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The secret to the super-crisp texture here is cutting the dough into very thin rounds; coarse sanding sugar on top adds to their crunch.

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30
  • aaldinger1577879
    27 DEC, 2017
    Chocolate and orange combination is my favorite and when I saw this recipe, I thought it would be great. However, I ended up throwing them away. First, there was no orange flavor. Tasted like a bitter chalky, chocolate. You can't sift coarse salt. Trying to fit this into a paper tube was hard. On top of everything else, they didn't even spread out as shown. The cookies stayed the same shape and thickness after cutting them. I was so disappointed. I have no idea what I did wrong. Followed the recipe exactly as written. Any ideas?
    Reply
  • Mybobba
    16 JAN, 2012
    I am sooo disappointed. I thought they would be great and they were not...will not make again.
    Reply
  • lorikay321
    16 DEC, 2011
    Made these for a cookie exchange. Everyone's favorite by far!
    Reply
  • InsomniacBaking
    24 OCT, 2010
    Though slightly hesitant after reading the two extremely bad reviews on this cookies, the idea of making a more grown up taste cookie is simply too hard to resist! Overall: Think Checkerboard Cookies with lighter texture and intense flavor. Verdict: Far from garbage bin material: This is certainly a solid recipe that I wouldn't mind re-making. I simply enjoy the bold, earthy cocoa-espresso flavor. My Tweak: - Used less but regular salt - No orange - Thin slice dough = brittle
    Reply
  • MS12014586
    11 JAN, 2010
    I have a brownie recipe that is similar in flavors and ingredients. Called the TEXAS BROWNIES.
    Reply
  • fanchecks@aol.com
    23 AUG, 2009
    I had no problems with this dough. Cookies turned out great, especially if you are a chocolate lover.
    Reply
  • emstanto
    13 MAR, 2009
    The looks are deceiving, I just threw away the whole batch...
    Reply
  • Lalipalooza
    12 JAN, 2009
    These cookies sound better than they taste.
    Reply
  • picklepuss
    11 JAN, 2009
    Delicious. I used half Dutch-process cocoa, and half black cocoa, so mine came out even darker than the ones pictured. The coarse salt results in little surprise bursts of flavor and helps balance out the sweetness, though these cookies are not overly sweet, which is partly why I love them!
    Reply
  • ipoole
    28 DEC, 2008
    Thanks for the tip, mykele. I'll look for the paddle and then try these yummee-sounding cookies.
    Reply

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