Comments on: Chocolate Roll Out Cookies Recipe

By: Sharon Perry

Sharon Perry — Sun, 28 Aug 2022 18:27:20 +0000

I am going to make these for a ladies luncheon, but I wanted to only roll at 1/4″, would they not hold up that thin? and also, how many cookies does this make. Thank you in advance to help out an old lady just trying to make cookies for family and friends.

By: Bill Durham

Bill Durham — Tue, 12 Nov 2019 17:37:37 +0000

I made these for Halloween and found a peanut butter royal icing to pair with it. They were GREAT, FANTASTIC, INCREDIBLE and MORE!!!!! Will make them for Thanksgiving and Christmas too.

By: Megan

Megan — Mon, 08 Jan 2018 22:50:12 +0000

Hi Lisa – I’ve made your sugar cookie roll outs many times and love them. I’m making Football cookies and Steelers cookies for this weekend (almost super bowl time!) and I thought a chocolate rollout might be perfect for the footballs!

Can you elaborate on why this cookie is more delicate? I see you recommend 1/2 inch thickness rolled out, while the sugar cookies are 1/4 inch. Do you think the roll out and freeze for 10-15 minutes method would work here too, or is chilling for an hour more appropriate?

Thanks in advance! Excited to add a chocolate version to my cookie arsenal – as long as this is as good as your other recipes ?

By: Melissa Clifton

Melissa Clifton — Thu, 13 Apr 2017 19:22:56 +0000

In reply to Lisa.

Did you ever try Mikes suggestion?
It’s so hard to find a yummy chocolate cookie recipe! I’m sry for commenting on all the old posts! I’ve been sick for days and all I’ve done is lay in bed, read EVERYTHING on your blog and watch every video you’ve made lol
I’m feeling like a stalker ? ?
I promise I’m not!!!??

By: Melissa Clifton

Melissa Clifton — Thu, 13 Apr 2017 19:18:07 +0000

In reply to Lisa. One more question LOL Have you tried coffee extract instead of the coffee and/or Vanilla? I'm so tempted to try it but I'm a little nervous!! ??

By: Melissa Clifton

Melissa Clifton — Thu, 13 Apr 2017 18:59:29 +0000

In reply to Lisa. Thanks Lisa! I always use unsalted unless specified not to, so was making sure. Also, does this recipe double well? I'm needing to make this for my 5 yr old granddaughters tee-ball team and not sure if one batch would be enough for these cookie crazy girls and their coaches lol

By: Lisa

Lisa — Tue, 11 Apr 2017 06:59:09 +0000

In reply to Melissa Clifton.

Hi Melissa,

I use unsalted butter for all of my baking. It allows me to control the amount of salt that is added. You can use salted but you will need to make the recipe a few times to see what works best with your recipe. Here is a post I wrote on Salted or Unsalted Butter: https://thebearfootbaker.com/2016/01/salted-or-unsalted-butter/.

Hope this helps!

By: Melissa Clifton

Melissa Clifton — Sun, 02 Apr 2017 14:33:26 +0000

Hi Lisa!
I know this is an older post, but I’ve been reading your blog again(for the millionth time) on this stormy, dreary, East Texas morning.
Do you use unsalted or salted butter? Does it make a difference?
Thanks!

By: Lisa

Lisa — Tue, 30 Jun 2015 13:30:28 +0000

In reply to Mish.

Hi Mish,

I have a few suggestions that might help. Once you make the dough, don’t put it in the fridge until you have rolled it out. If you place it in the fridge when it is rolled flat you don’t have to struggle trying to get it to stick together when it is cold.

As for the “chalky” taste, I am not sure what happened because that has never happened to mine before and I make these all the time. Have you heard of LilaLoa? Her chocolate roll out cookies are great. If you don’t like my recipe, try hers. Here is the link:http://www.lilaloa.com/2011/03/end-all-for-chocolate-cookies-recipe.html

By: Mish

Mish — Mon, 29 Jun 2015 00:51:57 +0000

I’ve been looking for a chocolate roll out cookie recipe for awhile now. I ran across yours and got excited. I tried it right away and was disappointed. For some reason I can’t find one that tastes good. I followed the directions exactly. I let the dough rest in the frig wrapped up in an air tight container. When rolling out the dough it was time consuming because it kept crumbling apart. As for baking they held their shape great! After they baked hubby and I tasted them. They were pretty dry and tasted chalky. I wish I knew what went wrong.