Hi, Something went wrong with my computer and I didn't know if my questions posted, so I went ahead and experimented. I followed the recipe exactly, except that I used 90% dark chocolate (I'm in Europe, and I can't remember the types of chocolate we baked with in the States), a scant cup of flour and added the 1/4 cup of cocoa. I didn't put in the chocolate chips because I worried that it would make the cookies too fragile to pack/ carry. I'm making them now, and I'm not disappointed, though I've ended up with something rather unlike what you have in the picture. These didn't spread at all. And they don't have that light brown 'shiny' part with dark brown underneath. They are VERY dark brown, though the surface is crisper, while the inside is tender (not gooey). Basically, what I've got here is brownies with 'edge' all around. They are bite-size (or two bites, depending on how daintily you want to eat them). This is actually ideal for my purposes. I wanted to make brownies, but they would have been hard to transport (I need about 50). These are perfect. They don't spread, so I can put a dozen on my narrow cookie sheets; they are sturdy, so I can put them on a rack right out of the oven, and THEY TASTE GREAT, like a deep chocolate brownie. Next time, I'll put in the chocolate chips and they will be perfect for when I need to make a LOT of brownies, put them in a tin and transport them, and can't put anything sticky (icing, ganache) on the top. Thanks!

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