This recipe has hopped from this blog to that, but I last saw it and drooled over it over at Jaime’s Good Eats and Sweet Treats wonderland. The reason her post finally propelled me to make the cookies is simple: she showed me how.
If you’ve ever taken an IQ test, remember that part of the test where they show you a shape and then you’re supposed to know which one of the 4 they show you is that shape rotated? Yeah. I flunk that, big time. I don’t know how people rotate things in their minds. So the instructions I’ve seen for this cookie have left me flummoxed. “Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate the halves 90 degrees and, with jagged surfaces facing up, join the halves together at their base.” Right. I don’t get it, and it made me sad.
But she, Jaime, that luscious blogger, included photos of the process to help the spatially- challenged like me. Thank you…..because today I made them. Go to her blog for the full recipe and photo how-tos. I’ll just show you mine:
absolute perfection
They are truly magnificent. Crispy around the edges, chewy in the middle, loaded with chocolate, and richly flavored with butter and brown sugar. Hard to stop eating them once you start, although they are huge, two-fisted cookies.
Still, I must stop. We’re having flounder in habanero sauce for dinner, and I’m making another focaccia. Good food in our house this weekend.
