Made these cookies today.
I used one cup of sugar instead of one and a quarter, which gave it a darker chocolate taste — they’re still plenty sweet.
Let them sit a minute out of the fridge — less likely to crack while rolling them out.
Don’t overbake — they’re best when still a bit soft. Not gooey, just soft.
They’re wonderful broken up in ice cream — would likely be great for dipping in milk, coffee, or hot chocolate — or for dipping in chocolate fondue or coated with melted chocolate. I could see a mint or orange icing being nice, too.