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After Eight Chocolate Cookies recipe

After Eight Chocolate Cookies recipe



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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies
  • Chocolate cookies

These are unbelievably moreish chocolate cookies with a chocolate mint centre. You will be hard pressed to find anyone who won't like these cookies!

734 people made this

IngredientsServes: 40

  • 175g butter
  • 220g dark brown soft sugar
  • 2 tablespoons water
  • 340g plain chocolate, chopped
  • 2 eggs
  • 310g plain flour
  • 1 1/4 teaspoons bicarbonate of soda
  • 1/2 teaspoon salt
  • 380g chocolate covered mints, such as After Eights

MethodPrep:20min ›Cook:10min ›Ready in:30min

  1. In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate until melted and set aside to cool for 10 minutes.
  2. Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, bicarbonate of soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
  3. Preheat oven to 180 C / Gas 4. Grease baking trays. Roll cookie dough into walnut sized balls and place 5cm apart onto the prepared trays.
  4. Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one After Eight into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or skewer to make a pattern with the filling of the mint wafer. For smaller cookies, break mints in half.

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Reviews & ratingsAverage global rating:(811)

Reviews in English (608)

Great easy recipe. Needed to use up some christmas after eights and these cookies were perfect! I found the after eights didn't melt enough when they were out the oven, so followed recipe of 8 minutes for cookies then put then back in, with the after eights on top, for a further minute. Thanks!-30 Dec 2013

by Big China

These cookies are the best cookies I have baked to date so far. I have baked this cookie three times and there are a couple tricky techniques to make this cookie completely out of this world.First, it really makes a HUGE difference on the amount of grease you spread on the pan. More grease means the sides will bake quicker than the structural integrity of the cookie. I spayed the cookie sheet with Pam and then wiped excess off with a paper towel. This did the trick.Second is the time and placement of the Andes mint chocolate. I admit I did have trouble trying to figure this one out. The solution is you first let the cookie cool about a minute or until the cookie looks pretty deflated. Second, you place the mint on top (logo facing down) and press it into the cookie. Try only on a few until you start to get a hang of it. Then when the sides look shiny, but the middle still have a flat surface. Take a teaspoon and lightly flip the mint. Then drag the mint on the inner rim of the cookie. After the cookies have finished their decorative process. Promptly place them in the refrigerator still on the tray. Placing them on a cooling rack only delays the initial chocolate hardening.Well I hope this review and these key tricks helped. Happy Baking!!-05 Jun 2007

by Kari

Wonderful! Easy to overcook. Don't cook with your eyes. I could have sworn these were not done by 9 minutes. Consequently, I cooked one batch for 12 minutes and they were hard, not soft like I prefer. I got the hang of it after the first batch. These cookies freeze well. Good for gift giving.-02 Dec 2007


Chocolate Peanut Blossom Cookies Recipe & Video

Chocolate Peanut Blossom Cookies combine two American favorites, peanut butter and Hershey's Chocolate Kisses. This cookie is a chocolate version of the classic Peanut Blossom Cookies that is, a soft and tender chocolate peanut butter cookie with a Hershey's Chocolate Kiss sitting on top. These cute hat shaped cookies are popular at Christmas, at bake sales, or just for your cookie jar.

The origin of this cookie is unknown, although it seems most likely that the recipe was invented by home economists in the Hershey's Test Kitchen. Hershey's Kisses are individually foil wrapped, bite sized chocolates. They come in a variety of flavors. While I used the Special Dark Chocolate Hershey's Kisses, you can use any flavor.

When making these cookies, the unwrapped Kisses are placed on top of the chocolate peanut butter cookies immediately after baking. Be sure to press the Kiss gently but firmly into each warm cookie just until you see the cookie start to crack. That way the Chocolate Kiss will stand upright even after cooling.

