Chocolate Chocolate Chip Cookies

Ooo-ooo-oooh! Marvelous little bites of chocolate heaven. After reading previous reviews I was concerned about dryness after the first day so I used half butter and half butter-flavored shortening for the fat. Since I was using a small cookie scoop, I used mini chocolate chips (baked for 8 minutes)...all I can say is they are perfect for a chocoholic like me. For those who don't know this tip: Line your baking sheet with regular old aluminum foil and you'll have no problem with cookies sticking. Use a new sheet each time then slide the foil onto newspapers to cool slightly before removing cookies to wire racks. Thank you for the perfect recipe!

Long review alert! Yes, even after 1000+ reviews, I am going to leave one! Deep chocolate flavor, pleasantly (but not overly) sweet, soft texture but not too gooey, perfect height(not flat) and just downright irresistible! I read through 100's of reviews and made the following tweaks to this recipe: 1/2 cup butter & 1/2 cup solid shortening instead of 1 c butter, 3/4 c white sugar & 3/4 c dark brown sugar instead of 1 1/2 c white sugar, 1 T vanilla instead of 2 t vanilla, used dutch processed cocoa, 1 t baking soda instead of 3/4 t, and added 1 t baking powder and 1 t instant coffee. In addition I used aluminum foil to line the pans and that eliminated any sticking. The dough was not sticky at all and it held together well without spreading (I didn't even refrigerate the batter between batches!). Several tips for cookie novices (I learned from previous reviewers): Mix the butter & shortening until fluffy, then add the eggs and vanilla and beat with a mixer until blended to death! When you think it's ready, do an extra minute. Mix(by hand, not mixer) the dry ingredients before adding to the wet ingredients. Mix the wet and dry ingredients with a wooden spoon until the dry ingredients are just mixed in. THEN, using a hand mixer, continue to blend the ingredients until you don't see a speck of dry material! At this point add the chips and nuts by hand. I made 40 cookies at about 2 1/2 inches across. Death by Chocolate! Whoo-hoo!

I used 1/2 cup butter and 1/2c shortening instead of the 1 cup of butter and they came out similiar to the wonderful 'Otis Spunkmeyer' cookies! Very tasty...be sure to use the lesser cooking time as they continue to cook on the sheet.

These cookies are great! They are very soft and chewy with a nice rich chocolate flavor. In fact, they taste just like little brownies. I was concerned they would not turn out because the dough seemed thick and sticky, but baking at 350 degrees for exactly 8 min produced a perfectly plump and shiny cookie! Using half chocolate and half white chips makes these so cute! I will probably add chopped nuts next time I bake these which is sure to be soon!

These are so chocolatey it's ridiculous! Not a bad thing, but I'm definitely going to add more nuts next time. They aren't dense, and they stay very soft. The only change I made to this recipe was to follow the suggestion to use 1 cup white and 1/2 cup brown sugar (light brown, very lightly packed), and it's perfect. Co-workers are giving thumbs-up!

I thought that these cookies were really good. Great flavor, my boyfriend loved them. Just make sure that you underbake them or they will get a bit hard.

These were just what I needed to satisfy the chocolate craving! They were more like cake than cookie and the faster you can eat them the better cause they do get dry and crumbly after a day GREAT TASTE!

HELPFUL TIPS: I found no need at all to split this half white sugar/brown sugar especially since this is already perfect and sweet!!! I've tried it both ways. It's true that any combo of half butter/half shortening or all butter makes NO DIFFERENCE. So if you're trying to decide what will make the better product, don't let this consume you. Nice thick cookies = after mixing batter, stick it in the fridge for an hour+. Take out and bake. Took me 10 min and I usually use my batter the next day or two. You can ALWAYS freeze whatever you don't plan on eating in a week. Then just take out what you want the next week. Will taste exactly the same and your family will love you! :) I doubled the recipe because I freeze extras, and only used 2.5C of chocolate chips (mixed semi and milk chocolate) and it was PLENTY!!! I can't imagine putting more in. SO... if I were to make 1 batch, I'd just use a heaping CUP. This goes with any chocolate chip cookie recipe fwiw.

