Comments on: Double Chocolate Cookies

By: Karen

Karen — Mon, 19 Dec 2011 06:21:07 +0000

I know this is an old post but I just tried this recipe today and I have to say – although they were tasty – mine also came out flat as can be. They spread way out and ran into each other even though I left 2.5 inches between each. Because they were so flat, I didn’t get any gooey center like in the photos. I see a lot of people had the same problem. What could be the reason? I followed the recipe to a T and used all fresh ingredients. Could it be that they need to be chilled before baking?

By: Aubrey

Aubrey — Fri, 18 Mar 2011 01:11:07 +0000

These cookies are awesome. I made them a little differently: with both semi- sweet and milk chocolate (hand chopped both.. took for ever!) with unsweetened regular cocoa powder, and sea salt (a little less then original amount). They are delicious! turned out just how the pictures look (:
i highly recommend this recipe.

By: Dan

Dan — Tue, 07 Apr 2009 02:18:22 +0000

Followed the recipe exactly but they came out nothing like your picture… the are flat, still taste great a nice crackled exterior and a chewy inside, but they are flat completely flat… all fresh ingredients…

By: Kristin at The Kitchen Sink

Kristin at The Kitchen Sink — Thu, 22 Jan 2009 03:55:04 +0000

Polly: Congrats!!!!

By: Polly

Polly — Sun, 18 Jan 2009 23:51:22 +0000

I also used Hershey’s Cocoa and thought the cookies were good. I will from now on think of them as “Proposal Cookies” since I made them last night for a party which included a marriage proposal (mine!), which IMO couldn’t have been a better match; love and a double dose of chocolate.

By: Mike

Mike — Mon, 22 Dec 2008 10:36:31 +0000

YUM!!! Those photos make these cookies look so delicious! I’m making these for sure!

By: Kristin at The Kitchen Sink

Kristin at The Kitchen Sink — Thu, 30 Oct 2008 15:37:01 +0000

lola: That’s odd. Is your baking soda fresh? That’s all I can think of. You could also try storing them with a slice of fresh bread. That usually softens up cookies (my mom’s trick).

By: lola

lola — Wed, 29 Oct 2008 12:31:39 +0000

i followed this recipe exactly and the cookies came out great tasting but they were completely flat and way too crispy. and even straight out of the oven they weren’t gooey and melty in the middle. i even played around with the time and undercooked a batch but they came out just the same. they were more like super flat fudgy brownies than anything else.

still, they tasted great.

By: Amy

Amy — Sun, 31 Aug 2008 02:25:59 +0000

Haha, I love these cookies and make them all the time. Great to see someone else who is a fan. I use plain old Hershey’s cocoa (the only one my grocery store has) and it is fine. Also, mine come out far thinner. They spread and end up crackly outside and fudgey inside. I love the dichotomy.

By: Frances

Frances — Thu, 24 Jul 2008 23:38:46 +0000

Really good! I doubled the recipe, also made them a little more dark chocolatey by using 100percent for the portion that mixed with the butter and 75% for the chuncks. Worked out fine.