Peanut butter is a smooth paste made from roasted peanuts. The peanuts are ground, and then salt, a sweetener, and sometimes a stabilizer (to keep the oil from separating) are added. There are two types of peanut butter, and the one that is labeled "Old-Fashioned" or "Natural" does not contain a stabilizer which means the peanut butter will separate and you will have to stir the peanut butter before using.

Chocolate Peanut Blossom Cookies: Preheat your oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugars and vanilla extract and beat until combined and the mixture is fluffy. Beat in the peanut butter. Add the egg and beat to combine. In a separate bowl whisk together the flour, unsweetened cocoa powder, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. If the batter is soft, cover and chill the batter for about an hour, or until firm enough to roll into balls.

Form the batter into round balls using about 1 tablespoon (23 grams) of batter. Place the balls on the prepared baking sheet, spacing about 2 inches (5 cm) apart.

Bake the cookies for about 8 - 10 minutes , or until the cookies are just set (they will still be soft). Rotate your baking sheet about halfway through baking. Immediately upon removing the cookies from the oven, place an unwrapped Chocolate Kiss into the center of each cookie, pressing down gently until the cookie starts to crack. Cool completely on a wire rack. Can be stored in a covered container, at room temperature, for about 3 to 4 days, or they can be frozen.


The "After Eight"

Recipe Courtesy of Executive Pastry Chef Brian Yurko, The Clocktower, New York City

Yield: 16 Servings

For the Crunchy Chocolate Mousse:

125 grams milk chocolate, 40%
50 grams dark chocolate, 70%
24 grams pâte cacao, 100%
67 grams whole egg yolks
60 grams granulated sugar
15 grams water
310 grams cream, whipped
150 grams dark chocolate pearls

1. Combine the milk and dark chocolates and pâte cacao in a bowl microwave until melted reserve somewhere warm.

2. In a stand mixer, whip the yolks until light in color and ribbon-y. Meanwhile, place the sugar and water in a small saucepot over high heat and bring to a boil cook to softball stage (245˚F or 118˚C).

3. With stand mixer still running, very carefully stream the sugar into the yolks keep whipping until fluffy but still warm.

4. In a large mixing bowl, quickly fold the whipped yolks with a quarter of the cream into the chocolate, being careful to keep the chocolate from seizing. Fold in remaining cream until the mousse is streaky. Fold in the dark chocolate pearls to finish the mousse. Reserve in the refrigerator.

For the Mint Marshmallows:

5 gelatin sheets
Nonstick cooking spray
20 grams mint leaves, picked, blanched and shocked, with excess water removed
114 grams egg whites
228 grams granulated sugar
2 grams mint extract

1. Soak the gelatin sheets in an ice bath for until soft, about 5 minutes. Squeeze out excess water and reserve in a cool place.

2. Prepare a quarter sheet tray with nonstick cooking spray and parchment paper reserve.

3. Combine the mint, egg whites, sugar and mint extract in a blender blend on high until mint is broken down and the mixture is green in color. Transfer to a bowl and place over a saucepot filled with an inch of water (a bain-marie) warm to 140˚F add the gelatin.

4. Once gelatin is melted, pass the mixture through a fine chinoise (making sure to press out as much liquid from the mint as possible) and add to the bowl of a stand mixer. Whip on high until fluffy, just before it starts to ribbon. Pour into prepared quarter sheet tray and refrigerate until set.

5. Using ring cutters, punch out quarter-sized discs and reserve.

For the Devil’s Food Cake:
Nonstick cooking spray
95 grams all-purpose flour
0.5 grams baking powder
2 grams baking soda
28 grams cocoa powder
1 whole egg
116 grams granulated sugar
80 grams mayonnaise
95 grams water

1. Preheat the oven to 325˚F.

2. Prepare a quarter sheet tray with nonstick cooking spray and parchment paper reserve.

3. In a large bowl, sift the flour, baking powder, baking soda and cocoa powder together reserve.

4. Place the egg and sugar in the bowl of a stand mixer whip until pale and ribbon-y add the mayonnaise and whip until well combined. Add the flour mixture and mix until batter comes together. Add the water and mix to combine.

