1/4 cup shortening
1 1/2 cups granulated sugar
2 eggs
1 teaspoon vanilla
1 teaspoon salt
3/4 teaspoon baking powder
2/3 cup cocoa
3 or 3 1/2 cups flour
Cream butter, shortening and sugar together. Add eggs and vanilla. Mix well. Add baking powder and salt and mix again. Stir in the cocoa until well blended. Add flour 1 cup at a time. IF YOU ARE GOING TO MAKE COOKIES RIGHT AWAY, ADD 3 1/2 cups flour. If you are going to "chill" the dough, or just wait for another day to make your cookies, STOP AT 3 cups. It will be totally soft and look all wrong, and you will want to ignore me completely and add more flour, but I'm telling you -- DON'T DO IT. Practice self-restraint. You will be glad you did, and I will be proud of you. Roll out on lightly floured surface. Bake at 375 F for 6 1/2 minutes. (I roll my cookies 3/8" thick.)
There are some things I think you should know:
*** I don't have conversions for the metric world. I'm sorry. Please don't leave me hating messages. But I will tell you that this may be the most forgiving cookie recipe in the world. You can just google conversions and anything that's remotely close to being right will work for these cookies.
*** You don't have to add shortening if that grosses you out or you hate it on sheer principle or you can't find it where you live. It just makes the cookies a little softer. You can omit it entirely or substitute it with butter.
*** If you find that the dough has cracks in it when you try to roll it - don't freak out. It's okay. Just knead it for a minute and it will be ever so smooth and wonderful.
Whoa. I'm starting to worry myself. I promise you I'm not as obsessed with these cookies as it sounds. Okay, forget it, I totally am. If you were really my friend, you would make these.
88 comments:
I have yet to try the chocolate sugar cookie, so I'll have to give this a try. I have to admit though that I'm shortening-phobic. It just gives me the heebie-jeebies.
I just discovered your blog, and thus far it seems to consistently make me 1. giggle and 2. madly crave sugar. You're a bit like Hyperbole and a Half, but with cookies instead of cartoons. =)
You've convinced me! I'm going to give these a try SOON! Love your cookie stack:)
Thanks! I did notice that you post lots of chocolate cookies. I'd love to try them! I tried Smitten Kitchens and they just werent chocolatey enough...thanks for the recipe!
Lila,
Oh, I'm definitely going to try these before the day is over because I've been searching for a non-spreading and life-changing chocolate cookie. By all reports, namely yours, this would be the one, Question....how do they hold up in terms of staying fresh? Oh and one more. If you're going to talk about a great coconut icing then for pity sake post it! Do not taunt us.
I can't believe you posted this!!!! YAY! I'm totally going to try this, but unfortunately they are going to have to wait a few days until I get all the sick germs out of my house!!!! Thanks for sharing, oh and I CAN'T wait to see your leprechaun head cookies!!!!! Can I have one, since we think so much alike? LOL.
You are obsessed but if they are that good we must all try it! Thanks for sharing!
Sandra
http://www.reallifeinaminute.blogspot.com
Debbie -- Its really not a big deal to not use the shortening. I just like the little added softness it gives the cookies. But they will still be soft without it.
Miss Mixie -- I am so glad I can make someone besides my 4 year old giggle. Now I'm starting to feel all talented...
Anita -- These cookies have the ultimate staying power. I just ate a cookie that I made in January. (I know, I'm totally gross.) But the cookie was fine. I hesitate to put up a coconut royal icing recipe because I use powdered egg whites for my royal, and most people don't. Its really simple though -- just add 1 tsp of coconut flavoring to your regular royal (or glaze) and call it a day.
Glora -- Sure.
Okay. I just finished making a double batch of Lila's chocolate cookie dough and am here to confirm it's everything she said it is! I'm delighted because I've been searching for a good tasting, minimum spread chocolate cookie for while now and this is the one. I made the recipe using the 3.5 cups of flour and found that to cut out more detailed shapes I needed to roll out the dough and drop it in the freezer for about 15 minutes to get a clean cut BUT for basic shapes like squares and hearts it cut and transferred easily to the baking sheets. The spread was hardly noticeable including on a large hand outline I have with a heart center cut.
Lila, thanks so much for sharing this recipe. I LOVE the clean lines of your cookies and to be able to replicate that with your awesome cookie is much appreciated. And tasty too :)
these look moist, yet crunchy = perfect. love the photos!
