Chocolate lovers, meet your ultimate bliss. The crunchy, cracked exterior of these chewy gems gives way to a brownie-like cookie with a rich, chewy taste.
SAVE ON THIS RECIPE!
- Don't overbake them - they should be set around the edges but still soft in the middle - if you want them to stay soft and chewy once cooled.
- Blending dough in a food processor works great; mixture will NOT be crumbly (difficult to see that butter was added to mixture due to thorough blending with food processor).
- Crack eggs in a separate bowl to make sure egg is okay, and you do not get any shell into the rest of your mixture
- Dough will be sticky
- I recommend using a scoop for making balls of cookie dough – this will assist in making sure all balls are consistent in size for even baking.
- I recommend placing parchment on baking sheet for easy removal of cookies, and speedy clean up – if using parchment, do not need to use non-stick cooking spray.
- Cookies are done when set around the edges and slightly soft center; cookies will crack as they cool.
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