Reviews (117)

441 Ratings

5 star values: 106
4 star values: 124
3 star values: 132
2 star values: 60
1 star values: 19

Martha Stewart Member

08/29/2019

Just finished Serious Eats commentary on Dutched vs Natual Chocolate. He suggests that soda DOES NOT work with Dutched cocoa. Rather should use Baking Powder with Dutched cocoa. Reviews say these are pretty good, but I wonder if they would be improved with baking powder instead. I'm going to give a try, as my hubby loves chocolate chip cookies. And is becoming addicted to chocolate chocolate chip cookies. Well also add walnuts as we. like them nutty. I make a batch, then put in fridge, portioning out a few a day and baking them in my micro. Works great. Thanks

Martha Stewart Member

03/21/2019

For the melted chocolate, I used some dark chocolate I had on hand. Instead of the chocolate chunks, I used some Ghirardelli chips. For the cocoa Hershey's Special Dark, which I understand is a blend of dutched and natural cocoa. I look forward to trying them again one day with some higher-end cocoa, although these were sublime. Fifteen minutes in the oven was perfect, no longer. Came out well both when I baked the room-temperature dough and after refrigeration.

Martha Stewart Member

07/26/2018

This is my favourite cookie recipe. The melted chocolate and butter will make the mix warm and gooey, especially if you use an electric mixer. I recommend storing overnight in the fridge before baking so the cookies come out nicely, and not too flat (an hour or two in the fridge should be fine as well). I also buy chocolate chips to avoid having to chop the chocolate. Ghirardelli semi-sweet works great if you can get your hands on it!

Martha Stewart Member

01/25/2018

I love this recipe and have been making it for years. I recently had to go gluten-free and made some adjustments that worked really well. I increased the cocoa powder to 3/4 of a cup and decreased the all purpose flour to 3/4 of a cup. I substituted the all purpose flour for king Arthur flower I love this recipe and have been making it for years. I recently had to go gluten-free and made some adjustments that worked really well. I increased the cocoa powder to 3/4 of a cup and decreased the all purpose flour to 3/4 of a cup. I substituted the all purpose flour for king Arthur flour’s gluten free flour and I also added 1/4 of a teaspoon of xanthan gum. The cookies turned out almost identical. They were slightly more crispy and a little less to even normal, but my kids thought they were identical. I noticed the difference, but it was totally subtle.

Martha Stewart Member

01/17/2018

I've made these at least five times, and had them banned from the office, they were so good... :) I don't have an issue with runny batter at all -- in fact, the batter is incredibly thick every time I make it! I chop dark chocolate for both the melting and the chunks, make sure to use Dutch cocoa, and mix by hand, so not sure whether any of that contributes. They turn out soft inside, sturdy outside, and very very rich.

Martha Stewart Member

12/23/2017

Just made for second time. First time I used

Martha Stewart Member

01/06/2017

They're delish!!

Martha Stewart Member

12/12/2016

These cookies were AMAZING. I used dark chocolate chips instead of the chunks ( It's cheaper this way) and they were so rich and delicious. I cannot complain. I made a video of how I made these here: https://youtu.be/VsQBpYTsNXI I just had to share this with the world. Martha, you get an A+ from me.

Martha Stewart Member

03/12/2015

I have recently made these biscuits and had a great result. They are easy to make and are delicious. I baked one batch for 15 mins. and one at about 12 min. Both delicious with some more crunchy and some chewy - both good. I have made them far too large but have been breaking them into 1/4's very easily. Will reduce size next time which will make a very large amount of smaller biscuits. Great recipe thank you.

Martha Stewart Member

07/09/2014

I live in France and used french ingredients so several changes were made: I used bread flour (or white whole wheat pastry flour), reduced the butter by 1 T to 100 grams, reduced the sugar to 150 g (3/4 cup), half of which was unrefined brown sugar, and used half semi sweet chocolate and half milk chocolate instead of all milk chocolate. The cookies came out chewy and reminded us of brownies. They were very well received and devoured by all.

