I'm not a huge fan of cookies or chocolate, but I made these to take to work for my birthday. My coworkers and my fiance loved them (though the people wearing black pants had to be especially careful ^_^). I did NOT get a yield of 6 dozen, but I have a tendency to scoop cookies kinda big so I will chalk that up to operator error. The intenseness of the chocolate was perfect. I added a sprinkle of cinnamon on top of some of the cookies, which was delicious, and would like to try them with a dash of peppermint extract. I split the dough into 2 bowls, spread thin, and put in the freezer for 45 minutes. Between batches I put the dough back in the freezer so that it wouldn't spread out/warm up. We had a dinner reservation while I was making cookies so I put the last half of the 2nd bowl in the fridge while we were gone, and it was still fairly easy to work with once we got back (except at the very end when I let it get too warm. Watch out--the consistency is like frosting if it's warm and is impossible to work with). The cookies crinkled perfectly (cooked on 2nd to top rack) and stayed nice and soft inside for days when kept in an airtight container. Some of my coworkers were surprised by the soft texture, expecting them to be really hard like gingersnaps, but were pleasantly surprised by the cookie/brownie hybrid texture. Great recipe--this will be my go-to cookie recipe from now on, I think. ^_^
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