Triple Chocolate Cookies

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This is a great recipe but like any recipe that you make a little healthier it's important to use high quality ingredients so a little goes a long way. I used Ghiradelli chocolate for the dark chocolate and semi sweet (instead of milk chocolate. I also used light brown sugar (I was out of dark but these cookies came out delicious. They were moist and yummy and not too sweet (you've gotta be a chocolate lover for these. I've also made them before and added some instant espresso powder, mmmmm. . .

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I loved the cookie but modified the recipe by using half/half Sugar/Splenda for both types of sugar.

It gives the cookies a little extra sweetness without adding too much of the 'whang' you get from artificial sweetners.

It freezes really well which allows me to ration myself. I'm acclimating to the wheat pastry flour and find it really adds character to many baked goods.

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So, the flavor is definitely chocolate-y. I put semi sweet chocolate instead of dark and milk. I also used extra light tasting olive oil instead of canola oil which was a mistake. The olive oil, even though it is extra light tasting, still left a certain flavor and smell. Definitely either use canola or safflower oil since those won't leave a smell. They didn't flatten out at all instead they stayed rounded. I added pecans which gave a delicious maple-y flavor to the cookies. I left them in a little less time, took them out of the oven just when they were cooked and a little soft in the center. This helped them to be slightly more moist inside. I liked them, with the right oil they'd be even better.

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I used high quality chocolate chips and cocoa powder. It tasted very decadent, like eating pure chocolate. Will agree with others that it is a little on the dry side, even with the right wheat flour. I had to press the cookie dough down a little as they did not spread easily. I may try to add a little milk next time to see if that's makes them less dry. Overall good chocolate fix.

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Like personal brownie bites. These come out perfect every time.

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very good cook, simple and easy to make.

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THis cookie was easy to make and delicious. The kids helped make and enjoy the cookies

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I still have not made these with whole wheat pastry flour, but used all-purpose flour entirely. It did affect the texture as they were a bit crumbly. I am anxious to make them with pastry flour, but after a trip to Fresh Market and two Publix supermarkets with no success...Great cookie for chocolate lovers; not too sweet and very chocolaty.

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I followed the recipe exactly except I had no whole wheat pastry flour and used regular. I also made the dough one day, refrigerated it and and baked the next.

They were chocolaty, but dry. I like a cookie that's crunchy on the outside and chewy on the inside, or if they're just crunchy that's alright, but these were crunchy outside and dry inside. Also, I like my cookies sweeter. I think I'll give them to my MOM. She likes hard, dry cookies that are not too sweet. I'm still searching for that great recipe.

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These cookies looked great on TV, so decided to give them a try. They are really good with a super chocolate taste. Made them as directed and did include the pecans, except I substituted semi-sweet chocolate chips for the milk chocolate (I'm not much of a milk chocolate fan. For the dark chocolate, I used Lindt 85% cocoa extra dark. Yummmmmmmmmm. Am glad I made a double batch!!!!! Great recipe and so easy too. Definite keeper and highly recommended.