You can substitute raisins for the chocolate chunks.
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Love this cookie and here are my own twists: use half milk chocolate chips and half dark or semi sweet chocolate chips in lieu of the chunks. I simply stock up on good quality chips when my local Publix supermarket has their buy one get one free. And then I add one pack of dried cranberries for tart chewyness. I often substitute walnuts for pecans, whichever is in my pantry. Just make sure your choice of nuts and chocolate (and dried fruit) is fresh and best quality your budget can afford.
I've made these cookies every year for nearly a decade and they are wonderful! For those commenters above, I'm not sure what went wrong, but make sure they are refrigerated for the required time and making them into balls is crucial.
A little trick my mother used was to put a slice of apple in with her cookies to keep them soft.
These cookies looked great when they came out of the oven. I was really excited to taste them! However, when I did, I was disappointed. They really don't have much flavor. After a while, they became hard and crunchy. I won't make them again.
I was really dissapointed. The process of making it was easy but the result didn't turn out well. The 'cookie' were way too soft and they couldn't form a cookie at all! This is my first failure after following several of Martha's recipes. I think there is too much amount of rising agents in the recipe.
I made these cookies extra large as Valentine's Day treats for coworkers. I substituted both white and chocolate chips for the chocolate chunks (my version of the black and white cookie). Everyone loved them!