Anita -- Way to jump right in with a double batch! I'm SO glad you like it!
So...I live with this crazy man who can't stand butter or cheese (but that is a different story all together). I sneak it in when he isn't looking but he can tell in most cookies. Anyway, can I go all shortening (queue the gasps!)? If so, do I need to change the amount or is 1 1/4 c good (+ a few tbs of water)? Thanks for sharing!
RedCooky -- I would drop it down to 1 cup shortening total and add 2 Tbsp water. I've done this before, and the only real change I've noticed was that it was a little harder to roll out. The dough didn't stick together as well as when I made it with butter. But it DID work out just fine.
I cannot believe that I live in a world where someone doesn't like cheese. What about nachos or those super greasy fried mozarella sticks that they charge you 8 dollars for and then only give you 3 sticks, and one of them went and got so melty it leaked half the cheese out already? Mmmm. That's my kind of lunch right there. Cheese might just be MY favorite food. Actually, just melted cheese.
We don't really have shortening here in the uk, so will give it a try without. Thanks for posting this, I am excited to feel better and get baking he he.
I must also say that you make me laugh lots and lots. I love your humour and the fun that you project into everything. Thanks for keeping us all cheerful!
Mmmm melty moza sticks...I never thought this type of person existed till I met him. He's lucky he likes sugar or we'ed be over!
Would it be bad of me if I decorated your chocolate cookies to look like cheese to give to Mr No Cheese?
I can't believe I found this blog this afternoon. I need to make chocolate cut-outs for st. paddys weekend and was just kind of looking for a recipe. Voila!! They sound good and I can't wait to try them.
Thanks bunches!
mmmmmm yum--just following a link to this post--I am so HUNGRY, is there a better combination of sweet treats then coconut and chocolate? --not in my world!
Cant wait to try this.
Hi, Im a new follower and I am going to try out this recipe and the icing technique on the post before to help me complete the challenge on my blog. Thank you so much for sharing this with me and I look forward to following your blog!
Yum! On my to bake list for today :) thanks for sharing your recipe!
I'm making these right now!!! But PLEASE post your RI using powdered egg whites.....I found 4 cans on sale and have not used them b/c I'm afraid it won't be as good as my usual recipe!
I'm making these now for the second time...........need I say more? They are the ultimate. They DON'T spread. At all. perfect. And the left over dough scraps...awesome!
I have heard nothing but raves for these cookies. I want to try them but was wondering how thick do you make yours? Thanks and thanks for the wonderful ideas and inspiration. KarenR basic13@ameritech.net
I have got to try this recipe, I love the contrast with the icing. I used to sell Crisco shortening when it was the #1 selling item in the grocery store...and I am not that old! In my climate (spongy soil, juicy air) I think butter may be better, because even those will never stay crisp!
So I made these end all cookies. I probably could have rolled out a half dozen more than I did, BUT I COULD NOT STOP EATING THE COLD RAW DOUGH! Plain sugar cookie dough holds no attraction, this dough is so delicious. I could gain weight rolling these things out every week. And they taste good baked too! Good call on not putting in that last ½ cup flour. They were perfect for rolling out of the fridge.
Hello,
I am a new fan of your blog and was directed to here through "Cookiers R Us". What an amazing blog you have, I am dying to try this chocolate cookie recipe. I also have a question, do you think if I replace the cocoa powder with equal amounts of flour in order to make simple sugar cut out cookies will iot work or not? Thank you again for being aninspiration.
Rachel
I just tried your recipe and you're right...these cookies are AMAZING!!! I have been searching for a chocolate sugar cookie recipe for forever, so THANK YOU! :)
I am going to try these tomorrow. Now I would love to try your coconut icing! Thanks for sharing!
These cookies are awesome! They have great chocolate flavor and really good texture. I substituted butter for the shortening and they were still plenty soft. The only change that I made was to bake them for a little bit longer (~9 minutes for a 4" cookie). They were really soft after the 6 1/2 minute bake time and I was worried about how they would ship. They were still soft, chewy, and delicious after 9 minutes in the oven. Thanks for the great recipe!
I just happened to buy cocoa today at the store AND we have all the other ingredients so guess I know what I'm doing tomorrow ;)
first time visiting your blog, and i happened upon this post. perfect timing as i was in search of a cookie recipe for an event this weekend. after reading your post, and all the rave reviews from your other readers, i'm definitely giving this a try. thank you for sharing.
