Reviewed: Jul. 27, 2011

These were pretty good, but the batter was very thin. I had to add a lot of extra flour, so the cookies were a bit cake-like. Next time I might just pour the batter in a baking dish and make brownies out of it.

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Reviewer:

SoNumberNine

Cooking Level: Intermediate

Living In: Austin, Texas, USA

Reviewed: Jun. 17, 2011

I actually found this on anther site a few years ago and this is one of my all time faves. Yes, it has a brownie like consistency, so it was a surprise the 1st time I made it, but a GOOD surprise. Every time I make this I am showered with a mix of compliments (Oh my gawd these are amazing) and complaints (I hate you, a cannot stop eating these!), so I am always happy to make and share!

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Reviewer:

scullycat68

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Reviewed: Dec. 27, 2010

My son and I have made these twice! Awesome! Instead of the walnuts, I used 1 cup of White Chocolate Chips. Yummy!

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Reviewer:

AHodge03

Cooking Level: Expert

Home Town: Newmarket, New Hampshire, USA

Living In: Indianapolis, Indiana, USA

Reviewed: Dec. 16, 2010

Absolutely delicious. I ended up discarding the nuts and mixing all of the chocolate chips into the initial chocolate mixture. This changed the cookie time a bit (if I did it for 11 minutes they turned out really mushy), so I just ended up taking them out when they looked "done". A huge hit with friends and family. Another fun thing to try is using peppermint coffee, which gave the cookies more of a christmas-y feel.

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2 users found this review helpful

Reviewer:

mcakes09

Reviewed: Sep. 10, 2010

If you love rich chocolate, coffee, and a nice soft texture, this is a great cookie recipe! I have made it at least 10 times for my family and friends, and they always turn out tasting good. I always use the "microwave and glass bowl technique" to melt the chocolate chips and baking chocolate. The only problem I have had when baking these cookies is that sometimes they flatten out too much if the batter gets too close to room temperature. They seem to do much better when the batter is put in the refrigerator for 15 minutes before baking. Watch these closely--as soon as they begin cracking, take them out--they will look gooey, but after they cool, they will be rich and delicious! Thanks for this recipe--one of my favorites!

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Reviewer:

Shmoo

Cooking Level: Expert

Reviewed: Feb. 17, 2010

These really hit the spot! I used instant espresso powder instead of espresso grounds and upped the amount to a heaping tablespoon which turned out great! I also upped the flour to a cup because of everyone saying how flat the cookies were coming out, and it did work, but I probably would have liked them the way they were since I like flat cookies. But if you like your cookies a little cakier, try that. :)

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1 user found this review helpful

Reviewer:

MrsJPS

Cooking Level: Intermediate

Living In: Waukesha, Wisconsin, USA

Reviewed: Jan. 13, 2010

Fabulous!! All in the family loves these as they have a very satisfying and strong chocolate flavor. I also increased the amount of coffee to 1 TBSP.

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Reviewer:

lumbeeman

Reviewed: Oct. 3, 2009

Incredible! I'd actually use a little more coffee, I think.

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Reviewer:

mollykathrynlewis

Reviewed: Jul. 10, 2009

I'm just rating them 5 stars because they look good!! LOL!!! But really I am going to try these and if i don't like them I will just have to come back and rate them again!!!

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Reviewer:

chianna87

Cooking Level: Intermediate

Reviewed: Feb. 7, 2009

when i first finished mixing the batch, i placed the cookies on the sheet and they just melted right on there, so i thought it was a disaster. if you leave the batch around exposed for a while, it hardens, and the melting won't happen. i wouldn't make these cookies for guests to eat right out of the oven, but the day after, they're just absolutely to die for! love this recipe!! but not to be made the day-of for dinner guests, for instance

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7 users found this review helpful