Reviewed: Sep. 13, 2004

Very good cookie that manages to be very chocolatey and at the same time rather light. I added about half a teaspoon of cinnamon and really enjoy the flavor. I also used chopped white chocolate chips instead of the grated chocolate, just because it's all I had on hand, but probably won't do that again. Thanks for the recipe!

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Reviewer:

KATERINAJB

Cooking Level: Intermediate

Home Town: Norwalk, Connecticut, USA

Living In: Reston, Virginia, USA

Reviewed: Dec. 13, 2006

i used ginger chrystallized dark chocolate (65%) which i chopped. adds nice flavor. dough seems very dry at first, just kee stirring, no added liquid is necessary.

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Reviewer:

sofie

Reviewed: May 19, 2006

really nice flavor and look. I used whole wheat flour and it worked just fine. I also omitted the chocolate shavings because I was out, but they were fine without them, though probably even better with more chocolate. Just crunchy enough, just chewy enough. I may use this recipe to make decorative cookies to top cakes and other recipes.

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Reviewer:

Rachael W.

Cooking Level: Intermediate

Home Town: Arlington, Massachusetts, USA

Living In: Syracuse, New York, USA

Reviewed: Dec. 26, 2007

I used these to decorate a banana pudding. They looked very nice but some could have been a little crisper. Probably my fault for not baking long enough.

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