Martha Stewart Member

05/19/2014

I read the reviews and became very skeptical of this recipe... However, I'm glad I decided to make them despite the negative reviews. These cookies are delicious. I used semi-sweet & white chocolate (Ghiradelli) because I didn't have milk chocolate. I even goofed up and melted all of the chocolate. My batter was thick, and cookies are deliciously gooey. I also had some cream cheese icing in the freezer that I thined out & added peanut butter to and drizzled the cookies with. Delicious!

Martha Stewart Member

04/05/2014

I made some adjustments and these turned out to be crunchy on the outside and cake-like on the inside- just like I like my cookies. 1st, I made a half batch... I only used 1/2c of sugar (that would be 1c for a full batch), and I added in about 1 heaping tablespoon of flour. I'm all for a chocolaty cookie without going overboard on the sweet. I feel like it takes away from the chocolate. So instead of the milk chocolate, I went with semi-sweet chocolate chips! They turned out very good!

Martha Stewart Member

02/07/2014

I found the batter okay but when I baked them they came out thin and crispy on the outside with a kind of gooy centre. Flat as pancakes... Good taste but not a fan of the flatness...

Martha Stewart Member

08/24/2013

Disappointed. The taste was good but the batter was too thing. The cookies were completely deflated. I attempted to cook them for 13 minutes to hopefully help them along but they were greasy. I would try to increase the flour to maybe 2 cups of flour. I didn't add the melted chocolate because the batter was too thin added a cup of coconut and a cup of white chocolate chips to try to thicken things up.

Martha Stewart Member

06/25/2013

I personally loved these cookies. You want to bake them at least ten minutes so they can be nice and soft. I actually doubled the recipe, I like my cookies nice and big and soft and gooey. I am also guilty I added extra melted chocolate and chocolate chips

Martha Stewart Member

06/25/2013

Martha Stewart Member

06/01/2013

I don't quite know what happened. I used Dairy Milk cocoa powder which might be the reason for my really runny dough. I baked the cookies anyway and this was my first attempt at baking cookies, ever. They came out to be sort of flat. Personally I didn't like how they turned out(a bit cakey?) , but my sister and grandma loved them. Also, they were too sweet for my taste, but I guess that is just me. I possibly didn't like it because of the amount of dough I ate whilst baking . :)

Martha Stewart Member

03/16/2013

I don't know about you..but this batter was thick as ice! My cookies did indeed yield 21/2 doz cookies. I used Aldi brand cocoa and Lindt Milk Chocolate. However, they were very thin. Which isnt necessarily bad, except I was expecting them a bit thicker. All in all, it was a good recipe and extraordinarily easy to throw together.

Martha Stewart Member

02/26/2013

Does this work with chocolate chips? That is what I am trying it with !!! Yummy ;)

Martha Stewart Member

02/13/2013

I have to agree with dwboston. I made this recipe just as described, and the cookies fell apart. The taste was good, but I made them for my daughter to take to school for valentines day and they will not work. This recipie is too sensitive. I am wondering if it was the humidity where I live (Georgia). I though I had undercooked them so I put the next tray in for longer and ended up with mushy centers and burned bottoms. I will not try this one again.

Martha Stewart Member

12/20/2012

I was left with a very wet cookie dough which needed to be refigerated before attempting to baked them. The resulting cookies are delicious but very fragile. I baked them for the office but know they will never survive the journey. My yield was barely two dozen.

Martha Stewart Member

12/15/2012

Yum! The only change I made was to use Ghiradelli milk chocolate chips instead of bars and they look just like the picture. Just watch your baking time - ovens vary and my cookies only needed 13-14 minutes. I did not get the predicted number of cookies (double recipe made 55) and I think I used the scoop size that they recommended. I did not need to refrigerate the dough - it was nice and thick and scoop-able. Make sure you use Dutch process cocoa powder; that might be the reason for runny dough

Martha Stewart Member

08/12/2012

When I need a strong chocolate fix, this is it. I use Ghirardelli chocolate (personal favorite). Also, hazelnuts compliment this recipe beautifully. I find it makes the cookie a more solid round body, experiment with your recipes!

Martha Stewart Member

02/09/2012

I made these today. They were AMAZING! My new favorite cookie. I subbed shortening for the butter because I prefer it's texture in the finished cookie. We will be making these again.

Martha Stewart Member

10/02/2011

I made these today and they were awesome. Real moist!

