Double Chocolate Chip Cookies

This is the author of the recipe, I have noticed some of you had some problems with the cookies from postings on here. For one I use a little extra flour when I bake them also I always use tinfoil (shiny side down) when I bake them. The cookies are also better when you make bigger cookies, smaller cookies tend to be too hard. Hope that helps!

This cookie got rave reviews from everyone when I actually used extra cocoa powder, which not only made a darker, more chocolatey-appealing cookie than the picture, and it also counter-balanced the sweetness of the sugar. My cookies didn't turn out flat at all! They came out big and fluffy, and they stayed chewy all week (they probably would've stayed chewy for longer, but people loved them so much, they didn't last that long).

I thought these were a little too sweet, hubby did not. Still, I would reduce the sugar by 1/2 cup if I was to make these again. I used butter for better flavor, upped the cocoa powder to 1/2 cup, and used 1 cup each of white chocolate and semi-sweet chocolate chips. They bake up beautifully and perfectly--bakery quality looks. For those having problems with flatness, the solutions are simple--do NOT grease the cookie sheets, and chill your dough about an hour or so to firm it up a litte before dropping it onto the cookie sheets. Do not add more flour to firm up the dough! A good recipe, but not "the best" as written.

Oh Oh OHHH!!! This is really the best recipe ever! Okay, I tweaked it a little, here's what I did. I used 1/2 a heaping cup cocoa powder, all butter, added a teaspoon cinnamon, and a smidgen of cayenne pepper. It doesn't add spice persay, just some warmth that goes so nice with the sweetness and the richness of the chocolate. I also substituted 2 c. 60% bittersweet chocolate chips, and 1 c. chopped almonds for the 3. chocolate chips. These came out so crisp on the outside, chewy on the inside. I baked them for 10 minutes, they were perfect. I used my Silpat instead of greaing a pan.I have a keeper here. I gave them as a hostess gift at my Bunco group last night. She loved them. I love how there isn't a huge long list of ingred., just simple and well proportioned. I have always had trouble making cookies, but this was foolproof. Enjoy!

Oh so yummy. Use it with peanut butter chips too. One suggestion, lower heat 25 degrees and don't grease your pan - just use a non-stick cookie sheet. The greased pan caused the cookies to spread and get burned lacy edges.

I liked the flavor of this cookie, but I only had butter on hand which didn't help these cookies to retain their shape (which they didn't-they flattened out considerably). I halved the recipe and subbed about a 1/2 c of peanut butter chips for some of the chocolate, which added a nice flavor, but I would totally suggest using margarine and maybe even chilling the dough for a while to help them keep from spreading out into pancakes.

They were very good! My first batch turned out fine. But my second batch burned. Be careful not to leave it in the oven too long or it will be crispy. Take it out once you see cracks on the top of the cookie! If you don't have unsweetened cocoa powder, use regular hot chocolate or cocoa mix. Just use 3/4 cup of white sugar and 3/4 cup of brown sugar unless you like your cookies extremely sweet!

My family loves this twist on a classic favorite. I make these all the time. I do add 1/2 tsp salt and hope that adds some lift. Very good!

Shannon, your friends are right! This is a great recipe. I made these today, and they were an instant best seller. They're gorgeous! And they taste good! Thank you! *****I want to add, I never use margarine, so we always make these cookies with butter and don't have any problems with it.

Wow I cannot believe some of the reviews I have read - did anyone try the original before modifying? All the comments about too sweet - they are double chocolate cookies- ummmmm sweet is a given! It's terrible when people modify before tasting the original. These were perfect double chocolate decadent cookies - the way they were meant to be. Everyone who has tasted these from this recipe is thrilled and asks for more!

3 cups was a litle too much chocolate chips, i tried 2 instead and the cookies came out perfect.

I followed the suggestions below and made a few of my own minor changes. 1. I used peanut butter M&Ms instead of chocolate chips. That was a HUGE hit with the kids. 2. I NEVER use margarine. BUTTER, BUTTER, BUTTER!!! The secret is to allow it to SOFTEN. DONT MELT IT IN THE MICROWAVE! Then you cream you butter and sugar well. Add one egg at a time then your batter will be very light anf fluffy. You cant go wrong here. 3. I always throw in an extra teaspoon of vanilla. One tsp of vanilla is good. Two is GREAT! 4. I increased the cocoa powdered to 1/2 cup. 5. I added a pinch of cayenne. ( does that enhance the chocolate flavor! It does not make it spicy. My kids dont like anything spicy.) 6. I added a rounded tsp of baking soda. (My cookies were small but nice and thick (and soft!) 7. I baked my cookies for 9 min. Then left them on the cookie rack to cool. 8. I put my batter in the fridge for 45 minute (I had to take a break to make dinner) until it was nice and firm. Then I kept it in the fridge in while the cookies baked. I only put the batter on cooled cookie sheets.

