Was looking for very chocolately, fudgy cookie recipe and found this. Am just eating my second cookie! I found exactly what I was looking for!! Turns out this recipe is very close to my standard choc. chip cookie recipe from my mother-in-law, which took me many years to perfect, except that the flour is reduced to accommodate the cocoa powder. I gave this four stars because I reduced the sugar to 1/2 cup white, 3/4 cup brown and cookies were still PLENTY sweet - oh and that includes after reducing choc chips to 2 cups and adding 1 cup slivered almonds. Also substituted 1 cup whole wheat flour for a cup of the white, and 1/2 cup butter for 1/2 cup of the marg. Added a couple of shakes of cinnamon and a dash of cayenne (per another readers tip). End result is extremely yummy, dark chocolatey, fudgy cookies.
As to perfecting my mother-in-laws recipe, I learned that the consistency of the fat (she uses 1 stick butter, 1 stick crisco) is critical. It cannot be too runny or too cool. Works best if left to warm to room temp. She swears by making a single "test" cookie first, and then adding additional flour if needed, but I can never be bothered.
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