About this recipe: A very dark, rich chocolate cookies for the true chocoholic, this recipe uses relatively little flour and a lot of chocolate. These will keep well in the freezer, but you may have a hard time waiting for them to thaw before you eat them!
I think these are the greatest, very quick and easy to make, they're especially a hit with all the ladies. I've been making these for over 2 years now and I still get raves over them. I sometimes add a teaspoon of instant coffee to the recipe and also substitute 1/2 cup of bittersweet chocolate chips in the first cup of chips in the recipe. To help make handling the dough easier, I keep my hands damp with cold water, rinsing occasionally, while I'm rolling the dough into balls, I also always use parchment paper when baking any cookie recipe. - 16 May 2006 (Review from Allrecipes US | Canada)
SO DECADENT! I just got done making these and they are so delicious! I noticed that others had trouble with the cookies spreading, so I froze the batter for a 2-3 hours first. I then used a small ice cream scoop to form the balls, any ice cream scoop with anti-freeze liquid in it should work. Make sure to use a good non-stick cookie sheet but do NOT grease it! And letting them sit for 5 minutes on the sheet to finish cooking before taking them off is a must, trying to take them off before them will only break them. I will definitely be making these again! - 05 Apr 2007 (Review from Allrecipes US | Canada)
WARNING: YOU MUST REALLY LOVE CHOCOLATE TO ENJOY THESE COOKIES!!! I made a batch to take to a meeting tonight. It's very important to thoroughly chill the dough, not just for easier handling. The first batch I baked tasted kind of floury, so I had to eat them myself . I think letting the dough rest helps absorb the flour and baking powder. I dropped by tablespoons and adjusted the baking time accordingly. I also sprinkled some cookies with sliced almonds and some with cocoanut...nice appearance. If you want cocoanut flavor, you'll need to mix some cocoanut into the dough. Sprinkling on top just gave a bare hint of cocoanut flavor. This is a very good recipe, and not difficult to make! - 02 Jun 2007 (Review from Allrecipes US | Canada)