I have received many compliments for these cookies. But, remember, if you are cooking these on non-stick cookie sheets, you will need to use the minimum amount of cooking time-- I found that decreasing the cooking time by a minute was good.

Very very chocolatey! I only had butter so I used all butter. Then I added 1.5 cups regular chocolate chips, 1cup white chocolate chips, and a cup of mini chocolate chips. I then baked for 10 minutes and the recipe made about 40 cookies. A keeper! UPDATE: I took these into work and within one hour the entire batch of forty was gone! They were well received.

Fabulous double chocolate cookies! Exactly what I was looking for! I didn't have margarine, so subbed 1/2 butter 1/2 shortening. Misread the recipe, and added 1 1/3 cup cocoa instead of 1/3 cup...a mistake with delightful results! Did not grease the cookies sheets. Tried baking three ways: rolled into balls, dropped by Tbsp, and rolled into balls then flattened to 1/2" using a cup bottom dipped in cocoa and sugar. The flattened ones came out the best, didn't spread at all, just baked up soft and chewy, with a cracked sparkly top. Lowered temp to 350* and baked for full 10 minutes. Perfection!

Crunchy on the outside, chewy on the inside, couldn't be more delicious! I used butter, (it was all I had) and 1/2 cup of cocoa (because I love chocolate). Cookies held their shape just right. Thanks for a great cookie recipe!

These were the absolute best!! My teenagers ate them all the first day and asked for more the next. I used chocolate chips and white chocolate in the first batch and only milk chocolate chips in the second batch. Both were great. Be careful not to overbake them though. Take them out of the oven before they look quite done.

I followed the recipe to the letter. I bake on parchment paper and these cookies were DELICOUS!! Soft and chewy, chocolately, just perfect. My family loved them.

These cookies are wonderful - soft and chewy, easy to prepare. The expression, "You can't eat just one." definitely applies here. I agree with the others that 2 cups of chocolate chips is definitely sufficient, 3 would be way too much. I also did not find it necessary ro roll the dough into balls before baking. I just dropped them on the cookie sheet and they turned out a very nice thickness. Just be sure to eat them up fast because the quality definitely declines after day 1.

Great tasting cookie Shannon. I do have to say that I subbed 1 banana w/ a 1/2 tsp. of baking powder (which is an egg sub) for the two eggs, but I only did this because my almost 2 year old is allergic to eggs. The banana added a nice unique flavor. The cookies did turned out a little flat, but they served the purpose! My older 2 kids LOVED all of the chocolate chips which sorta masked the banana. Thanks for the recipe!

These were very good and very simple to make. They didn't run off the cookie sheet, like some recipes, and boy did my house smell good while they were baking.

I just wanted to share a tip for those of you who are saying that your cookies are turning out flat. I always, always, ALWAYS refrigerate the dough overnight (or at minimum for several hours) before baking them. While they're still good and cold, I roll them into balls and then bake them that way. If the dough begins to soften between batches, just pop it in the freezer to keep it chilled well. Hopefully that will help. Chocolate chip cookies are an art. :)

Very good!! I added extra cocoa powder and used butter instead of margarine. Very good, very tasty crispy chewy chocolatey goodness!!

I followed the recipe to a tee & it turned out great! This was the chewiest batch of chocolate chip cookies I have ever made. Yum!

Mmm-mmm these are delicious! Whenever I need to bake some cookies, I turn to these. They alway turn out delectable! I personally use butter instead of margarine and don't grease the pans, but they turn out anyway :).

Was looking for very chocolately, fudgy cookie recipe and found this. Am just eating my second cookie! I found exactly what I was looking for!! Turns out this recipe is very close to my standard choc. chip cookie recipe from my mother-in-law, which took me many years to perfect, except that the flour is reduced to accommodate the cocoa powder. I gave this four stars because I reduced the sugar to 1/2 cup white, 3/4 cup brown and cookies were still PLENTY sweet - oh and that includes after reducing choc chips to 2 cups and adding 1 cup slivered almonds. Also substituted 1 cup whole wheat flour for a cup of the white, and 1/2 cup butter for 1/2 cup of the marg. Added a couple of shakes of cinnamon and a dash of cayenne (per another readers tip). End result is extremely yummy, dark chocolatey, fudgy cookies. As to perfecting my mother-in-laws recipe, I learned that the consistency of the fat (she uses 1 stick butter, 1 stick crisco) is critical. It cannot be too runny or too cool. Works best if left to warm to room temp. She swears by making a single "test" cookie first, and then adding additional flour if needed, but I can never be bothered.

