Reviewed: Apr. 2, 2009

Great recipe! Thanks for sharing it. Followed the recipe to a tee. Great for making sandwich cookies or chocolate crust for cheesecake...

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Reviewer:

Judith4

Cooking Level: Expert

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Reviewed: Jan. 30, 2009

Spectacular! Roll in granulated sugar, then 10X sugar for best appearance. Only makes about 15 cookies-double or triple batch.

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Patty

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Reviewed: Dec. 27, 2008

When I made these the "dough" was like cake batter. I added a lot more flour and it still was not the consistantcy of dough. What did I do wrong? The cookies that resulted tasted good but I had to drop them, instead of roll them.

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poo

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Reviewed: Nov. 15, 2008

Very good!!!Delicious, they are for sure! I would suggest that the sugar to roll them in MUST be poweder white so after the baking the carkles will be more obvious! They are perfect with a cup of coffe!

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Reviewer:

Eva

Cooking Level: Expert

Home Town: Corfu, Ionian Islands, Greece

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Reviewed: Jan. 19, 2008

These cookies reminded me of a chocolate cinnamon cookie that I made in baking school. They are Dutch processed cocoa is a must! If they are too hard, then you cooked them too long.

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Reviewer:

for the love of CHOCOLAT...

Cooking Level: Professional

Home Town: Midland, Texas, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Dec. 16, 2003

These cookies came out too hard and tasting like pure sugar, way too sweet - we couldn't even taste the chocolate at all. It was like putting a spoonful of sugar in your mouth. I read another review which mentioned confectioner's sugar (powdered sugar) - I took the recipe above to mean granulated sugar, maybe that was the mistake?

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