Reviewed: Mar. 28, 2012

These were okay, but too chocolate-y.

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NSROWE

Reviewed: Mar. 15, 2012

Turned out pretty good, but I used all bittersweet chips

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Reviewer:

Sierra

Cooking Level: Beginning

Reviewed: Mar. 7, 2012

Absolutely divine! I got a ton of copliments on these cookies. They do taste very similar to a chocolate truffle, but you also get the added texture of cookie. I will be making these again very soon and continue to keep them in my rotation!

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Reviewer:

NellieB

Cooking Level: Intermediate

Living In: Blue Springs, Missouri, USA

Reviewed: Feb. 26, 2012

I haven't tasted these yet, I may change the star rating aftervI do but I must say so far I am not impressed. The recipe says refrigerate at least an hr up to overnight...other reviews said don't refrigerate overnight because the dough gets too hard so far I have had the dough in the refrigerator for 3 hrs and it is still too soft to even think about rolling. I bake a lot and so far this is the only recipe I have had any issues with.

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lovetobake

Reviewed: Feb. 22, 2012

Decadent cookies for a surefire chocolate fix. You don't need to roll into perfect balls, rough approximations look just as great!

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Reviewer:

Kendra

Reviewed: Feb. 21, 2012

FANTASTIC! Best ooey-gooey chocolate cookie I have ever made/had. They have a thin flakey crust and the middle melts in your mouth. I ran out of cookie dough before I could try the dough with raspberry flavoring but there will be a next time!

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Rachel

Reviewed: Feb. 20, 2012

very chocolatey! simple recipe, no problems baking, etc. probably won't be making them too much though because - the excessive amount of chocolate is pricey & honestly too much chocolate for the tastes in our house. definitely would be a great dessert to take away or make for company!

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Reviewer:

deetergirl

Cooking Level: Expert

Living In: Nappanee, Indiana, USA

Reviewed: Feb. 20, 2012

This is definitely a chocolate-lover's cookie! It's 5-stars as is. I've also added bittersweet chocolate in place of the semi-sweet or in half and half proportions. Tastes great with a demitasse coffee or a nice wine, as it's not too sweet. LOVE THEM!

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Reviewer:

alyssawyble

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Seroe Colorado, San Nicolas, Aruba

Living In: League City, Texas, USA

Reviewed: Feb. 14, 2012

These cookies are the BOMB. Everytime I make them, they magically disappear. Worth the effort to make them. My friends at work are devouring them as I type this. I don't change a thing in the recipe - they come out perfect every time.

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Reviewer:

dmpfromri

Reviewed: Feb. 13, 2012

This is a wonderful rich recipe. I've received many compliments on it when I brought it to work. I recommend using mini chocolate chips (at least for the second half that goes into the batter). I saw a similar recipe in a magazine that used chopped up black walnuts in lieu of the second cup of chocolate chips; and it dipped the cookies in powdered sugar before putting them on the baking sheet. It gives them a nice looking coating.

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