Rich chocolate biscuits that are chock-a-block with a double helping of dark chocolate chips. These biscuits are a chocolate lovers dream come true.
Holy cow, these are good! Don't change a thing, just pay attention and you won't overcook or undercook them. Easy and tasty! You can also drop rounded spoonfuls of dough onto a cookie sheet and freeze them. Then bag them up and you can have more hot fresh cookies when you want them. Bake at 300 degrees for 15-20 minutes, check often. Yum! Thanks Tiffany! - 26 Oct 2004 (Review from Allrecipes USA and Canada)
I used butter rather than margarine and the cookies were delicious. Very ooey, gooey and chocolatey. The kids will beg for more!! - 16 Jun 2004 (Review from Allrecipes USA and Canada)
These are the best cookies I've ever made. I did everything almost exactly as the recipe called for, except I added 2 teaspoons of instant coffee powder along with the dry ingredients. I made them smaller than the recipe called for - made 3 doz, so they were smaller than the original recipe. Baked them for exactly 10 minutes, and they came out amazing. A delicate crisp on the outside, and a soft chewy inside. They remind me of the double chocolate cookies at Panera's. - 25 Jul 2008 (Review from Allrecipes USA and Canada)