Martha Stewart Member

08/18/2011

You can always make alterations while cooking but not with baking. So it helps to read the reviews first and see if you can pick up some pointers. True enough-you need to refrigerate the batter until it becomes easier to scoop and mold. I used 1/2 c. semi-sweet chocolate chips and reduced the sugar by 1/4 cup. Around 12-14 mins. in the oven will do. Chewy and just the right sweetness. I love this recipe

Martha Stewart Member

01/05/2011

I've made these multiple times and refrigerate the dough about half an hour before I bake them. I like the consistency better when I do that plus I find the refrigerated dough is easier to roll into balls. Great way to satisfy a serious chocolate craving like the one I'm having right now.

Martha Stewart Member

01/05/2011

Martha Stewart Member

12/29/2010

i made these and they were too runny also, should i put them in the fridge for a while before baking? i put them on the baking sheets about 2 inches apart and a second later they were all touching. after they baked it looked like one huge brownie and i had to cut them into squares. what did i do wrong?

Martha Stewart Member

12/23/2010

I made this cookie last night and it was a winner! Crispy on the outside and soft and chewy on the inside. I added walnuts to break up it up a little and they are yummy! If you love chocolate, these cookies are for you.

Martha Stewart Member

12/23/2010

I've tried once a few days ago. The taste was good but my problem was the consistency. They were too runny so they didn't come out good as the picture. Is there any mistake I made as I did exactly as the recipe says.

Martha Stewart Member

09/11/2010

I substituted dark chocolate for the melted milk chocolate and added a 1/2 tsp. of instant espresso powder to the liquids. The espresso deepens the chocolate flavor. I agree that 15 mins. is too long to cook - they need to be moist on the inside.

Martha Stewart Member

08/14/2010

These cookies are fantastic! If you love chocolate, you must make them. Instead of folding in chunks of semi-sweet chocolate, I used chocolate chips. I also added white chocolate chips and walnuts. So yummy!

Martha Stewart Member

05/21/2010

These are really fantastic cookies. As a shortcut, I melted the butter in the microwave and just stirred in the chocolate until it melted, worked perfectly and kept a few dishes clean. They are chewy, chocolately, and fantastic!

Martha Stewart Member

03/29/2010

These were SOOO good. Just make sure to check them at 12 or 13 minutes. My first batch at 15 minutes were overcooked (flavor good, just too crunchy). I took the advice of another commenter and made these into ice cream sandwiches. Rave reviews!!

Martha Stewart Member

03/15/2010

I made these delightful cookies with my daughter and her friend. They are 7yrs old and found the recipe easy to follow, while I kept a watchful eye. The cookies looked just like the picture, tasted AMAZING and the girls loved evry bite. My husband and I found them MOUTH WATERING also.

Martha Stewart Member

12/17/2009

These were awesome!!!!!! The best cookies ever!

Martha Stewart Member

11/22/2009

These cookies tasted pretty good. Though I will say, this recipe is not a favorite.

Martha Stewart Member

11/18/2009

These were delicious! They taste like a mix of a brownie/cookie...great for chocolate lovers!

Martha Stewart Member

11/05/2009

Does anyone else have a problem with not being able to see the pictures people put on here? Recently I only see the blank square with the red x in it and just one or two with pictures. Can't figure it out.

Martha Stewart Member

09/26/2009

Followed the recipe except I used Dark chocolate instead of Milk...mmmm they are great!

Martha Stewart Member

09/24/2009

Looks nice !!! lets go and start cooking, then let me know... :)

Martha Stewart Member

09/11/2009

these look del?Ѭ

Martha Stewart Member

08/08/2009

I'm not a huge chocolate fan, but these are perhaps my favorite cookie of all time. My husband had been begging me to bake them, and I was so glad when I finally did! Scrumptious!

Martha Stewart Member

03/25/2009

I made these cookies following the recipe. The only exception was the addition of a tablesponful of freeze dried expresso. They were absolutely fabulous. My husband stepped it up a notch with some french vanilla ice cream sandwiched between two cookies. Be careful not to overbake.

Martha Stewart Member

03/02/2009

Followed the recipe exactly and the cookies came out perfect. Slight crunchy crust, chewy inside, chocolatey but not too sweet.

