Excellent. Moist, chewy and very chocolatey. I used whole-grain hard white flour (fresh-milled), granulated honey instead of white sugar, and instead of the dissolved coffee granules I added a tablespoon of coffee liqueur. I also used regular-sized chocolate chips (Ghirardelli 60% cacao bittersweet chips......yum) and bumped the amount up to 1/3 cup. I agree that these could probably do with less sugar/honey, and I found that they held their shape much better if I coated the parchment paper with cooking spray and let them cool for several minutes before moving them to the cooling racks. The recipe promises 30 cookies but I had over 3 dozen, generously-sized.
Comments and Reviews 1-10 of 16
detailaddict Posted: 08/24/09
Kim0158 Posted: 12/23/08
Great flavor, but the cookie is very crisp on the outside. I don't think I'd make them again without significant tinkering with the recipe -- and, because there are thousands of great cookie recipes available, it's just not worth the effort to tinker. So, I won't be keeping this recipe.
KimJ721 Posted: 02/03/10
Delicious! I did make some alterations: omitted nuts, reduced the sugar to 2 cups, made half the flour whole wheat, and per Terry's excellent suggestion replaced the coffee with coffee liqueur. Makes a large quantity. Can't wait to bring these to my craft swap this weekend!
cookfromsocal Posted: 03/10/09
Hubby and I enjoyed these cookies. I thought they might be too chocolatey but were just fine. Definitely need to keep them on the parchment paper after cooking to make it easier to remove. I made the cookies smaller so we would have more. A definite repeat.
biz31168 Posted: 12/12/10
These cookies are delicious -- very chocolaty, but it's nice that just one satiates the chocolate craving. I only used 2 cups of sugar, which was plenty. Sprayed one parchment with cookie spray and not the other -- didn't seem to matter. It made about 38 good sized cookies. Will definitely make again.
Smithfield Posted: 12/04/09
Nice crunchy outside and moist cake on the inside. I didn't have egg subsittute on hand so just used 2 egg whites and a little bit of milk. Great recipe, just what I was looking for.
flutterbyjane Posted: 03/29/11
Everyone at work loved them. They were better the day after. Crunchy outside fudgy inside.
Mitchelz Posted: 12/02/09
Way too sweet! Would not make again.
Thornberrys Posted: 09/06/10
These cookies took on a very distasteful texture due to the large portions of sugar we were instructed to add into the mixture. Unfortunately, the laughter inspired by the poor outcome of the cookies was the only satisfaction these cookies gave my dad and I ( and his paramour). anyways, good times...good times. thank you myrecipes.com for the joy that we could not have found otherwise. Stay Classy New York.
PKcookin Posted: 12/11/10
Took other reviewers advice and added 1 T coffee liquor instead of instant. I think you could also to a 1 T leftover coffee if you have it on hand. Also used eggwhites topped off with a little milk to get to 1/2 cup instead of egg substitute (next time I would just add some water) which I didn't have. Added some white whole wheat flour because I had it on hand. Cut sugar back to 2 cups which seemed to be plenty. No walnuts so I used toasted hazelnuts chopped. Also used whatever chocolate chips I had around, mostly dark chocolate and did about 1/3 cup. My husband said they were like little brownies and had a nutty flavor without the crunch of the nuts. Really like these and would make them anytime.
Longboat614 Posted: 01/26/11
The only change I made to this recipe was to substitute 2 c Splenda for baking for the called-for 2 1/2 cups sugar. My cookies did not spread out; they look almost the same cooked as they did raw. While the taste isn't terrible, there is just not enough fat in the recipe. I'd rather eat 1 "real" cookie than 3 of these. I made the recipe because my significant other has diabetes and he loves cookies. These were incredibly disappointing in every way.
Hollypop Posted: 07/01/11San Diego, CA
Followed the recipe exactly, but I left them in a little too long. They would have been perfect if I had taken them out in time. Besides that, they tasted great.
gayla5151 Posted: 11/28/12
These were very good the only difference I did was put in mint chocolate chips so it is like eating a moist cookie with mint..
LouLouBrownie Posted: 07/22/12
Haven't made these, but they do look delicious. I feel they deserve a five to counter-balance the "one" given by the person who subbed the sugar for Splenda. Although it would be awesome if that worked, when there are cookies such as these that have so much sugar in them, it's unwise to substitute all of the sugar for sugar substitute. Different molecular structure, different effect!
macfamily95 Posted: 11/13/12
These are amazing!! I'll be making them for Thanksgiving AND for Christmas dinners this year. :)
Lisadela Posted: 11/13/12
It is best to use Stevia then splenda. Stevia is natural and low in GL. You can call 1-800-45stevia for recipes and how much to use. Dr. Donna Gates has a recipe book, The Stevia Cook Book. Why eggs substitute? How about real eggs, which by the way are good for you. I use free range, omega 3 eggs, and they taste owesome and are healthy. For baking these eggs are the best.