Wonderful cookies!

these are waaayyyy to sweet!!!!!!!!!! it over powers the chocolate flavor. and they don't stay soft..... next time, if I decide to make these again...i will cut the sugar and replace some of it with brown sugar!!!!!1

These cookies are to die for! I followed the recipe for the most part, substituting 1 cup of margarine for 1 cup of butter, using 1 1/2 cups white chocolate chips and 1/2 cup semi-sweet chips, and needed an extra 1/4 cup of flour (however, that's just because I use my KitchenAid stand mixer to mix the dough). Instead of dropping by spoonful, I rolled into 1-ish inch balls and slightly flattened. Let them bake for 10 minutes until the top started cracking. And they were heaven! Soft and moist and full of flavour.

these were soooo good, I used dark chocolate chips and baked them for about 8 mns exactly and let then cool, tasted like little mini brownies. GREAT

These cookies are AMAZING! Even after they're cooled, they still have that melt-in-your mouth quality and the chips are still soft. They taste like brownies. Awesome awesome recipe just as it is!

This was a wonderful chewy yummy cookie. I didn't find it to be cake like at all. It has a very chewy fudgy taste. Like a brownie...but with cookie taste and texture. I did change a couple of things though. I used 1c. white sugar and then used 1/2c. brown sugar. I also didn't have any nuts, so I decided I'd add 1/2c. coconut. It was almost like a chewy chocolate macaroon, and the cookies stayed soft for as long as they existed in my house.

These cookies are really good! I found it best to refrigerate the dough for 30 minutes before cooking--these makes the dough easier to manage and not quite as sticky. I used my cookies to make icecream sandwiches. Ofcourse to do that, just take 2 cookies and mash 1 scoop of softened icecream between them. Wrap up and freeze! :-)

Great Cookies!!! I made a double* batch. I used 50% Butter and 50% Shortening. 2* cups White sugar and 1* cup brown sugar. I baked them for 12 minutes (made 2.5 inch diameter cookie). I also used walnuts. Each cookie has came out perfect.

Whoa these are good! Definate keepers! I only changed a couple of things: I used only half the butter called for and I also used 1 cup whole wheat flour. You can't taste the difference and they end up being a lot less greasy! These cookies aren't cakey at all, they are very moist and fudgey...as long as you don't overbake them!

Woowwwwww awesome!! I followed the recipe exactly minus the walnuts (didn't have any in) but cannot wait to try w/ the walnuts...or maybe I'm just looking for an excuse to make them again- sooo good!

If you're skeptical about this recipe, DONT BE!! This is by far the best cookie recipe I've ever made and tasted. I get all my cookie recipes on here and there has been soo many times a cookie recipe has had great reviews and they turn out horrible. But this is wonderful,especially if you love chocolate!!I did what many people said to do, use 1 cup white sugar and 3/4 cup brown sugar. I can't say it enough,these are delicious!!!!:)MUST TRY!

These are very nice cookies. My little sister, age 10, wanted to make double chocolate cookies, and this is the simplest recipe I could find, but we had to half it as we didn't have enough ingredients. In particular, we had no semisweet chocolate chips--so what I did was chop up the bittersweet chocolate I had into small chunks. The result were cookies that, because they weren't too sweet, were more grown-up than kids, in my opinion; but everyone loved them, especially my sister. This one's a keeper!

