Reviewed: Dec. 24, 2011

very disappointed in this recipe, I thought I could use a short cut making cookies, but this was not worth it. the cookies looked better than they tasted, not chocolate enough and texture unappealing.

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3 users found this review helpful

Reviewer:

chickensquawk

Reviewed: Dec. 17, 2011

a bit too much oil, but very good. i refrigerated the dough balls before baking and rolled in powdered sugar then baked as directed

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Alfiesmom

Reviewed: Dec. 11, 2011

Love this recipe! I used a triple chocolate fudge cake mix to make it extra chocolatey. Everyone loved them!

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3 users found this review helpful

Reviewer:

Jodi

Cooking Level: Intermediate

Home Town: Henderson, Nebraska, USA

Living In: Lincoln, Nebraska, USA

Reviewed: Dec. 5, 2011

I absolutely LOVED these cookies. My family and I couldn't help but eat the entire batch after dinner. The recipe is easy to stick to and memorize. This is definitely a keeper!!

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5 users found this review helpful

Reviewer:

Shannon

Reviewed: Nov. 29, 2011

Loved this! My only tweak that i believe many will enjoy is instead of vegetable oil, use applesauce. I followed the recipe and substituted 1/2 cup oil for the applesauce and they turned out PERFECT! The cookies were moist but did not fall apart and were not oily or greasy.

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Reviewer:

xotova115

Reviewed: Nov. 19, 2011

This was the first time I tried cookies made from cake mix, so I had no expectations. I was quite impressed. For the simplicity of these, they are a 5 star cookie. I left out the chocolate chips. Total, this yielded 30 cookies for me. 10 I left as is, 10 I added pecans to, and 10 I rolled in powdered sugar. I took them to a neighborhood party and the powdered sugar ones were gone in less than 30 minutes. I did half of the cookies in a ball, as directed, and half I smushed down a little with a fork. The ones left in a ball were more like cake, the others I smushed were more cookie-ish. All were delicious. I will absolutely make this recipe again.

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4 users found this review helpful

Reviewer:

Allison W.

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: Nov. 15, 2011

Great! Made them slightly smaller than suggested, and they turned out nice and crisp on the edges, soft (but not gooey) in the middle. The five minutes on the tray after baking seems to make a big difference.

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Reviewer:

ameliabluebelle

Reviewed: Oct. 30, 2011

GREAT! I made just like the directions! I will make them again soon.

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Reviewer:

ljmanes

Reviewed: Oct. 28, 2011

I was having a chocolate emergency this morning. Made this with 1/3 c oil (as suggested), added 1 cup walnuts, and omitted chocolate chips because I didn't have any. Made them into cookies and into mini-muffins. Cookies really spread out--about triple size--so I will chill the dough next time. (cooked 12 minutes) Love the chewy edges! Muffins took 20 minutes. Nice and puffy. I think the chocolate chips would kick up the chocolate punch. Will double the nuts next time. Very rich and satisfying overall.

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Reviewer:

ConcordKimberly

Reviewed: Oct. 23, 2011

Okay, I have made this several times and I love this recipe! It's super easy and so yummy. The first couple of times I made the recipe exactly as written, and it's perfect just like that. The last few times, however, I've replaced the vegetable oil with 3/4 c. of applesauce. This change makes the cookies more cake-like and I've decided this is my favorite way to have them! I also replace the chocolate chips with white chocolate chips, and needless to say, I'm never getting rid of this FANTASTIC, easy recipe.

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