Reviewed: Oct. 17, 2009

I didn't enjoy these cookies. All I could taste was sugar. Texture was fine, but flavor wasn't there. Probably would have been better if added some cocoa powder or used half butter half shortening. Sorry, but I won't be making again.

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I Love Troy

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: Sep. 25, 2009

I am very impressed by these cookes. i cooked for exactly 12mins and took out (they look undercooked at that point but are fine once they cool). They are soft, and yummy and great. I was worried they wouldnt have much flavor to them, since when i bake i always taste things as they are being made, and the dough wasnt exactly tasty (and i find i like even pancake batter) so i was half tempted to trash it and go make other cookes. so glad i didnt! I guess its the confectionary sugar that makes them taste so good. they are great. Since it is fall and i wanted to make something cute, i added some orange food colouring to the confectionary sugar (took alot of work) but the orange and brown cookies were worth it all. So good i am making more today. Also LOVE that the number of cookes they suggest it will make is right on the money. i used half the recipe so should have gotten 24 cookies, i got 25 so that was great. Seeing as most recipes say 24 and i get something closer to 12.

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Shelley87

Cooking Level: Beginning

Living In: Guelph, Ontario, Canada

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Reviewed: Sep. 19, 2009

I shaped my dough using a melon baller and experimented on the baking time. I followed the recipe and baked the cookies for 12 minutes at 350F and they were dry. At 9 minutes the cookies baked just right and turned out moist.

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jeanp

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Reviewed: Sep. 18, 2009

These were amazing cookies! Did not use any walnuts, and they tasted just as good.

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MaggieM

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Reviewed: Apr. 30, 2009

Some of the best cookies I have ever made! I substituted the walnuts with macadamia nuts & have a feeling that only made them richer & tastier!!!

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Paulette

Cooking Level: Intermediate

Home Town: Burbank, California, USA

Living In: San Francisco, California, USA

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Reviewed: Mar. 9, 2009

VERY good cookie of this sort.

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SaraColorado

Cooking Level: Expert

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Reviewed: Mar. 8, 2009

These were fantastic and everyone loved them.

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HOLLY

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Reviewed: Jan. 10, 2009

awesome! just like i used to have as a kid!

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JENNYBECCA

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Reviewed: Jan. 10, 2009

My partner says these are so good that she could eat them for breakfast, lunch and dinner!

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FloridaGrillGal

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Fort Lauderdale, Florida, USA

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Reviewed: Dec. 23, 2008

What a great gift for my son this Christmas. He was wanting recipes of his paternal grandmother. All had been lost in a fire, this was among his favorite. In the reviews I actually found the version of her recipe using cocoa instead of the chocolate squares. Made them and it is right on! Many thanks.

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HazelKnutt

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Reviewed: Dec. 22, 2008

Delicious cookie and very attractive. I used butter instead of shortening as I avoid transfat. They spread quite a bit when you use butter and you MUST use either a silpat mat or parchment paper or you lose 10% of the cookie when you take it off the baking tray.

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momzilla

Cooking Level: Expert

Home Town: San Francisco, California, USA

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Reviewed: Dec. 16, 2008

I substituted the shortening with butter and they came out magnificent! They are just like brownies and look delicious. I have everyone I make them for begging for more.

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VengefulSakhmet

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Reviewed: Dec. 10, 2008

They were okay, but not quite what I was looking for. The cookies like this I remember were more moist/chewy and these were a bit dry. I won’t make again.

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Souper Sara

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

Living In: Depoe Bay, Oregon, USA

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Reviewed: Dec. 7, 2008

I have been making these cookies since I was a child! We call them Chocolate Crinkles. Couldn't find my recipe (until after I found this one) and it's almost exactly the same. We substitute 1/2 C cocoa plus 4 Tblspn shortening for the chocolate squares, and we don't add the baking powder. I tried that in there, and made no difference to the cookies. Baking on Parchment is a MUST - so much easier! OMG try Dark Cocoa instead and WOW yummy dark chocolate cookies!

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CHEFROMANO

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Reviewed: Oct. 12, 2008

This is absolutely one of the best chocolate cookie recipes I've ever used! I live in a 'developing' country and don't always have access to everything. I substituted coco powder for the cooking chocolate and it worked perfectly. Recipe is VERY versatile and is now one of my 'own'. Thanks!

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Deb Stice

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Reviewed: Sep. 16, 2008

I substituted butter for shortening and only baked for about 13 minutes. They came out perfect.

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NUKEFAMILY

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Reviewed: Aug. 22, 2008

This recipe is pretty tweakable. I used cocoa instead of chocolate and oil instead of shortening, and it was still great. Im glad I ran across this. Definitely worth it.

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betterthanthis

Cooking Level: Expert

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Reviewed: Feb. 2, 2008

These were really yummy! I had some trouble with rolling the dough into balls as it was very sticky but I didn't refrigerate it as long as recommended so it was probably my fault.

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RHARRIS524

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

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Reviewed: Dec. 22, 2007

Had high hopes...was looking for a chewy brownie cookie to make for a friend. Texture was exactly what I was hoping for but the taste is bland and not like a cookie at all.

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ajcolbert

Cooking Level: Expert

Home Town: West Hollywood, California, USA

Living In: Northridge, California, USA

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Reviewed: Dec. 21, 2007

I followed the recipes exactly as written, only substituting pecans for walnuts. The cookies came out awesome. So tasty and they look great w/ my other Christmas cookies. Definitely a keeper!

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SAMAGGIE

Cooking Level: Intermediate

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Super Duper Chocolate Cookies

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