Reviewed: Apr. 30, 2013

I doubled the recipe. They weren't as sweet as I thought they would be so I added semi-sweet chocolate chips and dusted them with powdered sugar after they baked for exactly 8 minutes. Amazing!!! I took them to all my neighbors just so I wouldn't eat them all myself.

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Reviewer:

Jamie

Cooking Level: Expert

Reviewed: Dec. 21, 2012

These were great! I was looking for a cocoa-based chocolate cookie I could add Andes mint chips to, and this worked beautifully. I will use this recipe again.

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Reviewer:

Rachel

Cooking Level: Expert

Home Town: Parkersburg, West Virginia, USA

Reviewed: Nov. 6, 2012

I'm tempted to try this recipe again just to see if I did something wrong, but I'm 95% sure I followed the recipe exactly- even chilled for 1 hour! I baked half the recipe without walnuts and the other half with, because some of my friends don't like nuts. I personally felt like the cookies without nuts were very boring and couldn't really stand on their own without frosting them. Additionally, the texture was pretty dense- more like a brownie but a really bland brownie. Maybe they would be better with more sugar and more chocolate? I baked the half with walnuts second and as I wasn't happy with the texture I added some more baking soda to that half. I personally was more pleased with them being fluffier.

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Reviewer:

lauraeaton77

Reviewed: Sep. 20, 2012

SO delicious and SO easy!!!! I followed directions exactly, except I didnt measure the walnuts and just threw a bunch in the batter. Mine baked for 9 minutes at 400 and came out perfectly!! Will definitely make again......thank you!!!

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Reviewer:

KatieM

Reviewed: Mar. 18, 2012

They were a little rich for my liking. I tasted one fresh out of the oven and decided to ice only half, instead of all as originally intended. Albeit of my perceived richness of the cookies, the iced ones went faster in my household than the non-iced drops. I would make these again per feedback from family members (I heard that they were good - but not personal favorites).

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Reviewer:

MariahL

Reviewed: Dec. 3, 2011

Excellent, made the recipe per the directions and everything turned out perfect!

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Reviewer:

Robin Monks

Cooking Level: Intermediate

Reviewed: Sep. 23, 2011

they were soft but they are easy to over bake and I don't like a tough skin on a sort cookie. we put on peanut butter frosting and that helped

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Reviewer:

Molly Curtis

Cooking Level: Expert

Home Town: Bountiful, Utah, USA

Living In: Laie, Hawaii, USA

Reviewed: Jun. 1, 2011

These tasted like brownies, with the texture of of a light cake, in a easy to eat cookie shape. I am fascinated by this. The flavor is mild, just enough to satisfy a sweets/chocolate craving without being overwhelming. My family and I ate them alone or broken up with vanilla ice cream. I needed to bake these for 7 minutes at 375 degrees before I was happy with the texture, but that is my oven's fault, not the recipe.

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Reviewer:

tcd269

Cooking Level: Intermediate

Reviewed: Jan. 28, 2010

Very good. Instead of icing them I dusted them with powdered sugar.

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Reviewer:

MICHBAILEY

Cooking Level: Expert

Home Town: Beaumont, Texas, USA

Living In: Dayton, Ohio, USA

Reviewed: Jun. 12, 2009

I made these with Splenda (without the icing and with extra chopped walnuts) for diabetics and they loved them. (So did the non-diabetics.) In place of buttermilk, I used a soup spoon of vinegar and then added skim milk to 3/4 cup. I also didn't bother refrigerating the dough and reduced the temperature to 375 F and baked them for 8 minutes. This is definitely a keeper.

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