Reviews (169)

1190 Ratings

5 star values: 329
4 star values: 429
3 star values: 266
2 star values: 117
1 star values: 49

Martha Stewart Member

11/07/2020

I made these cookies and they were a huge hit! I thought that they were easy to make and love the chocolate taste. People who having trouble: read the instructions. Make sure you have everything on hand. Measure properly. And have good quality ingredients. These cookies are delicious, thanks Martha and Sarah.

Martha Stewart Member

03/17/2020

Absolutely amazing! Soft, chewy and chocolatey!!! Heaven!

Martha Stewart Member

05/16/2019

i couldnt beleive how good these turned out.Im used to doing cookies with a very doughey batter. When i finished mixing all my cookie ingredients and saw how liquidy and gooey my batter turned out i panicked! it looked more like a cake batter! but just have faith and trust the pros sometimes...its possibly the best cookies ive done so far...so chewy and yum yum staright to the tum!

Martha Stewart Member

11/30/2018

I have made these cookies with pecan pieces & Nestles salted caramel chips instead of the extra chocolate chunks. Always a hit. My son and his friends scarf these up. I make them ahead of Christmas by chilling dough, scooping them with an ice cream scooper and freezing them in ziploc bags.

Martha Stewart Member

10/12/2018

Oh, I totally have a new favorite cookie recipe! (And I'm awfully good at baking cookies.) I did take the excellent advice of those who came before and followed directions exactly, with the addition of some chopped walnuts, which are standard procedure with me. I also found the dough far less sticky and troublesome after resting in the fridge for a day. I baked them 13 minutes and may try to add an extra minute to the next batch, but I did enjoy the gooey center, so the jury's still out. Wonderful chocolate explosion in each bite!

Martha Stewart Member

04/08/2018

Cookies are perfect and have made these several times. It helps to melt the chocolate over double broiler over very low heat. It also helps to place the dough in the fridge for about an hour to firm it up. I then shape them into small balls and place them on parchment paper and let them firm up again in the fridge. Place them in ziplock bags in the freezer and bake whenever I need them.

Martha Stewart Member

03/08/2018

OMG! I’m in love! These are my new favorite cookie. My batch came out perfectly. They were chocolately, fudgey, with slightly crisp, shiny tops. What more could you want?

Martha Stewart Member

02/27/2018

I loved this recipe and so did my classmates, I make them about once a week in one of my baking classes. one problem I did have were the fats separating in the oven. but thats easily fixed by mixing longer.

Martha Stewart Member

02/19/2018

Delicious and rich and moist and chocolatey. My alterations: I added a lot of toasted walnuts. I suggest baking one cookie by itself at first so you can determine how long to bake it for proper results. I overbaked (burnt) the first tray because it was so hard to tell if the cookies were done or not. Also, if you refrigerate the dough, it will firm up a great deal, and you should know that the chilled dough will not spread in the over, so shape the dough in the shape and thickness you want the baked cookie to be. Overall this is a delicious recipe that I will make again.

Martha Stewart Member

12/21/2017

I followed the recipe exactly, they came out wonderful! I used Plugra unsalted butter at room temp., for the melting chocolate I used Scharffen Berger 70%, for the chunks I used half Scharffen Berger and half Nestle semi sweet chips. I was confused about the beating the eggs to light and fluffy. I beat for about 2 minutes and added my melted chocolate, mine was still warm as I didn't see the review about cooling it; seemed to be fine. My dough was not really thin, it was more gooey and sticky. I baked for 12 min. and made sure to rotate 1/2 way through. They came out just like the picture! They are rich, I think I'll enjoy them with a glass of port, hubby will enjoy with milk.

Martha Stewart Member

12/03/2017

Love it, super chocolatey !!!

