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8 Item(s)
Stephanie
09/248/2021
09/06/2021
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Rating:
Great cookies! Rich and chewy! I made them extra large and cooked them at 350 on convection for 10 minutes.
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R Smith
09/267/2019
09/25/2019
Super moist and delicious cake cookies! Made a batch into "hot chocolate" cookies by adding chocolate chip chunks and mallow bits before baking. Made a second batch into "bear" cookies using buttercream frosting, pretzels, and candies to make a bear face. Served them all at my 4 year old's birthday party. Adults and kids loved them! Even gluten lovers gobbled these up. This will be my new go to cookie base.
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Kathy
06/165/2018
06/15/2018
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Rating:
I have made these a number of times. Decided to change up today's batch with GF espresso power. Nailed it!
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Wendy Christensen
02/49/2018
02/19/2018
So yummy! If you chill the dough for a while you can roll the drops into balls and then roll in powdered sugar before bakingvery pretty cookie. I made smaller cookies as well and am only baking them about 7 minutes.
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Rebekah
01/24/2018
01/25/2018
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Rating:
These were delicious cookies - and not crumbly but chewy, a rarity in gluten-free baking! Formed them in 1 tbsp. balls, and then pressed a chocolate chunk in each ball. Baked them only 10 minutes @350. We have to be dairy free too, and these worked with dairy-free margarine.
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Michelle Raymond
07/181/2018
07/01/2018
Made these tonight, if using 1 tbsp scoop, got almost 40 cookies. Additional the time is way off, will burn cookies at 14 to 16. Should be closer to 10.
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Kathy apRoberts
03/62/2017
03/04/2017
I've made these before, and everyone liked them. They are very rich like a brownie bite. Added 1 tsp. espresso powder this time.....:)
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Suzanne Artley
02/56/2016
02/26/2016
Pretty rich, but good.If you use 1 TBL dollops for each cookie, you'll wind up with closer to 40 cookies. Much easier to mix with a pastry blender to cut in the butter.
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