Rich Chocolate Cookies Recipe (2024)

I would not recommend this recipe to anyone that I like. I was prepared with parchment, Silpat, and a lot of time. The cookies I managed to get are good. However, once the dough is warm you can't manage it at all and it is chocolate mush. I found a similar recipe with 1 cup more flour...is there a mistake in this one? 2 1/2 cups makes more sense. I had to keep refrigerating, washing things, swearing. I also ended up making logs and freezing the
m to cut circles. Not worth the anguish.

These are impossible to roll out. I chilled them, froze them and no matter what they were a sticky mess. I formed them, with difficulty, into logs and sliced them. The end result was a very ordinary cookie. A lot of effort for a mediocre result.

I was worried about making this cookie dough because some commenters had a difficult time rolling it out, but I think I figured it out... I think those who had trouble didn’t roll out between 2 sheets of parchment paper. If you roll out directly on pin you will certainly have a sticky mess, but roll out between 2 sheets of parchment and you won’t have trouble. I rerolled out and also worked fine. I would also roll out thicker - makes handling cookie cutter shapes easier.

I made this recipe over the weekend and it worked perfectly. I did not have trouble rolling it out though the dough did get hard in the refrigerator so I waited a while until it was soft enough to roll. I also found that rolling a second or third time did not affect the quality of the cookie. Just be careful to not over bake the cookies. I think 9 minutes at 350 degrees is enough. My family and friends really liked this cookie because it is chocolatey and not too sweet.

I made a boo-boo and saw 30 minutes and started preparing these at around 8:30 at night. Once I got to the part about chilling for at least 2 hours I decided to cut my losses and used a mini scoop to make little bon-bon cookies. I sprinkled with white sparkling sugar before baking. Baked at 350 for 12 minutes, turning the tray after 6 minutes. They came out delicious!

These are amazing and absolutely worth the effort. They have the chocolatey flavor of a brownie, but in a cookie. The whole family loves them, even the one who says "I don't like cookies." Definitely use dutch processed cocoa powder, not just regular cocoa powder, and use the parchment paper to roll it out, as instructed.

Not sure what the others had a problem with but I had no problem at all. Rolling the dough out was pretty easy, I did at first let it sit and soften a bit, but found it really wasn't necessary. I also reused the scraps, put them back in the frig to firm up . I did not use " superfine" sugar, I used organic sugar which is a bit coarse. Maybe that gave the dough enough heft to work better.

In addition to previous note, after cutting out the cookies, I chilled them for 15 min to keep from spreading. They turned out great!

If you use a marble slab to roll these, it’s a dream come true. No stickiness. Even better if you do this in winter, and stick your marble slab outside to chill. Other seasons and Florida, stick it in ‘frig or or freezer.

Never again. Rolled in between two parchment papers and it still didn't work; dough was incredibly sticky, I had to refreeze and cut, refreeze, cut. All for an average cookie, no thanks.

I made these with gluten free flour and they turned out great. I was concerned about the rolling out, because I had two young helpers, however, once the chilled dough warmed up a bit, it went fine. Great chocolate flavor - skipped the espresso powder.

You can cut back on sugar

Excellent quality roll-out cookie. I'd recommend being prepared with extra parchment paper (for rolling-out between the sheets); although I was able to easily lift them off parchment to place on baking sheet, they left a bit of stickiness so had to use new parchment for each roll-out session. I used a thin spatula--occasionally dipping spatula and cookie cutter into flour, as needed. Extraordinary sandwich cookies!

I rolled the dough into two logs for slice and bakes and then made sandwich cookies with bourbon-laced filling (6T butter, 2c powdered sugar, 2t bourbon). The perfect cookie!

Made these exactly as written. Taste is rich and delicious- would definitely make again. Only change I will make for next time is to only chill 2 hours. I chilled overnight with other cookie doughs and the dough was harder to roll out and more crumbly than the sugar cookie and gingerbread doughs, and the finished cookies somewhat more likely to break, by comparison.

These are amazing and absolutely worth the effort. They have the chocolatey flavor of a brownie, but in a cookie. The whole family loves them, even the one who says "I don't like cookies." Definitely use dutch processed cocoa powder, not just regular cocoa powder, and use the parchment paper to roll it out, as instructed.

It might be helpful to mention including the melted chocolate to the wet ingredients before adding the dry.

This cookies are amazing! I didn’t have any problem rolling them out. The instructions say to put them in the refrigerator before rolling so I did that and it was easy. If the dough would start getting soft, I would just throw it back in. This is a perfect dough to make in advanced maybe 3-5 days and then roll and bake.

I made a boo-boo and saw 30 minutes and started preparing these at around 8:30 at night. Once I got to the part about chilling for at least 2 hours I decided to cut my losses and used a mini scoop to make little bon-bon cookies. I sprinkled with white sparkling sugar before baking. Baked at 350 for 12 minutes, turning the tray after 6 minutes. They came out delicious!

These were a big hit! Only substitution I made was for instant coffee rather than instant espresso because that's what I had at the house. I will also add that I had no problem rolling them out multiple times and was able use ever ounce of doe.

Delicious! Did not use the melted chocolate, or the coffee, so I doubled the cocoa powder, and added in 2/4 cups of room temp water. I also only used 1/2 cups of sugar. Still super chocolatey and delicious! On my make-again list!

I have made several chocolate sugar cookies over the year and this was by far the worst. I followed the directions and they just fell apart. I wet my hand and reworked the dough on a second rollout they were much easier to use. They taste good but I had to go down to a 1-inch cutter to salvage anything.

Yeah... The people complaining about the dough are right on this one. Even with the double parchment trick (which is a huge help), these are some of the trickiest cookies we have dealt with. The taste is pretty good but I wouldn't recommend. And the result is no where near as pretty as the picture.