Reviewed: Dec. 11, 2009

These are fabulous! I mixed them yesterday and baked two trays worth. The dough stayed great overnight and I was ale to bake the rest this AM with no problem. The dough is sticky, but if you have a cookie scoop it was no problem. I just dropped the scoop directly into the sugar and didn't use my hands until the sugar was on the dough. I coated really well with powdered sugar and baked on the 2nd to top rack in the oven. They cracked beautifully and the taste is wonderful! A keeper for sure!

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LAURALEE19

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Reviewed: Dec. 10, 2009

I accidentally bought sweetened cocoa powder, but used it anyway and they turned out great! They are like a brownie consistency, but in a cookie and look so pretty. I'm definitely adding these to my Christmas cookie tray.

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cagirl767

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Reviewed: Dec. 10, 2009

5 stars: for how beautiful these cookies are, 4 stars: because my 3 year old could help me roll them in icing sugar without getting very dirty hands, 3 stars: because of the taste. I miss something! Because they are so pretty, I will make them again with an addition; coffee, peppermint extract, almond extract or coconut. My kids call them ' snow cookies'.

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CARODUN

Cooking Level: Intermediate

Living In: Eindhoven, Noord-Brabant, Netherlands

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Reviewed: Dec. 10, 2009

These cookies are festive looking and taste like a brownie. The only change I made was to add a square of melted bittersweet chocolate to the batter. I did what the other reviewers mentioned and put the batter in the freezer for 45 minutes so they were easy to handle and baked them on the second shelf of the oven one tray at a time so they would have a nice crackle on top. Unfortuneatly doing these steps made this recipe a little time consuming to make. I gave this recipe three stars because I felt it would be easier to make brownies in tiny muffin pans and douse them with powdered sugar.

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DinnersON

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2009

Really good. Basically a brownie in cookie form and they look really pretty. I only got 30 cookies though, not 72.

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SAHMCOOK

Cooking Level: Intermediate

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Reviewed: Dec. 10, 2009

These were pretty good. I would have liked them a little sweeter but I would make these again, super easy! Thanks for the recipe.

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Sarah J

Cooking Level: Intermediate

Home Town: West Plains, Missouri, USA

Living In: Fort Leavenworth, Kansas, USA

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Reviewed: Dec. 10, 2009

I just made these and they were DELISH!!! I added 1 tsp. peppermint extract due to another person's review and WOW!!! I will definitely make these again with and without the peppermint.

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Candi Smith

Cooking Level: Intermediate

Home Town: Clinton, Arkansas, USA

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Reviewed: Dec. 9, 2009

Great cookies! I should have halved the recipe because I didn't realize it made so many cookies before I had already got started - but with this recipe, the more the better! They're really great minutes after they come out of the oven!

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Kathleen296

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Reviewed: Dec. 9, 2009

I'm not a chocolate fan but I heard nothing but "mmmm.. omg... sooo good.. mmmm.. omg.. sooo good" from my husband and kids. I used half the recipe and it's made about 30 or so cookies. I used parchment paper the first batch with no sticky issues and have the second batch with spray canola oil for the second batch *don't know the results yet*. The best idea is the 45 min in the freezer, does make it much easier to handle. I put the icing sugar in a ziploc bag; used a large soup spoon to dig it out of the bowl; then scraped it off the spoon with the sides of the bag. NO MESS! Once it is in the sugar it is much easier to handle and mold. FABULOUS recipe! Baked on the second from the top shelf for the 10-12 minutes and it looks JUST like the photo! THANK YOU SO MUCH FOR OUR NEW FAV COOKIE!

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Jennifer

Cooking Level: Expert

Home Town: Washago, Ontario, Canada

Living In: Freedom, California, USA

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Reviewed: Dec. 9, 2009

I wanted to add that I baked these for 9.5 minutes on the 2nd slot from the top and they're perfection!

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cara713

Cooking Level: Expert

Living In: North Canton, Ohio, USA

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Reviewed: Dec. 9, 2009

I was disappointed with how this turned out. It didn't quite taste right.

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Dorabelle

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Reviewed: Dec. 9, 2009

I was looking for a new cookie recipe when I came across this one. I divided this recipe in half just to give it a try. Wow -are these tasty! Not too sweet and nice and chewy. I used a silpat instead of parchment paper and had a very slight sticking issue. As others noted, I used the rack second from the top and the outcome was picture-perfect. I will definitely make this recipe again! Thank You for sharing. **Note: I baked batch #2 on the Silpat for 11 minutes and there was NO sticking issue**

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kendra.oh

Cooking Level: Intermediate

Home Town: Naples, Florida, USA

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 9, 2009

I made these for a cookie exchange. They were pretty good. They had a subtle flavor and they weren't terribly sweet. The only adjustment I made was to add a teaspoon of instant espresso with the vanilla. I always do this in chocolate recipes as I find it enhances the chocolate flavor. They were well received.

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TUCCI013

Cooking Level: Intermediate

Living In: Manhattan, New York, USA

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Reviewed: Dec. 9, 2009

These were extremely good! Perfect for my chocolate fix, though I did kind of alter that. In addition to the 1 c. cocoa, I melted 1 oz semi-sweet bakers chocolate, 1/4 c. dark chocolate chips, and 1/4 c. semi-sweet chocolate chips. Added that to the cocoa/sugar/oil mixture and then kept going with the rest of the ingredients. I also let the batter sit for a couple of hours in my warm kitchen to help the chocolate blend together. Put the batter in the freezer for 6 hours and let it sit on the counter for 30 minutes before I worked with it. I didn't have ANY problems with the dough being too sticky, and my house was pretty warm at the time. Used a #50 scoop and plopped the dough right into the powdered sugar. You HAVE to grease the sheets, otherwise these are a monster to get off the sheet! Overall, GREAT recipe.

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BakingNerd

Cooking Level: Expert

Home Town: Harker Heights, Texas, USA

Living In: Olive Branch, Mississippi, USA

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Reviewed: Dec. 9, 2009

I thought this was a great recipe! I agree about putting the dough in the freezer to make it easier to scoop. I didn't have any powdered sugar so I rolled them in a few different things: coconut (which was delicious!!!), chopped pecans, and regular granular sugar. The granular sugar still made the trademark crust, but wasn't quite as stark of a contrast to the cookie as powdered would have been. Great!!

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CraftyCuster

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Reviewed: Dec. 8, 2009

Awesome! So easy and super chocolately, these are a family favorite. I followed the directions for the most part. I did not chill the dough and only baked 9 minutes-perfect!

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homeschooler3

Cooking Level: Intermediate

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Reviewed: Dec. 8, 2009

These are decent, especially since most of the ingredients are things I have around the house most days. I added some cayenne pepper to make them mexican chocolate cookies.

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Vanessa B.

Cooking Level: Intermediate

Home Town: Howell, Michigan, USA

Living In: Mount Pleasant, Michigan, USA

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Reviewed: Dec. 7, 2009

These were simple delicious. I did onle chill them for 2 hours and it worked fine.

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Aleina

Cooking Level: Intermediate

Living In: Coeur D Alene, Idaho, USA

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Reviewed: Dec. 7, 2009

Not quite as good as I was hoping they would be.

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Marissa

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Reviewed: Dec. 7, 2009

These are awesome. Refrigerated the dough, used a #50 cookie scoop, worked great. Cooked on parchment paper. Taste is really good and they are sweet looking! Thanks for the recipe!

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