Chocolate Gingerbread Men Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 28, 2011
Made this recipe with my 7 y/o granddaughter, and boy was she excited. We followed this recipe to a T. After chilling the dough, it was hard as a brick so trying to roll that out was a real chore. It was impossible to keep the dough from cracking. Wanted to throw it away but didn't want to let her down so we toiled our way through and managed to get a few cookies on the tray before throwing the rest of the batch in the garbage. The few we made tasted OK but had a very heavy molasses flavor. I'll be looking for another recipe to use instead.
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Reviewed: Nov. 22, 2011
Delicious! The dough is a bit hard to work with - not sticky to the touch, but sticky enough to stick BAD to the rolling pin (I have a marble pin) and tear up your best efforts at rolling 1/8 in. thick dough. It's easy enough to dust the counter with plenty of flour, but I had to dust my dough a LOT on the top to keep it from sticking to the pin, and this left unsightly white flour all over the tops, which I wanted to decorate all cute like the picture. Second batch, I used unsweetened cocoa to dust the top. Better, but still not ideal. Honestly, I think a rolling pin cover is the only way to go, or covering the dough with a clean linen towel (a regular kitchen towel will leave towel impressions on your dough). If you have the stick-to-it-iveness (no pun intended) to deal with the rolling woes, the flavor of these cookies is wonderful - all gingerbread-y with a hint of dark chocolate. Followed the recipe exactly except used 4 oz. Ghirardelli 60% chips (couldn't find the bar) and used Nestle unsweetened cocoa as that was what I already had on hand. Wonderful Christmas cookie. Edit: I made a white choc frosting from 4 oz melted white chocolate, 1/2 c. softened butter, 2 1/2 c. powdered sugar, 1 t. vanilla, and milk - 1 t. at a time till desired consistency. Whipped together with an electric mixer and it made fluffy delicious frosting which really went well with these cookies (it's soft frosting though, so don't stack the cookies too deep unless you want cookie sandwiches!)
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Cooking Level: Intermediate

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Reviewed: Nov. 9, 2011
A great recipe, definitely a keeper and the start of a new tradition for our family!
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Reviewed: Nov. 27, 2011
Good cookie, but some instructions didn't make sense. Dough rolled easier when not totally cold and didn't crack as much. Those made when cold tended to crack and fall apart. Also calls for dark brown sugar, white sugar and molasses. White sugar + molasses = brown sugar, so I don't understand the need for all 3. Flavor was very good and we had fun making them and eating them. Will tweak and retry.
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Photo by Juliet M.

Cooking Level: Expert

Home Town: Bolingbrook, Illinois, USA

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Reviewed: Nov. 27, 2011
I followed recipe as written. Flavor was good but cookies were way too dry. Frosting helped a bit but this recipe needs some tweaking before it will be a keeper.
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Reviewed: Feb. 1, 2012
I'm sorry to say I did not care for these. My husband took them to work with him and no one liked them very much.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA
Living In: Winter Haven, Florida, USA

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