Great recipe! I tried adding fingers with dark blue polish, which another reviewer suggested. I found it added too much crunch and the glaze chips were unpleasant.
I give them to friends at Christmas time and get feedback a few days later on their quality. The recipe creator’s passion for his work is seen in the layered flavors of yum! AOSP, blue nail polish on the cook’s hands featured in the video demo would have been a good idea.
Some of my all time favorite cookies. Perfect chocolate balance. Store the extra dough in the fridge for a few days so you can break off a few pieces to have fresh cookies anytime. I use sweeter chocolate because that’s what I got, and it still tastes so good. Must do!
For a fancy brownie-like cookie, these are extremely good. I took the advice of another reviewer and reduced the salt in the dough by 1/3 and added Maldon flake salt on top. And as suggested, I refrigerated the dough for about an hour. By trial and error, salting them when fresh out of the oven worked best. Otherwise I followed the recipe as is. Next time I will make the cookies smaller. And I would also like to see the difference with just letting the dough rest at room temperature as the recipe calls for. These were quickly thick when removed from the oven. So we hit the pan several times on the stove.
Some of the best cookies ever.
These are SO good. Made according to recipe – rich, multi-layered chocolate flavor … I used 1 bar 60% ghiradelli and 1 bar 70% ghiradelli. The flavor of chocolate develops in the mouth from the first bite, so good and not too sweet! Looks like the picture, too! A new favorite cookie.
Please provide a button to print the recipes!
Sorry, gentlemen: I don’t like soft, undercooked and sticky cookies at all: I much prefer a good crunchy cookie, with a few rare exceptions …
We made them exactly as written and they were delicious. They had the texture of a chewy brownie with gooey pockets of chocolate. The brown butter flavor really stood out and I also really liked the salt level.
I’m a real beast when it comes to quality food and this recipe makes heavenly cookies – probably the best I’ve ever made. I think the key to the quality is in the ingredients – I used dark chocolate from France that a friend gave me, and then “dark cocoa” from King Arthur. I also used fresh vanilla pods and organic unrefined cane sugar. I also used organic butter and eggs. Finally, I burned my first batch of butter (by the smell), but then made the second brown butter as planned. The key was the aroma. As soon as it starts to smell good and turn a caramel color, REMOVE from the heat as soon as possible. I chose not to use the chocolate pieces on top because I found them unnecessary. Also, I live in Colorado and the general cooking at 6,000 feet requires some adjustment, but it’s hard to say what is needed until I see how a sample set cooks. To my delight, no adjustment was necessary. I baked for exactly 8 minutes and didn’t turn the pan while baking. They turned out to be simply divine. I keep this recipe! There is a famous dessert bar in Denver called DBar with celebrity chef Keegan Gerhard and these cookies are as good as theirs.
I cooked them and they went well! I burnt the edges a bit so it was on me. The cookies have a very pasty texture like the previous reviews mentioned – a bit dry for me, but that could be because I baked them a bit too long. They are not too sweet, I like it a lot!
Super good cookies! Some reviews mention that they “aren’t that sweet,” but that just means they’re not super-sweet like a lot of other American desserts. They always satisfy my sweet tooth for sure!
After making BA’s best chocolate chip cookies, I learned to refrigerate the dough for a while before baking it, until it sets and stays firm. I did the same with these and they turned out exactly as they should be. Ricky is right, it’s super chocolatey and goes great with a cup of milk! I agree with many reviewers that these cookies are sweeter and crispier, but personally I don’t mind, I think of a brownie cookie instead.
I love dark chocolate, but beware: these cookies are really not very sweet. They are also a bit mushy, which is not my personal preference. I had no issues with their collapse as other reviews have mentioned, but you need to let them cool before you move them. I made them about half the size the recipe calls for and baked them for 7-8 minutes. I think letting the dough sit longer can help with the smearing that some people mentioned.
I love these cookies. I baked the cookies in two ways: after the dough tested for an hour and after the dough had rested in the fridge overnight. Definitely less spread out after a night’s rest. I love the flavor! These are now my favorite chocolate chip cookies!
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