Martha Stewart Member

02/09/2009

Hello, When I made these cookies they turned out beautifully and the batter was thick. They are delicious!! And lol, I used Canadian flour. I've never had a problem with Martha's recipes fortunately.I've always felt confident following Martha's instructions. :) Although I do know that altitude and weather will affect baking at times and certain adjustments do need to be made to accomadate these.

Martha Stewart Member

01/13/2009

Just made these and they are really good. Made sure to not overbake them and took them out of the oven a little early. They ended up gooey and chocolatey on the inside and slightly crisp on the outside.

Martha Stewart Member

01/08/2009

I made ice cream sandwiches with these cookies and they got rave reviews. I made the cookies a little smaller than the recipe says and let them cool all the way before I filled them with vanilla ice cream, tightly wrapped them individually, and put them back in the freezer. Delicious!

Martha Stewart Member

01/08/2009

Martha Stewart Member

01/08/2009

Martha Stewart Member

01/08/2009

Martha Stewart Member

01/08/2009

Martha Stewart Member

01/08/2009

Martha Stewart Member

01/08/2009

Martha Stewart Member

01/08/2009

Martha Stewart Member

12/16/2008

I added 2 cups of sweetened coconut and traded half of the milk chocolate chunks for semi-sweet chunks and they are delicious

Martha Stewart Member

12/06/2008

Null's idea sounds really cool! I think I'll try it out next I make these cookies. I love these cookies! They are so easy to make and always turn out delicious. The outside comes out crisp and the inside is rich and chocolately and just delicious. One time wehn I made them, they tasted great when they came right out of the oven but after they cooled they became kinda dry. Does anyone know how to fix that or what I did wrong? or if it had anything to do with the humidity or the lack of it?

Martha Stewart Member

11/13/2008

I used Freia milk chocolate. They are still baking but they look very good.

Martha Stewart Member

11/13/2008

I used Freia milk chocolate. They are still baking but they look very good.

Martha Stewart Member

11/12/2008

I used Freia milk chocolate. They are still baking but they look very good.

Martha Stewart Member

11/12/2008

I used Freia milk chocolate. They are still baking but they look very good.

Martha Stewart Member

10/13/2008

I made these cookies for a family picnic and they were a hit! People wanted to know if they came from a brownie mix. They are that good. I used Dove milk chocolate bars for the chunks and it tasted great.

Martha Stewart Member

10/03/2008

Anyone substittued vanilla extract with orange or lime oil/extract?

Martha Stewart Member

10/03/2008

I am yet to make these cookies. The recipe looks simple. I wonder if anyone has added to this recipe by using yeast (nutritional) olive oil, and/or different chocolate pieces; 60%-80% dark, milk, semi-sweet , and perhaps white? Of course the recipe's title would probably need to change....)

Martha Stewart Member

09/15/2008

These are the best! I like to make mine with good- quality swiss chocolate.

Martha Stewart Member

09/15/2008

These are the best! I like to make mine with good- quality swiss chocolate.

Martha Stewart Member

08/26/2008

So I got only 16 cookies. Abobrinha, are you from Brasil? because so am I and I thought maybe it had to do with our ingredients or measurements.

Martha Stewart Member

08/26/2008

So I got only 16 cookies. Abobrinha, are you from Brasil? because so am I and I thought maybe it had to do with our ingredients or measurements.

Martha Stewart Member

08/01/2008

How come I got only 13 cookies ? They are fabolous though.

Martha Stewart Member

07/24/2008

I just made these with my kids and they are fabulous! A chocolate lover's dream :) I used 3/4 c semi-sweet chips to melt and 3/4 c to stir in at end. Wouldn't change a thing!

Martha Stewart Member

07/23/2008

i have tried many cookie recipes from martha and have had excellent results. this recipe is new for me, but because of my previous successes, i am not worried about this recipe failing.

