I came across this recipe while looking for something quick and chocolate. Seemed easy enough. Every once in a while it’s nice to have those recipes where you just dump everything in your mixer and turn it on.
When rolling the dough into balls, I found it best to do so as quickly as possible. The heat from hands made the dough a bit gooey if held for too long. It didn’t take long to realize that there was no way 5 dozen cookies were coming out of this amount of dough. Granted, mine were slightly larger than 1 inch, but I got a grand total of 28 cookies. Not quite 60, huh?
As you can see, these cookies didn’t quite hold their shape. They flattened out on the bottoms, but they’re still good looking cookies. I also decided to forego the “roll in powdered sugar” step and instead opted for the sifter method. Much easier for non-round cookies.
I don’t mean to sound so negative about these cookies. They’re really quite good – subtly sweet with a nice texture. They remind me a little of cookies my mother used to make – minus the cocoa, and with pecans instead of macadamias.