This recipe is awesome. It is not at all sticky like many others I have tried. The trick to cookies is not to overdo the butter and sugar. Just cream until it looks smooth and the sugar is evenly distributed. Then lightly beat the eggs and add them all at once and mix in completely. Unlike cake you don't want light and fluffy here. I didn't use flour or cocoa to roll them out, but I did do it right after mixing (onto my baking parchment). Then I put it in the fridge while the oven was heating up. Also let your oven heat AT the temperature for a full 1/2 hour before putting your cookies in. These are my husband's new favourite. He is a self-styled chocolate connoiseur. And I am sure my clients will love them as cookie lid to their cake "boxes".

Reviewed On: Feb. 11, 2010

Delicious and so much easier that trying to get breadcrumbs to stick to the jalapenos. I could eat this everyday.

Reviewed On: Jun. 11, 2009