5. Using a rubber spatula, pour the batter into the prepared tray. Bake in the oven for until fully cooked, 12 to 16 minutes. (The cake should pull away from the edges of the plan slightly.) Let cool at room temperature.

6. Using ring cutters, punch out quarter-sized discs and reserve.

For the Mint Chocolate Spray:
250 grams cocoa butter
250 grams dark chocolate, 70%
6 grams mint extract

In a bain-marie, melt the cocoa butter and chocolate add the mint extract and emulsify with an immersion blender. Keep warm.

For the "After Eight" Stones:

1. Using a pastry bag, divide the Mousse between 16 molds. Push in one of the discs of Mint Marshmallow followed by a disc of the Devil’s Food Cake. The cake should be flush with the top of the molds. Scrape off any excess mousse and freeze overnight.

2. Unmold the next day and reserve the stones in the freezer until you are ready to spray with the Mint Chocolate Spray.

3. Place the unmolded stones on an inverted sheet tray lined with parchment paper.

4. Strain the spray through a fine chinoise and pour into the reservoir of a chocolate sprayer or paint gun.

5. Quickly spray the stones until they take on a velvet appearance. Return the stones to the freezer to store them or place them in the refrigerator to thaw for plating.

For the Chocolate Sponge Cake:
80 grams whole milk
160 grams egg whites
60 grams blended oil
2 grams salt
120 grams granulated sugar
50 grams all-purpose flour
40 grams cocoa powder
8-ounce paper cups, as needed

1. Combine the milk, egg whites, oil, salt and sugar in a blender and blend on high until smooth carefully add in the flour and cocoa powder and blend until well combined. Refrigerate overnight.

2. Pour the cake batter into a whipped cream (siphon) gun charge with two whipped cream chargers, shaking the canister between each charge.

3. Using a knife, make a slit in the bottom of the paper cups fill cups one third of the way full with cake batter from the siphon gun. Microwave each for 30 seconds.

4. Immediately invert the cups as they come out of the microwave so they don’t collapse leave to cool at room temperature.

For the Chocolate Crumb:
120 grams all-purpose flour
30 grams cocoa powder
100 grams unsalted butter
60 grams granulated sugar
40 grams brown sugar
1 gram salt

1. Preheat the oven to 325˚F.

2. Sift the flour and cocoa powder together reserve.

3. In a large mixing bowl, cream the butter, sugars and salt together. Carefully add the flour mixture, mixing well until a dough forms. Break up the dough onto a sheet tray lined with a silicone baking mat. Bake the dough, breaking it up with a spatula every 5 to 10 minutes until fully cooked let cool to room temperature.

4. Grind in a food processor to a sandy consistency reserve.

For the Branca Menta Ice Cream:
450 grams whole milk
150 grams cream
400 grams condensed milk
3 grams salt
60 grams Fernet Branca Menta

Combine the milk, cream, condensed milk and salt in a saucepot and bring to medium heat, continually stirring so the condensed milk doesn’t burn. Transfer pot to an ice bath and chill add the Branca Menta and pass through a fine chinoise. Freeze until needed.

For the Mint Oil:
150 grams mint leaves, picked, stems discarded
100 grams spinach
300 grams canola oil

1. Blanch the mint and spinach leaves in a pot of salted water for 2 to 3 minutes shock in an ice bath and squeeze out any excess liquid.

2. Place the greens and canola oil in a blender and blend on high until steaming pass through a strainer lined with a coffee filter into a clean container over ice. Transfer to a squeeze bottle and reserve in the refrigerator.

For the Chocolate Sauce:
140 grams cream
70 grams whole milk
35 grams glucose
200 grams dark chocolate, 70%

Combine the cream, milk and glucose in a pot and bring to a boil pour over the dark chocolate and emulsify with an immersion blender. Transfer to a squeeze bottle and keep warm.

