These recipe is fantastic! I quite literally just made these cookies and had one warm- they are phenomenal! I followed the recipe to the word, but used a fan assisted oven and took the temperature 20 degrees lower. I agree with the other reviewers that they could do with more salt in the recipe. I will make these again and will be using some salt to make them pop!
Anonymous
Rating: Unrated
02/19/2009
These were great! A change I did make was that I used standard chocolate chips and did not make them large.
Anonymous
Rating: Unrated
12/07/2008
I used Valrhona 73% and some El Rey chunked with a knife. Next time I might invest in a chocolate tool for chipping. If you use natural/organic peanut butter it tends to be low in salt, so I suggest adding 1/2-1 tsp. of Himalaya sea salt for the sweet salty balance that is so good with nice chocolate! I put my batter in the fridge for 24-36 hours before baking and the cookies were extra flavorful. See NYTimes article: http://www.nytimes.com/2008/07/09/dining/09chip.html?_r=2
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Anonymous
Rating: Unrated
10/23/2008
Terrible cookies - need some salt in the recipe and don't cook them over 12 min
Anonymous
Rating: Unrated
02/20/2008
This is a very simple, but delicious recipe!
Anonymous
Rating: Unrated
12/15/2007
Martha,Martha,Martha, what shall I say????????..I am one of the Arab World viewers to your extraodinary programme.....
My sister has signed in your web sight,she is a clothes designer,and she adores you....to the extreme.
Your recipes are always great,may God bless you dear.
I wish that I can be one of you all-the-time fans..
Rabab Abu Moalish/Jordan