These cookies are delicious! They're like a cross between a cookie and a brownie. The only problem I had was getting them off the parchment paper! I followed the recipe exactly, and at 16 minutes, they were sticking to the paper. I put them back in for 2 minutes and then let them cool on the pan before I transfered them to the racks. For the next batch, I turned up the temp to 350 and baked them for 20 minutes, rotating the pans halfway through. Much better and easier to remove from the baking sheets.
Anonymous
Rating: Unrated
01/23/2013
OK, this is the best chocolate cookie recipe I've ever made. Loved by teenagers and adults, no gluten, very chocolaty and so easy to make.
Anonymous
Rating: Unrated
12/11/2012
These have great texture! Nice and chewy with a good crunch from the almonds. Yum!