Top Secret Chocolate Cookies

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These cookies just spread all over the cookie sheet. They were crumbly and dry. I definitely think the leavening agent needs to be modified. If you are looking for a rich, soft, chewy cookie, this is not the recipe for you.

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these turned out very good. however i did change one thing after reading about the spreading issues others have had. i substituted the 1 teaspoon baking soda with 1/2 tablespoon baking powder. the result was better than i expected. very minimal spreading and a nice rise. after cutting i did however roll them into balls and flatten them out some. also experimented with different surgars. regular dranulated worked nicely. also chocolate sprinkles, colored granular crystals and even confectioners surgar. all were superb.if substituting baking powder for the baking soda, there shouldnt be a need to refrigerate overnight. i only refrigerated for about 2 hours and the logs were more than firm enough.

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Made these for a party and everyone loved them. I also used the Hershey's Special Dark cocoa powder (I couldn't find dutch processed and the extra 1/2 tspn of baking soda as others had suggested.

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I fully agree with the post about refrigerating over night, then slicing, rolling into balls, topping with sanding sugar and then baking. Mine turned out perfect with that suggestion!

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I just baked these cookies today after refrigerating it over night, followed the instructions to the bone, even rolled them into balls before baking and they came out super flat and greasy and NOTHING like I was expecting. I'm really disappointed...I was so excited to make these but they came out terrible. I have no idea what I did wrong..

I'll probably use a different recipe next time.

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delish cookie! my family is currently devouring them. crisp/crunchy on the outside, soft and gooey on the inside. The batter definatly has room for "add in's" like m&m's, chocolate chips, chopped nuts or pepermint pieces. I used granulated sugar instead of sanding sugar, they came out almost exactly the same!(just not AS cracked
I better run before they all dissaper!

p.s. @ PEACELUVFOOD the recipe is not refering to cream(thick white milk the ingredient, its refering to cream the action as in to mix and make soft

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Baked them for my Cookie Exchange party and they were a hit! Everyone loved them!! Followed the recipe exactly - only a few problems/adjustments - they needed longer than 10 min to bake in my oven, (maybe because I made them larger? I couldn't tell when they were done. And no sanding sugar so I rolled some in granulated sugar and some in crystal sugar. They were exactly as promised, crisp on the outside, soft and delicious on the inside!!

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great cookie! Just baked a batch and they turned out fabulous. Great chocolate flavor, moist and fudgy inside and the sugar adds a nice crisp outside. I stired in chocolate chips and they were great. Going to try stiring in crushed candy cane pieces for Christmas. Rolling the sliced cookies into balls before rolling them in sugar is really important for cookies that don't spread too much.

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I had a hard time with the logs and rolling them into balls..... I refrigerated overnight and just scooped on to a tray and added mint m&m's (during christmastime ... they tasted like soft thin mints and were a huge hit in the lunch room at work!

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On the actual show she rolls these into balls. So that may be why most of you are getting really flat cookies. She rolls it into a log and then refrigerate for 2 hours then slices them and roll them into balls and then the sugar.