Reviewed: Sep. 5, 2012

Great cookies! My family's favorite, especially when I chop up a dark chocolate bar [or two] and mix it in! I use real butter, and Hershey's Special Dark cocoa powder. Dough needs to be chilled if you want to avoid a gooey situation. Also, baking parchment works wonders for these; makes removal and cleanup so simple. The more you bake these, the better they turn out, as ovens all vary and it takes time to fine tune the details like exact time, temp, position of oven racks, ect. My kids call these "Death by Chocolate Cookies."

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Reviewer:

Frieda

Reviewed: Sep. 3, 2012

My family and I LOVE this recipe! The cookies were moist and tasted fantastic! The only tweak I made was to add a little extra cocoa powder.After that, they were even more chocolatey.

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Reviewer:

Cookie Craver

Cooking Level: Intermediate

Reviewed: Jun. 27, 2012

I used butter instead of margarine, left out the nuts and threw in about 3/4 a cup of semi sweet chips. Chilled the dough between each batch-these were AMAZING. Yes, they fell, and were more like crinkle brownie cookies. Just wonderful.

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Reviewer:

thordora

Reviewed: Mar. 16, 2012

Wow!!! They were amazing, my family loved them and there now our favorite cookie. A good mixture of a cookie and chewy fudge brownie.

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Reviewer:

Krista Salas

Cooking Level: Expert

Home Town: Ontario, California, USA

Reviewed: Mar. 13, 2012

Needed a quick cookie that had the minimal ingredients that I had in my cupboards - this one filled the bill completely! And as my step son said "These cookies are addictive." (also you can use half butter and half crisco and still turn out wonderfully)

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Reviewer:

queen_lamama

Cooking Level: Expert

Home Town: Dennison, Ohio, USA

Living In: Toledo, Ohio, USA

Reviewed: Feb. 29, 2012

I gotta say, we liked them. They are great for a chocolate fix. If you aren't watching calories though, don't try them. We however, will make again!

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Reviewer:

Rdsxlolo

Cooking Level: Intermediate

Home Town: Eastchester, New York, USA

Living In: Altamonte Springs, Florida, USA

Reviewed: Jan. 28, 2012

The Recipe is for 48 servings unless you change it which i only found out after i made it the cookies were totally gooey nearly overflowed also they fell to bits when i tried to take them off the tray and they took nearly three times as long to cook as it says they do. They taste okay but the effort it took to make them was not worth it!!!

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Reviewer:

baker

Reviewed: Dec. 14, 2011

Regarding the folks that had a really hard time with this recipe...mine came our perfect, but I also had ran out of butter, so I only used just under 2 cups and then attemped to even out the recipe by lowering the flour by about a 1/3 of a cup. If you try again, I would highly recommend lowering the butter content or increasing the baking power so its able to hold onto the contents a bit.

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Reviewer:

melissa

Reviewed: Feb. 5, 2011

Very tasty, I must say! I was surprised that they didn't taste too "cocoa-ish". I used 1/3 cup pecans, 1/3 cup whole almonds & 1/3 cup slivered almonds instead of using walnuts (had none)- and it was quite a good substitute. Also, instead of all that margarine (too many transfats), I used 1/2 cup butter & 1/3 cup canola oil, and it turned out just fine.

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Reviewer:

Reviewed: Dec. 6, 2010

I followed this recipe for the first two batches. The cookies were amazing but I had to leave them in the oven a lot longer. They stay moist and delicious though and don't get hard. I added Andes mints to the other batches. A-MAZ-ING!

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