on the edge and chewy in the center. These are definately a hit with chocoholics!
Great, simple cookies. Don't over cook!
The only problem with these is that you'll want to eat way more than you should! Yummy!
Definitely a make-again. Followed the recipe exactly and they turned out wonderful.
These were delicious. Like brownies in cookie form!
leave out the walnuts, unnecessary. split the sugar into half white, half brown. follow the rest of the recipe exactly. NO FAIL - best cookies i've ever made.
These cookies are very good. I recommend cutting flour by 1/4 cup as 2 cups of flour plus cocoa powder make for lumpy cookies.
Excellent recipe. Added some butterscotch chips to make it a little more interesting. :)
Very Good!!! Good texture and I might add some white chocolate chips to the recipe next time to add some color.
these cookies are fabulous!! I may never make plain chocolate chip cookies again. Seriously phenomenal cookies! i didn't add the nuts though, in my opinion the ONLY thing that could make this recipe better is using mint chocolate chips. Adding the mint chocolate chips made this the best cookie I have ever eaten.
OMG! These were wonderful! Added miniature marshmallows on top of each cookie. Yummy!