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Bittersweet chocolate adds a layer of sophistication to this classic cookie.

Source: Martha Stewart Living, December 2012
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33
  • MLG
    26 NOV, 2013
    I also forgot to pierce one batch and it seems to be fine.
    Reply
  • MLG
    26 NOV, 2013
    Fantastic recipe. Used my mixer and it was easy. Doubling the recipe works just fine. I used salted butter and skipped the salt. Also, I used Chipits mini chocolate chips instead of chopped chocolate. I find that 20 minutes of cooling in the fridge is too long. Just 5 minutes seems to be fine. I also found that they were ready before the full 50 minutes of baking.
    Reply
  • MS12137482
    27 OCT, 2013
    Same problem. But even when removing early it was still to dry
    Reply
  • wheezy9870
    30 DEC, 2012
    Just made these and mine were brown in 35 minutes so I took them out, hope they are done? Good thing I checked on them before 50 minutes like the recipe says. Don't know what went wrong.
    Reply

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