These are fantastic especially with a teaspoon of cinnamon added.

I made them with little andies candies and swirled it around a bit. Very good!

Really easy, really good. Try with add-ins, like toasted sliced almonds, toasted coconut, toffee bits, anything. Great every time.

Great base recipe. Try with Super

W I C K E D... Absolutely DELICIOUS! I rolled mine in raw sugar. EXCELLENT,,,

These cookies are delicious. Chewy and tasty. I also thought that they looked very nice. I did not dip them in the sugar before baking and they were still great.

For crispy/crunchy cookie lovers -- I upped the cocoa to 1 cup, dipped the tops in demerara, and baked them 2 extra minutes until they spread, puffed, and fell. They turned out utterly crisp, crunchy, dark, delicious.

Moved to an area of high altitude (7,300 ft) and by decreasing the sugar 6 TBP, decreasing the baking soda by 1/4 tsp, and increasing the temperature to about 360-370, I was able to get them like I had at sea level. Yield never comes to 100 cookies, more like 50.

These are GREAT! :)

These cookies are WONDERFUL! :>)
Everyone loves them..... the only problem
is that they are a little too addicting! *sigh*

These cookies are really good and easy. Your hands get really "muddy" rolling then though. Any suggestions?

Huge hit! They were eaten up very quickly!

A great, chocolatey cookie recipe. To make it even MORE chocolatey, I spoon a tiny bit of chocolate hazelnut spread in the center, and then roll the cookie dough around it. Then roll in regular sugar and get a nice surprise in the center!

Absolutely wonderful, easy and delicious. My husbands new favorite cookie. I had better results using parchment paper than my silpat. Cookies were crunchier on Silpat and chewier cooked on parchment paper. Either way, yummy!

I used a simpler method that I use for molasses spice cookies. Also used regular Hershey's cocoa, no silpat but parchment paper. Alternate method: Melt butter in 3-4 qt pan. Remove from heat, let cool. Add sugar, eggs

The first time I tried to make this recipe, I didn't have baking mats so I just put the cookies on ungreased cookie sheets. They turned into "a coat of brown paint" (but were still edible!) I finally picked up some baking mats and tried this recipe again, and it's perfect! Super chocolatey and chewy, even when you use baking soda and Dutch cocoa (did not run into the problem Norm had- maybe he didn't use baking mats either?) Highly recommended.

I made these the first time without the baking mat on top of the cookie sheet, and THAT'S when they turned out like a coat of brown paint (like Norm said). However, after I got some silicon baking mats, even with the Dutch cocoa and baking soda, they turned out perfectly. Super-chocolatey and a huge success at Thanksgiving.

OLD FASHIONED GOODNESS. I always make these for my daughter's school because there is a nut free policy. Also a tip to share: I make 2 or 3 batches at a time. I roll the dough into logs. Cover in wax paper and place in a freezer bag and freeze. I slice. and sprinkle sugar on them and bake when needed.

So good. 10 minutes is perfect. Be careful they are gooey at first, but turn the right chewiness when cooled down. The kids had fun rolling the dough in the sugar, and as noted by others we used regular sugar.

I make these regularly and love them. The secret is to cook them for exactly the right amount of time so they are chewy like a brownie. As always, cooking time is different for different ovens so watch them closely.

These were fabulous. Mine did not turn out flat as others have noted. I kept the dough chilled to avoid that.

I made these but didn't have enough butter. Only used 1 1/2 sticks

These are fabulous cookies. So rich, fudge-y and decadent. We were very happy with the way they turned out. Yes, the do come out a little flat but that is the way they are supposed to be. Not every cookie is supposed to be thick and fluffy. These are a perfect chocolate cookie! Definitely added to my Christmas baking list.

Just made these cookies today, March 14, and they are delicious! Saw the recipe in the magazine and couldn't wait to try them. Definitely a keeper.

I made these for Christmas. everyone loved them. The kids cleaned the plate in no time. Easy recipe. I will add these to my Christmas baking list.

the best chocolate cookies i ever made

This cookie comes out flat as a coat of brown paint-well almost- unless you use regular, (NOT- dutch processed)- cocoa OR substitute 4 tsp. baking powder in place of the 1 tsp. baking soda. Do one or the other, not both. Baking soda doesn't work with dutch process cocoa in this recipe.

a Christmas tradition everyone loves