Comments on: Bittersweet Chocolate Cookies

By: Laura

Laura — Tue, 18 Dec 2012 17:16:40 +0000

Shay, I think the midnight chocolate cookies–definitely. Happy baking and Merry Christmas!

By: Shay

Shay — Tue, 18 Dec 2012 16:41:02 +0000

Wondering which are better. These or the midnight chocolate cookies….
Hubs and I are planning to bake on Christmas Eve.

By: Laura

Laura — Mon, 17 Dec 2012 19:41:24 +0000

Greg, Thank you for the feedback. This recipe has been on my list to tweak. I’ll repost when I do. Let me know if you rework the recipe with better results.

By: Greg

Greg — Mon, 17 Dec 2012 19:31:47 +0000

I just took a swing at these over the weekend for a holiday cookie exchange at my office. I did it on short notice and so didn’t have time to get black cocoa and used Valrhona instead.
The results are delicious, but they don’t hold together as well as the Rustica cookie. The dough pools or “flares” easily at the bottom and gives the cookies a brittle bottom edge (I see evidence of this in your photos too), while the Rustica cookie is chewier, with firm, rounded edges. Also, in the Rustica cookie there is still a clear “cookie dough” flavor of egg, butter, and sugar—possibly brown sugar—whereas this recipe was more hit-you-over-the-head chocolately.
I doubt my coworkers will complain, but with the remnants of my Valrhona powder I think I’ll try some adjustment to the recipe so the cookies are less delicate and more chewy. I’d like it if they were better travelers.

By: Laura

Laura — Fri, 07 Dec 2012 14:26:52 +0000

Margo, Hmmm, that is a mystery. I can’t seem to find an answer for you in any of my books, and without being there next to you as you bake I can’t tell what you might have done differently. So many things might have affected outcome: oven temperature, ingredients, the way you measure and mix. I’m so sorry the recipe was a flop for you.

By: Margo Broehl

Margo Broehl — Wed, 05 Dec 2012 23:11:22 +0000

The batter is delicious–but we could not get the cookies off the parchment. We tried when they were cool; we tried when they were hot…no luck either way. We scraped crumbs we will use for something else. And, since we doubled the recipe, there is a lot of batter left, which we are going to use for black bottom cupcakes. But what did we do wrong??
Thanks for sharing, and thanks for the recipe. I would love to do it right!

By: Laura

Laura — Fri, 07 Sep 2012 00:24:24 +0000

Oh, thank you so much! That is so kind of you and so touching to me. I think the best cookie on the site is my Grandma Fladeboe’s ginger cookies. The bittersweet chocolate are on my list to tweak one more time.

By: Lisa Larson

Lisa Larson — Thu, 06 Sep 2012 13:53:42 +0000

Thank you , thank you ! I adore these cookies and was hoping to find a similar recipe! I am so delighted to have found your site, I have been reading it for an hour now and don’t want to stop. You have a beautiful way of writing about food, life and minnesota, all things dear to my heart. I am getting off the couch to bake some cookies now and am hoping to have a batch ready when my sweet boy gets home from school!I can’t wait to make everything on this site, and I look forward to your next writings……….

By: Laura

Laura — Tue, 24 Jul 2012 01:16:47 +0000

I’m going to tweak the recipe again soon. I think they use Callebaut chocolate chunks now–at least that’s my best guess.

By: nicole

nicole — Tue, 24 Jul 2012 00:33:47 +0000

Thank you! I love these cookies and can’t get them locally!

By: Laura

Laura — Wed, 04 Jan 2012 13:58:47 +0000

Dan,
I would think that would work well. Wrap the dough well before freezing and allow it to come to room temperature before baking.