Reviewed: May 26, 2012

It's not very often I have the time to come back and rate a recipe but I have to say these could even be better then a chocolate chip cookie. It's like a split between a cookie and soft fudgy brownie. The only change I made in the recipe is that I used an egg replacer cause my son has an allergy. By far the best cookie :)

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Reviewer:

Sarah

Reviewed: Apr. 22, 2012

Really the best chocolate cutout cookies! Great taste!

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Reviewer:

Carmen

Cooking Level: Intermediate

Home Town: Puerto Ordaz, Bolívar, Venezuela

Living In: Barcelona, Cataluna, Spain

Reviewed: Feb. 26, 2012

Amazing Cookies! Used advice about adding an extra egg yolk, and we used cocoa powder rather than flour when rolling out dough and using the cookie cutters. GREAT FLAVOR!

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Reviewer:

MeNWiggles

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Reviewed: Feb. 26, 2012

YUMMMMY! Try this recipe.

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Reviewer:

soniakan

Reviewed: Feb. 15, 2012

I added and an extra egg yolk and a few chocolate chips.

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Reviewer:

Jenn1980

Cooking Level: Intermediate

Reviewed: Feb. 13, 2012

I followed the recipe but, as mentioned by others, also added 1 t vanilla and swapped out 1/4 c shortening for part of the butter. I had Droste dutch process cocoa on hand, so I used that. I chilled half the dough in the freezer for about 15 minutes while I rolled out the first half, which I didn't even bother to chill at all. I used a sheet of silicon (like Silpat) on which to roll out the cookies. It made the job SO simple! I found it helped to peel off the little scraps of dough around the cookies and then use a very thin metal cookie spatula to lift them onto my cookie sheets, which I had rinsed in very cold water and dried before putting the cookies on it. I baked them for 10 minutes. Yield: 42 very thin 3" cookies. They *are* brownie-like in flavor, even as thin and crispy as they are. This recipe is a keeper!

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Reviewer:

erie54pa

Reviewed: Feb. 3, 2012

Delicious cookie, simple to make. They fell apart too easily though.

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Reviewer:

feb9kitty

Cooking Level: Intermediate

Living In: Clifton Park, New York, USA

Reviewed: Dec. 20, 2011

This is my go-to recipe for rolled chocolate cookies. As per other reviewers, I add a tsp of vanilla, occasionally add an extra egg yolk if I'm baking other stuff that'll use the white, and I always roll the dough out on cocoa powder. For cocoa, I use about half Hershey's Special Dark (which is a blend of regular and Dutch) and half regular. This makes the cookies very dark, which offsets the sweetness of royal icing decorations very nicely. I also roll them with my 1/4" guides and bake for 8 minutes.

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Reviewer:

kimberlychapman

Cooking Level: Expert

Home Town: Whitby, Ontario, Canada

Living In: Austin, Texas, USA

Reviewed: Dec. 17, 2011

Have tried recipe twice and both times my cookies are crumbly and dry. Very few were eaten.

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Reviewer:

Allison M.

Cooking Level: Intermediate

Home Town: Ardmore, Oklahoma, USA

Reviewed: Dec. 14, 2011

These were terrific: easy to make and very tasty. I used this recipe rather than gingerbread (which hardly anyone wants to eat) to make the moose cookies I bake every year. Now they're chocolate moose cookies which makes them even better!

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