Bake 8 - 10 minutes, or until the cookies puff up and are
slightly cracked on top.
Place the baking sheet in the center of the preheated oven and bake until the cookies are puffed,
slightly cracked on top and set in the center (about 12 minutes).
Not exact matches
When ou take them out of the oven they will be nice and colored, but softer than you'd expect them to be and will have probably
cracked slightly on top.
If it's a cold day, I like to turn my oven
on very low, place my dough
on top and sometimes even
crack the oven open
slightly.
I used 70 % Chocolove, and found it was better to slice while
slightly warm than wait until it was completely cooled because the cooled chocolate
on top has a tendency to
crack and pull away from the cake underneath.
Tap the pans
on a hard surface a few times to remove air bubbles and bake for 35 to 40 minutes or until the
tops are firm and
slightly cracked and a toothpick comes out clean.
Return to oven and cook for 35 - 45 minutes or until
top doesn't wiggle in center and starts to
slightly crack on sides.