This recipe is an exhaustive process but well worth its effort. I discovered accidentally last year that you could bake them for less time - approximately 10 minutes - if you wanted a softer, chewier cookie, which is my personal preference.<br/>These have been a staple in my cookie tins at Christmas for a few years running now, and I'm baffled as to how I neglected to post a review for the recipe until now.<br/>Unfortunately, I can't eat these anymore as I've discovered I'm gluten intolerant. But for those of you who are lucky enough to tolerate wheat flour, you absolutely MUST try this cookie recipe. Especially if you love chocolate!
OMGoodness! These were fantastic. My daughter and I bake often, and I have an old crinkle cookie recipe from my mom, but these were THE BEST. It's our new favorite cookie and blows away any other chocolate cookie I have ever made. Very yummy. You MUST refrigerate the dough if you want the recipe to work. (I put it in the freezer for 20 minutes, stirred it and returned it to the freezer for another 20 minutes. Worked fine.