Going to try these really soon.
love the pictures!!!
i've been afraid of making sugar cookies from scratch because i'm freaked out about the whole rolling out the dough and making perfectly shaped cookies. it's so easy to just get a scoop and drop cookie dough onto a cookie sheet to make cookies. but trying to make cookies in a cute shape and then decorating has given me nightmares. but last night, i overcame that fear. made your recipe and the cookies came out beautifully. i'm going to make another batch tonight and start decorating tomorrow!
thank you for your recipe and making it all better in my cookie making world. i'm so glad i found you!
Thank you so much for the wonderful recipe. I can't wait to try it!
You have a wonderful blog :D (I'm so glad no one REALLY knows how long I've taken to go through your back posts LOL)
I was curious if you have frozen these, and how they do?
Thanks:)
Lovely!! I saw them @sugarbelle and they are just beautiful. It very similar to one I use, except this one has more chocolate. I will love try your recipe, hopefully soon.
I only found your blog today, but I'm so happy to now be a follower :D
Its early evening here in Melbourne, so I haven't really the time to try these out tonight.... but guess what I'll be doing in the morning?
They look yummy...I can feel my waistline expanding just reading through. Great pics too.
Thanks for helping me try to become a better baker! x
Can the dough be frozen?? I am making a bunch of cookies for my sisters wedding shower and want to do as much prep work as I can. If they cant be frozen - how long do you think its ok in the refrigerator?
Did you really eat a cookie that was like 2 months old LOL!
Shiyanne -- I have frozen baked cookies before. They are a soft cookie though, so either freeze them in a single layer for an hour before putting them in a ziplock bag, or make sure the cookies cool and "dry" for a bit before freezing them.
Amie -- I almost always freeze my dough! I can't have it in the fridge or...I eat it. I have frozen the dough for up to 3 weeks. It never hangs out longer than that. :) Just leave it out at room temperature for 15 minutes and then roll out like normal!
Oh My God! I just found your blog and I cannot wait to try your chocolate cookie recipe! I will let you know what happened. Love your sense of humor. Congrats and will follow your from now on!
I just tried this recipe and all I can say is "How'd they do that???" I've NEVER had a sugar cookie recipe that holds its shape without at least 20 minutes of refrigeration. This dough, however, defies all logic when it comes to cut out cookies. I put beautifully cut out little birdies into the oven expecting to find puffed up aliens or a giant chocolate pancake when I pulled them out. I was pleasantly surprised to find the same beautiful little birdies that went in! AMAZING! The taste is yummy - very reminiscent of a brownie. This will be one of my new "go to" recipes from now on! Thanks so much for sharing!!
I just came across your recipe on Sweet Sugarbelle's blog...I was searching for a chocolate cookie recipe..and Sweet Sugarbelle has sold me on yours!! Planning on making them tomorrow:D I was wondering...what kind of cocoa powder do I need to use (dutch process, unsweetened...or doesn't matter?). Also, about how many cookies does a batch make?
I use unsweetend, non-alkalized cocoa. (That's the "regular" type of cocoa.) I think Dutch processed would still work, but definitely use the unsweetened cocoa!
The number of cookies you get from each batch depends on how thin you roll them and how big of a cookie you cut. When I make my 2 1/2" square cookies at 3/8" thick, I usually get about 60 cookies. I think. (It also depends on how much dough my 4 year old and I eat.)
I made your recipe on Saturday. I did the 3 cups, put in the fridge, and rolled the next day, just because that's how my schedule went.
In the words of my daughter-n-law "Awesome!" and my husband said at first he wasn't sure but then after he finished his cookie, he wanted to know where the next one was to eat!
Thanks -- it rolls like a dream, and hardly no spreading.
I just need a regular sugar cookie recipe that tastes like mine to turn out like these! Lol
That's awesome chocolates. I love it.
I hope you don't mind that I linked to your recipe in my post over here:
http://biscuitbupkis.blogspot.com/2011/09/baby-biscuits-of-babies-not-for-babies.html
They are devine, and I think the whole world should have this amazing recipe!
Thankyou for being so generous as to share it.
Wow is all I can say about this recipe!
Surfed around looking for a good roll out biscuit dough recipe and came across this one and it has been an absolute hit.