Very yummy! I did make a few changes - I used all brown sugar instead of white (brown sugar will make for a moister cookie while white sugar makes the cookie crunchier) and 1 tablespoon of vanilla extract. Other users complained of flat cookies so they integrated shortening...I didn't do this and my cookies came out great. How flat your cookies are relates to how runny and sticky the batter is. If you use slightly softened butter and beat the sugar/egg/butter mixture really well, the batter holds up and you get chewy, slightly flattened cookie but still holds it's shape very well. If you nuke the butter in the microwave or bake on a hot day where your butter has melted to or almost to liquid form, the cookies will be thinner. Try cooling the batter in the refrigerator for about 20 minutes then re-beating before adding in the flour mixture, and proceed as normal. Also, I used 1/2 semisweet chips and 1/2 milk chocolate chips. Next time I will incorporate white chocolate chips and milk chocolate chips to really give a variety of chocolate flavors.

Deliciously rich and decadent. These are so good right out of the oven.

Yummy yum yum. I used 1 cup white sugar and 1/2 cup brown sugar.

This is an awesome cookie! It truly is my favorite. Thank you for submitting this recipie! Edited 11/15/2007: I still make these after all these years, it is one of my favorite cookie recipes of all time and I make a lot of cookies. If I could give it more stars I would. I never used nuts due to my nut allergies.

Oh my gosh! These are the best cookies I've ever had. I am a certified choc-o-holic and even I could only handle 2 of these cookies at a time. They are so rich and so soft. Even a week later they are soft. This is my new favorite recipe. I didn't have any white chocolate chips (I don't care for them anyway, because chocolate isn't chocolate unless it's brown!) but they tasted wonderful and they didn't lack in taste in any way. Everyone who tasted them asked for the recipe!

This recipe was pretty good! I took the advice of the people who didn't like this recipe and added a little more flour so that they wouldn't flatten as much. I would also make half the sugar brown sugar rather than white. (I didn't do that. I was out of brown sugar, which is why I chose this recipe.) They are a little brownie-ish, but not as brownie-ish if you bake them a little longer.

Good cookie. Good taste, but too crunchy. Definitely the kind of cookie to eat right out of the oven if you prefer them to be good and chewy!!

I used 1/2 chocolate chips and 1/2 peanut butter chips, and added pecans instead of walnuts. My kids were crazy about them!

Very good! I had a huge craving for chocolate and these satisfied it! I replaced 1/2c of white sugar with brown, as several people suggested. I also only baked each batch for 8 minutes. The batches I baked for longer we hard and crumbly the next day, while the 8 min batches stayed soft.

OMG !! These were soooo good!! I made these for a dinner. I ended up having way too much dough so I wrapped it in parchment paper into a log and then wrapped it in cling wrap and when I wanted cookies I would cut out a few and bake. Really yummy and the frozen dough stayed well for a couple weeks (didn't last long!! LOL!!)

Used 1/2 C shortening and 1/2 C butter. Used a half/half mixture of brown and white sugar. Moist inside, crispy out. Very tasty.

Amazing, I would rate these higher if I could also. Unfortunately I am home alone and no one knows I have made them as yet, so it is taking a bucket of willpower not to eat them ALL. Divine and thoroughly decadent. Thanks for this keeper Kathy.

These are one of my all time favorite cookies!!! The texture is perfect, the taste is perfect. The only think that I don't like is that every time I make them I never get any because they are all gone before I get a chance!!!

Made these cookies several times and typically use half white sugar and half brown sugar. Have used different extracts for flavoring (almond once, mint once with mint chips). Always get asked for the recipe.

It's a shame there are not 6 stars available.These are totally fantastic cookies...I'm a bloke in England and like to try to bake things (much to the distress of my wife as I'm enthusiastic about the mixing but tend to be rather less than 100% on the tidying up).I used the reducer to make 20 and got 25 superb cookies although by the time they had cooled down I only had 22 and my wife was doing a good impression of a hampster and blaming Henry (our springer)for eating them !!!! Oh well,whatever. This was a fantastic,inexpensive and easy recipee (must be for me to make it!!!!)Congratulations to the author and many many thanks.

The batter was very thick and sticky, and didn't melt down into a normal cookie shape, the cookies pretty much just stayed weird lumps even after baking. I may flatten them with a spoon next time.

