Reviewed: Nov. 9, 2009

DELICIOUS! This was a great recipe. If you don't like chocolate, this is not the recipe for you. But, I happen to LOVE chocolate and I LOVED these cookies! Didn't and wouldn't change a thing! Thanks for sharing.

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TIFFANY LENNING

Cooking Level: Expert

Home Town: Pace, Florida, USA

Living In: Sierra Vista, Arizona, USA

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Reviewed: Jan. 8, 2009

I didn't change a thing. These cookies were excellent!! I could hardly keep my daughter out of them!

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grenos

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2008

Very chocolate. Smooth and creamy texture when underbaked slightly. Don't skimp with cheap sprinkles, this recipe deserves the best!

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Chris K

Cooking Level: Expert

Home Town: Salem, Oregon, USA

Living In: Albany, Oregon, USA

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Reviewed: Oct. 1, 2008

Great Cookies. Tasted amazing. They do melt, but just keep them in for a couple extra minutes and they firm up.

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Camilia Fouad

Cooking Level: Intermediate

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Reviewed: Jul. 13, 2008

Great egg-less cookie! I was low on eggs, but had some spare sour cream so this recipie came up. I was afraid they would be really heavy and sugary because there were no eggs and it was mostly butter. I was wrong, they were not heavy and the chips gave it a fudgy zing. They were easy to make with my mixer, too. I only had rainbow sprinkles, but I did the recipie exactly and they came out great. Next time I'm trying peanut butter chips!

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Got2bgood

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Reviewed: May 28, 2008

These were good. Very sweet.

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Aladyinredpolish

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Pecs, Baranya, Hungary

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Reviewed: May 26, 2008

We liked these - perfect texture, great looking cookie - but they were a little bland and less sweet than we were expecting. Maybe almond flavoring would help, as another reviewer suggested. Amazing texture, though!

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newlywedchef

Cooking Level: Intermediate

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Reviewed: Apr. 21, 2008

Made these for a church dessert night, and I was told "Heaven must be missing a plate of cookies." I have to admit, I have at least 3 every time I make these. One note: if you want to make these even more decorative, you can melt white chocolate and put it in a pastry bag and zig-zag over the top of the individual cookies after they have cooled. Other than that, I wouldn't change this at all!

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Alexandra

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Reviewed: Mar. 5, 2008

Good cookies. A nice change from the usual. Made exactly as recipe stated. Perhaps next time I will add a little bittersweet chocolate for a deeper flavor. If you do not like soft, almost fragile and cake-like cookies, these are probably not for you.

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Jeanette

Cooking Level: Intermediate

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Reviewed: Feb. 20, 2008

These turned out amazing! I had no idea that you put sour cream in cookies, but they were moist and delicious. I took them to a large group and they were gone in an instant. This is the easiest truffle recipe I have seen and I recommend it to anyone looking for a new favorite treat!

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cjlaue

Cooking Level: Intermediate

Home Town: Cedar Rapids, Iowa, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Feb. 1, 2008

I followed the recipe exactly as written, just using rainbow sprinkles instead of chocolate sprinkles because that is what I had on hand. These are absolutely delicious! I got comments like, "You've really outdone yourself!" and "This may be a religious experience!". They are obviously very chocolatey, though, so remember your audience. I plan to try two variations just for fun, not because I feel the cookies need improvement: (1) add walnuts to the batter to give it a little extra crunch or (2) replace the vanilla extract with almond extract. I haven't tried these yet, but either way these cookies are fantastic. Eating them warm can really make your night great!

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