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These needed something else to them -- maybe walnuts or pecans. After tasting the first batch I topped each cookie with a peppermint-flavored Hershey's kiss as soon as they came out of the oven. That helped a lot. I served these at a pot luck and had numerous people say they looked nice with the Hershey's kiss on top, but no one said they tasted good. There were lots of leftovers.
GREAT recipe - the next best thing to a chocolate IV-drip. Kids ate them like potato chips, grown-ups begged for the recipe. A few tips: - Chill time is critical. Dough needs to be cold. I refrigerate for at least four hours, or overnight. - Rolling in powdered sugar doesnâ€™t work well â€“ it gets all globbed up. Instead, when the dough balls are on the cookie sheet, I dust the tops generously (I put the powdered sugar in a small strainer). When the cookies come out of the oven, I give them another very light dusting. - 12 minutes is about right. Theyâ€™ll look a bit under-done, but theyâ€™ll remain chewy.
These are great little cookies. I tried another similar recipe but liked this one much better. These cookies were much fudgier, and the chocolate chips give them an extra richness. They are really pretty too. I followed the recipe exactly, and baked the cookies for 10 minutes.
I made these as part of my Holiday Tins to give to friends and family. I followed this easy recipe to a "T," and they came out great. The texture is wonderful, and their taste is chocolatey bliss! They would be wonderful with some finely chopped pecans or walnuts. I got about 40 perfectly sized cookies out of the batch. Thanks for sharing!
These cookies are really good. They taste like mini brownies. I added in some chopped walnuts.
These cookies are one of my all time favorites. The only thing I do a little different is add chopped pecans.