These cookies are delicious! I did make some changes though. I reduced the sugar to 3/4 cup, threw in a handful of ground flax, and added the zest of half an orange to the dough. I made these into sandwich cookies, and for the filling I whipped together margarine, confectioners sugar and the zest from the other half of the orange. Quite possibly the best cookies I have ever made and I bake a lot!
Bittersweet Chocolate Cookies
HannahAB Posted: 09/19/11
jalanaazevedo Posted: 10/24/11
The dough is really dry and crumbly,due to the fat reduction, making it extremely difficult to cut shapes. This even after increasing the fat by 1/2 a cup. I will not make this recipe again. Actually if you add the extra fat and don't mind a bit of a hassle cutting these out they are super yummy, oh and sub all AP flour for the wheat!
MauiGardener Posted: 11/06/11
Made these as written and they came out totally charming and great chocolate taste! They were crumbly to work with as other reviewer stated. But as the scraps were re-rolled, it held together better and better. Maybe next time will knead a few times before cutting out. Was going to serve to adults, so wanted them to look professional - I went around all the edges with a knife to smooth out the little crumbs. I live in a warm climate, so kept the dough and raw cut-outs in the freezer as I was working. After a little practice with the frosting, they came out looking just like the photo. Made some draculas and phantom of the operas - cute! A very fun and creative project.
cnickolson1 Posted: 10/24/12
I plan on making these again this year. They were a hit and turned out perfectly. This is a "sturdy" cookie as well. I wrapped them carefully and mailed to grandkids across the country. They arrived in perfect condition!