Reviewed: Jan. 27, 2011

The flavor of these cookies is wonderful. However, mine look nothing like the picture posted with this recipe. Mine resemble more like lava rocks than cookies. I drizzled some extra melted chocolate over the top and made them even better!

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Reviewer:

sherriebabba

Reviewed: Dec. 10, 2010

cookies came out crystallized and hard . next time i will add at least 1 extra cup of flour along with some coffee liqueur. dough was more like pancake mix then dough.

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Reviewer:

whatchamacallit

Reviewed: Jan. 24, 2010

From the moment I mixed the espresso powder into the boiling water, something smelled burnt. Crazy as it sounds, the cookies tasted burned because of the smell. The cookies were very crispy despite being convection baked, and they were hard to get off the cookie pan. I considered doubling the recipe, glad I didn't.

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Reviewer:

KARENKINM

Cooking Level: Intermediate

Home Town: Norristown, Pennsylvania, USA

Living In: Salisbury, Maryland, USA

Reviewed: Jan. 5, 2010

I loved these! I used pecans and almonds instead of walnuts and used 3 tbsp of coffee instead of 2. I dropped bigger spoonfuls onto the sheet and baked for 10 min or less. They were less crunchy and burnt. These are wonderful but extremely chocolaty!!!

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Reviewer:

ClairSammons

Reviewed: Jan. 4, 2010

The cookies had a good taste. My mom, who loves dark chocolate, liked the cookies. My only complaint was that they were not soft, they were more of a crunchy cookie which I really don't care for. If you like dark chocolate and a crunchier cookie, this is a good recipe

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Reviewer:

ScullyKat1013

Reviewed: Oct. 4, 2008

These cookies are absolutely amazing. The photo someone submitted makes them seem lighter than they were for me. Mine were pretty dark due to the melted chocolate in the batter. HUGE hit with the people at work.

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Reviewer:

Joe Rabon

Cooking Level: Expert

Home Town: Hacienda Heights, California, USA

Living In: Yosemite National Park, California, USA

Reviewed: May 19, 2008

Great cookies. I added a little extra coffee and about 1/4 cup extra flour. The cookies were crispy on the edges and chewy in the middle. Perfect!!!!

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Reviewer:

Leslie

Cooking Level: Intermediate

Home Town: Oak Ridge, Tennessee, USA

Living In: Knoxville, Tennessee, USA

Reviewed: Jan. 9, 2008

As some other reviewers said, these turned out to be thin. We didn't have any instant coffee so we used a small amount of (believe it or not) coffee grounds instead. It helped with the missing-coffee-flavor problem. The flavor turned out well enough that we still all ate and enjoyed them. In fact, the thinness made them FABULOUS with coffee ice cream.

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Reviewer:

Rachel C.

Cooking Level: Beginning

Living In: Lexington, Kentucky, USA

Reviewed: Dec. 28, 2007

"Moaners" is a great description. These cookies are addictive and absolutely sinful. I do modify the recipe very slightly; I use 1 cup semi-sweet, 1/2 cup white chocolate chips and use macadamia nuts rather than walnuts. I'm currently making my second batch, this time using baking Splenda rather than white sugar (regular brown though) and they seem to be coming along just fine.

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Reviewer:

Catachrest

Reviewed: Dec. 15, 2007

I found a similar recipe that calls for 2 TEASPOONS of boiling water rather than 2 TABLESPOONS. This change would probably thicken the batter for all the reviewers who found it too runny. See "Mocha Walnut Cookies" by Carmela Sagendorf

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