Had to make these cookies as soon as I saw them . . . and they delivered big-time on their chocolaty promise! Mine didn't spread as much as those pictured here - tended to keep their round shape more. Could that be because of the altitude here in Denver? Or the dark heavy cookie sheets I used? I will make these often in my dirty oven. I will say that I didn't notice any dirt in your oven and had to look at it a couple of times, but or course I would always rather bake than clean my oven! And anyway what cook worth her/his salt would have a pristine oven?? Maggie - If you did not use parchment paper, be sure to grease your pans. Measuring your ingredients correctly is most important too. I prefer a scale for precision. The principle adjustments recommended for cookies baked at higher altitudes (generally considered to be above 3,000 feet) are to increase the water slightly, to help the dough come together, and to decrease the amount of chemical leavens (baking powder, baking soda) used. Bake at slightly higher temperature, with a shortened baking time. Elisabeth @ KAF

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