I'm giving this recipie 5 stars with the modifications I made. I substituted 1/4 c. of the butter with shortening and also added 1 egg yolk. I also found that rolling them out just a bit thicker than 1/8'' baking them for 7 minutes and using parchment paper kept them from breaking apart. I ended up with cookies that were SO CHOCOLATEY WONDERFUL and tasted a lot like brownies. They were gorgeous with the "sugar cookie icing" recipie from this site.
Instead of using flour when cutting out shapes use cocoa powder! That way you cant see the flour after baking.
These turned out great with modifications. I followed advice of other reviewers and added: 1t. vanilla 1/2 t. cinnamon and an extra egg yolk. I also rolled them out a little thicker than the recipe called for. I did not refrigerate the dough at all and the dough was fine - even with my young kids making the cut-out cookies. We will make these again for something different.
I made a double version of this recipe for my sons Halloween party at school. They were not only absolutely fabulous but also DELICIOUS! It's like mini brownie cookies with a crisp yummy texture. This recipe would be great for anyone even people who are novice.
Well after all these wonderful reviews I have to wonder why this recipe doesn't work for me. I bake a lot and have tried this recipe three times now and every time the cookies fall apart either when they're being removed from the cookie sheet or when they're being handled as I frost/decorate them. They taste good--very rich-- roll out easily and cut easily but it's Cookie Crumb City from then on. 'Disappointing.
I liked this cookie! It had a really good chocolate flavor but not too sweet. It was simple to make too. I skipped the cutout part (too time consuming) and just formed the dough into two logs about 2-3 inches wide. When it was chilled I sliced it into 1/8" slices. I baked it on parchment for about 9 minutes. These would be perfect with coffee or to make your own ice cream sandwiches. Thanks!
This is a great recipe and I will make it again. I had no problem with the consistency of the dough and followed the recipe to a T. Make sure you use only room temp softened butter, measure the exact amount of ingredients (no eyeballing it) and chill the dough for 2 hours. TIP! Cover the dough in wax paper in the fridge during chilling. After you pull it out, roll it between 2 sheets of wax paper. You have no issues with sticking, flour doesn't mar the pretty brown dough.
Thanks for sharing your Grandmother's recipe! She was a great cook!!
These cookies were very tasty! I liked them a bit thicker and soft and my boyfriend liked them a little crispier. Either way they were even better when we drizzled them with melted white chocolate chips caramel and a good chocolate bar with nuts in it! It was like eating a really gooey brownie but easier to manage!
We LOVED this cookie recipe! I made them for Valentine's Day this week icing them with an almond-flavored confectionary glaze in pink and white. They were very pretty--but more importantly very yummy! I love sugar cookies so these were right up my alley. I think my kids still prefer traditional sugar cookies but they enjoyed these too. Recipe was very simple and the cookies really kept their shape nicely. Thanks!
