Reviewed: Mar. 20, 2012

I halved the recipe and got 60 2 inch circles. I doubled the cocoa and added more flour until the dough was no longer sticky, I mixed the flour in by hand so I wouldn't add too much. The dough has to chill overnight, when I checked it a few hours later it was not firm enough. The next morning I needed minimal flour to roll out as it was easy to work with. Mine baked 12 minutes on Silpat lined sheets.

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Reviewer:

the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Ontario, Canada

Reviewed: Jan. 26, 2012

I cut the recipe in half and only used one egg and 7 Tbsp. of cocoa powder (instead of 5). The cookies came out very chocolatey, just the way I like them, and were generally tasty. The added chocolate did not make them too sweet, and I think they'd benefit from something like the Seven-Minute Frosting on this site, or some other marshmallowey topping. I used a little flour to roll them out, and had no problems at all with stickiness. I put the dough in a tupperware in the freezer for about 30 minutes to speed up chilling time, and only used half of it (1/4 recipe makes about 8 decent-sized cookies). Then I refrigerated the rest and will use it up within the next few days. I baked the cookies for exactly 10.5 minutes, but they were just a bit dry, so 8-9 might have sufficed.

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Reviewer:

lisa504

Reviewed: Jan. 8, 2012

i was very happy with this recipe.... i made these for a very big children's Christmas cookie party and it was a hit.... the shapes stayed perfectly in tact and the chocolate flavor was great. i thought i would have some trouble because some kids added a ridiculous amount of flour when they rolled them out but after we baked them they were all moist and soft not hard as a rock like other recipes i have tried... will def use this recipe again

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Reviewer:

shoppingflamingo

Reviewed: Dec. 21, 2011

Very disappointed - I doubled the recipe cause we were having a christmas cookie decorating night with 25 kids and the batter after being refrigerated over night was sticky and barely could roll it out.

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Reviewer:

Michelle H.

Reviewed: Dec. 19, 2011

Very easy to make puffed up nice kept there shape an most important tasted good!!!

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Reviewer:

anniek

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Sep. 23, 2011

The dough was very sticky and extremely difficult to work with. I ended up rolling them into balls and baking them. The cookie itself had a good taste my whole family thought they tasted great.

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Reviewer:

Bigmommahill

Reviewed: Jul. 27, 2011

These are great FRESH. Easy recipe. Crumbly dough but that could be b/c it's July & not super cool in my house. I used another reviewer's advice & used powdered sugar on the dough to keep it from stickin to my rollin pin... GREAT TIP!! Definitely roll your dough on the thick side, otherwise these cookies get extremely crunchy after they're cooled. I used 11 Tbsp of the cocoa powder... DID NOT NEED THAT MUCH. Iced some of the cookies w/ a basic glaze. DID NOT NEED ICING. The icing made them too sweet! My kids & their friends definitely liked them better with NO ICING. These have been requested EVERY SINGLE NIGHT THIS WEEK since I first made them!! Luckily, I only bake enough to soothe everyone at one time, so I've had dough in the fridge all week!! Thanks for a great treat for my family & friends!

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Reviewer:

Yaira

Cooking Level: Intermediate

Home Town: Jackson, Mississippi, USA

Living In: Braxton, Mississippi, USA

Reviewed: Mar. 21, 2011

I was really weary of this recipe, because others had so many problems. With a few tweaks, this is great recipe for chocolate cut outs! I only used 2 eggs, added 2 T extra cocoa powder, and added 1/2 tsp salt. With any cut out recipe, you have to chill the dough properly in order to prevent stickiness. I used plain flour to roll them out, and it didn't affect the color or taste at all (instead of cocoa and sugar others suggested). I also decided to bake these at 375 for 7-8 minutes, like my other sugar cookie recipe. I loved the chocolate, tastes very close to a brownie type cookie. Will def keep as an alternate to regular sugar cookies!

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Reviewer:

footballgrl16

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

Reviewed: Feb. 11, 2011

I followed the recipe, but added 1 tsp. of salt. I chilled the dough over 3 hours. It was fairly sticky, but I used a lot of flour when rolling it out and I didn't roll the cookies too thin, so it wasn't a problem. They were done in about 9 mins. They tasted pretty good.

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Reviewer:

SUZZANNA

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Dec. 17, 2010

I used carob instead of cocoa because I think it makes them "darker." I mixed in all 3 eggs but was generous with the flour and the carob/sugar mixture I used to roll them out on parchment paper. I also iced them with mint icing! Very easy, very tatsty, look great, taste great!

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