It is so hard to find anything my three year old will readily eat and for these, he keeps on coming back, not to mention I made them for a children's party and they were the only item the kids kept returning for. The adults have all asked for more so I'm just about to make my sixth batch in a fortnight. So easy to ice afterwards too. Just brilliant! Thank you SO much for sharing :)
I love your chocolate roll cookie recipe!! I made them and they were a hit for my daughters baptism!! I liked your site to my blog post...
http://jsommerfamily.blogspot.com/2011/09/chocolate-roll-out-cookies.html
Thanks!!
Jenn
I am sooooo glad I found ur blog this sunday morning .... I had to tell u that this was something i was searching for sometime now...one doubt...does vegetable shortening work fine for this..happy to follow u.
Nisa -- I'm not sure I understand your question. You can use vegetable shortening for the shortening called for in the recipe. You *could* also use the vegetable shortening in place of the butter. Only use 1 cup, and add 1/4 tsp of salt. It won't have the same flavor, but it will work. Good luck!
I just think you are so sweet to be sharing your recipes and advice to all of us cookie lovers out there!!! Great job!!
These turned out good, and NO,they didn't spread, like you said (yay!), but I am not sure if I did it right... they cracked... a lot. any tips??
I used 3 1/2 cups of flour, rolled right away... VEEERY soft.
I think I expected them to be sweeter... but they were good. I think the sweetness will be in the glaze... also, What recipe do you use to decorate your cookies?
I <3 you blog... I crack up at your humor! :)
msmelc -- there are a couple of ways to get rid of the cracking...depending on what is causing it! Sometimes the dough will *sort of* stick to the rolling pin when I roll it out. To fix that, I lightly dust the top of the dough with flour before rolling. It's such a light dusting that it disappears with the 2nd or 3rd pass of the rolling pin. I'm guessing that would be your problem since you rolled right away.
The second reason the dough cracks for me is if it is a little too cold. Sometimes it seems soft enough to roll, but still gets cracks. When that happens, I just knead it like you would bread dough for a minute and then roll it out again
I use royal icing to decorate my cookies. Personally, I make mine with dried egg whites (http://lilaloa.blogspot.com/2011/05/royal-icing-with-dried-egg-whites.html) but I know a lot of people that make it with meringue powder. These cookies are FANTASTIC when you add just a little bit of coconut extract to the icing as well!
THANK YOU, Lilaloa! I will play around with them... I tried a recipe with corn syrup... I don't know that I like it too much. it flows nicely, but, I am not fond of the taste. thank you, again!
Great photos! Your cookies look perfect too!
Sad to say I was not thoroughly impressed. :( I tried it twice, once with the shortening and then another batch substituting w/butter. And both batches tasted too floury for me. This was my first (and second) attempt at chocolate roll out cookies, perhaps I should try a different cocoa? I am not giving up yet! Any suggestions from fellow bakers would be much appreciated as I LOVE chocolate!
OK -- first I must say this addicting dough if you love to eat your cookies before they're cooked!
Second -- they held their shape perfectly when I made cut out bats today. I did my tried and true method of put a tray of cutout cookies in the frig for 5 or 10 mins before baking and baked alongside a tray that I left on the counter just to test this dough's ability to hold its shape... great news: No difference.
Finally, the taste is delish! I am hoping they will firm up as they cool, because I found them to be very fragile after even 5 mins. I would normally cut about 3/8" but they ended up about 1/4" because I didn't have the bands on my rolling pin.
Thanks for sharing such a great recipe! Here's a link to my "bats in the cave" https://www.facebook.com/media/set/?set=a.2290696221492.122585.1071580820&type=1&l=24a2cd8fee
Just made these for my son's Halloween carnival and I am loving them! Great taste, super easy to work with. Just wish me luck with the decorating, I am not the world's best artist. Can you give me a tip on the flames on the caldron and the bubbles? I want them to look as great as possible. Thanks so much and I love your humor, hope you get through the rest of your pregnancy without people commenting!
This is ABSOLUTELY my favorite roll out cookie recipe (I use all butter, I'm on of those that is weireded out by shortening)! I use Hershey Special Dark cocoa powder (it's what I had the first time I made them) and I love them so much that I haven't tried with regular cocoa. I just made 100 cookies, half vanilla-almond and half of these chocolate cookies. I used the same methods for both and there was a DEFINITE difference in the 2 doughs. The vanilla-almond spread; not so much that it would have been noticed if they were by themselves, but when placed next to one of the chocolate cookies, the vanilla are obviously bigger. These chocolate ones also have a very nice flat surface. I plan on using your black food coloring tip for some Halloween cookies that I am making this weekend. You rock LilaLoa!!
