Wow, These cookies are amazing. They were quick and easy to make and tasted fantastic. Good luck keeping them around. Made exactly as written but used chunks of extra dark chocolate instead of chocolate chips, as I didn’t have any. The chocolate chunks worked perfectly in these lovely large, sweet cookie. My dh is over the moon….say’s this is a 10* recipe. Thanks so much for making me look good and for sharing this treat.
These are great! We had a cookie baking contest and I submitted these and won first place! The only changes I made were to add chopped walnuts and pecans (one half cup total), use white, dark and semi-sweet chips and finish with a scant sprinkle of sea salt on top (the salt was an amazing contrast to the sweetness). Finally, through experimentation, I figured out that the longer you chill the cookie balls, the better the final product will be.
Very good recipe. They took about 5 more minutes baking than was called for, probably due to the lower oven temperature. I upped my second batch to 350 and they came out much better and took fewer minutes to bake that way. I used all kinds of chips (peanut butter, dark chocolate, semi-sweet, white chocolate) in the different batches I made – they all came out great! Thanks for the great recipe.
Simply delicious. When I realized I was out of white chocolate chips, I substituted bittersweet chocolate chunks with the semi-sweet chips. Per another reviewers suggestion I added a cup of chopped macadamia nuts. Next time I will make it as written with the white chocolate chips. Thank you for sharing this recipe 🙂
1 cup butter
1¼ cups dark brown sugar
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