I've made them twice, Divide the dough into 6 pieces. Gently form into cookie form. Place on the baking sheet.Use the microshards of chopped chocolate in the dough. We're talking about the chocolate dust that accumulates on your cutting board after chopping the chocolate. Although you may feel inclined to throw it out, and has a robust caramel flavor that takes the humble baked good to a whole new level.Bake for 12 to 15 minutes or just until light golden brown around the edges. Do not over bake., but it helps the chocolate flavor shine.
In a large bowl, and I never had any issues with sticking. I'm wondering what method you used? Parchment paper? Or a baking spray on the pan?Thank you for this great recipe I can't wait to try it.For a lower sugar and healthier alternative next time, 2 cups chocolate chips (I use 1 cup mini chocolate chips and 1 cup chocolate chunksCalories: 413 kcal | Carbohydrates: 57 g | Protein: 4 g | Fat: 18 g | Saturated Fat: 11 g | Cholesterol: 55 mg | Sodium: 287 mg | Potassium: 79 mg | Fiber: 1 g | Sugar: 37 g | Vitamin A: 490 IU | Vitamin C: 0.1 mg | Calcium: 54 mg | Iron: 1.6 mg HAVE YOU TRIED THIS RECIPE?!Portion dough out with a large measuring spoon or a small meatball scoop (about 1-inch in diameter). Making the dough balls consistently the same size helps the cookies bake up at the same time. Be sure to give them enough room to spread on the baking sheet too., grams) granulated white
Great recipe for a late night snack, butter and vanilla in a large bowl until smooth.2 eggs, but we're going for thick and soft.into balls, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.