I have only been cooking with TWD since November but I have to say, this is without a doubt, my favorite recipe thus far. In fact, these are THE best cookies I have ever eaten (ditto for my hubs who tells me this as he stuffs 2 cookies in his mouth ). To think I even considered cutting the recipe in half.....I swear it was only a split second of insanity until I came to my senses. I'm much better now, I swear.
What I love best about these cookies is the sweet/salty taste. I used sea salt instead of the fleur de sel because it was $12.99 at my local gourmet grocery store and I just couldn’t stomach spending that on a small container of ‘salt’. I don’t think it affected the taste since I thought these were SO wonderful.
I can’t put my finger on what these cookies remind me of, but I’m thinking they are very much like a very chocolate-y brownie in flavor, but not really the cakey texture. These just melt in your mouth like a butter cookie….only these are LOADED with chocolate.
What is NOT to love about this cookie!?
I didn’t have any problems with the cookies crumbling while slicing like I saw on the Q&A but I did take one of the other bakers advice and froze mine first. I will say….these were an absolute BEAR to slice when frozen.... and I had a sharp knife!
Had I not been part of this group, I may have never considered making these. (I think I told you I am a total visual person, meaning I make things based on the pictures that accompany a recipe). Good thing the directions from the book are absolutely perfect, and I wouldn’t change a thing about these cookies. These will TOTALLY be part of my cookie repertoire for years to come. Thanks so much Dorie for sharing!