Wow, almost 2,000 reviewers can't be wrong! Marvelous cookies. I used dark chocolate chips and cocoa on the second batch and they were even better.

great chocolate chocolate chip cookies! We added 2 tsp. peppermint extract and came up with mint chocolate chocolate chip cookies for a holiday twist!

This is a good recipe on its own, but I substituted half a stick of butter flavored Crisco and 1/2 a cup of butter (to contain spread during baking). Added in both white and brown sugar, used Ghiradelli's dark chocolate chips, 3/4 cup of slivered almonds, and one packet of Starbucks VIA Italian Roast instant coffee. I had to beat off the kids with a stick (...translation: I had to make three batches)

I followed the recipe with the butter and had no problem with the consistency. I have found that the main way to keep a cookie chewy is to completely melt the butter, whip in the sugar, and then let it cool down as much as possible without resolidifying before adding the eggs. It keeps the fat in the cookie consistent instead of little melting pockets of fat in the oven. My problem had more to do with the taste. The beauty of a cookie is its simplicity but this still needed something extra-either an extract, cherries, or caramel or SOMETHING other than chocolate chips. Even my husband turned his nose up. I did use dark chocolate cocoa powder because I prefer that extra depth but that didn't help. I like chocolate chips in chocolate cookies but these were a little too much for me. Thank you for posting (I enjoyed making them with my three year old) and I do suspect that it was a personal preference issue.

Wow! Unbelievable. Do not go near this recipe if you are on a diet! I used dark chocolate chips instead (they are "health food" you know). I should be super-"healthy" now ;)...! My kids said I was the best cookie-maker EVER! Thank you for the great recipe!

Delicious! Definitely satisfies a chocolate craving. I followed others suggestions and used 1/2 brown and 1/2 white sugar. Also, used a whole cup of chopped nuts - just didn't seem like enough compared to the choc. chips otherwise. Used Ghiradelli's big semi sweet chips - they were great! I've kept mine in an airtight container and they are just as fresh as the day I baked them.

I had a feeling these cookies would be good when I noticed the unusually high number of reviewers who consider themselves "expert." Such rave reviews from so many experienced cooks! I was not disappointed. I have made lots of cookies from this site and this is the first recipe I have written down and tucked away for future use. Even though the ingredient list is short (I even used store brand ingredients!) and the method is pretty basic, they came out perfectly round, they didn't spread, they retained their nice shape after cooling, and they're still nice and soft the next day. Just a perfectly wonderful cookie.

I have tried this several times, now with wht. choc. chips as well. I would say stick with semi-sweet choc. chips. Conclusions I have made-Definitely add another 1/4 C flour. Exchanging 1/2 C wht. sugar with brown is best. These cookies actually turned out better on my air bake pan then on my Pampered Chef baking stone. And add a piece of bread in with your cookies in an airtight container. The cookies draw the moisture out of the bread keeping them softer, fresher longer. This works with any cookie or pastry.

This is an outstanding recipe. Following other reviews, I did use 1/2 white and 1/2 brown sugar, and because I used all butter, I chilled the dough for an hour. I also added dried cranberries, which is a great combination with the chocolate. Also, I was careful to underbake them (about 8 minutes) to keep them soft. After 3 days, the cookies remain soft, even the chocolate chips. If you happen to overbake an item, you can put it/them in a plastic bag and add a slice of bread. I usually place the bread on a piece of wax paper so it doesn't sit directly on the item. If it physically touches the item, the item will get very soft and a bit mushy. Thanks for the great recipe. Everyone loved them.

