IF there happen to be any cookies that don't get eaten up while they're still fresh (and yes, I know this is a big if!), crumble up what's left and freeze them. Either way, they taste great!!! Also, I used a medium-sized cookie scoop and got exactly 3 dozen cookies from this recipe. It didn't make too much difference, but if you prefer flatter cookies, then definitely press them down a little bit. looking forward to making this with the andes candies that another reviewer mentioned! Also, I baked some trays where I left the cookies in mounds and baked some where I pressed them down a bit. This is a 5-star cookie for sure!! I followed the recipe exactly as written except I used Reese's Pieces mini baking chips because that's what I had on hand - sooo good - these would be great for halloween cookies this way because of the colors! The chocolate flavor of this cookie, and the texture, are PERFECT! So many possibilties with this recipe as far as add-ins. Can't wait to try other "chips" with this recipe in the future. Just a note: Don't ruin this great cookie by using stick margarine in place of the butter (that stick margarine stuff is so hydrogenated, it's one molecule away from a plastic! lol) - much, much better with the real thing. These freeze beautifully in a ziplock bag to extend the "life" of that fresh-baked cookie taste, and my whole family just loved them. They were crispy on the outside, moist, chewy and decadent on the inside and all-around cookie perfection! The best part of this cookie recipe is that all of the cookies turn out exactly the same size, shape and texture. I baked them for 9 minutes, then finished with my "perfect cookie trick" by removing them from the oven, then dropping the pan from about 8" in the air onto the hard countertop (Seriously! Try this!), and letting them continue-cook on the hot cookie sheet for another 2 minutes before removing them to a wire rack to cool. I've been looking for a good chocolate cookie base recipe and finally found it with this! I substituted the peanut butter chips for coarsley chopped Andes Mints candies (I've been looking for an excuse to use them) and they were to die for! Followed the rest of the recipe just about exactly (other than cutting back on the sugar just slightly).
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