I got 40 cookies using a 1-tablespoon cookie dough scooper and still baked them for 10-12 minutes. Make sure that the dough is COLD and firm (freeze for 50 minutes) and coat with LOTS of powdered sugar (color of cookies shouldn't be visible underneath). I scooped the dough and dropped it directly into the powdered sugar, then rolled the top and sides around. It has a moist, fudgey inside. But as a dark chocolate-lover, a deeper, richer flavor would be perfect for my taste. Next time, I may use Dutch-processed cocoa and dissolve instant coffee granules into the oil.
Was this review helpful?
0 users found this review helpful
I got 40 cookies using a 1-tablespoon cookie dough scooper and still baked them for 10-12...