For Assembly:
Mint leaves, preferably chocolate mint, for garnish

1. Using a cake wheel, or by hand, pipe rings of chocolate sauce towards the outer rim of a plain, round plate. Drizzle some of the mint oil along the rings. Place one of the finished "After Eight" stones on the left side of the plate. Tear off 3 pieces of chocolate sponge cake, and place 1 below and 2 above the mousse.

2. Using a spoon, place some of the chocolate crumb cake around the mousse and sponge cake gently place a quenelle of Branca Menta ice cream onto crumbs next to mousse. Garnish with mint leaves and serve immediately.


Ingredients

  • 1 x 300g box of After Eight Mints (Reserving 6 After Eight Mints to serve. I used the Ltd Edition Dark Chocolate After Eight Mints)
  • 2 tablespoons creme de menthe liqueur
  • 500mls whipping cream
  • edible gold glitter
  • 6 edible sugar paste stars
  • 6 After Eight Mints to serve

These little chocolate mint mousses are delightfully decadent and rich, but also light and fluffy and are very easy to make with just one box of After Eight mints and some whipping cream. The crème de menthe liqueur adds an extra minty kick, but if serving these to children, you can omit this if you like. Perfect for ending any special meal at times such as Christmas, Easter, Thanksgiving, Birthdays and Anniversaries.


Recipe Summary

  • ¾ cup butter
  • 1 ½ cups brown sugar
  • 2 tablespoons water
  • 2 cups semisweet chocolate chips
  • 2 eggs
  • 2 ½ cups all-purpose flour
  • 1 ¼ teaspoons baking soda
  • ½ teaspoon salt
  • 3 (4.5 ounce) packages chocolate covered thin mints

In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.

Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.


Homemade After Eight Mint Chocolate Bark

First up – Congratulations, Finn!!

If you missed Finn’s post on Wednesday, go take a read. She finally had her baby, and from the photos I’ve seen, she’s adorable (the baby too. HA). I can’t wait to meet the little bean! It seems like just last week when Finn and I met in an office interview, young and awkward, and slowly bonded over our mutual love of food and hatred of xerox machines. How time flies! I’m so happy for you guys, and I can’t wait to hear all your upcoming stories.

I’ll keep it short and sweet today!

I love mint & chocolate. The flavour combination is so fresh on the tongue rich, deep chocolate, with a fresh peppermint burst. YUM. It’s no wonder those little After Eight chocolates were some of my favourites growing up.

It turns out, it’s actually easy to make something similar at home. All you need is 4 ingredients and a bit of time! The hardest part is letting the chocolate set in stages. When there’s chocolate involved, I’m very impatient, but these candies are worth the wait.

The bottom layer: a little melted chocolate (dark chocolate is preferred, as the filling is pretty sweet and the hint of bitterness from the chocolate is a welcome change) spread thin and chilled until hardened.

The middle layer: a smooth, melt-in-your-mouth, minty icing filling spread over top of the chocolate and chilled until set.

The top layer: another layer of thin, melted chocolate. Refrigerate it all until completely set.

Like I said, the hardest part about this recipe is the waiting!

Once hardened, break the chocolate into pieces. They’ll break a little unevenly, but that’s part of the Chocolate Bark Charm. The centre filling can melt a bit at room temperature, so these are best stored in the refrigerator of even the freezer so they stay firm. As you can see, as I was taking these photographs, so the centres melted a bit. A little messy, but still delicious!


Ingredients (13)

Main ingredients

2 sticks unsalted butter, room temperature

3/4 cup white sugar

1/2 cup light brown sugar, lightly packed

2 large eggs

1 and 1/2 teaspoons Gefen Vanilla Extract

2 and 1/2 cups all-purpose flour, spooned and leveled

1 cup graham cracker crumbs (about 6-7 crackers)

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1/4 cup semi-sweet chocolate chips

1/4 cup Elyon Marshmallows (use more or less depending on preference), for topping