Martha Stewart Member

07/07/2017

This is one of my favorite cookie recipes. I've made them several times, and they always turn out great, and I get lots of requests for the recipe. Here's my super-secret tip for getting cookies that look just like the picture: READ and FOLLOW the instructions. I find the comments below stating "The batter was runny. I had to add more flour to make it more like a cookie dough" to be very frustrating. The recipe specifically states the batter will be thin. When the cookies are prepared following the instructions, the resulting cookies have a wonderful, unusual texture. If you add extra flour, you're altering the not only the texture, but also the taste of the cookies. By the way, if your cookies turned out grey and bland, you used poor-quality chocolate. Chocolate features quite prominently in the recipe. If you use good-quality chocolate, you are obviously going to get a better-tasting cookie. If your cookies turned out "thin and burnt", that's entirely on you. Almost all of the negative reviews below are due to a lack of reading comprehension, an inability to follow directions, or an inexperienced baker. Also, it's been said many times, but some people still don't get it. If you are reviewing a recipe, review the original recipe as written, not the mess that you made by altering it beyond recognition. I have no problem with tweaking recipes to your own tastes, and I even enjoy learning the creative changes other cooks have made to the recipe and how they turned out. I, myself, like to use this recipe as the base for Black Forest cookies by adding cherries, cherry brandy, and some almond flour. However, the rating of the recipe should always reflect the results of following the original recipe.

Martha Stewart Member

05/23/2017

These cookies are to die for. I did add some oatmeal, honey almonds, chopped until super fine in my processor to make 1/2 cup. I use the best Belgium Chocolate in both the chopped and morsels. All I can say is that if you add 1/2 teas of dried expresso (instant) that it brings these up to a major gourmet level. This was a trick that the head chef shared with me years ago from Neiman Marcus that they use in their Chocolate Chip Cookie that they are known for. Sorry I am not trying to change the recipe but I like that little extra crunch you get with adding a few of the above ingredients. #RulatheRed

Martha Stewart Member

04/30/2017

Made it. My grand children enjoyed them. thanks.

Martha Stewart Member

12/16/2016

My new signature cookie. Everyone goes NUTS for these. Remember to rotate your cookie sheet and don't overcook. 12 minutes is just the right amount in my oven. I find an entire pckg of chocolate chips too much, so I use about 2/3 bag.

Martha Stewart Member

12/07/2016

This is the best double chocolate cookie recipe ever! The cookies are moist and super fudgy. If you are a chocolate lover you can't go wrong with these. Follow the baking & cooling instructions carefully (the cookies are a bit delicate before cooling).

Martha Stewart Member

10/26/2016

This is exactly the moist, chocolaty treat I've been craving. For those of you who were dissatisfied I can only suggest you whip the egg mixture for 3 minutes, and use a very high quality chocolate. I used dark chocolate couverture 64 % cacao pistoles as my melting chocolate and high quality milk chocolate chips at the end. The cookies were shiny and cracked a bit around the edges when we took them out of the oven but still soft in the center and only needed 10 minutes. Wonderful!

Martha Stewart Member

07/09/2016

Are you sure it's only 2/3 cup flour?? With me I had to add more flour , about 1/2 cup to get it more like a cookie dough , overall it's good and my husband loved it ,, thanks

Martha Stewart Member

04/24/2016

Made it 3X in the last 2 months. If you're a chocolate freak these cookies are to die for. The best!

Martha Stewart Member

12/21/2015

Super delicate, let them cool! They are very chocolaty and easy to make, like a brownie cookie in texture and a bit sour tasting batter.

Martha Stewart Member

12/16/2015

Mine turned out great. Super chocolatey and gooey. Definitely turn them half way through as directed and don't over bake. They are best soft in the middle.

Martha Stewart Member

12/16/2015

Mine turned out great. Super chocolatey and gooey. Definitely turn them half way through as directed and don't over bake. They are best soft in the middle.

Martha Stewart Member

11/30/2015

Thanks for this recipe. I was looking for a way to use up the grated chocolate I was given and needed to make a cookie. I only found ones calling for cocoa powder. This was such a blessing. I used peanut butter chips instead of the chocolate chunks and they were great!!!

Martha Stewart Member

09/26/2015

1 star. The icon only lets you enter 4-5. Never trust a prison baker

Martha Stewart Member

09/26/2015

Easy to prepare but very bland. A lot like a biscuit. We followed the recepe exactly, but after a week no one is eating them. Next time I'll double the brown sugar and use crisco instead of butter

Martha Stewart Member

03/03/2015

My husband & I have been making these cookies since 2006 including last night. Usually as a triple batch 'cause you can never have too many cookies. It is sometimes hard to find the Chocolate Chunks but I've never struck out.

Martha Stewart Member

02/06/2015

I made these cookies- LOVED THEM! They came out amazing and tasted amazing! I had to triple the recipe to make enough for my friends at school (who are in love with me because of my cooking he-he) and for my family! They came out exactly like the recipe said they would! Oh, and I only added the chunks in at the end. I put the batter on the cookie sheets and added the chunks to each individual scoop of batter so each cookie had at least 3 chunks in it.

