Double Chocolate Buzz Buzz Cookies

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Best chocolate cookies ever!!!
this is my first review on he FN. I loved these cookies so much that I decided to register and write this review.
I put the batter in the fridge to cool a little before puting it on the cookie sheet.

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Very good. Taste like brownies. They do not make much, so I would double the recipee. And mine were very oily so I added more flour : overall delicious though!

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From the creator of this recipe:
1. Emeril gave incorrect quantities/ingredients on the show. Follow the recipe as it appears here.
2. Feel free to reduce, increase or omit the espresso powder.
3. If your cookies don't rise or spread, or your dough is crumbly:
- Make sure your baking soda is fresh.
- Use natural, non-alkalized cocoa powder.
- Use semi-sweet chocolate, not milk chocolate.
- Try adding the flour all at once.
4. If your cookies are too crisp, reduce the white sugar to 1/8 cup and/or decrease the baking time.
5. If your dough is crumbly, you might be letting the chocolate-butter mixture cool too much; overworking the dough; and/or letting the dough get too cool before you scoop and bake it.
6. Bake cookies on light colored, matte finish aluminum baking pans such as Chicago Metallic jelly roll pans. Dark baking sheets absorb too much heat, causing browning and spreading.
7. Use an oven thermometer to ensure your oven temp is accurate.

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These cookies are(if not #1 one of my top 3 favoerite cookies. The btter wds so good nd then i tried cookies so good! Though, when they re in the oven I wouldn't reccomend smushing them down because they fan out and get huge! Just let them cook and tke them out when they are done.

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This is probably one of the most fantastic recipes that you could ever use as a base for any chocolate cookie. After reading all of the reviews, I decided to cook them for the initial 12 mins. When they were still gooey, I took them out, flattened them with my spatula, and put them back in for another 10 mins. It gives them a fantastic twice baked taste! I've also put some peppermint and extra chocolate chips in them- DELISH! I LOVE this recipe!

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Well, I did a lot wrong, but these cookies are still very tasty. First of all, I melted all 8 ounces of chocolate on accident; however, I ended up putting mostly all of it in to keep the batter creamy (it was starting to get quite difficult to stir. Then I added extra chocolate chips. Therefore, my cookies have about 3-4 ounces more chocolate than the recipe called for. I also used light brown sugar instead of dark brown. I also left out the espresso since we're not big coffee people. I got 13 cooking out of the batch, and they cooked for about 12 minutes. I noticed that mine were not flattening out about half way through, so i used a fork to flatten them so they'd cook thoroughly. This worked great and my cookies are ooey-gooey on the inside, but they don't fall apart in my hand. Perfect to share with friends.

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I agree with the other person that gave this recipe one star, they never flattened out. My batch was also crumbly? What did I miss> Can anyone help out?

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These are great! BE SURE to make these by the EXACT recipe! The dough, or batter, will be the consistency of brownie batter. These taste just like brownies and soooo moist on the inside! GREAT!

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These cookies are so simple, yet so rich and satisfying. I left out the espresso powder and they still tasted amazing. My only tip would be to leave the cookies to cool for a few minutes ON the sheet as the directions state. I forgot about this on one batch and they were VERY gooey in the middle. I followed the directions on the next one and they were perfect - just gooey enough.

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The recipe on foodnetwork.com and from what was on Emeril is really different. He used 4 "heaping teaspoons" of the espresso powder and baking powder instead of soda. But anyway, I used 2 tsps of the espresso and it came out so delicious! Decadently chocolate and chewy..my kind of cookie!