(I tried posting a little while ago but I don't see my earlier comment. I apologize if I end up commenting twice!) It's amazing how much a few little differences in ingredients and methods make with this recipe. When I first made these cookies at home, they came out perfectly. I used Hershey's Special Dark cocoa, a cup of mini chocolate chips, and baked them for about 8 minutes on parchment in my electric oven. I made them big (too big for a serving size, given how intensely decadent they are, but structurally even the 4" one was fine), and they came off the parchment pretty easily. When I visited a friend, I wanted to share the recipe, so I made them at her place. They had Ghirardelli cocoa, standard-size chocolate chips, Silpat baking mats, a teaspoon cookie scoop, and a gas oven. Given how much smaller these cookies were than my previous batch, I baked them for 6 minutes... and they came out still molten, even after cooling on the Silpat. They were next to impossible to get off the sheet intact. The ones I baked for 7 minutes fared a little better, but they were definitely not the same as the ones I'd made at home. I don't fault the recipe, since they *have* turned out well for me, but thank you, PJ, for your research in taking some of the guesswork out of these cookies! For me, I think I'll stick to baking them in my own kitchen, where I'm comfortable with my ingredients and equipment. A suggestion for what to do with those leftover egg yolks: Lemon curd! Quick, easy, and delicious.

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