Top Secret Chocolate Cookies

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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.

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This recipe is great because it doesn't require any special hard to find ingredient, I had everything already in my pantry! You can even add choco, peanut chips or walnuts- whatever you have laying around! The cookies kept well and stayed chewy! My husband loved them!

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I made these with my four year old and they turned out perfectly. I did not have to adjust the recipe at all. Perfect soft chocolate deliciousness. Thanks for posting.

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I was one of those people who read several reviews before even trying this recipe and I was hesitant because of several poor reviews, but they turned out perfectly! Following the advice of several other people, I used baking powder instead of baking soda and only 1 cup of butter (only had margarine, but when I was almost done with the batter when I read a several reviews saying NOT to use margarine because it will result in a greasy mess and I thought "Oh... no..." After reading other reviews, I added about one extra cup of flour and it worked out perfectly. We added in some mini reeces peices and my neighbors love them! I even had one friend come over to my house to get a whole plate to take home with her! This recipe is fantastic! Ooey gooey crisp brownie cookie :

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Yum! I did make a couple changes. I followed the suggestions of some of the other viewer and cut the butter back to 2 sticks. I also did not chill the dough. They came out great! Like a brownie in cookie form!

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I thought this was a great chocolate cookie recipe. I read lots of the reviews before I tried it because not only did I want to try it, I wanted to make a gluten free version because people ask me all the time if I can make gluten free stuff. The regular recipe came out just fine, but I did reduce the butter to 2 sticks and I used baking powder instead of soda. For the gluten free recipe I had to add a bit more moisture. Both versions were wonderful! A note to those having issues with the batter not setting up or excessive spreading during baking. Butter in the recipe means BUTTER, not margarine. Margarine is too soft to set up and will make the recipe greasy and yucky. If you don't want to use butter you can sub butter flavored crisco or plain crisco. Use 1 Cup. Also chilled dough is essential, stick it in the freezer at least 45 min. if you want to hurry up and bake.

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I used this recipe with a few minor changes because I had to make a few dozen cookies for my daughters dance recital today. I didn't have time to put them in the fridge for 8hrs. so I cut the butter to 2 sticks and added 2 1/4 cups flr. I put crazens and white chocolate chips in mine and dropped them on the cookie sheet right after mixing they came out beautiful. My husband and daughter both loved them. They took 10-12 min to bake at 350. Good luck:

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I did substitute baking powder for the baking soda and I only used 2 sticks of butter. Other than that I followed the recipe exactly and they came out perfect. Tastes like a brownie but looks like a cookie! the kids I babysit will love me bringing them to work tomorrow.

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Cookies tasted ok, but not great. Was more like one big super thin crispy brownie than individual cookies, the batter all melted together and did not form the thick chewy cookies I was hoping for.

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I've made these twice now and they came out perfect both times. Everyone who has tried them wants the recipe. I didn't even have the recipe the first time. I kept watching the video and writing down what I saw them do.