I just made these for a Halloween bake sale... my first cookie cutter cookies ever! They turned out perfect! The dough was so easy to roll out, I couldn't believe it. Thank you so much, can't wait to make some more!
Have you ever thought about blooming a bit of espresso powder into the chocolate to intensify the flavor?
I just finished making these cookies and they are absolutely the most beautiful cookies I've ever baked. I am so happy with them and how great they taste that I am pretty sure I will make them all the time instead of normal sugar cookies. Great recipe. Love your cookies.
I made these yesterday, and I have to say a few things:
1: the dough, alone, is YUMMY!!
2: I messed it up and forgot to add the egg and van extract (I can hear you gasping, I know!! lol) and only realised after 1x cup of flour was added. So I added the eggs and extract (home made :D) and the end result was VERY crumbly, but I managed two trays of cookies before I put the rest in the fridge and had a rest lol.
3: They didnt spread, but they did rise a little with a bubble here or there...
Will try this recipe again with the full amount of butter (dont have shortening, so I omitted it) and the correct order of adding eggs etc :P
I found your blog and Go To Chocolate Cookie recipe on Sweet Sugar Belle's blog. I've just made a double batch of my vanilla bean sugar cookies, a single batch of gingerbread cookies and I'm THRILLED to make your chocolate sugar cookies!!! I'm putting together decorated Christmas cookie packages for friends and family and I think the variety of three cookies will add a little extra magic to each box.
I'll come back and comment when they're baked! I know they're going to be awesome.
Joey
THANK YOU SO MUCH FOR POSTING THIS! I made three batches of these cookies last week for various parties and for turky day! ive never made a cookie before, so this recipe was so nice to me! perfectly clean cuts, such beautifl circle and so soft! i made a peanut butter ganache with a lil heavy cream as well as a andies mint ganache and made cookie sandwhiches. totally yummy! my question is, could you just nix the cocoa powder to have a plain sugar cookie if you wanted?
Thank you for sharing this wonderful recipe!! I've been looking for a good chocolate rolled cookie recipe, and my search is over - this is a fabulous cookie. The dough is easy to work with and the result delicious. I used Hershey's Dark Cocoa - it makes a great rich chocolate cookie.
I'm making these for a Christmas party, for sure! I bought the cool Gingerdead Man cookie cutter, but my crowd much prefers chocolate to gingerbread. I'll make the dough tonight and let you know how they roll out tomorrow.
Also, if you just omitted the cocoa, would they turn out at all as acceptable plain vanilla sugar cookies? I'm looking for a similar "NO SPREAD" recipe.
Heather and Kasey -- I have had A LOT of people ask me that lately! I can honestly say that I've never tried it. BUT...guess what I will be doing in the next month! I'll let you all know how it turns out!
Oh my goodness! I've been looking for a really amazing chocolate cookie recipe and this truly is the end all! Thank you for posting, I can't wait to decorate these!
I just finished making these cookies with my Williams Sonoma Star Wars cutter and they're awesome. I can't believe I've been using recipes that require chilling for an hour before you bake, what a pain! I read your blog all the time, thanks for posting such a great recipe.
Just finished trying out this recipe - it is a huge hit with my family. Thank you for sharing this recipe!
The kids don't like spicy cookies so I made this recipe for Christmas in the shape of Gingerbread Men. They were a hit. Even without icing. You were right, this recipe doesn't spread - at all. Now one thing I noted was that the raw cookie dough itself was so good that I threw caution (about Salmonella) to the wind and found myself pinching off huge amounts to eat. I've never actually done this before. The dough really smells so good and must be the best tasting raw dough ever. I'd probably advise on others to use pasteurised eggs if they want to eat this much dough.
The other great thing is that, once baked, the cookie actually improves in flavour with age so they are great for decorating over a few days. I really can't believe there was no spread but this recipe is perfect for intricate cutters. I also liked that I didn't have to chill the dough and could bake it right away. It's a generous batch of dough and took me some time to bake but it was great fun. Thanks so much for sharing this recipe!
I made these cookies and they are FABULOUS! My husband (who is always watching his waist) asked me to make more! Thanks for sharing. I blogged my cookies & linked back here. http://www.nickyhurt.com/2012/01/superhero-comic-cookies.html
Hello! You're hilarious--love your sharp wit and sense of humor. I just wanted to ask if you use the regular Crisco (blue box) or the butter-flavored (yellow box) Crisco? Does it make a difference? Thanks so much!
