I followed the recipe but, as mentioned by others, also added 1 t vanilla and swapped out 1/4 c shortening for part of the butter. I had Droste dutch process cocoa on hand, so I used that. I chilled half the dough in the freezer for about 15 minutes while I rolled out the first half, which I didn't even bother to chill at all. I used a sheet of silicon (like Silpat) on which to roll out the cookies. It made the job SO simple! I found it helped to peel off the little scraps of dough around the cookies and then use a very thin metal cookie spatula to lift them onto my cookie sheets, which I had rinsed in very cold water and dried before putting the cookies on it. I baked them for 10 minutes. Yield: 42 very thin 3" cookies. They *are* brownie-like in flavor, even as thin and crispy as they are. This recipe is a keeper!
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I followed the recipe but, as mentioned by others, also added 1 t vanilla and swapped out 1/4...