This is an excellent cookie if you enjoy an intense chocolaty flavor (and a hint of coffee). I think they might be a bit overwhelming for some people. I have to say they were easy to make and baked up perfectly. I dusted them with a little powdered sugar as they cooled to give them a crackled effect.
WOW! Excellent
This is an incredible cookie... great texture and taste! I planned to try one and give the rest to friends; I ate three before they cooled. Even my four year old likes them, and he hates chocolate. YUM!!!
its great, we put some peanut butter into the microwave (so it would mix better) and added it in
These are not a sit down and eat a dozen in one sitting, unless of course you want to become sick. They are wonderfully rich, chocolate cookies. They would be great still warm and with a bowl of ice cream. I did not have Dutch processed cocoa on hand and used 1/4 t. baking soda in addition to the regular cocoa just as I saw a previous baker used. It worked beautifully. These are a keeper!!
These cookies fixed my chocolate craving as well as everyone else's at my work. I didn't think they were too rich but you have to like chocolate. The texture was perfect, a little chewy, very soft and moist. I followed the recipe except added the 1/2 tsp of baking soda like others recommended since I didn't have Dutch processed cocoa powder. I will be making these again!
These are the best chocolate cookies I have ever made or tasted. I made them last Christmas for the first time to include in my christmas baskets. Everyone raved about them and now I make them for every party. I'm about to make a double batch for this years baskets!
Make sure you let the dough sit ATlEAST 45 MINUTES before shaping and baking cookies.
I made these cookies & brought them into work. They were a big hit! The plate was empty by the end of my shift. All of my co-workers commented on how wonderful the cookies were and asked for the recipe. I'll definitely make these again!
Really good and they improve over the first few days. I used Ghiradelli 60% chips for the chocolate and added a few semi sweet and white chocolate chips. They had a really good chocolate punch. Make them small as they are really rich.
These were a bit dry and weren't quite what I was looking for. Thanks anyway!
The most WONDERFUL cookie I have ever baked! Thhis cookie made me love cookies and milk again!
Great tasting, chocolaty tasting cookie...reminds me of a brownie with a cookie texture. This recipe did take quite some time, so I only recommend making these when you can dedicate the day to making them. A great Christmas Cookie however. Thanks so much for sharing, I have a new favorite cookie recipe ;)
Yummy, yummy, yummy! Everyone in my family loved them. I added Heath toffee bits to half of my dough and that combo tasted great as well. I will definitely be making these again!
Great Cookies! Taste like brownies, and have that crackled look even. My husband loves them and he doesn't really go for desserts. These store really well and stay chewy in an airtight container.
My boyfriend found this recipe when we threw our New Year's party. The cookies were AMAZING. Very, very chocolate-y. Next time, I think we'll add more ground coffee. It really brings out the flavor of the chocolate, and gives a pleasant crunch of bitterness!
These are awesome! Best chocolate cookie I've ever made. I added 12ozs. of milk chocolate chips (as if they weren't chocolaty enough!), which made them even more soft and gooey/chewy. YUM!
Not bad, but considering all the rave reviews, I was slightly disappointed. Although it might be my own fault- I used finely ground coffee in place of the instant coffee granules.
My daughter-in-law and I look for new cookies to add to our Christmas plate gifts. Based on the reviews I made a batch of these. The flavors are very complex and not overly sweet. We agreed, that along with the cranberry hootycreek recipe, this is a MUST cookie and a definite keeper. Thanks for the recipe Carol P.
Okay, this is the best cookie EVER. I followed the recipe exactly, using ghiradelli chocolate (don't denigrate this recipe by using low-quality chocolate!!). I also refrigerated the batter for a few hours - not sure if that helped, but they turned out wonderfully. I cooked them for 8 minutes on 350 and they are like molten lava cookies. A chocolate-lover's dream!!
This is the best chocolate cookie I have ever tasted. I appreciated the reviewer suggestions that rolling the cookies into balls yielded the best results. Time to chill in the fridge for 30 min coupled with rolling the dough into balls yielded perfect, thick, chewy cookies with none of the flattening that some reviewers described.
Everyone in my office loved these. The chocolate flavor rocks! I let the dough sit in the fridge for an hour as people had recommended, and didn't have any problems with consistency at all... nice and chewy...mmmm. Definitely a keeper!
This is my favorite double chocolate cookie recipe. I usually cut the sugar in cookies but don't do it in this recipe. This chocolate is so deep/rich that you need the sugar. These cookies come out chewy and crackled on top. I used a cookie scooper to drop the dough onto a baking stone, ignoring (sorry) the "walnut size" directions and parchment paper. Delicious!
