Hey Nonia! WOW. Thank you for this awesome review!! I'm ecstatic you loved this recipe and enjoyed reading your comments. A double batch sounds like the way to go, these definitely go fast in our house too. 🙂

Thanks for the recipe feedback! I will make a note of this, and hopefully can update this post soon without it getting dinged by Google (since it's showing up well in the search results right now) lol. Cheers!

Thanks Terry!! I'm happy you all could enjoy these yummy cookies.

Hey Shal! So happy you've been loving this recipe. 🙂

I wonder if an ingredient you used in the last batch was expired or tasted off, since your previous batches tasted great! I would definitely check your baking soda, baking powder, and butter first. I'd check the expiration dates on the leavening agents, and other ingredients just in case. Was your butter previously frozen? If so, the flavor could be off if frozen for a long time. Did you use any different brands in the recent bakes?

Haha, let me know! I hope the next time around they go back to tasting terrific again!

My only question is the last few times theyve weirdly smelled and tasted a bit eggy. I know its user error since every other time has been terrific, what could cause this?

These cookies though? These cookies are literally the best cookie I've had in a while! OMG, thank you! They have caramelization, depth & complexity of flavor, nice dough to chocolate ratio, incredible texture. Who would have thought from what appears to be a simple, straightforward recipe. These are sure to please!!

Searched for an eggless recipe since I was craving raw dough and yours came up. Toasted the flour and used dark brown sugar (recipe doesn't list light or dark). Chilled the dough and then formed into 30g balls to freeze & bake off a 1 or 2 at a time over the next 2+ weeks. Cut to less than 72 hours later and I've only got 5 left to bake!

Baking from frozen: I bake 2-3 at a time straight from the freezer in my toaster oven at 350°. After 8 minutes or so I smoosh them down with the back of a soup spoon, otherwise they'll just be puff balls, and keep cooking. Add a sprinkle of sea salt when they come out of the oven to rest. As the recipe states, let them rest - it's crucial!

Another variation: roll into your desired size ball (I did ~10 grams each), froze them for a bit, dipped them in dark chocolate, sprinkled with salt and freeze. If you're anything like me, they won't last long!

I'm about to make a double batch so I'll have plenty of cookies AND frozen chocolate covered dough balls but I'll be cutting up my chocolate chips to get them more of a mini size.

Recipe Feedback:
1) Step to mix in dry ingredients is missing
2) 2" balls is ~30grams which for me yielded 26 cookies, not 12 as listed

Hi Laura from Finland! 🙂 Thanks so much for trying my recipe. Happy you and your family will enjoy these cookies. <3

Thanks for the review! I'm glad you love this recipe. I haven't made this into a large pizookie before, but that's a fun idea!! You'll definitely want to modify the bake time and cook for a bit longer since it will be one giant cookie 🙂

Hi there! I haven't tried subbing the water for milk, but I imagine it would not drastically change the overall outcome. Let me know how it goes if you try 🙂