These were delicious! I thought I'd messed them up because the dough seemed sticky, but they came out wonderful, and very easy. Fudgey goodness!

These cookies totally rock!! My whole family love them.. the kids, the hubby and I. I think they really are the best double chocolate cookies ever. I only do a few things differently, I always use whole wheat flour and real butter.. sometimes I use coconut oil instead or butter.. sometimes I use carob chips.. sometimes I reduce the sugar by almost half & add in agave nector or date puree for sweetness... it doesn't make a difference at all, they are excellent no matter what. Oh, also, DON'T overbake!! I bake mine only 8 minutes, they look almost undercooked, but after waiting 2 minutes for them to cool on the cookie sheet they are totally perfect, soft & chewy with lightly crunchy edges. Thanks a ton, this is a family favourite now at our house!!

These are fabulous! After reading reviews I also increased the cocoa to 1/2 a cup which helped the color. I like my cookies soft, so I added 2 tsp. of cornstarch. A great recipe and I will definitely make them again!

this recipe is very finikey. We didn't really like these cookies.

Overall, I think this is a pretty good recipe. I added some extra cocoa because I thought the cookies in the picture looked kind of light and I wanted a really rich, really chocolately cookie. My first batch of cookies turned out perfectly--soft, rose nicely--but my second batch flattened out and got burnt on the edges, even though they cooked for the same time. The third batch I did turned out pretty good, but not as good as the first. This might be due, in part, to the fact that I used butter instead of margarine. I also added cinnamon and cayenne pepper to make the cookies taste more like homemade hot chocolate. Tasty cookies, but a bit unpredictable.

Amazing cookies

So scrumptious...I can't stop eating them! Took the advice of other reviews and added cinnamon, a sprinkle of cayenne, and extra cocoa. I have zero regrets!!!!!

GREAT RECIPE! Everyone who has tried these cookies asks me for the recipe. Makes a lot of cookies too - perfect for chocolate lovers! A+++

This was good, but I was disappointed by the flavor. The cookie dough lacked the deep chocolatey flavor I was looking for. I used white chocolate chips because I like "black and white" cookies. These cookies also spread a lot and end up thin and crispy. I think I will try the suggestion of using melted baker's choclate instead of cocoa powder. This is a good recipe if you like crunchy cookies instead of soft/chewy; just not a great recipe.

This recipe was really good, I used it for valentines day but I didn't have a chance to review it. I thought it was so good, it was very easy to make and it was crunchy but not too crunchy. It was the perfect texture and overall look as well, my boyfriend adored them :] I made them into hearts as well. I would definitely make these cookies again.

Fantastic. Used a little less butter/margarine and compensated with olive oil and they still came out fantastic. Also less chocolate chips. But this recipe is fantastic.

I made these for a get together with neighbors and everyone wanted the recipe! They are heavenly! After reading other reviews I substituted real butter for margarine, used 1/2 cup cocoa, baked at 350 for 14-15 minutes on an ungreased nonstick baking sheet, and used a little extra vanilla. This recipe is going in my permanent recipe file!

Yummy!!! I would give these 5 stars but they didn't turn out as good when I followed the recipe exactly. I slightly changed the recipe to make these cookies better. First, I used butter rather than margarine. Next, I added a 6oz box of chocolate instant pudding with the dry ingredients. Then I only used 2 cups of chips rather than 3. I got rave reviews from my family! Will definitely make these again with my changes.

This was an especially good recipe. I didn't have the unsweetened cocoa powder and used hersheys dark chocolate cocoa powder instead. The cookies came out much darker in appearance, and were ...as the recipe says ... very very very good.

These cookies really are the best - I make them all the time! This last time, I put in 8 oz. choc chips and 6 oz. butterscotch chips - and WOW! These cookies were gone in a heartbeat.

These were really good. Made 2 batches. The first batch I made with no changes to the recipe. On the second batch I added Godiva White Chocolate Liquor to the batter. Both versions were delicious.

Great way to satisfy a chocolate craving! I substituted 3 cups of chopped walnuts for the chocolate chips, used butter instead of margarine, sucanat instead of sugar, and whole wheat rather than all-purpose flour. Even with the changes, they turned out beautifully. I will definitely make these again!

