Comments on: Recipe: Thick and Chewy Triple-Chocolate Cookies

By: Lynn

Lynn — Mon, 23 Aug 2010 16:30:13 +0000

If the dough is soft, chill it an hour before baking and keep it in the fridge between batches. If they spread too much – try doing 1/2 butter and 1/2 crisco – doesn’t affect the taste but they won’t spread as much. Also, use a cookie scoop and flatten it against the side of the bowl – the cookies will stay a bit rounder and puffier.

By: Stevenson

Stevenson — Sat, 09 May 2009 17:36:48 +0000

You are all stupid!

By: Tess Blank

Tess Blank — Sun, 07 Dec 2008 06:56:24 +0000

The recipe sounded great once I got through the ridiculously round-about directions. Even for someone who has never baked a cookie before many of the directions were unnecessary; and even more were unclear, case in point step 2. It should have been broken into two separate steps if I hadn’t already know better I would have thought that you meant for me to beat the eggs, vanilla and coffee into the melted chocolate, seeing as you put it into the same step. Also It is always a good practice to state the cooking temperature at the beginning of the recipe seeing as some people’s ovens heat slower than others.

By: Judith

Judith — Sun, 24 Jun 2007 17:28:49 +0000

Do you have to put in the coffee as I don’t drink coffee?
Also can you use any kind of cocoa?
Waiting to hear. Thanks.

By: Katy

Katy — Fri, 09 Feb 2007 05:53:41 +0000

I tried these cookies too from ATK and almost panicked because the dough was so soft. Tasted great, but just wish I knew how to make them more round – maybe roll it with powdered sugar? I’ll try that – on Valentine’s Day!

By: Gail forbes

Gail forbes — Tue, 16 May 2006 15:32:15 +0000

hi i am in grad 7 and i got all my stuff of your wedsit

By: A. Bischoff

A. Bischoff — Mon, 12 Dec 2005 23:12:47 +0000

David: Should be all fixed now :).

By: David

David — Mon, 12 Dec 2005 20:51:50 +0000

The ATK recipe for Double-Chocolate Cookies, Thick and Chewy Cookies sounds fantastic. Not sure why, but there are a number of “&frac”s appearing in the recipe (ingredients and directions). Any chance you’d have a “clean” copy of the recipe you could drop me in an email?

Much obliged.

By: A. Bischoff

A. Bischoff — Tue, 13 Jul 2004 03:43:29 +0000

As it turns out, I did substitute Splenda for the white sugar. I left the brown sugar in there and the chocolate wasn’t sugar-free either. But maybe it helped a little bit ;).

By: laura

laura — Thu, 01 Jan 1970 00:00:00 +0000

So, did you use Splenda instead of sugar?