Martha Stewart Member

12/23/2014

Sincere review... This recipe turned out awful. I followed all directions to a T, even with my grandmother helping me (a baker!). The cookies turned out a dull gray, not like the picture. The first few cookies turned out okay but they weren't sweet or tasty, just tasted like the choc chunks inside. They just LOOK okay, not taste good. And all the rest burnt bc it didn't specify parchment paper or to grease the cookie sheet. I am upset bc the ingredients were expensive and it was all wasted.

Martha Stewart Member

11/28/2014

Okay so I burnt the first batch to a crisp, let's see how the second one looks. (By the way, I'm sure you're mumbling and muttering how unprofessional I am but take into consideration that I'm only 14 years old, LOL)

Martha Stewart Member

11/27/2014

I agree with MaryLouH. I followed the recipe to the letter and they came out great! Pale color not flat and delicious. Perhaps add some King Arthur Black Cocoa and will have a deeper chocolate color.

Martha Stewart Member

11/10/2014

Based on other reviews I was very hesitant to try this recipe - but so glad I did! I'm happy to say the cookies came out wonderful. For others who had problems w/ them being flat I'm going to venture to guess that the likely culprit/issue was not really beating the eggs - I was worried that I may have over beaten them but I'm an experienced baker and I think that was key - along w/ letting the melted chocolate cool before adding it in. These will be my go to choc cookie from now on!

Martha Stewart Member

10/28/2014

Was so excited to try these cookies after seeing the picture and reading some of the rave reviews. However, like many reviews said that I tried to ignore because I wanted to try them so bad they are right. These cookies are nothing but outrageously awful. They are thin, flat, dry and chalk like. There is no gooey goodness in any part. I followed the recipe step by step and even read reviews that gave extra directions to ensure a great cookie but still they were awful. These cookies are a letdown

Martha Stewart Member

05/06/2014

This is a fantastic cookie! The recipe is easy and the results are addictive! Love that you can make these (sorta last minute) without having to wait for butter to come down to room temperature. One of my top five cookies now--people request them!

Martha Stewart Member

04/02/2014

These are easy, delicious and look just like the photo. I have been substituting 1/2 of flour with either almond flour or cashew flour (I used cashew this time), It gives great flavor and added fiber. This recipe didn't require a special trip to the store for any exotic ingredient, and turned out like professional quality cookie. So sorry for those that didn't have luck, keep trying. Also, all cookies require either parchment or grease. I used parchment.

Martha Stewart Member

02/18/2014

There is not enough flour in this recipe. My cookies came out flat and burnt. I followed all the directions precisely. Very disappointing.

Martha Stewart Member

01/30/2014

This recipe came out fantastic, cookies were exactly as described and tasted amazing!

Martha Stewart Member

09/01/2013

Made these today, and voila - DELICIOUS DISASTER!!! It did not mention to GREASE the baking sheet or use of parchment paper. Cookies came out runny, thin and flat as pancakes. Once they cooled, they hardened and needed to be CHISELED OFF the baking sheet. From reading other peoples reviews chocolate has to be completely cooled before adding to the batter and that is the only thing that I can think of that made them so runny. However recipe SHOULD State GREASED sheet or PARCHMENT paper.

Martha Stewart Member

06/10/2013

Made these delish cookies a few days ago and they came out perfect! I followed the recipe exactly and baked them on a regular cookie sheet lined with parchment paper and had no problems. They were crisp and glossy on the outside and soft and chewy inside and quite rich and chocolatey! Yum! I gifted a few to friends who wanted to know when I would be making them again- a big hit with everyone. Add a glass of ice cold milk and you have heaven in your mouth:)

Martha Stewart Member

05/15/2013

These cookies are VERY special. I baked them for just 12 minutes and a day later they are still gooey and delicious on the inside. This recipe achieves the cookie perfection I've been trying to produce for some time. Be warned though. They are intensely chocolatey (which for a chocolate fan is no complaint!) I took them in to work today and oohs and aaahs of cookie pleasure were heard throughout the office- try them out for yourself!

Martha Stewart Member

04/15/2013

hi.I am so happy I tried so many cookies recipes but I never had the result I just have with your recipes.I am a mother of 2boys and it's helpful to not loose time with nonsense recipes!thanks a lot

Martha Stewart Member

03/08/2013

These are quite possibly the best cookies I have ever made.