These are yummy! The dough wasn't stiff enough to 'roll' (it was more goopey) so I just spooned tablespoons onto the cookie sheet. I cut the chocolate chips back to 2 cups (which was plenty!) and next time I will cut back a bit on the sugar. Very good cookie though!

Don't let the lack of reviews on this recipe discourage you from trying it, they are the BEST cookies ever! If you like Subway cookies, you'll love these. Thank you so much for the great recipe, a definite keeper!

Yummy. I "marbled" my cookies by not completely mixing in the cocoa. Tasted great and looked neat! My bf couldn't get enough!

These are great...look wonderful, however I did use butter in place of margerine, and baked for 9 1/2 min at 350F. Will make again :)

very tasty i made it for a party everybody loved them but i had to add a lot of extra flour and added more time

i knew this recipe was going to be good when i was practically licking the batter out of the bowl! amazing! i halved the recipe, added a little extra cocoa powder and they came out nice and chewy and puffy. might put in some walnuts next time i make them. :)

Really delicious. I used 1 1/2 cups chocolate chips and 1 1/2 peanut butter chips, and they came out perfectly.

These are a new family favorite!! Almost like brownies - a little crunchy and also chewy! Delicious

It might be the oven I used but they came out a little crispier than expected. Everyone that ate them loved them, but I'd enjoy something more chewy

Delicious! Very chocolaty..my cookies turned out looking dark brown - nothing like the photo. The color did not affect the flavor.

i made this last week..although it was chewy..the bottom turned almost black. it was over browned. i dont know what went wrong... i measured the sugar correctly! then last night i made oatmeal cookies and the bottom got sort of burnt! it was black.. can someone help me? what might be the cause? honestly ive only tried baking twice and maybe i dont know how to use the oven correctly? help!

Excellent cookie! Just the slightest crispy on the outside, soft and chewy on the inside...perfect! I used half margarine and half butter, a heaping 1/3 cup of cocoa and added a half teaspoon of cinnamon as another reviewer suggested. Positively delicious!

My family loves these cookies. The only problem is i can't keep them in the cookie jar because they disappear!

These cookies came out absolutely delicious! They were not too chocolately, but perfectly flavored and chewy. I halved the recipe, used caramel/milk-chocolate swirled chips, added extra cocoa powder and stuck with the margarine (rather than butter flavored crisco, as was recommended by a few reviewers). They were divine!

These are very rich and very sweet! If you find that you eat a half dozen cookies when you bake a batch, this may cure that issue. I couldn't finish a second one. I used a little extra cocoa powder and about 2 heaping cups of chocolate chips and it was plenty. Next time I make these I will reduce the amount of sugar, probably to 3/4 cup of each brown & white, and maybe try white chocolate chips. I made big cookies, baked for about 12 minutes, and they had a wonderful soft chewy texture. Good recipe!

This is one of the best cookie recipes i've ever found. I made it once w/my cousin for her birthday and everyone loved them so much I had to make them for 2 Christmas parties and 4 other occasions already(and i've only had this recipe since the beginning of 12/04). The only thing I did differently was I add only 2 cups instead of 3 chocolate chips. I also tried it using 1/2-3/4cup less flour and they still came out great, people thought it was 2 different recipes b/c the one using the full amount of flour was lighter and thicker. And the best part, they stay soft and chewy for days.

These were very very good! Nice and gooey! Thank you!

Delicious!! I read reviews and DIDN'T grease the pans, they came off fine. Also used butter instead of margarine and worked great. Only 4 stars because I think the proportions are a little off: you only need half that amount of sugar (they were plenty sweet!) and 2 cups chocolate chips. I also increased the cocoa, and they tasted like brownies. :-) Yum Yum!

This cookies were great! My kids just about tackled me to keep me from taking them to my activity. After reading the reviews about flat cookies, I used parchment paper on my cookie sheets, cut the temp back to 350 and baked for 10-15 minutes watching for the cracks to appear on top. I added just a touch more flour (1/4 cup, maybe) and just dropped the dough on the sheets rather than rolling it. They are a flat cookie but not abnormally so. They came out square because I put them too close together so I would separate them a bit more next time. There will definitely be a next time!

I started making these at work 2 years ago. The residents and staff love these. Recently I put all the ingredients in separate bowls and then had the residents add ingredients as called for. Very easy recipe to make. They get eaten very fast. Oh, I do one bag chocolate chips and one bag peanut butter chips. They are harmony together.

