Reviewed: Nov. 26, 2009

HOLY COW! That was my reaction the first time I bit into one of these cookies. I can not begin to tell you the accolades I have received over these little gems. Rich, chewy, chocolate-y; these cookies are amazing. I will definitely be making these a lot more often! Thanks for one of the best recipes I have ever tried!

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HB

Cooking Level: Beginning

Living In: New Orleans, Louisiana, USA

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Reviewed: Nov. 16, 2009

These are the best chocolate cookies that I have ever made. The girls at work beg me to make them all the time. Didn't change a thing , next time I may try peanut butter chips as the last ingredient instead of chocolate chips.

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Colleen

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Reviewed: Nov. 6, 2009

Melt-in-your mouth delicious!

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LALAWLER

Cooking Level: Expert

Living In: Taylor, Texas, USA

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Reviewed: Sep. 18, 2009

These are amazing little cookies! The perfect chocolatey indulgence that I was looking for. Really, nothing is too chocolate for me and I love dark chocolate, so these are perfect for me! I followed the recipe exactly (refrigerating for 1 hour) and they came out perfect. I highly recommend this recipe!

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Sep. 10, 2009

O M G !!!!!!!!!JUST THE BEST.ONLY CHANGE I MADE WAS TO ADD 2 TABLESPOONS OF EXPRESSO POWDER.

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Big Mamma

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Reviewed: Jul. 12, 2009

Everyone absolutely loved this cookie! I made it months ago and my family still raves about it whenever we get together. I followed the recipe exactly and used ghirardelli 60% dark chocolate chips...a chocolate lover's dream!

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SavedByGrace

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Naperville, Illinois, USA

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Reviewed: Jul. 4, 2009

Wonderful cookies, and easy too. The recipe is perfect just the way it is. I will definitely make these again.

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FUNLETA

Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

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Reviewed: Jun. 8, 2009

So tasty! A non-carb-eating friend broke their rule to try one and did not regret it for a second. A moderate chocolate fan, however, said they were too chocolatey. I'm a chocolate lover, so I thought they were perfect!

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taurine_cat

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Reviewed: May 20, 2009

Followed the recipe exactly. These chocolate cookies are TOO chocolatly, if that's possible. They are very crumbly and do not hold together well at all, despite varying the cook time on each batch to compensate.

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asane

Living In: New York, New York, USA

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Reviewed: May 14, 2009

My sister and I make these cookies all the time! You really can't go wrong with this recipe, and they always turn out great. The only changes I make is omitting the salt, heating all chocolate using the microwave, and I don't chill the dough.

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Integrity

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

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Reviewed: May 10, 2009

Made these for mothers day. I had problems with having the dough to hard to scoop out of bowl but left dough in for about 24 hours. They are really good but I would recommed only for true chocolate lovers and have a glass of milk near by.

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mamaschut

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Reviewed: Apr. 26, 2009

they are good but not my fav i wont make them again

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brittknight

Cooking Level: Beginning

Home Town: Crestview, Florida, USA

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Reviewed: Apr. 26, 2009

Very rich & fudgy!

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J. Marsh

Cooking Level: Expert

Home Town: Fayetteville, Arkansas, USA

Living In: Prairie Grove, Arkansas, USA

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Reviewed: Apr. 23, 2009

I thought these were WAY too rich for me. However, my husband took them to work with him and everyone absolutely loved them. Very messy. I give them as gifts to those who are obsessed with them.

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Jamie

Cooking Level: Beginning

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Reviewed: Mar. 20, 2009

Now my favorite chocolate cookie! It is one of the very few cookies that is equally good on the second day (if you can manage to hide some away). I used milk chocolate chips as the last cup of chips for a my taste preference and only baked for 7 minutes. Everyone raved about these.

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Wendi

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Reviewed: Mar. 15, 2009

So yummy! Everyone loved these cookies from my 6 year old to the ladies at work. I sprinkled some of the cookies with powdered sugar and melted some extra chocolate chips to drizzles lines of chocolate over the tops. Perfect with a tall glass of ice cold milk!

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Erlina

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Reviewed: Mar. 6, 2009

We all liked these. Be sure not to over bake them. When they first come out they look a bit underbaked but firm up nicely.

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casey

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Reviewed: Mar. 1, 2009

These are basically the same cookie I've been making for years under the heading "Double Chocolate Brownie Cookies." The only difference is the extra 6 oz of chocolate, which is a great improvement as far as I'm concerned. I didn't notice that unsweetened chocolate was called for until I began, so I used Ghirardelli bittersweet and cut the amount of sugar to 3/4 cup. It's important to refrigerate the dough first to prevent spreading. I kept the dough in the refrigerator between batches and put the second batch in the freezer on the cookie sheet for a few minutes until the first batch was cooked. You really don't want to overbake them. Just think of them as brownies and bake only until the top is a little crackly. The middles will be nice a fudgy. I froze most of them so I can take them out a few at a time "as needed." They are a great chocolate fix!

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Old Mumsy

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Reviewed: Feb. 23, 2009

Loved these cookies, as did the recipient. I added about half a tablespoon of instant coffee to the butter/ chocolate mixture to give bring out the chocolate flavor. The dough looks nothing at all like cookie dough before you chill it. It looked more like cake batter to me. Once it was chilled it was fine, but I still found this recipe a little more challenging to roll into balls than others, probably because of the small amount of flour. Loved them though. Used chocolate chunks instead of the chips.

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notoriousJEN

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2009

These cookies are PHENOMENAL. They remind me of when you bite into something like a Lindt truffle when you break through the outside the inside is just rich and creamy. I was afraid that they hadn't set because even after I let them sit on the tray for 5 minutes the inside was still VERY creamy, so in a panic I put them in the fridge for about a half hour and when I took them out, they were just the BEST to bite into. Honestly warm or cool, these are delicious. Very much for the chocolate lover.

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KarenRFUMS

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Chocolate Truffle Cookies

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