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.
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.
These have great texture! Nice and chewy with a good crunch from the almonds. Yum!