Reviewed: Jul. 31, 2011

Whoa...yeah, definitely PMS cookies. I did exactly like the recipe said, except I didn't have any coffee or espresso powder on hand. The coffee probably would have added an interesting subtle note, but I sure as heck didn't really miss it because of all that chocolately goodness! I used a combination of chocolate I had sitting around for the 1 lb. (Baker's semi-sweet and some morsels), but I made sure to use Wilbur Dutch Processed cocoa. I made one huge mistake...I told my mom I'd make something she can take to work for a pot luck charity lunch, and it ended up being these. *sigh* Next batch is all mine.

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Reviewer:

artisanrox

Cooking Level: Intermediate

Reviewed: Jun. 29, 2011

I didn't have dutch cocoa or unsalted butter, so I just used regular Hershey's cocoa and salted butter. I halved the salt, but followed the directions on everything else. The cookies came out great and my daughters were both asking for them before I even took them out of the oven! While they were cooling, I sprinkled them with powdered sugar for a pretty presentation. We all thought they tasted like brownies...YUM!

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Reviewer:

mistyb

Reviewed: May 27, 2011

Wait for the cookies to set - HA! It was hard enough to wait for the dough to set w/o picking away at it... yummy :D

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Reviewer:

daelyns_mom

Cooking Level: Intermediate

Living In: Port Alberni, British Columbia, Canada

Reviewed: Apr. 9, 2011

Did not like the way the recipe was written 10 tbsp of butter who does that? Whats wrong with using cups? Also used 1 tsp of baking soda instead of powder I did not have powder and it also made the cookies less cake like. After all was said and done the cookies came out nice, soft, crunchy around the edge and chewy not too chocolaty, did not taste like a brownie.

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Reviewer:

Pamcancook

Cooking Level: Expert

Reviewed: Mar. 8, 2011

YUM! I used gluten free all purpose flour, 1 cup Egg Beaters instead of eggs, & half the coffe because my coffe granules were not instant. I also used the recommendation for the Dutch process cocoa sub. I've never cooked with the Dutch stuff so the fam wouldn't know the diff. Cookies were delicious & perfect! Next time I will use the full amount of coffee granules & maybe add chocolate chips.

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Reviewer:

Gluten Free Cooker

Cooking Level: Intermediate

Home Town: Wheelersburg, Ohio, USA

Living In: Aurora, Colorado, USA

Reviewed: Feb. 21, 2011

On the mark with chocolatey-ness, but these turned out a bit more cake-like than I would have expected, esp. with flour/sugar ratio.

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WheatenLover

Reviewed: Feb. 3, 2011

WOW! These are amazing. Thank you for the great recipe.

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Reviewer:

dressagequeenie

Cooking Level: Intermediate

Home Town: Bailey, Colorado, USA

Living In: Waxahachie, Texas, USA

Reviewed: Dec. 15, 2010

our family makes these a little different...meltyour chocolate chips and swirl it thru your white dough so you get a marbled effect...leave the coffee and the cocoa powder out....put on cookie sheet in a ball, dip the bottom of a glass in water then in sugar and flatten your cookie a little with it...gives it a sugar top, very pretty cookie when baked and tastes great too!!!

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Reviewer:

laurayo

Reviewed: Oct. 3, 2010

I made the mistake of using regular cocoa powder (the Hershey's cocoa powder) because I couldn't get my hands on anything else, and the cookies came out with a strange, sour aftertaste. The intense chocolate flavour and fudgy consistency were great, though, so I'm giving it 5 stars. I'm sure, if I'd used Dutch process cocoa, as the recipe called for, they would have come out perfectly.

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