I’ve heard tell that the cookie dough is really crumbly and frustrating to work with, but I can report that this wasn’t the case for me. My dough behaved well and came together nicely into a 1 1/2-inch diameter log.
The only down side was that I was out of any kind of hard chocolate, so had to choose between cinnamon mini chips and cherry mini chips. Either would work, but I chose the cinnamon ones, because I like the taste of a cinnamon-chocolate combination. Might try cherry chips next time just for fun.
The cocoa powder I used is the Double-Dutch Dark Cocoa from King Arthur. It adds a rich chocolate taste and provides a darker-than-usual chocolate color. (Megan, that’s what I used for the Black & Whites.)
I love how these cookies bake up – round and flat with that neat little edge all the way around. It doesn’t hurt that they taste fantastic either, sort of crispy and chewy at the same time.
If you have to make only one thing from this cookbook, I would highly recommend these cookies. They are that delicious.
Browse through the blogs, and you will see that these cookies will turn out differently for each TWD baker, even though we all used the same recipe. Must be somebody’s law.
(Just as a side note: I've been baking just a few cookies at a time in my toaster oven, 16 minutes at 325F. The result is a perfect cookie.)