DELICIOUS! I refrigerated the dough, and the cookies stayed tall and beautiful. They're delicious!
These taste like fudgy brownies. They are VERY good and with an intense, rich chocolate taste. They were extremely hard to mix. When you get to the point of hand mixing in the dry ingredients, you will need some muscle. I had my doubts because the dough turned so hard and dry (probably b/c of all the semisweet chocolate in it) but they turned out great. Mine didn't flatten out very much in the oven, so right when I took them out I flattened them SLIGHTLY with the back of a spoon, they are like little discs. They get a "cracked" look on the top, which looks nice. I baked mine for 8 minutes, I like soft/chewy cookies, we'll see how soft they stay after a day in the cookie jar. Straight out of the oven they are delicious, you will need MILK to go with these!
This recipe is phenomenal! Be careful not to overbake, however; a couple of extra minutes in the oven totally changes the character of this cookie. I used King Arthur organic white whole wheat flour with excellent results.
Very chocolate...yummmm...and I added an chocolate covered espresso bean to the top of each cookie after it came out of the oven.
These cookies are delicious! I used regular cocoa powder and 1/4 t baking soda. Mine turned out quite large and flat - I would suggest using teaspoon-sized drops if you want neat cookies. I would also halve the recipe unless going to a shared lunch - my batch made 40 very large (3-4" wide) cookies.
A chocolate lover's dream! I added about 1C of chopped walnuts which I think makes it an even better cookie. Thanks for a great recipe!
I am only giving it 4 stars because of some of the flavour was not as rich as I thought it would be but it my be my fault as I did not have a pound of quality chocolate and I substituted 8 - 1/3 cups of chocolate chips melted for the chocolate. The presentation is definitely a 5 when they are rolled...they are so pretty. Will make again but use a better quality chocolate.
These are very good but I haven't made up my mind if I like them better than my other, easier to make chocolate cookie recipe. I threw in two cups of white chocolate chips and some nuts. Thanks for the recipe, chocolate lovers everywhere are getting their "fix" with this one.
YUM!!! I followed the recipe except for the following: used plain baking cocoa, used light butter, left out coffee, used 3 tsp vanilla extract. I let it sit for 45 minutes before shaping the dough. These are so, so good. I got 75 small cookies out of the recipe!
I prepared chocolate, sugars and butter as for a brownie recipe and melted them all in the top of a double boiler. I continued the recipe as directed, but only had 3 eggs - came out fine! The first batch didn't spread (I used a small cookie scoop) so for the next batch I rolled the dough into balls and flattened slightly with the bottom of a small, decorative bowl dipped in sugar. Came out beautiful and wonderfully chocolaty! Yum!!
Tastes like little brownie bites! I made a half batch. I melted about a half bag of mini chips for 1 1/2 minutes in the microwave. I then added the coffee crystals and vanilla to it. At first I thought I ruined the chocolate b/c it got a bit thick with the addition of the liquid, but in the end it didn't effect the quality. I did not cool the batter at all and it made no effect on my cookies. I used a small cookie scoop which made 35 cookies--and that's a half batch. They took about 9 minutes to cook. I did not have parchment but the Reynolds Release foil worked fine. Only make these if you are a chocolate lover!
Mmmmmm.... I don't like coffee, but I didn't notice any unpleasant taste of coffee - just a rich chocolatey taste. (And thanks to the reviewers who explained that 1/4 tsp baking soda should be added to regular cocoa to substitute for Dutch process - I didn't know that.)
These were great and fairly easy to make. I followed the recipe exactly, except that I couldn't find Dutch process cocoa in any of my local stores, so I used regular (Hershey) unsweetened cocoa powder cut w/ 1/4 tsp. baking soda. The batch went very quickly!!
These are the most wonderful chocolate cookies I have ever tasted! Incredibly adult, they melt in your mouth. Positively addictive. The batter is stiff, and I made small, bitesize morsels, but that only makes them last longer (I wish!). Great with a glass of cold milk!
I can't say I've ever made a chocolate cookie before quite like this but I won't ever have to look again. After baking about 6 different types of cookies for giveaways, and letting my boys taste them all, these were hands down the favorite. My youngest didn't even want to finish his other ones, he only wanted more 'chocolate cookies'. I think we'll be making these again VERY soon. Thank you!
This is the best chocolate cookie I think I will ever eat. It is certainly better than any I have eaten to date. If this suggests my search is over, so be it. I can live with that. The chocolate flavor opens in the mouth to a size much grander than you would expect. And then the chewy center, that fudgy brownie effect. Man. I am ready to go spend some serious money on some serious chocolate and find out how far off the chart I can launch this cookie.
