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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sassyoldlady

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

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Reviewed: Dec. 6, 2009

A nice looking cookie that will show very nicely on a Christmas cookie tray.

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CYNJNE

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 6, 2009

These are great, if not a bit sweet for my liking. I cut down the sugar by 100 grams although I would cut it down next time by 150g instead. I put the dough in the freezer for 1 hour and rolled them into balls using wet hands. I clean my hands every second or third cookie and to coat them I got a round bottomed rice bowl of 11cm diameter and put in the icing sugar. Then I put in the ball and quickly swirled the bowl. The cookie quickly becomes coated evenly and rounded very well. No mess at all. Remember to dig up the icing sugar after each cookie as it can form a compacted shell.

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LittleMissChef

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Reviewed: Dec. 5, 2009

I'm very surprised so many people gave these cookies a good review, i found them too bitter though the texture was good. i would recommend using a 1/2 cup butter instead of the vegetable oil, 4 oz unsweetened chocolate (melted) in place of the cocoa, and decrease the baking powder to 1 teaspoon - these small changes make a WORLD of difference in these cookies.

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maria jacobs

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Reviewed: Dec. 5, 2009

Just like my grandma's!

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traveling1

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Reviewed: Dec. 5, 2009

I keep thinking that I must have done something terribly wrong. My dough is still like thick brownie batter even after chilling overnight. I thought I had maybe not added enough flour but my tester cookie turned out about right. The only problem was that I had as much dough stuck to my hand as went into the cookie. I'm salvaging by baking it up in greased mini muffin tins. The flavor is great, I'll definately try this recipie again just to see if I'm as terrible at baking as I now seem to be.

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dnewman

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Reviewed: Dec. 4, 2009

These cookies are fantastic!!! I would give 10 stars if possible. A huge hit at my son's Cookie Swap, I will definitely make it again before Christmas.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Dec. 4, 2009

So delicious and chocolatey! Describing these as brownie cookies is very accurate (and what could POSSIBLY be wrong with that combo?!). They are also so pretty; a beautiful winter cookie. I didn't make any changes to the recipe and I baked them for about 11 minutes in my electric oven. I will make more of these this month for sure!

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Caitlin

Cooking Level: Beginning

Home Town: Buffalo, New York, USA

Living In: Stafford Springs, Connecticut, USA

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Reviewed: Dec. 4, 2009

I made the dough for these cookies and put in freezer for a couple weeks pulled out and made into balls rolled into powdered sugar then put on parchment paper and threw in oven. Very easy and very yummy if you like chocolate:)!!

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Sarah

Cooking Level: Intermediate

Home Town: Loveland, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Dec. 4, 2009

these cookies are amazing! i made them for a group of my girl friends coming over and they couldn't stop eating them...and told me that they are the best cookies they have ever eaten and begged for the recipe. i took the advice of wetting my hands before making the balls, which was extremely helpful. otherwise the recipe was absolutely perfect! thanks!! this is definitely going to be a christmas tradition :)

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