Chocolate Chocolate Chip Cookies

“Well – my 3 yr old ds downed 4 of these before I realized it! A hit with him! I added 2 1/4 – 2 1/2 c. flour, for fluffier, (less ‘flat’) cookies, and rolled these into a ball to bake – (which flattens on its own, of course). They look, smell & taste great! Thanks for sharing!”

“The family loved them and my wife asked me to make more.I even eliminated the ‘half-and-half’ cream.”

“Oh, chocolate heaven.MY DH loved these and I am sure will be asking for them again soon!I must have made mine a little big – yield was 48, but taste was a TEN!”

“If you’re going to eat cookies, make THESE!!Crispy on the outside, soft and chewy on the inside.Really chocolate-y, but not TOO rich.I used buttermilk in place of cream.As easy to make as typical chocolate chip cookies.Mine (with oven thermometer at 350) took 11-12 minutes.”

“Fantastic cookies! I’ve made these twice in one week. I love that there’s no egg in the dough – safe to eat. Great texture and they keep well too. I used 2 cups of flour and probably more chocolate chips than I should have – turned out great. Made one batch w/pecans and one without – both were excellent. Thanks!”

“Have made these for 25 years and they’re the BEST.The recipe I originally saw called for dark brown sugar; I think it’s also important to use the best possible cocoa you can get (not the normal Hershey’s from the local supermarket).That older recipe also called for baking on sheets lined with aluminum foil; I think it makes the cookies slightly more fragile, which is a Good Thing!This is the best of all cookie recipes; I’m glad to see it here!”

“I just made a 1/2 batch of these. I like to make the dough and keep it in the fridge, it lasts about a week and we have fresh cookies for snacktime. I did not have half & half or cream so I used regular whole milk, and I also did not have pecans and so used walnuts. Mine baked up nice and fluffy without adding anything extra, they really just came out perfect. Thanks for posting this recipe, it will definitely be made in our home again.”

“The texture of these cookies was a little off, they were grainy. I used whole milk instead of half-and-half, so maybe that was the problem. They were tasty, but probably not something I’d make again.”

“Calms the little chocolate demon inside perfectly! Thanks Mirj, I will rely on this recipe because it hits the spot.”

“yummy, i did add an extra 1/4c of flour.and it ended up making only 4 dozen.i will be keeping this recipie!thank-you Mirj!”

“A friend of mine made these for our annual cookie exchange.They were rich and chocolatey and probably my favorite cookie this year.If you love chocolate, you should definitely try this one!”

“DD REALLY NEEDED chocolate today and these looked like a good bet.Unfortunately, we were out of chocolate chips!Horrors!After much rumaging around in the freezer, she did find some peanut butter chips and white chocolate chips.She added those instead, while following the rest of the recipe exactly.YUMMY! SCRUMPTIOUS!They are a little crispy and crumbly, but taste so good – who cares!She must have made them a little too big, though.She didn’t get any where near 6 dozen cookies -more like half that amount.”

“Excellent, chocolatey cookies! This recipe made at least a million cookies, but I had 2 sheets going at once, so it went by pretty quickly. Mmmm Mmmmmm!!!! Thanks for posting this!”

“These really did have a great chocolatey flavor! But they came out too crispy for our tastes, even though they were very soft when I took them otu of the oven (and I only cooked them 9 min.)Also, I only made a 1.2 recipe, and it only made 26 cookies of about 2″ diameter each when baked (instead of 36 or so as expected).”