Even the dough is eatable with this kind.
Use some ghirardelli chips. I would probably try smaller ones next time.
The dough looked just like "regular" cookie dough.
Spooned onto the baking pan.
Over all thoughts are a little mixed. They taste very good, definitely more cookie like. The first couple trays I thought I didn't cook long enough and so the next ones were cooked longer. Cooking longer is good for immediate eating, but as the cookies sit for any real amount of time they harden. A couple days later they were hard. Which the husband loves, because he loves crunchy cookies, but I am a fan of the soft. So next time I will use smaller chips and will cook them on the lower time frame. I also might try making a giant cookie . . . the husband loves those and I think this mix would work well for it.
I recommend them as they are very close to "normal" cookies.