Dana Cowin, a cookie connoisseur, declares these double-chocolate ones the most delicious she’s ever had. They’re like crispy-chewy brownies in cookie form. Slideshow: Chocolate Cookie Recipes
I did not enjoy these. As others mentioned, the batter is like cake batter, and while it thickens in the freezer, this is an illusion. Once baked they flattened to the height of the chocolate chips and than simply never cooked. The first batch I baked around 12 minutes, and they just never set. The second batch I baked for 15 minutes and still hardly any cracking. They had no structure. I was never even able to remove them from the parchment paper as a whole cookie. The flavor was sickly sweet as well. Really strange.
Very disappointed. I followed the recipe with no changes, using all but about 50 grams of 70% dark chocolate, so the cookies were not too sweet, which I liked. I weigh all my ingredients (eliminating question whether to sift before or after measuring), so I know I used the correct amount of flour. The dough looked like cake batter, but firmed up nicely in the freezer and was not difficult to form into balls. However, my cookies were cakey, not crisp or chewy like a brownie should be, and they burned on the bottom at 10 minutes without ever cracking on the top. I would not make this recipe again.
10 Stars! Baking is science. Just make sure you follow the directions. Very chocolatey! Perfect treat.
terrible
Not a cookie I would normally go for, but I chose it based on what I had available during quarantine! Perhaps a little tricky to make but was a nice change of pace. Subbed pb chips for chocolate chips, for a classic flavor combo! Otherwise, I think flavor would have been one note. Used a mix of Semi sweet ghirardelli chips and baking bar- both just what I had on hand, and went pretty scant on the sugar- and it was still plenty sweet. Be careful with what rack in the oven you put them, as they will burn quickly.
This recipe didn't work. I froze the dough for over an hour in a 9x11 pan and after making the cookie balls I froze those for an extra 10 minutes. After being in the oven for 9 minutes they were runny puddles of chocolate - not cookies at all. I had to throw them away. Don't waste your time on this recipe.
The trick to these cookies is to use a high quality semi-sweet chocolate such as Callebaut or go with a high quality dark chocolate. The amount of sugar isn’t a misprint. As for the cookies themselves, they’re absolutely wonderful when done correctly.
I just made these. I used the chocolate I had on hand which was part 55% cocoa (Chocolove brand) and part 65% cocoa (Green & Black brand). I think this was the right percentage for this recipe. The term "semi-sweet" can mean different things and can easily be no more than 35% cocoa. I think that is why my cookies turned out rich enough and not overly sweet. Using unsweetened chocolate would be a mistake for sure...unless you just like that sort of thing. (And I love very dark chocolate.) These cookies were just a little too gooey in the middle for my taste but I'm sure my guests will love them. Nice and soft in the inside with a bit of crispy on the outside like a meringue cookie. I also felt that they were a bit of a hassle; the frozen dough being hard to handle. I let mine warm up a bit and used a coffee measure which is exactly 2 tablespoons per cookie. Getting them out of the measuring cup was a chore. Good thing I didn't use my tablespoon measure; the stiff dough would have bent it. ;) One more thing: It is confusing when flour is listed as "1 cup four, sifted" I used my head and measured the flour as if it had said "1 cup sifted all-purpose flour". The word "sifted" should always go before the ingredient if the cook is suppose to sift before measuring. Otherwise, the term "sifted" should be left out of the ingredient list and put into the instruction portion of the recipe as "Measure the flour and then sift it along with the baking powder..."
Use a pound of unsweetened chocolate, not semisweet. Misprint in recipe.
This sucked i done everything i was supposed to turned out nothing like this looked like cocaloate ice cream wouldn't even hold right in the oven errr really disappointed
Replaced extra choc chips with dried (unsweetened) cherries. Replaced Vanilla extract with cherry liquor. These made the best choc cherry cookies ever! Super important to use well chilled dough or else you get a flat, soupy mess.
This is a stellar cookie recipe. I substitute Guittard mint chips and use Trader Joe's block dark chocolate. Always a hit. Thanks!
If you have a sweet tooth then this recipe will definitely be stellar. I love the chocolatey goodness but the sweetness seemed over powering. For my tastes I will next time cut the pound of baking chocolate to 1/2 unsweetened and 1/2 semi sweetened. That should level it out. Appearance is lovely with the chewy center and slight flake on top. Definitely a keeper.