Well, I couldn't resist these; made them the same day I got the email about them. To save my hips I banished half of them to work with my husband to spread among his co-workers. None survived. The recipe worked perfectly, but after one hour in the fridge, the dough was stiff but very sticky; it was quite hard to handle trying to drop (with lots of finger action!) the dough from a round measuring tablespoon (maybe I used have used a soup spoon?). From the first scoop the dough peaked up like meringue after I finally got it out of the spoon, and when I attempted to smooth the tops, it stuck to my finger tip and pulled up even higher. Would wetting my fingers help or make more of a mess? How 'bout a dab of oil on the spoon and my finger? Or -- I guess I should break down and buy those cookie scoops you keep mentioning. . . but I'm not a real cookie baking fan so they wouldn't get much exercise. And a comment about the chocolate itself. I usually use Hershey's Special Dark chips, but recently I had purchased some of your Barry Callebaut semi-sweet chips so I used them in this recipe. That chocolate has a more floral taste and fragrance than any chocolate I have ever used before. I think that next time I make these cookies I'll switch to Sharffen Berger semi-sweet, which does not have this floral undertone. Amazing the difference in chocolate flavours! Hi Ann, Yes, definitely wet your fingers and your scoop/spoon. It will make working with the dough easier. Happy Baking! MaryJane with the Baker's Hotline @ King Arthur Flour

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