Reviewed: Apr. 16, 2013

I didn't care for these at all.

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Reviewed: Feb. 25, 2013

Really great recipe, I followed it exactly except the suggested size of teaspoonfuls... Teaspoons, really?? Those would be tiny!! But otherwise, awesome stuff. One thing I noticed is they were a little on the dry side. Maybe I'll cook them 8 minutes instead of 10 next time.

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alexis

Cooking Level: Beginning

Living In: Homewood, Illinois, USA

Reviewed: Sep. 5, 2012

Just made these tonight and the aroma is wonderful. The taste is even better. I used instant espresso powder, a little less than the recipe called for. I will be making these all the time.

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Lisa

Cooking Level: Expert

Home Town: Milton, Pennsylvania, USA

Living In: New Columbia, Pennsylvania, USA

Reviewed: Aug. 9, 2011

Amazing recipe even for non-coffee drinkers. You might want to reduce the number of chocolate chips though to half though.

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Adrienne_Raine

Home Town: Tampa, Florida, USA

Living In: Valrico, Florida, USA

Reviewed: Jul. 31, 2011

Wow! Tasting the batter I was worried the coffee taste would be too strong, but once the choco chips were added and I baked them, they were perfect!

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steamincuppaliz

Cooking Level: Expert

Reviewed: Jul. 19, 2011

I'm finally reviewing these, after a few years of making them for gatherings. I always get requests for the recipe- delicious. thankyou.

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DJSMITH

Reviewed: May 7, 2011

Great recipe, I substituted chocolate raspberry coffee but added 1/4 cup instead of the recipe requirements. I also used butterscotch chips and it turned out great! I made sure to keep the dough in the fridge for an hour before or half hour in freezer. The cookies may not seem done after about 8-9 minutes but if you give them time to sit they are perfect. I put mine in the freezer right out of the over to help the process. I have never made cookies with coffee but this was a great idea and it has become a new trademark ingredient that I will be sure to add to cookies in the future! Thanks for the recipe!!

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ashleykale

Reviewed: May 2, 2011

We liked these cookies, they were a nice change from regular chocolate chip cookies. The first time I made them, I only had a cheap brand of coffee and I didn't think they had a very strong coffee flavor. The next time I made them, I made sure I had a good brand of coffee in and they were so much better. My advice would be to spend the extra on a good coffee - it really is worth it. The cookies themselves had a nice texture and this recipe is definitely one I will use often.

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ginny005

Cooking Level: Intermediate

Living In: Mountain Home, Arkansas, USA

Reviewed: Apr. 3, 2011

Super yummy! for a little umph, I used a few drops of Frangelico liquer... :-)

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kimberlycookin

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Rainier, Washington, USA

Reviewed: Mar. 1, 2011

These cookies never last long. Baked a whole batch and they disapear before you know it. I made these for our christmas cookie exchange last year. You can't stop with just one. Simply irresistible...

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