I was nearly scared away by the refrig-roomtemp-freezer-refreeze routine, but this is a great dough to work with. I made two batches and only gave the first 1/4 of it the freezer treatment. Mine was easy enough to work with at room temperature. (Neither of my batches was over-moist like stormylee's.) Quite oreo-like, but much more of a dark brown than a black.
Very good - extremely chocolatey and intensive. I did add a bit of more flour (scant 1/4 cup) when mixing the dough so that it no longer stuck to the bowl and formed a ball. The dough was still quite sticky so I worried if the cookies would keep their shape, but the freezer trick worked perfectly; no problems with the baking part at all! Lovely cookies, thank you for sharing!