These cookies are delicious. They taste just like brownies. Very fudgy and chewy.
These were just okay. I didn't test them before I made them for a function at work--and they were the only dessert left! They weren't bad or anything...they just weren't great.
This is an awesome cookie. I used cocoa powder with a 1/4 tsp of baking soda because I didn't have dutch process. Some of the batch I left as-is, some of the batch I added pecans to, and some of the batch I added pecans and chocolate chips. All were great and chocolatey :)
I made these with some 72% cacao bittersweet chocolate from Trader Joe's, and some 62% cacao Nestle Chocolatier chocolate (both in bars). It was a dark chocolate cookie this way, which is what my hubby really likes. If you are more of a milk chocolate person, I'd suggest the semisweet as the recipe states. They are chewy and delicious- really rich!
Oh yum!!!! Very very good cookie! Husband took them to work and 7 guys polished them off in a couple of hours!!! This made A LOT too! Adding this to my yummy cookie list, thanks!!!
I made the recipe as written BUT added a Trader Joe chocolate covered caramel wedge to each cookie (wrapped dough around the wedge before baking). Dear God. At least I only made a 1/2 batch.
AWESOME...best chocolate cookie I've ever made or ate, (and I've made & ate many!) Used a 1 lb. milk chocolate rabbit that was in the freezer!
These cookies are great for the chocoholic. I made a half batch because I didn't trust myself having a whole batch in the house. Make sure to use quality chocolate since that is the dominant flavor. They set up fine on the cookies sheets and are delicious.
Wow!!! Usually, when I intend to make brownies, they never turn out. I tried this cookie recipe, and they turned into the BEST BEST BEST brownie recipe EVER!!! Everyone who tries these begs me for the recipe!!! Thank you!!!
Awesome! You can create so many flavor options with these cookies. PB M&M's, Andies Mint's, dried cherries and walnuts. YUM! Thank you this is a keeper!
I made these for a work event, total strangers were coming up to me afterwards saying things like "Girl, you can bake!" These are the best cookies EVER. Carol P. deserves a national holiday in her honor.
This is a rich, very delicious cookie. I used one pound of semisweet chocolate morsels, and I omitted the the coffee because we do not use coffee in our house Because I used salted butter I used 1/2 teaspoon of salt as suggested by another reviewer. Hubby kept stealing them off the baking sheet while they were "setting". I used a measuring tablespoon to portion out the dough and the cookies came out looking the same size and baked perfect. They were a little crunchy on the outside and chewy on the inside. Very yummy. I got 5 dozen cookies. This will become a family favorite!
These cookies were fantastic! They are a definite must try for the chocolate lover. I will be making these...again and again. Thank you for another great cookie recipe.
50 stars! 500 stars!!! As a true chocoholic I'm always looking for the ultimate fix...and this just might be it. I used dark chocolate (70%) and stirred in Hershey's Special Dark chocolate chips. Otherwise followed the recipe exactly. I'm in heaven. This made about 60 cookies for me which is a double-edged sword. I'm thrilled that there's so many delicious cookies, but I'm watching my weight so can't just sit down and eat every last one. THANK YOU Carol for an excellent recipe :-)
all the 5 star ratings here are spot on...these are deliscious.Used 1 lb of Ghiardelli choc,rolled them out which did make a nice crackle.And 9 minutes,as per another reviewer,was perfect time.Will make again.Thanks for a superb recipe!!!
These are best chocolate cookies I've ever made. They turned out beautifully. I highly recommend this recipe for chocolate lovers!
Love this cookie! I made it just as written! Just don't overtake or you will not get that chewy brownie texture. I will make them again and leave out the coffee. I felt like it took away from the pure chocolate taste!
These are decadent cookies. I used dark chocolate and dark chocolate cocoa powder and these cookies just blew my mind. This recipe is a keeper.
I used espresso powder instead of instant coffee... these cookies were soft and rich.
These are my family's favorite cookies - they are moist, delicious and absolutely addictive. They freeze well and in fact taste really good frozen! The only change to the recipe is the cooking time. It usually takes about 16-17 minutes for these to be fully cooked. Thanks for a great recipe!
These taste like brownie cookies! So good! I was a little worried from reviews but glad I decided to make them anyway. I used cold butter instead of margarine and I think the cold helped keep them from spreading too flat like others had problems with. I will definitely be keeping this recipe! I used them as a base for my Pilgrim Hat cookies (top with Rollo's and mini Reece's cups and decorate with icing) for Thanksgiving - worked out perfectly! I did shape then into balls and smushed them into fat discs and baked them on parchment lined cookie sheet because the first sheet I did drop cookies didn't get round/flattened enough to use for my purposes.
