Top Secret Chocolate Cookies

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

fabulous! The only thing I did different was baked for 14 min vs 10 min

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I followed the recipe almost exactly, including using Dutch-process cocoa, but also cutting back the butter to 2 sticks, like others have said. The dough set up just fine in the fridge. My cookies have spread out into a pan-shaped mush, which I'm sure will be edible once it cools and sets up. What happened? Should I have used baking powder instead of baking soda?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I just made it following the recipe almost exactly (I had Hershey's cocoa instead of Dutch processed as written and I didn't have any problems. They came out absolutely wonderful! A lot of the reviewers say they taste even better the second day - I'm hoping we have a few left to eat tomorrow! :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this cookie per the recipe using Scharffen natural cocoa, not Dutch processed, and it turned out perfectly. You don't need to adjust the recipe when using natural cocoa instead of Dutch processed, only when you go the other way - per David Lebovitz.

We rolled them in table sugar and got the crackle surface shown. Sanding sugar is more course than table/granulated sugar and ought to give an even more sugary surface.

We made them large, baked for 13 minutes, and they we just right, still gooey on the inside.

We added macadamia nuts for our own preference, and it was delish. Our new family favorite!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I just made these cookies, and they came out perfectly! look just like the ones in the video! I used the substitution below and rolled them into balls the size of a golf ball after slicing them. I refrigerated them over night in logs. DELISH!

Substituting Dutch Process Cocoa Powder and vice versa

You can substitute unsweetened cocoa powder for Dutch cocoa powder. Here's how:

if you need 3 tablespoons Dutch cocoa : Use 3 tablespoons unsweetened cocoa PLUS 1/8 teaspoon baking soda.

if you need 3 tablespoons unsweetened cocoa: Use 3 tablespoons Dutch cocoa PLUS 1/8 teaspoon cream of tartar .

there's no need to change the amount of sugar, as they are BOTH unsweetened!

Hersheys Special Dark is 1/2 Dutch and 1/2 regular cocoa powder, so it gets tricky if you use that.

Hope this helps with the problem!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

If you love chocolate these are great. I add one 10 oz. package of course chopped dark chocolate chips (Girardelli 60% Cacao Chips - these chips are large so a rough guideline is approximately 1/4 the size of one chip, chopped. Also, I skip the log-rolling step and take a teaspoon drop size, roll it in my hands to a ball and then roll in sanding sugar. Caution: The dough is irresistible!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Delicious! Our favorite cookie is the Archway Dutch Cocoa cookie, sure enough, these are the same, but better because they're homemade. I used only 2 sticks of butter because of the previous reviews regarding the cookie spreading too much. I also used Hershey Unsweetened Cocoa, and they came out great. Next time I'm going to use the Dutch Cocoa, and see what the difference is, if any. My cookies did not spread much, I had to spread them out myself, so next time I am going to use the 2 1/2 sticks of butter. I baked my second batch only 9 mins, and I made them big like the archway cookies. The next day, after they settle, they taste even better. I used my stand mixer, but be careful when combining the dry and wet, it will fly around if you don't go really slow, I mixed it by hand first, then I turned on the mixer, medium speed, scraped the bowl, mixed again, then rolled it in a log in wax paper, baked them the next day. Its so fast and easy to throw this cookie dough together.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These cookies are great - been making them for the last 2+ years! My whole family loves them. I make them exactly like the recipe calls (except for the dutch chocolate - I use what is available at the local market. I have done both ways rolled into a ball and dusted with sugar and sliced and dusted with sugar. My only problem is that the "sanding sugar" gets absorbed into the cookie (does not leave the cracked cookie look, I have tried to pile it on thick and add after a few minutes of baking. The only way I get that sugary look is to sprinkle it on after they have cooled. Anyone else have this problem? Maybe the fine sugar should be substituted for regular granulated sugar? thanks for the recipe! Who doesn't love a Brownie and Cookie combo!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe is delicious. Don't know why people are having problems with it. Followed directions exactly except followed others advice and only put in 2 sticks of butter. I only had hersheys cocoa powder and they turned out great. Ten minutes was the perfect cooking time even if they don't look quite done. Let them sit on the hot baking sheet for a bit and they are yummy! I made half with white chocolate chips and half without. Both great!!!! Please try these, you will not be disappointed.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is very easy recipe even for a beginning baker like me. The ingredients are also easy to find at home. Taste was great with real chocolate flavour and that was maybe because of the french cocoa powder I used. Was not able to get dutch processed one.
But one thing I cant figure out is; though I put all the ingredients accurately measured as recipe, dough is always too watery and needs more flour at the end, which takes away the nice chocolate flavour. I wonder whether this happens only to me.