Chewy Chocolate Cookies

Oh my dear these are good! We made them without the chocolate chips. My husband and I have made them lots for family/friends. The last couple of times we made them we substituted about 1/4 cup of the butter for peanut butter, and I'll tell you, not all of the mixture made it into the oven!

I recently tried this recipe to take to work, and they went over extremely well! A friend mentioned putting caramel bits in them, so I tried that the next time I made them. They were even better that way! I did have to add extra flour when I used the caramel to keep them from being flat. Thanks for this great recipe!!!!

Very good cookies! Only change I made was to use half brown sugar and half white. I used the peanut butter chips and the kids keep asking for more, I saved this recipe and will be making often, thank you for the cookies :)

Mmmm...I've made this recipe twice now, and it's delicious! Both times, I made the following changes: 1) cut the recipe in half, 2) lined baking sheets with parchment paper for easy removal, and 3) made the first pan with just semi-sweet chips and the second pan with chips and chopped pecans. I baked mine for exactly 8 minutes, let them cool for about 10 minutes on the cookie sheet, and then moved them to wire racks until they were completely cooled off. The result? Flat cookies with crispy edges and moist, chewy, fudge-y middles--absolutely perfect! I want to try making them again (and again...and again...and again...;p) with some different add-ins to see how they turn out. My new favorite cookie recipe!

The first time I made these cookies they came out really flat, but the second time I cut the butter to 1 cup and also switched the sugar to brown sugar and they turned out really well. I just put scoops on the pan and didn't flatten them. I baked them for 8 minutes.