Has anyone tried chocolate no fail cookies? I looked for the recipe in the "recipe" section, but the recipe I found was "chocolate rolled cookies" are they the same thing - they only got 2.5 star rating.

The chocolate rolled cookies is the recipe that a lot on here use. I've used it and it's pretty good. I would recommend using darker cocoa if you have access to it. I'm pretty sure that's what Antonia74 does. I also used vanilla instead of coffee.

I've made the chocolate rolled cookies and I really liked them. It seems like I had to add a little extra flour to the recipe, but they came out great. I used coffee in mine.

Cindy

Fro my choc cookies I just replaced 1/2 cup of the flour with cocoa powder and it works well for me

Here it is from Kitchengifts.com:

CHOCOLATE ROLLED COOKIES

1 cup unsalted butter
2/3 cup granulated sugar
1/2 cup brown sugar
1 large egg
2 Tbsp extra-strong coffee or chocolate liqueur
1/2 cup cocoa powder
3 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt

Cream together the butter, granulated sugar, and brown sugar for 2 minutes.
Scrape the bowl and cream the mixture for an additional minute. Beat in the egg
and coffee or liqueur. Beat until the liquid is absorbed. Sift together the flour,
cocoa powder, baking soda, and salt. Add the flour mixture 1 cup at a time to
the butter mixture. Mix well. If you are using a hand mixture you may need
to add the last cup of four by hand.

Divide dough and chill. Or, as I do, divide the fresh dough into thirds and roll
between sheets of parchment paper and then chill on a cookie sheet.. Bake 6
to 8 minutes at 350 degrees. Allow cookies to cool on the cookie
sheet for 5 minutes before transferring to a cooling rack. This dough can be frozen.

I got about 18 3" cookies out of this recipe.
.

Hint: Rather than wait for your cookie dough to chill, take the freshly made dough and place a glob between two sheets of parchment paper. Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator. Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the first batch will be completely chilled and ready to cut. Reroll leftover dough and repeat the process! An added bonus is that you are not adding any additional flour to your cookies.

I made them last week for the first time and I thought....they weren't sweet enough. They tasted more like fudge, but a bitter fudge.

Any suggestions?

Maybe I'll try the darker cocoa next time to see if that helps.

i made the recipe from kitchengifts site and i thought that they were good but not sweet enough either. my husband said that they tasted somewhat like oreo cookies to him. i used chocolate liquor instead of coffee.


manya