@Kathy -- I use regular Crisco because that is what is available to me but I bet the butter-flavor would be excellent as well. I think it is such a small amount of shortening that there wouldn't be a noticeable flavor difference. If you try the butter flavor Crisco, will you let me know how it works out?
Thanks for your response! I will conduct an experiment and make a half batch with regular Crisco and one with butter flavor! I will report the results after making my daughter's Valentine's Day cookies. I also find it hard to find these things here in HK. We visited Seoul at Christmas and had lots of fun! Stay warm!
Thanks! I made these yesterday. I posted a photo of my finished cookies here and linked back to your site. I also used your royal icing recipe, twice. The first time I added a teaspoon of coconut flavoring. The second time, I added 1/3 cup of cocoa.
Very fun!
Hello! I recently discovered your blog and you're amazing, thanks for sharing all these things! This recipe is fantastic and I am glad I will stop searching for the perfect recipe now! I'm not a baker, just a mom trying to bake nice things for her daughters. Do you have a recipe for sugar cookies, not chocolate, that is also that amazing? Can I omit the cocoa and add equal amount of sugar? Thank you!!!
Made this recipe tonight. Gonna decorate them tomorrow. Finally, a chocolate sugar cookie that is actually chocolatey and does not spread AT ALL! Delicious flavor. The only thing I'd change is to add more sugar - both the hubs and I thought they could be a bit sweeter. Thanks so much for sharing! :o)
I have just gone to chocolate cookie heaven! Tonight I made these cookies for the first time! They turned out PERFECT! They are absolutely gorgeous! They taste amazing...and my kitchen smells so fantastic...I actually want to invite all my neighbors over just so they can smell the glorious aroma!
Thanks for sharing with us!
Rhonda
I need help. I made your receipe and loved the taste and texture. I ahd problems working with it. I had to chill it to even begin to cut it for baking. Do I need to add more flour?
I work with Sugar Belles powedered sugar sugar cookie recipe and never have to chill. I am to impatient to chill, LOL. what do you suggest?
Misti
I belong on the "impatient team" with you! I usually make twice as much dough as I need. I use the first half right away, rolling out with flour as needed on both the rolling surface and the rolling pin. A light dusting on each is usually enough for me. Some days I have to add up to 1/2 cup more flour to get it roll out right. And some days it is right on straight from the bowl. Good luck!
I made a batch of these last night and I have to say I absolutely LOVE these cookies! They are nice and chocolatey (I used store-brand cocoa), tender, and not too sweet. The cocoa cuts the sweetness very nicely and gives it a rich flavor.
My kids (3 and 1), however, didn't really care for them, probably b/c they are not as sweet (the cookies, not the kids, the kids are pretty darn sweet! lol) as they'd like (though perfect for me). Next time I make a batch for them I will either reduce the amount of cocoa or up the sugar a bit.
So here I have 1/2 a batch of cookies left with my name written all over them. (The hubs loves them too, but he's at work right now so that means I don't have to share.) I should probably put them in a zip bag and stash them in the freezer. Oh who am I kidding, they'll be gone before I can find my box of zip bags (I type as I shove another cookie into my mouth). I will be baking another batch or two this weekend to decorate for DD's teachers.
Thanks for a fabulous recipe! (Oh, and I omitted the shortening, I'm another one of those shorteningphobes. Still turned out fabulous.)
Cammy
Hi there! Easy Q: My whole family loves these cookies! Can I roll them out at 1/4 inch instead of 3/8? Would it change the cooking time? Thanks!
Rolling them thinner and baking for the same time will make them a little more on the crunchy side. (Think homemade oreos!) But if you want them to stay just as soft, I would take off maybe a minute of baking time. Good luck!
OMG!!! I love this recipe. Just made my 1st batch with my 6-yr old son and his comment was "Mom... these are better than a skylander high!!". Now that is saying a lot!! Thanks Ms. G!!!
Dear Georganne, thank you thank you thank you for this amazing recipe! By far t h e best chocolate cookie!!!
Georganne- This recipe is a-m-a-z-i-n-g. I have made it as it, and also adapted it to chocolate chip with metric conversions.
http://suppersatsunset.blogspot.com/2012/02/chocolate-chip-cut-out-cookies.html
So good! Thank you!
Made these and absolutely loved them!!!!! Thanks so much!!
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