Martha Stewart Member

02/21/2013

Wanted a well received chocolate cookie and this one had so many positive reviews. Was worried, as others mentioned, about the batter being too thin but did find that when the chips were added - an entire bag - that the dough thickened right up. Mine were done at six minutes and eight minutes. depending on the pan used. (The dark, non-stick cooked more quickly.) So, I would definitely check them and take them out when firm to the touch. Added pb and chocolate chips, yum! (and a dash of espresso)

Martha Stewart Member

02/13/2013

These cookies are so amazing! Instead of using chocolate chunks I used chocolate chips and it didn't really make a difference, they came out shiny and crackly, looking just like the recipe. I realized that when the brown sugar and eggs are mixed together it does not become fluffy..just in case any of you were wondering about that. I also used 1/4 of a cup more brown sugar.

Martha Stewart Member

01/23/2013

These cookies are AMAZING! I bake cookies quite often, and these are by far the best chocolate cookies i have ever made. The recipe is easy to make and comes out exactly as pictured. The batter did seem extremely thin before mixing in the chocolate chunks. I added about 1/3 cup extra flour just to thicken it up. I definitely reccommend this recipe to the novice or experienced baker!

Martha Stewart Member

12/24/2012

We all went nuts over this cookie! Days later the chocolate chips were still melty and the cookie was delightfully soft inside. I thought that the chocolate chips would be too decadent for me, so at the end I substituted about 2 ounces of semi-sweet chips for white chocolate ones - it perfectly balanced out the deep, chocolate taste of the cookies.

Martha Stewart Member

12/11/2012

I am just finishing up with recipe and I type this. My cookies look like the picture provided. To those who have had trouble, you may have not whipped the egg and sugar mixture enough. Another thing to check is to make sure that your baking powder is fresh and not expired...simple, I know. Also, I hand mixed the flour in. It is more like a brownie batter, but it thickens as it sits. I added a teaspoon of peppermint extract instead of vanilla and it is a great addition!

Martha Stewart Member

09/29/2012

My all time favorite chocolate cookie recipe. Don't worry about batter seeming flat - 1/2 way through the cooking process the cookies will "fluff." Oil works in place of butter if needed. Cookies are lighter in color than pictured. Any type of chocolate chip (chunk, morsels) will work.

Martha Stewart Member

09/22/2012

These cookies were to die for!!! The key to making these cookies look just like the ones in the picture is: A) making sure you melt the chocolate first and giving it time to cool down B) make sure you REALLY BEAT your egg mixture or else the dough will be too thin C) making sure you don't over cook the cookie, if the dough is the texture of a brownie dough and you monitor its cooking time, the cookies should come out perfect! Hope these tips helped and that you all enjoy!

Martha Stewart Member

09/14/2012

this cookie is AMAZING! i just finished making it and so far everyone loves it! i baked them for a total of 16 minutes though and they were still soft and chewy like it says

Martha Stewart Member

09/14/2012

this cookie is AMAZING! i just finished making it and so far everyone loves it! i baked them for a total of 16 minutes though and they were still soft and chewy like it says

Martha Stewart Member

07/07/2012

I have not made this cookie yet and want to know if the baked cookie can be frozen and what the texture would be after freezing?

Martha Stewart Member

01/22/2012

I made these cookies and although mine turned out quite cakey, they were a success with everyone! Though I muh prefer hard cookies on the outside and soft and chewy on the inside, these were stilll delicious!

Martha Stewart Member

12/23/2011

Awsome recipe, amazingly luscious and soft. Though I find these just a bit bitter, I might swap some bittersweet chocolate chips for milk chocolate, or maybe add mor sugar. But Great recipe anyway!

Martha Stewart Member

08/28/2011

I followed the recipe and my cookies did not look like this picture, they came out flat! They were tasty though. I made a batch right away and chilled the remaining batter for about 6 hours. There was no difference in their taste or appearance.

Martha Stewart Member

06/03/2011

AMAZING!!! i'm not vegan but because of what some of the other reviews said about the decadent effects of cocoa powder instead of flour i substituted cocoa for half of the flour. YUM!

Martha Stewart Member

04/23/2011

I made these cookies, following the recipe exactly as written, and they came out great! they were a big hit! don't be scared by the other reviews... just follow the recipe and they'll be fantastic.

Martha Stewart Member

03/15/2011

Okay so I attempted twice to make these cookies, first time I thought the flour measurement was wrong so i added more flour, they tasted good but then i read the little note that said not to worry that they were runny. Second batch i made I followed the recipe and they came out like flat pancakes and i had to scrap them off the cookie sheet, They are good but disappointing that they didn't turn out like the photo!!! Can't say that I will be trying it again!

