They were delicious, although I made them to recipe for the first batch with the suggested added nuts and coconut, chilled in the fridge for 15 min, and they were still too runny and never did stiffen up enough after baking for only 8 minutes. The next time I ended up adding almost another whole 1/4 cup of flour to the mix after having mixed all ingredients together (nuts and coconut included). I then put it in the freezer for 15ish minutes till it was a little difficult to scoop and then baked them at 350 as directed on a lightly oiled cookie sheet but for 12-13 minutes, not 8, and they were perfect! Very soft and chewy, but not falling apart too much. I just watched them through the window until the looked like the recipe described regardless of the time -- beginning to crack and stiffen up but still soft. These cookies are really just brownies on a cookie sheet. They are FANTASTIC. My mom, husband and kids (and myself) LOVE them, and the dash of sea salt (which disappears while baking by the way) is absolutely perfect. Next time I want to try melting some Nutella in with the butter and chocolate chips haha. I'm excited about this recipe because now I understand how to make soft chewy cookies! Gooey batter + freezer chilling + baking! So good. PS -- when I say I made it to recipe, I didn't actually use the Ghirardelli chips listed, just regular semi-sweet chocolate chips from Aldi I think. Also I don't have a double boiler, I just melted on low in my smallest saucepan. :)
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They were delicious, although I made them to recipe for the first batch with the suggested...