So I've been trying not to eat dessert lately after admitting to myself that I had A Problem. But today, I needed a chocolate fix. A VERY chocolatey fix. I made these and they're perfect for what I was looking for. Soft, some crunch from the walnuts, gooey chocolate morsels in the center - delicious. Changes I made: 1. I kept the amount of sugar the same, but divided it between white and brown sugar. 2. I halved the entire recipe because if I make 4 dozen cookies, I'll eat at least half of them. 3. I didn't have a cup of chocolate chips at home, so it was more like 1/2-3/4 cup of milk chocolate chips, and the rest were Ghirardelli 60% Cacao Bittersweet Chips. The recipe yield was 17 cookies in the end (instead of 24), probably because I consistently make cookies a little bigger than they should be, and my boyfriend kept eating batter as I was plopping it onto the baking sheets. Bake for 8 minutes exactly; don't worry if they look undercooked. That keeps them gooey + amazing.

A baker- I am not- but it's impossible to mess these up! The kids (one who doesnt usually like cookies??) LOVED them! I've made them twice already in the last 2 weeks! Soft and chewy, and SO GOOD!

"MMMmmm!!!" They are so delicious! DEFINITELY let them cool on the cookie sheet before transferring them to the cooling rack. I made the mistake on one cookie on the first batch and the cookie crumbled. So, I left the rest alone to cool on there own before transferring them.

yum!! i hope you make more recipes like this!!

4 stars because they arent PERFECT but they are really good espcially when you take into account the most reveiwed review...

This recipe was included in the chocolate lovers cookbook that allrecipes sent me for free when i bought the "dinner tonight" cookbook. My husband actually baked these and although they tasted too chocolately right out of the oven ('cause the chips were melted and gooey) in my opinion these are best the next day when they are cooled down. I baked them for just 8 minutes, they looked undercooked but they'll end up nice and chewy. We used chopped pecans instead of walnuts.

Great recipe - my husband is overseas and these are his favorite! Tip for keeping cookies soft for shipping: put in a slice of white bread, seal container with packing tape.

These are so good. I did use white chips and no walnuts. The chocolate is almost brownie like but still a perfect cookie. I'm almost sorry I found this recipe, it's absolutely perfect as written, but I want to eat a 1/2 dozen right now! They are going to work tomorrow so we won't be tempted here at home. * Update after taking them to work. I got so many compliments, and one of my co-workers said it truly was the best tasting, best texture and best aftertaste that he'd ever had in his 50 some odd years!! I take that as a high compliment. thank you Kathy for such a wonderful, easy recipe that made me look good :)

The best! Kids love it, my husband loves it! Very quick and easy.

I made these cookies for my family and these are by far the best double chocolate cookies I have ever tasted. I did the recipe just as it is written (I didn't think to look at the reviews first) and they came out wonderfully.

Fair winner! My 9yo son made these as written and entered them in the county fair. He won best chocolate chip cookie, and was a finalist for best of show out of all children's cooking entries received. We lvoed eating the left overs later. Plus, since he only had to enter 6 cookies per recipe, we froze half of the dough. It thawed and cooked just fine weeks later.

Great cookies, no complaints. a bit extra cocoa is nice and rich. Option: replace the vanilla with peppermint flavoring and they are nice and minty!

sooooo wonderful, used choc chips ad peanut butter chips. WOW!!! Also at Christmas time used this with mint chips, again, WOW!!!

I dunno, these weren't bad, but if I'm looking for chocolate-chocolate chip cookies, I want them to be seriously rich and dark. Since these only have cocoa powder in them, they turned out light and cakey, and kind of wimpy on the chocolate taste. Guess I'll have to look for something using real baking chocolate.

These cookies are delicious and taste just like brownies!! Reading some of the reviews I did 1 cup white sugar, and 1/2 cup of brown sugar. I cooked each batch for 8 minutes exactly and they were delicious. Also chilled the dough for an hour before cooking.

DELICIOUS AND RICH! Added m&m's to some of the cookies per my son's request. Did not add as many chips as called for, may have only used about 1 1/4 cups or so. Did use nuts, they were good in there. Also used 1 c of brown sugar instead of 1 1/2 c of white sugar, turned out great that way, will do that again. 9 min was about perfect in our oven. Refrigerated batter when I wasn't using it to keep it from getting soft, but it was a really stiff batter.

