6. Place the rounds on the baking sheet, leaving an inch of space between each cookie, and bake for 17 to 20 minutes, rotating the baking sheet at the halfway point.
Later she asked for payment in stamps, 100 for each cookie.
For each cookie, roll 1 rounded tablespoon dough into ball.
For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.
3. Shape chilled dough into fat disks about 2 1/2 inches in diameter and 1/2-inch thick (slightly less than 3 tablespoons of dough for each cookie).
Coolhaus sandwiches pack a lot of ice cream between each cookie, almost too big for my kids' little mouths.
6. Scoop a generous one-third cup of the mixture for each cookie, spacing them wide apart on parchment-lined baking sheets.
Three types of chocolate are folded into this rich cookie dough, which is baked just long enough for each cookie to set up on the outside while remaining oh so "ooey-gooey" inside.
Both bittersweet and unsweetened chocolate, as well as cocoa powder, are folded into a rich cookie dough, which is baked just long enough for each cookie to set up on the outside while remaining happily gooey on the inside.