5 ounces Hershey's chocolate (or your own personal favorite), for topping


Step by step

  1. Grease and line the base and sides of a deep 20cm diameter round, loose-based cake tin. Reserve half a biscuit for the chocolate shards, then crush the rest to fine crumbs in a processor or food bag. Mix well with the melted butter in a bowl, then stir in the chocolate chips. Tip into the tin and press down firmly. Chill in the freezer for 15 minutes to firm up.
  2. For the filling, mix together the soft cheese and sugar in a large bowl. Add peppermint extract to taste, and sufficient green colouring to turn it a lovely pale green. Fold in the chocolate chips.
  3. In a separate bowl, whip the double cream to soft peaks, then fold into the cheesecake mixture. Transfer the mix into the cake tin, using a spatula to press down and ensure there are no air pockets. Cover and freeze until firm (Joe and Brendon find it easier to decorate from frozen), or simply chill in the fridge overnight.
  4. If making the chocolate shards, line a large tray with baking paper. Pour on the chocolate and spread into a thin layer just bigger than an A5 sheet of paper. Sprinkle with the mint leaves, chocolate chips and crumbled biscuit. Chill to set, then cut into shards and keep in the fridge.
  5. If the cheesecake is frozen, decorate about 6 hours before serving, or 1-2 hours if chilled. Unmould the cheesecake and place on a cake stand. For the drizzle, melt both types of chocolate with the cream in a heatproof bowl over hot water, or in the microwave. Stir well, remove from the heat and cool slightly.
  6. Spoon the chocolate drizzle on top, easing it gently over the edges to create random drips. Before it sets, arrange the After Eights upright in a ring around the edge of the whole cheesecake, gently pressing them in so that they stand up. Push the chocolate shards into the centre to create height. Return to the fridge to defrost for about 6 hours (or to set for an hour, if not frozen). If a little liquid is released during defrosting, simply pat with kitchen paper. Don’t worry, it won’t make the base soggy.
  7. To serve, add fresh mint sprigs and a dusting of glitter spray, if you like. Use a knife dipped in hot water to slice the cheesecake easily.

Recipe Summary

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • ¼ cup confectioner's sugar, for dusting (Optional)

Preheat oven to 350 degrees F (175 degrees C).

Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated beat in last egg along with vanilla extract. Combine flour, cocoa, baking soda, and salt in a bowl. Stir flour mixture into butter mixture until just incorporated mix in chocolate chips.

Roll dough into 2-inch balls, or drop spoonfuls of dough 2 inches apart, onto ungreased baking sheets.

Bake in preheated oven until edges of cookies are firm, 10 to 12 minutes. Remove to wire racks. Dust warm cookies with confectioners' sugar, if desired.


Reviews

These cookies are extremely rich and perfect for true dark chocolate lovers. They are kind of a pain in terms of cookie recipes, it doesn't make a large batch, and the batter is sort of hard to work with (gets really firm and almost crumbly to portion out). BUT I got rave reviews at a party for them and will undoubtedly be expected to make them again. I did 1 oz. scoops and found that 10 minutes at 350 was perfect for a chewy cookie.

This is my granddaughters favorite cookie! They always request we make these together.

I just made these chocolate cookies for a chip mint ice cream sandwich I'm making for a Wedding shower this June. OMG. delicious. I have a question- could I make these cookies using Gluten Free flour? Several of the guest are on a GF diet and Iɽ like to cater to everyone.

These are brownie-like cookies with loads of deep chocolate flavor but not dense at all. I also loved them with a teaspoon of mint extract added for a deluxe thin mint vibe. I think I like them better as larger cookies but are just as delightful in a smaller version.

Awesome cookies. So chocolate and satisfying. Brownie taste is great. My 9 year old son is picky about cookies and he loves these. Definitely make these smaller in size. They are rich and they will last longer - maybe! Enjoy.

Just made these - I made them a little smaller - but they are amazing. great recipe. Definitely will make them again.

Is it me or is 1/2 cup flour not enough?

