Thank uyou for that information I will take note next time! Happy new year to you!!!

Im so glad they worked out well for you and that your friends liked them!

I’ve had the same problem with them spreading when cooking the first time I made them and the problem was that I had beaten the dough for too long and it had gone too fluffy (hence spreading when cooking). Try not beat just enough for the ingredients to blend with eachother but not more than that.

Also another tip I’ve come across for cookies in general is to bake them on a baking tray lined with non-greased parchment paper, as butter-cookies can get really slippery when cooking and hence spread. Finally, try to cool for a little longer, this is more of a trial and error as the temperature of each fridge varies quite a bit…. Or cool the dough, shape and lay out on a tray, cool again and then bake.

Its a bit of trial and error but the oven temperature, four consistency, sugar granule thickness and fridge temperature vary quite a bit from location to location (even season) so a few tweaks here and there and it will turn out perfect next time 🙂

Hi yes I did, and were well received! I did put in double the coffee, as the dough looked a bit dry, (that was before I got you message)
they did spread a little in the baking as a result, i guess. So next time I will try with the 1 small cup of espresso. I used good quality eating Chocolate at least 70% cocoa.

Hi there and have a merry Christmas! Yes it’s the bittersweet kind, dark chocolate used for baking..