Martha Stewart Member

03/13/2011

Okay, just made these amazing, dreamy cookies and be sure to use the recommended 2/3 cup flour. I also, after dropping onto (lightly greased) sheet, chilled while the others were baking preventing them being too thin. Also be sure to really fluff the egg and sugar mixture. Truley delicious!!!

Martha Stewart Member

03/12/2011

Sometimes the transcriber makes a mistake on ingredients or measurements. You have to think--as clearly you all have. I send them the question as to the recipe and, on the couple of occasions I have done it, got useful, polite answers.

Martha Stewart Member

03/11/2011

Does anyone actually make these recipes before posting on Martha Stewart site????? I find lots of complaints here about recipes needing lots of changes or additions. Makes me not really wanting to waste my time with them.

Martha Stewart Member

03/10/2011

these may taste good but the writer should tell you to grease the cookie sheet otherwise you will be scraping it into the garbage. How very sad for time and money spent

Martha Stewart Member

03/10/2011

I made these and had to make a few substitutions based on what I had on hand. I had to use dark brown sugar and chocolate chips instead of chocolate chunks. They turned out amazing but they didn't look like the picture at all. The color was a little lighter than expected which kind of made them look old. But they were still a hit with the girls in my dorm. So overall a good cookie.

Martha Stewart Member

10/10/2010

Like a chocolate explosion in your mouth. Ditto about the over baking. Remember that this is chocolate with a hint of cookie so it's supposed to be a little gooey. Enjoy!

Martha Stewart Member

09/19/2010

I just made them and they taste like heaven... But you really have to be careful not to bake them too much otherwise they get too dry.

Martha Stewart Member

08/31/2010

extremely chewwy gowwwy

Martha Stewart Member

08/18/2010

A cup is 250ml

Martha Stewart Member

07/29/2010

To IneCoppens: A cup is, according to my mac computer, approximately 0,240 liters or to be exact; 0,236 liters. Hope this was helpful!

Martha Stewart Member

07/28/2010

I'm from Belgium and I really would like to know what amount a 'cup' is. We have a large range of cups in our house so I'm a bit confused... Thank you! Ine

Martha Stewart Member

07/18/2010

To get scoopable dough, you must be VERY careful with your chocolate temperature. If it's just a few degrees too warm, you'll get a loose batter instead of dough. The chocolate should be the consistency of thick frosting before you add it to the flour mixture, so cool it off (stirring often) if necessary before that step.

Martha Stewart Member

06/29/2010

If the dough came out too runny, add 2 medium eggs instead of 2 large eggs. I made this recipe twice. First time came out perfect, second time the dough is too runny so I add a bit more flour instead of substitute with 2 medium eggs. It came out great too.

Martha Stewart Member

06/20/2010

If you or your family and friends are chocolate lovers, then this is the cookie for you!

Martha Stewart Member

05/04/2010

This recipe worked out well for me and I followed the steps as described. I decided to use white chocolate as well as semisweet chips just for variety. A chocoholic's dream. :)

Martha Stewart Member

04/26/2010

My dough came our very runny too! not enough flour?? They looked sooo good in the picture what did I do wrong? mariantreece

Martha Stewart Member

04/18/2010

Also if you want them to look just like the picture, reserve 1/2c of the chocolate chunks and once you've formed the cookies on the cookie sheet before baking, press some of the chunks into the top of each one.

Martha Stewart Member

04/18/2010

If the batter turns out too runny, it's most likely because you didn't beat the eggs sufficiently. The eggs need to be beaten until light and fluffy - I had to beat mine on my stand mixer for about 4 minutes or so on medium to get enough air incorporated in them. I followed the recipe to the letter and my dough came out gooey, yes but not runny. I had no problem piling the dough high to make the cookies.

Martha Stewart Member

04/17/2010

Sorry, this keeps cutting off my post! Refrigerate batter for a few minutes if too runny, and I cut the chunks to 8 oz.