These were a HIT with friends!!! I bake a LOT and tend to be picky with recipes. I will definitely make these again!! Thanks!!
I followed the recipe in magazine and these did not turn out. I then looked at the recipe online and the ingredient amounts are different. I wish I had looked online first! Please make sure the magazine and the online recipes match! Very disappointed. I will probably try again with online recipe.
It's a different cookie, somewhat like a brownie. The recipe is halved with no trouble at all. Good idea to try with white choc, too!
I don't usually like cookies with cocoa...but these are awesome! I reduced the marg. to 1/2 cup and the br. sugar to 1 cup and they are still amazing! I wonder how they would be "rocky road" style?
Good cookies. I think I burnt the chocolate at the beginning so they have a little burnt taste to them (my fault). Or maybe it was the coffee. Worth trying one more time and not burning the chocolate :)
These are fantastic! Moist and chewy and chocolatey!! Extra perfect with some walnuts added!!
very chocolaty, soft cookie!! It seems the middle of mine are a little doughy, but the taste is great. I followed the recipe in the magazine (feb/mar 2015), but this one has minor changes. Not sure which one to foolow.
Love love love love these cookies!! I tried making these cookies with a few different recipes and they all turned out horrible then I stumble upon this recipe and it turns out perfectly!! I didn't have the Dutch cocoa and so I just used normal cocoa powder and it still turned out great!! This recipe made so many cookies which was great because I had a lot of people I owed cookies and after they ate them they were begging for more!! These cookies even converted a non chocolate lover to devoir them in under a minute!!! I will definetly be making these again and again!!!
Man, these are awesome. I am not a chocolate lover at all, but we have some chocolate lovers in the family so I usually make one chocolate cookie for them. These are really good! They stayed soft and have a really nice complex flavor. I used Dutch cocoa and a little of a super dark cocoa I have, and only used 10 ozs. Of chocolate because that's all I had. I thought I screwed up because I forgot to put the butter in the first batch and had to beat it into the stiff dough at the end after I realized I had forgotten it and they still were perfect, same as the second batch I didn't screw up, so the recipe seems to be very forgiving. I also used king aurthurs espresso powder, which I put in anything chocolate. These cookies are great. I also rolled 1/2 of them in chopped pecans I had left from another cookie I made and that was great also.
Outstanding - but you really have to love chocolate!
WOW! I love chocolate and these are amazing! These are very rich so make them small! To add a little fun, I sprinkled mine with powdered sugar when they came out of the oven. These are a new holiday favorite!
I made these exactly as written, and rolled the cookies instead of dropping them. They baked up uniformly and beautifully. These are rich, soft, and moist, with a lovely depth of flavor owing to the dutch cocoa and espresso. For cleaner rolling, dusting your hands in powdered sugar prevents them sticking to you and doesn't affect the flavor or texture at all. These will be a new staple cookie in this house.
Yummy! Like a piece of fudge in a cookie. Only thing different is the recipe yielded 72 cookies and not 42 as listed.
These cookies were awesome! They dont come out "tasting like coffee" really, but the coffee definitely enhances the dark chocolate flavor. Also I let my dough sit for over an hour and it was really easy to roll out. I think next time I will try a caramel glaze over them
These are DELICIOUS! They taste like brownie cookies. I have a few solid cookie recipes, but decided to try something new last week. I found this recipe and thought I'd try it! It's now one of my favorites. It made a ton of cookies. They flattened out after cooling, but they were still a hit! Also, I tried adding Butterfinger crumbles and it burnt the bottoms. They cooked much faster with the candy in them.
Mmmm chocolate!! Turned out great. The batter comes out nice and thick and it taste just like a brownie. Would probably be good with some nuts added to it or a single pecan on top.
Rich and chocolatey! I read another review that suggested reducing salt to 1/2 tsp. if using salted butter and adding 1/4 tsp. baking soda to coco powder if you don't have dutch process coco. These worked out well. Also, in lieu of parchment paper try a very light dusting of flour on a greased cookie sheet to prevent them from spreading to much. Mine came out perfect! To make them into a xmas cookie I lightly press a Hershey's peppermint kiss on top right out of the oven, they are pretty and delicious. Keeping them on the small side I got 90 cookies from 1 batch.
This was an awesome recipe I will definitely make again. I had no instant coffee in my pantry. So, instead after I mixed the chocolate in the mixture I poured coffee in. Then I added dry ingredients. It really worked and the taste was delicious.
These weren't the best Chocolate cookies ever, but they did come very close. Next time I'd add a few nuts and maybe some white chocolate.
