Reviewed: Jan. 27, 2010

Great cookies! For everyone complaining of crumbly cookies, you have to be smarter than the dough. I refrigerated mine overnight, and let it sit about 10 minutes before rolling it out. I like to roll out dough on a mat or on parchment paper or plastic wrap taped to the counter. It works wonders. Don't bake the cookies more than about 8 minutes, or they will dry out. I made a batch of these as Valentine gifts, and decorated them with royal icing. SO beautiful and delicious!

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6 users found this review helpful

Reviewer:

Chelsea

Reviewed: Jan. 27, 2010

Awesome flavour and no trouble at all with these! i took the advice of adding a little cinnamon and it worked really nicely and VERY brownie tasting (i rolled them a little thicker too). Super cute idea to use them at a football party as i did, just some white stripes and laces and they were a huge hit!

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2 users found this review helpful

Reviewer:

Becca Bombshell

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

Reviewed: Jan. 13, 2010

These were by far the best cutout cookies I've had, and i give them 5 stars the way i made them. I made them thicker than the recipe calls for and only cooked them for 6 minutes and they came out nice and chewy like a brownie. I'm also a vegan so i used 1/4 cup blended tofu instead of egg and margarine instead of butter and they turned out great, i gave them to my boyfriend in the shape of hearts, he loves them too :)

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4 users found this review helpful

Reviewer:

lilybrook

Reviewed: Jan. 6, 2010

These really are best ever. I substituted with gluten free flour and they still worked out amazing, they dough didn't spread and they maintained difficult shapes. SO GOOD.

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2 users found this review helpful

Reviewer:

meganeloise

Reviewed: Dec. 27, 2009

I have made these several times now and each time have been asked for the recipe. They are very chocolatety and delicious! My tips: don't make them too thin or they get overdone easy. Also, when making the cutouts, instead of using flour on your work surface, use cocoa powder. Your cookies will look even and chocolatey instead of having flour residue.

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4 users found this review helpful

Reviewer:

VioletsAreBlue23

Reviewed: Dec. 24, 2009

Wow. I don't know what happened. We followed the recipe exactly, yet the dough was too soft (even after putting it in the fridge). They acted weirdly in the oven, bubbling like they had too much baking powder in them. Then half of them just collapsed, while still in the oven, and ended up thinner than they'd been rolled out, and burnt. The taste was not very good, either. We won't be making these again.

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Reviewer:

Beth

Reviewed: Dec. 21, 2009

Love these cookies! My daughter does not like sugar cookies so we make these every year at Christmas time and make a minty frosting for them. The dough is easy to work with and they come out great. I love the fact that they are chocolaty and not too sweet.

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Reviewer:

Fluffernutter

Cooking Level: Expert

Home Town: Mesa, Arizona, USA

Living In: Surprise, Arizona, USA

Reviewed: Dec. 18, 2009

These were the best cookies I'd made in a long time! I following some of the suggestions given by other reviewers. Just perfect!

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Reviewer:

howaida

Reviewed: Dec. 14, 2009

I would not recommend this dough for cutout cookies because it was way too sticky! None of the shapes held their form. On the other hand, the cookies tasted delicious!! I would just recommend making the cookies into circles. I also added 1 tsp of vanilla to the recipe and that turned out great!

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Reviewer:

cookiewizard

Reviewed: Dec. 9, 2009

Nice and chocolatey, but a bit too crunchy for my family's preference. I tried less time in the oven and then they just kind of crumbled. I might make again in the future, or else just make regular chocolate cookies instead.

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1 user found this review helpful