These are AMAZING! I changed it just a little. Instead of 3 cups semisweet chips, I used a cup of semisweet mini chocolate chips, a cup of milk chocolate chips and a cup of white chocolate chips. Absolutely the best chocolate cookie I have ever had. My brother who does NOT eat chocolate EVER tried one (after a lot of prompting) and ended up eating 3 in one sitting. Wonderful recipe!

These were so easy to make and they came out perfect. They were soft, and chocolatey. Will definately make again!!!!

This is a perfect way to get your chocolate fix. Delicious. This is the second time I have made this recipe. The first time was good, but I had to substitute some of the chocolate chips for walnuts. They were really good. This time I stuck to the recipe but added a bit more chocolate powder as some people said and since it was a bit wet, I added a bit more flour. The results are amazing. This is a very easy recipe but gives excellent results..............Linda

I thought these were great! Satisfied my chocolate craving. But veeeery sweet. Mine cooked perfectly (crispy on outside, chewy in centre), but I used parchment paper instead of greasing the sheet. I think this prevented some of the flatness/spreading that other users described.

These cookies are excellent! I can't wait to finish baking them and take them to work tomorrow. My did not turn out flat. Instead of using margarine in cookie recipes I use Crisco butter sticks. They keep cookies from getting flat and still have the butter taste.

I don't know if I can fairly give this cookie 5 stars since I changed it up a bit, but what I did was delicious! I added 1 Tbsp Cherry vodka, 20 chopped up maraschino cherries, and about 1/2 cup of chopped pecans and put in about 2 cups of a mixture of semi-sweet chocolate chips and white chocolate chips (what I had on hand). The result was amazing. Other than those additions I made them just like the recipe said and they weren't flat at all. Good cookie recipe for sure.

I was worried at first because the dough was a bit wetter than I'm used to but the cookies turned out perfectly. I used both a baking stone and non-stick pans with no trouble. The cookies ended up tasting like something from a bakery. I followed the recipe to the letter, used non-hydrogenated margarine, and changed the chips to 1 cup chocolate two cups peanut butter chips. Awesome.

These Cookies where great! But I did tweak them a little. Heres what I did, I thought there was a little too much brown sugar so i added 1/2 a cup of powdered sugar, this makes the batter light and fluffy, along with a little more taste . I also added a little bit of cinnamon after putting the cocoa in because i tasted the heavily of cocoa.Other wise this recipe was great i hope you take my advice!

Wonderful cookie......a chocoholics dream!!

Made these for Fathers Day. Half to my dad and the other half to my boyfriend. Turned out great. I was worried the batter is very wet. I used a tablespoon to drop them onto the cookie tray. I will make them again

I was dissapointed with this recipie. The cookies tasted fine, but nothing exceptional. It was very hard to remove them from the cookie sheet(yes, I greased it). They stuck, crumbled and tore, no matter how long I let them cool. What I was left with was more fitting to be ice cream toppings. They also fell flat while cooling, not apealling in a cookie. In all, it was a waste of my time and ingredients, I have much better recipies to try.

These are good just as written. And by the way, cookies are meant to be sweet. I thought this recipe was easy to follow, and the finished product was sweet and delicious! My grandkids just love any chocolate cookie, and this was no exception! Thanks for the recipe!

Absolutely the best chocolate cookies I've ever made! I read the reviews and added the extra cocoa on purpose (1 cup)!!! I also loved the idea of flattening the dough with the glass dipped in sugar and cocoa. It makes them a very uniform size and they baked to perfection in 10 minutes in my oven. This recipe is a definite keeper! Thank you!

These are very tasty! After reading other reviews, I used a heaping 1/2 cup of cocoa, 1/2 margarine 1/2 Crisco, and baked at 350 on UNgreased cookie sheets. They came out great and held their shape very well, in fact they hardly spread at all. I added pecans to the last pan-full and they were even better. Thanks for a great recipe!

i loved these cookies! i also took some of the tips and took out some sugar, i usually find cookies too sweet...i also crushed up some cadbury mini eggs instead of all choc.chips....yummy!

Excellent!!!!! Perfection!!!! Out of this world!!!! My daughter and I just got done making these, only thing we changed was 1/2 cup of cocoa instead of a 1/3, I will definitely be making these again! Now if you will excuse me I have to go and fight my daughter off the cookies. Lol. Thank you for sharing.

These cookies tasted great, but they were a little flat. I only used 2 cups of chips, because that was all I had on hand, and I forgot to add the vanilla. I also added chopped walnuts to half the mixture because I love nuts and they were very good.

