I am giving this five stars, if made correctly. The way it is written with the omission of pointers, it rates about a three. First of all.... Use parchment paper and they slide right off! Not wax paper and not foil!! Do not oil or spray parchment paper, not necessary. Add some crushed almonds and an extra tsp. of vanilla (or almond extract), and extra pinch of sea salt to improve the bland flavor (as written). ROTATE cookie sheet half way during baking! HEAPING tsp. of batter works best here, level tsp. is too small and Tbsp. is too much. USE half and half of semi sweet mixed with milk chocolate! And.... if you want, you can drizzle the baked cookies with the chocolate instead of painting the bottoms. One last thing..... if you like coconut, the addition of it tastes great with the almonds and chocolate! Remember... the cooking time will depend solely on your oven..... watch first batch carefully to determine the temp you will need to use. If made with these changes.... you will get a gorgeous cookie, perfectly chewy in the middle and a bit brittle and lightly browned around the edges, Perfection!
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I am giving this five stars, if made correctly. The way it is written with the omission of...