Martha Stewart Member

07/23/2008

I don't know what kind of problems you're referring to, because thewebsite won't let me see the other comments, but I've been making this cookie since it was first published in MSL in 2005 and have NEVER had a problem even with a convection oven. I make the dough ahead and scoop into balls and freeze them. I can bake them anytime I want in whatever quantity I choose. This is not a faulty recipe and only once in 10 years have I ever had a problem with one of Martha's recipes

Martha Stewart Member

07/23/2008

superme - I had to giggle - it is not your "Canadian flour" but a faulty recipe - it is odd that they always work for a few and always fall flat for others! I think that most of the time "Martha's" recipes do not work, period. I keep trying, though.

Martha Stewart Member

07/23/2008

Convection ovens cook quicker by forcing the heat through your food by convection. You won't need to change the temperature, just start checking the cookies about 10 minutes prior to the time on the recipe.

Martha Stewart Member

07/23/2008

superme, I had the same problem! But the comments seem to belong to this cookie, not the M

Martha Stewart Member

07/23/2008

I always like to read the comments on the recipes before I print them off, as I often have not had success with Martha's recipes. I don't know if it is because I live in Canada and our flour is different from yours, or what. Today's recipe, Double Chocolate Cookies, sounded really good, but when I clicked on "see more comments" I got a totally different recipe, one using M

Martha Stewart Member

07/23/2008

I just got a convection oven....Anyone know what the temp and cook time would be?

Martha Stewart Member

07/23/2008

These are the best chocolate cookies ever...very chocolately, light, with a good chew...additive. We particularly like them using dark, dark, dark chocolate and recommend Green

Martha Stewart Member

07/20/2008

my dough seemed more like a batter...anybody else have this problem?

Martha Stewart Member

05/29/2008

Fabulous and decadently chocolaty! I made these with semi-sweet chocolate chips, walnuts and a dash of coconut and they tasted like German Chocolate cookies. I also cut about 1/4 cup of sugar and didn't miss it at all. The cookies did not spread very much on the cookie sheet, and the batter got very stiff when mixing, but they turned out delicious! I love gooey, under-baked cookies, so I'll be sure to make these again! An instant favorite.

Martha Stewart Member

05/27/2008

These easy-to-make cookies are sinfully tasty. They spread out even more than I thought they would, so some turned out slightly misshapen, but no big deal. I'm more of a dark chocolate lover, so next time I'll use semi sweet chunks instead.

Martha Stewart Member

05/20/2008

My children and grandchildren loved these cookies. I used Belgian milk chocolate and they were scrumptious. I made mine quite large and I did use the parchment paper. CarolM

Martha Stewart Member

05/14/2008

I need help with these cookies! The first time I made them they were flat, chewy and delicious! Since then, each time I make them they have been puffy and cakey! What am I doing wrong?!

Martha Stewart Member

05/14/2008

I need help with these cookies! The first time I made them they were flat, chewy and delicious! Since then, each time I make them they have been puffy and cakey! What am I doing wrong?!

Martha Stewart Member

05/14/2008

I need help with these cookies! The first time I made them they were flat, chewy and delicious! Since then, each time I make them they have been puffy and cakey! What am I doing wrong?!

Martha Stewart Member

05/14/2008

These cookies were delicious. Mine didn't flatten out quite like the ones in the pic, but I wasn't at all disappointed. I also substituted semi-sweet morsels for the milk chocolate.

Martha Stewart Member

05/11/2008

Just finished making these for my daughter-in-law for mother's day (she has my two adorable grandbabies...) They are wonderful and so easy. Thanks for a great recipe.

Martha Stewart Member

05/08/2008

Try making them with dried cherries - that is, half milk chocolate and half dried cherries - OR all dried cherries, that you have first soaked in bourbon. You will get a pretty intense cookie with these substitutions - more of a weekend cookie than a weekday cookie, if you know what I mean.

Martha Stewart Member

05/08/2008

For sweettreat - did you melt the butter? Melted butter will produce crispy cookies, whereas softened butter will produce softer cookies when they cool. Hope this helps for your next batch! :-)

Martha Stewart Member

05/02/2008

Love these cookies! I was craving a crisp chocolatey cookie and these turned out great. Very easy to make and pretty too.

Martha Stewart Member

04/04/2008

I tried two batches with two different kinds of chocolate bars....one more expensive than the other just to see if there was a difference. Couldn't taste one! Good cookies, though. Like the previous comment, they DO look pretty.

Martha Stewart Member

04/03/2008