If these cookies didn't work for you the first time, get a good brand of chocolate and use BUTTER. I made these EXACTLY as the recipe says the first time through. Yuck. They stayed in ball form (I finally smashed them down with the bottom of a glass) and they were so dry. Second time making them I used half the recipe, but with a 1/2 cup butter, and melted that with 6 tbls of Ghirardelli cocoa powder (instead of squares). This made all the difference! Moist, and delicious. Chilling them is so important! Overnight if possible. Also, DO GREASE your cookie sheets. The powdered sugar really makes them stick. Promptly placing them on wire racks works best for me when cooling them.
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If these cookies didn't work for you the first time, get a good brand of chocolate and use...