A week ago I took the top six Chocolate Chip Cookies from this website and made all of them. I took the cookies to work and my church social, and asked people to tell me which cookies were their favorite. This recipe got about seven percent of the vote. Not terrible, but I didn't care for the cocoa-y flavor myself personally.

OOOoooohhhhhh! These are soooo yummy! Decadent, rich and gooey! I will DEFINATELY be making these again and again and again!

These cookies were good, but boaring. I'm sure there is a better recipe. They were perfect, but boaring

I made these for an outdoor summer potluck picnic, and people just gobbled them up! This is the first time I've baked in a long while so I was surprised how well they turned out :). A suggestion: half a teaspoon makes good bitesized cookies.

Very soft and chocolatey. Baked for 10.5 minutes. Good with coffee

I was concerned when my first batch was so thick. No need to worry as these cookies are amazing. Taste like little brownies. The only change I made was 1 1/4c white flour and 3/4c whole wheat(instead of 2c white) Cookies look a little underdone when they come out but are super moist when cooled.

I baked these cookies tonight and they were great!the family loved them! The only thing I changed was I added raspberry choc chips......thanks for the great recipe!

I gave this 5 stars for delivering exactly what it promises-a tasty, cakey, chocolaty cookie. My personal preference for a richer chocolate taste is to use bittersweet chips instead of semisweet and to use Ghiradelli cocoa powder instead of Hershey cocoa powder. We also used this recipe substituting mint/chocolate chips for the semisweet, and that was delicious.

Incredible! The only change I made was to put 1 cup of white sugar and 1/2 cup brown, baked for 8 minutes on a tin foil lined cookie sheet so they wouldn't stick. They came out of the oven looking very puffy, but quickly settled into the perfect cookie. Hours later, they are still wonderfully soft in the middle, with just a bit of crunch on the outside. I will definitely be making these again.

Wow.... these cookies are just... well, the name says it all. I would like to share my own little take on these, which is perfect for anyone looking for the only possible way (in my humble opinion, anyhow) to improve upon these delights: 1. replace the chocolate chips with more or less the same amount of roughly chopped mexican chocolate, either bitter or semi-sweet (note: I'm not actually sure where you can find this... probably in food specialty stores, if not in your average super dooper market. For those of you who have never tried it, it is very grainy and sweet, filled with lots of cinnamon and spice) 2. add in a touch of extra cinnamon if you so desire 3. and for the ultimate twist... chop up 1-4 whole dried cayenne or other small red peppers very finely (remember to remove the seeds) and pop them in! It should add a really special and spicy note to the cookies that doesn't have to be overpowering. I understand that this isn't for everyone, but you should walk on the wild side and give it a go!

These turned out just as well as those I buy at the bakery! Very easy to make; I didn't change anything in the recipe. They were moist and chewy; a perfect cookie!

OMG!!! THESE WERE THE BEST COOKIES MY KIDS HAVE EVER HAD!! I CAN'T MAKE 'EM FAST ENOUGH! THEY ARE EATING THEM FASTER THAN I CAN MAKE THEM!! THANKS SO MUCH...NOW WE ARE ALL CHOCOHOLICS! FOLLOWED RECIPE TO A "T" AND I THINK I WOULD HAVE PREFERRED A MORE BROWNIE LIKE COOKIE AS SOME REVIEWS SAID...MAYBE I DID SOMETHING WRONG? ANYWAYS, THESE ROCK AND WILL MAKE THEM OVER AND OVER AND OVER.....!!!!

I've gotta say these are the stars of this years Christmas cookies, well these and the beautiful Chocolate Crinkles III because they look like they're covered with melting snow. I upped the ante with a couple of ounces of chopped unsweetened solid chocolate and a few grains of course salt on top. WOW is the most common response after the first bite.