Good recipe. I made all the suggested changes: 1/2 cup white sugar instead of 1 cup 3/4 cup of brown sugar instead of 1 cup 1/2 tsp. salt instead of 1 tsp. 1/2 cup of cocoa powder instead of 1/3 cup Added 1/2 tsp of cinnamon For my recipe I used 1 cup of mini semi sweet chocolate chips and 1 cup of Andes Mints baking chips. Recipe turned out really well.

The cookies are more cake-like than I usually enjoy but yummy nonetheless! (The dough is the most delicious part—mmmm!) I substituted butter for margarine and added coffee granules and a bit of chilled black coffee to taste; the coffee flavor really emphasizes the chocolate.

Not my favorite DCCC recipe. I bake CC cookies all the time, and for whatever reason these were pretty flat. They need a bit of tweaking.

Absolutely wonderful cookies! My boyfriend is VERY picky about his Chocolate chip cookies and he loved these. Really easy to make, I love that it is almost all full cup measures. That just makes life so much easier!

I think that the original recipe had a few flaws that me and my mom fixed. Flaw #1: Too sweet! We reduced sugar by half. Flaw #2: Not enough cocoa powder. The cookie tastes alot better with more cocoa or it just seems like the standard chocolate chip cookies. Flaw #3: (This one isn't a flaw, just an improvement...) Divide the vanilla by half and add the other halves worth of almond extract. The slight cherry flavor REALLY compliments the extra cocoa. Another is replace the standard chocolate chip with white chocolate. The color is fabulous, and so is the taste.

Okay, I made some mistakes the first time around, but I tried again and I'm here with a five star rating, once I did it right. Don't grease the cookie sheet, duh, it says that already, but I did it anyway. Flat cookies! I used butter as well, which might have contributed to the flatness. Second time around...ungreased cookie sheet+ 2/3 cup cocoa powder+ chilled the dough= excellent cookies!!!

Perfect consistency, wonderful taste! My husband's new favorite cookie and mine! Thanks for sharing.

My daughter told me this morning she would like to make Chocolate/chocolate cookies. I said I would try and then I found this recipe. I have to say these are very good. And it's not too chocolate tasting either. I used butter flavored crisco instead of margarine and they were light and fluffy. I would double the recipe though because I made them a little big in size and there weren't many to go around. Thanks for sharing this recipe will make them again.

Very good chocolate cookie with crispy edges and a chewy center. I used 1 cup of milk chocolate chips and the rest semi-sweet and they turned out yummy. The dough was a bit sticky and I had to put it in the fridge in between rolling out to put on the cookie sheets. All-around crowd pleaser in our family.

Wow! Fresh out of the oven and slightly cripsy and ooey gooey chewy on the inside. I just loved this cookie. I could only eat 2 and I am a sweet food junkie most days so that's saying alot lol. They are rich and delicious. I may put a few less chips in next time but not sure as they were just wonderful even still. The only thing different that I did was add 1/2 tsp salt to the butter mixture and 1/2 tsp baking powder to the flour mixture. These cookies were the pefect thickness (not too thin or thick) and they did not spread even without freezing or flash freezing the dough. That's a great benefit as well. I froze 3 small logs (enough for each to make 12 cookies) and ate 1 log fresh. Thanks for a wonderful recipe that I'll continue to use. My family loved them. Update: 2/18/08: I made these for a chocolate fellowship at church last night and the recipe allowed me to yeild 60 cookies total and they were all gone quickly. Still one of my favorite recipes.

Pretty good cookie. Went over very well with the kids.

Great recipe! Everyone loved the cookies!

real good not good when you are on a diet.

This is a GREAT cookie. It has fast become a favorite at my house. My family can hardly wait for the cookies to come out of the oven, they all stand around waiting for the timer to go off. I definately recomend this recipe.

My kids love these and I have to make them for all class parties and bake sales! Thanks for the recipe!

These cookies are awesome and so easy to make. My son who is the pickiest of all started clapping when he tried them. I did follow other users advice and used 3/4 cups of cocoa powder and real butter. These are sooooooo goood!!!

Wonderful consistency and texture (Chewy). I used one and a half sticks real butter and a quarter cup shortening. The only thing I would do differently next time is try three quarter cup of each sugar instead of full cup as they are a little too sweet for us.

These were good but mine didn't flatten out. I followed the recipe exactly. Any ideas?

These were THE BEST cookies I've ever made!!! Everybody loved them!! Thanx so much!