We have been making this for a while now. We got the orginal recipe from Pampered Chef, but had to come here because could not remember the ratios. Instead of using an ordinary pizza pan I use the pizza stone from Pampered Chef. I cook the cookie until it is light brown, so it is still soft and gooey. If you cook it to long it will not be as cake like when eating. This is by far the best recipe, especially if you have a chocolate tooth.
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