Reviewed: Feb. 5, 2013

Although these were very good, these did not have that deep, rich chocolate flavor that my family loves. I used 2 ounces of chocolate and also added chocolate chips after reading the reviews. I had contemplated adding espresso powder when making this and now wish I had to enhance the chocolate flavor. We don’t like our cookies overly sweet so we thought the amount of sweetness was perfect for us. Should you choose to make this recipe and add chocolate chips, use a serrated knife to cut the cookie dough or it will break apart on you.

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Reviewer:

Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Dec. 15, 2012

I baked these cookies this morning and they came out perfect and delicious! The only thing I did different was to use 3 squares of the unsweetened chocolate instead of 1 1/2 - gave them a more chocolatey flavor. The consistency of the dough made them very easy to slice after chilling - no wasted dough from broken slices -am adding the recipe to my list of Christmas cookies for next year

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Reviewer:

barb

Cooking Level: Expert

Reviewed: Dec. 12, 2011

If you want a cookie that tastes like a Girl Scout Thin Mint and yet is Christmasy, try this recipe. Then when the cookies are cool, coat the top with melted mint chocolate chips, and then sprinkle on Colored sugars to make it a holiday cookie. Yummy!!

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Reviewer:

lilredwriter

Cooking Level: Expert

Home Town: Boulder, Colorado, USA

Living In: Los Alamos, New Mexico, USA

Reviewed: Mar. 8, 2010

I had been looking for a recipe for these cookies since my sister and I can't locate the one our deceased mother used when we were little. the changes I made to make this "mom's" recipe: I only had dark brown sugar so used that. I used a stick of butter instead of shortening. I used two squares of semi-sweet chocolate to give it a sweeter and more chocolatey taste. These are good cookies, unfrosted, with the above changes!

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Reviewer:

MTLMSTR

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Reviewed: Sep. 18, 2008

Positives: 1)Very easy to prepare, 2)Refrigerated and sliced very easily, and 3)Very nice texture after baking. Negatives: 1)Little to no chocolate taste and 2)Not very sweet. Made these exactly as written. If you plan to decorate with icing, you will solve the sweet issue. If you are relying on a chocolate taste, think again. These would do well as a sandwiching cooking. I will try again and add cocoa or just leave all the chocolate out and add almond extract and poopy seeds.

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Reviewer:

StephanieSuz

Cooking Level: Expert

Reviewed: Dec. 9, 2004

These cookies are really good. I used part margarine and part shortening (instead of all shortening). The dough was kind of soft even after refrigerating overnight but still well worth baking. I will send this recipe to my family and friends (along with a note of where it came from).

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