This recipe is amazing. These are the only cookies I ever make- they are always a hit. They get gobbled down instantly and everyone asks for the recipe. Chewy, crispy, chocolatey, heavenly!

These cookies are great! They tend to stick to the foil, but if you "overcook" them very slightly and let the bottoms get medium brown rather than a light golden brown, they won't get burned and they are lifted off the foil much easier. Even when they come out darker than I'd like, they never taste burned (though I've never been so careless that I let them get dark brown/black).

The middle of the cookies (especially if you make them slightly larger, which I do), tends to not get browned as much, and that's the part that sticks to the foil and ruins the whole cookie.

Otherwise this is a great recipe! I never measure level teaspoons as the recipe calls for when I make it because the dough is so sticky it's a pain to get out of the teaspoon. Because of this, the cookies come out in odd oval shapes, but as long as they are about the same size it's easy to just mix and match cookie halves that are of a similar size. I also sometimes use semi-sweet chocolate morsels and just put them in the microwave at low power (careful not to burn the chocolate), instead of using the water method.

Great Recipe! 5 Stars!

I made these for a school project and they are amazing. Although they are very crunchy! :) If you use the tin foil, make sure you let them sit for about 5-10 minutes and they peel right off! A very yummy recipe

Use a SMALL ice cream scoop for cookies, makes them all the same size! The recipes are OLD, still using regular foil. USE the non-stick foil or SILPAT or parchment paper.