(Photo doesn’t do them justice. They are MUCH darker in real life!)
The recipe photo at the end says it all. It’s stained, and folded and a mess. Well-loved, like a stuffed toy.
I can’t even remember when I found it. I know it was in a copy of the Costco Connection (the company’s member magazine) probably around 2011? 2012?. So, having done recipes from Cooking Light before with decent results, plus being a chocoholic, I was game.
Warning: It’s nothing but trouble. Don’t do it. (Yeah, I am sure you will stop reading now.)
I’ve doubled it. I’ve changed the butter to melted. All worked. The latter made them gooey-er. I confess to changing it at Christmas: removing the cherries and adding 1/2 t of peppermint extract to give me chewy, dark chocolate mint cookies instead.
This is the “experimental” cooking my husband loves.
My son is allergic to peanuts so I only use Guittard chocolate chips (on sale at Big Lots) to avoid the “shared equipment” nightmares. Plus they make this dark, dark version that’s perfect.