Reviewed: Nov. 10, 2009

I love this dough. I've never been lucky with cut-out cookies, and I was able to get sharp looking little bats for Halloween. I chill the dough overnight so that it's nice and cold to work with. The dough is really chocolatey, but not too sweet. I agree that if serving the cookies at a party, it's probably best to roll in cocoa powder instead of flour. I'll be making this dough from now until Christmas!

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Jessica

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Reviewed: Oct. 28, 2009

The batter never worked for me. I tried it by the letter, and it was just too sticky to roll, even after being in the fridge for 4 hours. I then tried it again with some of the suggestions in the comments, and still too sticky/mushy to turn into cookies.

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Kim

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Reviewed: Oct. 27, 2009

Very good, they almost taste like brownies when cut thicker, which I did...more like 1/6-1/4 inch. I did add an extra egg, some vanilla, and some cinnamon. Won't do the cinnamon again, but the egg and vanilla add to it. Definitely frost them, the cocoa is almost too rich and dark without it.

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TORANORANEKO

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Reviewed: Oct. 18, 2009

These cookies were very good. They came out a little flat when they were cooked. The only reason I gave them 4/5 stars. I followed the directions. No changes. And rolled out the dough. They spread quite a bit, which was fine, but a little flat. They did crisp on the edges and they were soft in the center.. perfect consistency. Even so much they fell apart because they were thin, but tasty.

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cavoe

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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Reviewed: Oct. 17, 2009

I thought this cookie was a nice change! I did add a splash of vanilla though. My girls had a great time decorating these for Halloween! I followed the suggestion of rolling the dough out between wax paper. I also put the dough and wax paper in the fridge for a few minutes after we used cookie cutters to firm back up enough so they wouldnt break when trying to transfer them to the cookie sheet. Worked great!

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RnRMama

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Denton, Texas, USA

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Reviewed: Oct. 16, 2009

First off, 375 is way too hot to bake these cookies. I used a 350 oven for 10-12 minutes. I did roll out thicker and reduced the cinnamon by half. The dough was a sticky mess for me to work with. I had to put the whole cookie sheet in the freezer to let the scraps firm up before I could remove it from around the cut out cookie. Good flavor but I don't think it is sweet enough for kids. The next day these were too soft for me, so I did not even waste the time decorating with icing.

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CRAZY4SUSHI

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2009

Excellect cookie... rave reviews every year from my son's class! This is a keeper! A little tricky sometimes when transfering from the baking sheet.

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Denise

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Reviewed: May 20, 2009

The cookies were great with the extra egg yolk, but for some odd reason, they smoked a lot... My oven was spewing out tons of smoke even though I had the cookies in there for only 7 minutes at 375 degrees... I know I don't have a problem with my oven because I just baked a cheesecake the day before and it was fine...

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chiebaka

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Reviewed: Apr. 20, 2009

I made this as directed, but added butter flavoring. Things got busy, so the dough was in the fridge over the weekend. warmed up on the counter, rolled out with wax paper (no flour or powdered sugar). baked 8 min. at 350, nice and soft with good chocolate flavor.

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sherranil

Cooking Level: Expert

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Reviewed: Apr. 16, 2009

My husband didn't like these at all, my best friend said that they were just okay. Won't be making these again!

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karataronno

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Mar. 29, 2009

Make Mine Mexican Chocolate! My favorite version combines many of tips provided by others- subs. 1/4C butter for shortening; add in one egg yolk & 1 tsp vanilla to wet ingredients; added 3/4 tsp cinnamon and a dash of red pepper to the dry ingredients. Found that I needed to chill the dough- in fact found it rolled out better when not chilled. When rolling, used 1 part cocoa powder and 2 parts flour- rolls great and doesn't dusty up the finished cookies or leave a film like straight cocoa.

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Mary in MA

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Reviewed: Feb. 14, 2009

I made heart cut-outs for my 5th grade son's class Valentine's Day party. Dough was easy to work with and cookies were a hit! I rolled my dough out between two layers of parchment and baked the cut-out shapes right on the parchment--works great, doesn't add extra flour to the dough and no flour mess to clean up!

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Jackie

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Reviewed: Feb. 12, 2009

These cookies taste amazing! While the dough is a little tough to work with at first, adding enough flour when rolling out the dough solved all of my problems. I made the cookies a little thicker than suggested and used a heart shaped cookie cutter. After that, I decorated them with icing. Perfect for Valentine's Day!

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Vraisemblance

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Reviewed: Feb. 12, 2009

These absolutely delicious cookies taste a lot like brownies. I followed the advice of making some modifications (add an egg yolk, 1 tsp of vanilla, and 1 tsp of cinnamon), and they came out great. I did have trouble with breakage, though, when I didn't grease the cookie sheet well enough and I let the cookies cool on the tray -- but when I removed them immediately from a well-greased tray, the problem was solved. Btw, I made these as Valentine's Day cookies (heart-shaped), and they were a big hit with my son's preschool class.

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Amy G

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Reviewed: Feb. 8, 2009

These are a great adult chocolate cookie. My kids didn't think they were sweet enough. I did have to kneed about 3 TBS. of flour in order to stiffen up the dough enough to make cut out cookies. I thought they had a nice chocolate flavor and were tasty with a peanutbutter cream sandwiched between them.

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Tiffany R.

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Roseville, California, USA

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Reviewed: Jan. 30, 2009

I might make this again. The dough came out very hard after refrigeration, but it became softer after some kneading & rolling. I followed the recipe exactly and it was very easy to make cut-out cookies, but the edges became puffy after baking, so the cookie doesn't hold the shape if you have very elaborate cookie cutters. I didn't mind that it wasn't too sweet but the cookie was very hard and not too much flavor.

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Chunkymonkey

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Reviewed: Jan. 20, 2009

Great recipe! I added crushed almonds.

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kukis

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Reviewed: Jan. 4, 2009

HELP...i made this recipe but i dont know why the dough keeps falling apart and breaking when i roll it out.. please tell me what i did wrong.i followed exact ingredience exept i added one extra egg yolk..i rapped them in wax paper and left in fridge over night.but i didnt put them in plastic bag.. only in wax paper..but they were rapped well.. please send me any suggestions cuase my husband really loved the taste and i did too.. would love it if i could get it right...

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cuala

Home Town: Lexington, Kentucky, USA

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Reviewed: Dec. 16, 2008

Mmmm so yums and so easy!!!

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Madz902

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Reviewed: Dec. 5, 2008

I must say these were a disappointment. The kids liked them, hence the 2 stars, but the adults wouldn't eat a second one. They were very dull, with little to no sweetness. I even used a confectioner's sugar and milk icing, but no luck getting them sweeter. Think I will stick to plain sugar cookies.

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