Great recipe, super easy to make and taste great. they have a slightly different texture to most standard cookies - they more have the consistency of a brownie. Would be great for an ice-cream sandwich.

outstanding! made these twice now, freezing them or not.. they are gorgeous. if you like chocolate- this is it.. moist inside, melt in your mouth perfection and I don't even like chocolate.

This is an outstanding recipe if your second guessing it try it it's so rich and the flavor is bursting and you can't beat how moist and soft they are a it big but more for you

I made a double recipe (no trouble at all doubling everything in the recipe) and these were a huge hit at work. I realized that I personally was not a huge fan, but chocolate cookies aren't really my thing. That said, the big draw of these cookies, and what I appreciated too, was the rich level of chocolate. Using 10oz of baking adds the richness and depth of cocoa butter, and since you're using semi or bittersweet chocolate, the cookies have an intense chocolate flavor that isn't excessively sweet. As others, I omitted freezing -- unnecessary unless using for ice cream cookies. I also agree with scaling down the size. For cookies to bring to work, I used a soup spoon rather than 1/4 cup per cookie, and even that made for cookies upwards of 4 inches. For a heaping soup-spoon-full of batter, Iɽ bake 14 minutes. For a conservative soup-spoon-full, go to 12 minutes. I did make a part of the batch with peanut butter chips instead of chocolate chips, and those were especially popular.

Oops, my forks didn't show up in the previous review.

These are excellent. Very rich and chocolatey. I've been making this recipe for Triple-Chocolate Cookie and Strawberry Ice Cream Sandwiches since it came out in the magazine. I don't know why, but I've never made them to eat just as cookies. They make the best ice cream sandwiches using any flavor ice cream you like. I also bake the dough in a springform pan as a base for ice cream cakes. The last one I made I layered vanilla ice cream, fudge sauce, broken cookie pieces, broken cookies and cream candy bar, repeat layer. Yum, yum!

Excellent! Next time Iɽ make them a bit smaller so I can share more.

Delicious right out of the oven. Very moist, rich and chocolaty. Also tried with chopped walnuts, but better appreciated the nice texture and richness without the nuts.

we ate them right out of the oven, don't know that it's nece to freeze overnight. SO delicious!

I made them a bit smaller (about half as large) and baked them for 10 minutes. They came out beautifully. I will definitely make these again.

Phenomenal! I made these for a group and got rave reviews.I made it just as the recipe calls for although I didn't have time to freeze them. But you can forget freezing them. Just bake, cool and enjoy! Delicious! Will be using this recipe as my go to for cookie requests.

Good quality chocolate is key to this cookie recipe. As per other reviewer's suggestions, I used the 1 tbsp measuring spoon to make cookies to "grab and go". The ones made from the 1/4 cup is the right size for an ice cream cookie. 12 minutes in a 350F oven was the perfect time for me too, but take care to watch the bottom layer of cookies especially on a gas oven. It needs to be removed in the 10 minute mark. I also dotted the tops of the cookies with extra chocolate chips to make them more presentable. Iɽ love to try it next time with some pecans for that added texture and maybe a teaspoon of coffee to make the chocolate really shine.

For those who asked why the recipe calls for freezing, this recipe was initially created for making ice cream sandwiches.

These cookies are insanely good. I baked for 12 minutes which was sufficient.

Yummmm! Absolutely delicious! I agree with many others here that 1/4 cup is way too big. just a question - why do they need to be frozen after baking?

i made a half recipe and used tablespoon-sized batter. cooked them for about 16 minutes which was too much (although they're still good). i should have listened and cooked them for just 12 minutes like others had said!

Excellent. Replaced vanilla with two tbs of bourbon but I think all that rich chocolate flavor hid the taste. I wanted just a little kick, as these were for a poker party.

Very nice cookies, and the dough for mine was not too soft and the cookies turned out cookie-like (as opposed to brownie-like). I think the secret is to make sure you beat the egg/butter/sugar mixture long enough so that it becomes pale and moussey. I'll definitely make them again.