I sprayed my pan with baking spray to ensure they wouldn't stick. I used a regular sized cookie scoop and rounded the dough in my hand and dropped into the pan. I made a slight indent in the middle with my finger and baked for 14-15 minutes. I found the cookies were not ready to come out 5 minutes after cooling in the pan and it was better to wait 10 or 15 minutes until they set up all the way, otherwise they are still soft and heavy enough where the rim of the cookie breaks apart from the bottoms and they are ruined. I tried to lightly pry them up with a small knife, but I found rotating them in the pan did the trick and them came out perfect with absolutely no problems at all. When they came out, I used my 1 tsp. measuring spoon to make the indent because I don't have a mellon baller. They are soft, not crumbly, no overfilling or any other issues. Don't skip the exact chocolate filling as written, it really makes this cookie.
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