Top Secret Chocolate Cookies

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These are excellent cookies - I will use a little less butter next time and I think the shape will be better when baked. Overall though, these are the best tasting chocolate cookies I have ever made. These are now on my best cookie list!

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the taste was not bad it taste like chocoalte but this batter was for cupcakes or cakes. had to put in freezer overnite and still not hard enough for cookies i dont recommend at all! and followed exactly

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I was initially reluctant to try this recipe due to several reviews where people said the cookies were greasy, oily, or just didn't work out. After really thinking about it & comparing the recipe to others I've used that I knew worked well, I decided to try the recipe but omit 1/2 c of butter (so I used 2 c. I used a disher to make little balls vs slicing and rolling by hand. I found the parchment to be entirely unnecessary-I baked them up on ungreased sheets with no issues at all. I did refrigerate for 2 h while I made 2 other kinds of cookies. The cookies turned out so pretty and sparkly with the sugar crystals, and they are absolutely the perfect chocolaty, chewy, crisp texture. They are a breeze to make, and based on my man's equally favorable response to them, I'll be making them again. I got 70 cookies from one batch-great for a swap!
The cocoa I used was Hershey's Special Dark, and according to the label it is a blend of dutched and regular cocoa.

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I LOVED these cookies and got plenty of compliments from friends and family near and far. I will add this cookie to my favorite list! I made several variations of them and all turned out perfect. I made some with cocoa and some dark cocoa powder. Some I added chopped walnuts, white chocolate and bittersweet chocolate to. I loved them all. Had no trouble with the dough firming; it was perfect! I am just about to email the recipe right now.

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I love this recipe!
I followed the recipe exactly but used dark cocoa powder and put the very gooy dough roll in the freeser for about 4 hour before slicing and baking.
I baked then to a crisp very chocolate cookie about 8 minets.
But the were very delecate staight from the oven. Once cooled they gained the delightful crisp texture.
I will be adding this to my christmas cookies for years to come as well as any time we need a very chacolate fix.
Yummmmmmm!!!!!

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I read all the reviews - all 115 of them! - before making these cookies. The reviews were all over the board, so I decided to go with the recipe and only made one addition to the recipe: 1/4 tsp of peppermint extract. The dough was easy to manage, it set up fine in the refrigerated wax paper roll, and sliced and baked beautifully. I chose to put smashed candy canes on the tops before baking, instead of the sanding sugar, for the "candy cane" effect I was looking for. They were GOBBLED UP WHILE STILL HOT - good thing a couple of trays were still in the oven! I give this recipe five stars!!

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These cookies were very tasty. I followed the directions exactly and did not add/subtract/change ingredients at all since I'd never made them before. Although after I mixed them and put in the fridge, I did not bake until the next morning. When I unwrapped the dough, I was so surprised that it hadn't really stiffened as I presumed it should have. If I had been able to read the reviews beforehand, I would not have made these cookies. I also ended up spooning the dough into the sugar so that I could roll it for the baking sheet. Although the comments (a classroom full of 5th graders said that it was a "keeper" recipe, I'm not sure I'll go through the trouble of making these cookies again, and I'd NEVER bake these with kids. that would be a disaster for sure!

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Thr cookie dough did not firm up I had to use a scoop. anything with chocolate taste great

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Was not impressed. After reading some of the other reviews I wanted to make sure to follow the recipe exactly. Cookies were too gooey in the middle and while they did spread it was not to the point that they no longer looked like cookies like some of the other reviews stated. Overall the cookie taste was good but way to gooey, I will bake them longer if I ever try this recipe again. In addition I will also use baking powder versed baking soda to minimize the spreading.

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These were the most perfectly chocolatey cookie. Very easy to put together. I added an entire bag of Andes Candies baking pieces and 3 drops of peppermint oil. They are amazing. If you rate this cookie any less than a 5, your doing something wrong. It's practically fool proof. People who were having problems with it flattening after getting them out of the oven, there could be several reasons. Levening is one of them. Be precise, and use the correct product. Lots of people mistake powder for soda. The other reason is if your oven is too hot it will cause the cookie to rise quickly but not cook on te inside...therefore causing them to fall when they come out. your better off turning your oven down a little and leaving them in a little longer. They were perfect for me.