Easy to make, great cookies. I used 1 cup chocolate chips and 1 cup dried cherries.

While it is still hot...it does taste like brownies...YUMMY.... I would have rated it 5star, but then my husband wanted a more crispy cookies...so, ....

Awesome!!!! My kids adore them.

These were awesome! the batter is thick, so the cookies dont spread everywhere when you cook them, i love that. I used m&ms instead of chocolate chips :)

These are chocolate truffle cookies...nothing less. Very rich, great flavor when they are just slightly warm. They are especially flavorful if you make them with half brown and half refined sugar (3/4 cup for both).

Delicous! The best cookies on this site. I followed the recipe exactly only without the nuts. Make sure you cook them for 8 mins, they will seem underbaked at first but will firm up & won't be dry. Thanks for the wonderful recipe!

Came upon this recipe today while looking for another addition to my upcoming holiday baking list...I made two changes: used half light brown sugar in place of white, and didn't used nuts. This is a excellent recipe, not overpoweringly chocolately, just enough...they baked up crispy on the edges and tender inside, just like a cookie should be! I am definitely adding this to my holiday cookie list!

Yummy!

If you are a chocoholic, these are the cookies for you! They are so delicious! I followed the recipe exactly as it is written and the cookies came out perfect. I made them for a gathering and everyone is begging me for the recipe. Soft, chewy, decadent, delicious and super easy! I baked them on parchment paper just until set. Sure they deflate a little, but so do most cookies. They look just like chewy chips ahoy. Delicious even a few days later.

Great recipe! They really are soft and have a wonderful chocolate flavor. I added white chocolate chips instead and they were awesome!! I will definitely be making these cookies again!

These are fabulous! I substituted the sugar with Splenda (cup for cup) and the chocolate chips with sugarfree baking chips and they are still delicious. I can't eat sugar but my kids can, so I finally found a recipe that I can split in half and accomodate all of our needs!

These are amazing! I followed the recipe exactly and they came out moist, chocolately, and delicious. I made them to send to boyfriend deployed with the military. When he got them he said he had to hide them from everyone, definitely one I will use again.

I could open a cookie store with this cookie! They are so good. I can't say enough. I did put 1 bag of semi sweet chips and 1 bag of white chocolate chips and they are awsome! I cooled them on a paper grocery bag because they are so soft, but cooled they stiffen up. Thank you, thank you !

Fixed my chocolate cravings!

Followed this recipe exactly (without the walnuts) and it was fantastic! This was a huge hit with everyone - the grandparents, my husband, and my son!

Delicious! These cookies are amazing, like a mix of a cookie with brownie texture! I always add some white and dark chocolate chips.

I took the tip to refrigerate the dough for a bit before spooning onto the pan. I also went ahead and sprayed the pan so it wouldn't stick. Eight minutes and VOILA! Delicious. They were a hit.

these cookies are great i love them and all my friends do too!!! i found that they come out very thick so it helps to take a spatula and pat them down when the are still warm. enjoy!!!

I was looking for a chocolate chocolate chip cookie recipe one day and selected this one after reading some reviews. I am so glad that I did! They are awesome and so easy to make! I kept them up on my screen until they were done in order to decide if they were worth keeping the recipe or not. Well, they were! I just made them for a second time in one week and had to become a member so that I could let everyone know that this recipe is totally worth making! As someone wrote before, be patient and wait for them to cool before you enjoy!

Everybody loved this cookie. I did add 1 Tablespoon of milk at the end of the mixing because I thought it was too thick. Delicious!

Of all the cookie recipes I've tried (and I've tried about 20), these BY FAR is my favorite! My husband's coworkers have tried all of them too, and they vote this one as the best. I like to use half white chocolate chips and half milk chocolate chips. I also bake them for 11-12 minutes, or else they come out undercooked in the center. It helps to smush the dough balls down after dropping them on the baking sheet, too. Thanks for a super yummy recipe!

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.