Martha Stewart Member

04/17/2010

My batter was runny as well. The directions say to beat eggs, brown sugar,

Martha Stewart Member

04/17/2010

My batter was runny as well. The directions say to beat eggs, brown sugar,

Martha Stewart Member

04/17/2010

These are the best choc cookies. The batter is runny when you first mix it but then it firms up a little. Follow the directions

Martha Stewart Member

04/16/2010

I followed this recipe to the letter. My cookie "dough" was very runny, more the consistency of cake batter than a cookie dough. When I spooned it onto the cookie sheet I found that it spread out quite a bit and as a result in the baking process the cookies came out quite thin. They are very chocolatey and taste nice but I didn't think mine looked very pretty. Not the best recipe I have tried so far.

Martha Stewart Member

04/16/2010

I followed this recipe precisely, and the resulting batter was quite runny, so I was a little concerned. I went ahead and tried baking a few, and I found that despite the batter's thin consistency, the cookies baked up into lovely, glossy, super-chocolately cookies. The second time I made this recipe, I used 6 oz of bittersweet chocolate chunks and 6 oz chopped walnuts (instead of 12 oz chocolate chunks), and they were even more decadent.

Martha Stewart Member

04/16/2010

Martha Stewart Member

04/16/2010

Yes, dough soft but works fine-I used baking paper and made all difference to take them out of the oven very soft in middle--do not over bake!! I put in walnuts and loved the added texture. I also used semi-sweet choc chips --not chunks and was perfect. I like things easy!

Martha Stewart Member

04/16/2010

scratch that - the brownies were gross, too. i'm quite a seasoned baker and i followed the directions - anybody have an idea what went wrong? 2/3 cup flour seems way too little flour....

Martha Stewart Member

04/15/2010

so nobody else got cake batter instead of dough??? mine came out too runny to make into cookies! they made nice brownies, but i really needed cookies...

Martha Stewart Member

04/14/2010

Add 10-12 oz. of chopped Andes mints or miniature York's peppermint patty pieces. Provides a great mint flavor. If you enjoy a more minty flavor, add 1/2 tp. mint extract in addition to the mint pieces.

Martha Stewart Member

04/13/2010

These look so rich....it is a definite must do in my recipe list.

Martha Stewart Member

01/06/2010

I made the Gluten free version of this cookie. The only thing that I change was substituting the flour to cocoa powder. And the taste become decadent. Yummm.

Martha Stewart Member

12/07/2009

these cookies are amazing and so simple to make. I'd almost say fail proof but not quite, I took them to a christmas party and they were a huge success! These are a must try!

Martha Stewart Member

11/19/2009

After trying another chocolate cookie recipe with more than disappointing results (inedible and had to throw away!), I tried this recipe and must say, the results are Fabulous!! Worked best just using a cookie scoop and letting them be (got the nice crackly top and flatten a little, not as much as I initially would have liked or like the pic). I also tried to flatten them myself before baking but Don't Do That! They will not get that nice crackly top on it and taste as good.

Martha Stewart Member

06/12/2009

These cookies are so easy to make, and always a hit.

Martha Stewart Member

04/24/2009

These were amazing cookies ! I sat down abd had three ! http://AgapeGiftShoppe.etsy.com

Martha Stewart Member

04/22/2009

I've never seen anything like these! I cannot wait to try making them.

Martha Stewart Member

04/22/2009

I've never seen anything like these! I cannot wait to try making them.

Martha Stewart Member

04/05/2009

These are amazing.....taste just like brownies...even the next day warmed a little with some ice cream! Next time I plan to add macadamia nuts and white chips.

Martha Stewart Member

03/16/2009

Worth making!!! It's more expensive, but I use hershey candy bars that I chop up in chunks. II also add some white chocolate chips. Something about the white and chocolate together that gives it a special combination in this recipe. It's not a regular cookie that I would make, it's when I want to make that something special type of cookie when I make it this way.

Martha Stewart Member

03/14/2009

My other comment was cut off, I mixed 3/4 cup flour, the baking powder

Martha Stewart Member

03/01/2009

These is definitely a hit with the kids.

Martha Stewart Member

02/26/2009

This is my "go to" recipe for cookies. Everyone loves them! Be sure that all ingredients are at room temp before you start.

Martha Stewart Member

02/25/2009

I made these for my kids

Load More Reviews

Tips on Organizing Your Home

These Are the Paint Colors You'll See Everywhere in 2022

39 Make-Ahead Holiday Dishes That Are Perfect for Festive Family Gatherings

Outrageous Chocolate Cookies

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews (169)

All Reviews for Outrageous Chocolate Cookies

Account

More

Outrageous Chocolate Cookies

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews (169)

All Reviews for Outrageous Chocolate Cookies