Hi, This recipe appeared just when I was thinking about what to bake for a group of great guys, one of whom is leaving. I wanted a sweet send-off with something unforgettable, and also something I haven't baked for the guys before. This looks perfect. I have some questions. 1. The recipe says something about using three cookie sheets, if possible. Why? Is it to have three cold sheets for the dough? Is the idea to cook all three sheets at one time? I've got a tiny oven: standard in Europe, but what I think we called 'apartment size' in the US. I can only do one cookie sheet at a time. Should I dollop out the dough onto three sheets and keep the other two in the fridge while one bakes Does it matter? 2. Usually when I bake anything chocolate, I take out a bit of the flour and replace it with cocoa. It doesn't seem to make any difference to texture, rising, etc., and adds a bit of chocolate flavor. But this recipe has only one cup of flour. Would I be taking a risk? 3. Could I add about 1/4 cup of cocoa to the flour, so the batter is less 'loose' and more chocolatey? I don't care if the tops are crinkly or not. As I said, these are for a group of guys, and they go for flavor over looks every time. 4. Are these cookies too fragile to pack into a tupperware containter or cookie tin? Are they likely to crush? This is the problem I have with brownies - transporting about sixty of them means using several containers. How well do these travel? 5. Can I double the recipe and get good results? Or should I just mix up two batches? Thanks! Hi Nel - the three cookie sheets is just for speed. You can certainly bake one sheet at a time. Just keep the dough refrigerated until you're ready to scoop and bake. I think you could replace some of the flour with cocoa. I'd try replacing 2 tablespoons. However, I'm not sure I'd substitute cocoa for flour, AND add more cocoa - they might start to get pretty acidic. Why not drizzle them with melted ganache when you're done, rather than adding more cocoa, which might change the texture? These cookies won't crush; but they're pretty bendy. If you pack them flat, with layers of waxed paper (preferably; plastic wrap second choice) in between the layers, I think they'll be OK. Yes, you can double the recipe, no need to make two batches of dough. Hope you give your friend a good sendoff! -PJH

• Reply