I'm not sure I'd try this recipe again without a few modifications. The batter is very sticky and difficult to work with. Expect dirty, chocolatey fingers if you use a teaspoon to drop your batter on to the cookie sheet, or the need to rinse your cookie scoop between batches. I had no trouble with the cookies sticking to my cookie sheet (I used heavy, non-stick jelly roll pans by Chicago Metallic), but the cookies did stick to the cooling rack.
They were tasty (reminiscent of a brownie), but the butter flavor is overwhelming. I'd follow other reviewers' suggestions to use 1/2c of shortening in place of 1/2c butter. Unless you chill your batter before baking, your cookies will come out large and thin. I highly recommend not only chilling, but using a cookie scoop and maybe even a touch more flour.
My husband left a dish of cookies sitting out for 24 hours, and they remained crisp on the outside, chewy on the inside, but the butter flavor comes through as stale. Bleh. They're also not the prettiest things to look at, as you can see from the user submitted photos, but using 1 cup of white chips and decorating the tops with 3 white chips before baking improved the appearance.
Thanks for sharing this recipe. :)
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I'm not sure I'd try this recipe again without a few modifications. The batter is very sticky...