Reviewed: Apr. 6, 2013

Delicious! Gooey center, soft outside.

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Reviewer:

ckj001

Reviewed: Dec. 11, 2012

Everyone loved these. A crowd favorite for sure.

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HOTNSPICY

Cooking Level: Intermediate

Living In: Medina, Ohio, USA

Reviewed: Dec. 11, 2012

Awesome chocolatey cookie!!

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Jaye

Reviewed: Dec. 9, 2012

Sorry to say that I am disappointed in this recipe and shocked at the rating. The cookie is dry and tasteless. I am a baker and love chololate. This was a huge disappointment. I am going back the chocolate crinkle cookies for my holiday trays.

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MAJHEALTH

Cooking Level: Expert

Reviewed: Dec. 6, 2012

OH MY! These are marvelous! Like a brownie in a cookie. Dark and chocolate laden orbs or goodness. Refrigerating first is a must, the dough is really sticky. Thanks for the recipe!

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sassyoldlady

Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

Reviewed: Dec. 6, 2012

Best chocolate cookie I have had. Made if for an office potluck and won best side/dessert. Substituted 1 cup butterscotch chips (mixed in at end) that I needed to use up and I could not taste the butterscotch, although others could. Will definitely use chocolate chips next time, may try it with white chocolate chips. As someone else mentioned it is very good with milk as it is very rich.

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Rebekah

Cooking Level: Intermediate

Reviewed: Nov. 21, 2012

I made these for myself and a group of my friends: they were a hit! I will echo the sentiment that these are only for the serious chocolate lover. They are so rich....mmmmmmmmm. The only change I made to the recipe was to sub Earth Balance for butter to make them dairy free. Thanks for sharing this fabulous recipe!!

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Reviewer:

MelissaLovesCoffee

Cooking Level: Expert

Living In: Bellevue, Nebraska, USA

Reviewed: Nov. 15, 2012

Oh. My. Gosh. If you're a Chocoholic, you'll love these sinfully decadent cookies. They have an oh-so-delicate crisp exterior and a fudgey soft almost-brownie-like center. I didn't have unsweetened baking chocolate, so I substituted 3/4 cup cocoa and 3 tbsp cooking oil for it, and the cookies still turned out perfectly! Also, I didn't have time to refrigerate them overnight, so I put the covered bowl of dough in the freezer for 1.25 hours, stirring it every 20 minutes to cool evenly. Then I used a cookie scoop (looks like a mini ice-cream scoop) to scoop out the dough. Saved my hands from a sticky mess. I would recommend checking them after 7 minutes of baking time. Mine were done in 8. Next time, I'm going to try variations on this recipe: almond or raspberry flavoring or mint chocolate chips, or maybe maraschino cherry halves sunk into the top for Christmas. Hubby and kids (and I) loved them! Hubby said they were --- hands down---- the BEST chocolate cookie he's ever tasted. Thanks for this awesome recipe!

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Reviewer:

Wildflower86

Cooking Level: Intermediate

Home Town: Vernon, British Columbia, Canada

Living In: Spokane, Washington, USA

Reviewed: Nov. 9, 2012

This is serious business here. I'm not kidding! My wife is the pickiest of pickies when it comes to chocolate. I have tried more cookies than I can count, but none did anything for her....until I found this one. I'm not a chocolate nut like her, but I love these too. Better than just a cookie. Light crispiness on the outside, and gooey goodness on the inside. Making half the chocolate chips in this recipe the bittersweet (60% cacao) will melt the most passionate dark chocolate fan. W-I-N-N-E-R!

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