Doubled the batch, and used the 1/3 white sugar, 1/3 brown sugar, 1/3 powdered sugar. Had to add a bit more powdered sugar to make the dough more stiff. Refrigerated for about 10 minutes, rolling and shaping was easy, about 1-1.5" balls. Came out chewy, very rich. But something is still missing in the taste. I wouldn't serve these to guests, as it tastes like kids made them. Maybe next time I will try adding vanilla, or cinnamon, or try rolling the uncooked balls in sugar before baking. UPDATE: The flavor really melds and mellows out the next day and by the second day, these are fabulous. They stayed moist and edible for at least a week (in airtight container of course). The chocolate stayed soft as well, so careful with the stacking. These cookies go wonderfully with a cup of coffee or glass of milk.
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