"I followed this delicious recipe to the letter, other than using a 1 1/2oz.cookie scoop to portion out the dough and cooking them only about 12 minutes, using the convection on my Wolf oven. These pack a rich chocolatey punch and the smaller size was perfect with my homemade vanilla bean ice cream. I loved the added depth of flavor that came with ""

"It was delicious! I added extra garlic, fresh oregano and chives from my garden. I also throw in some chopped arugula that is abundant in my garden tear round. I think I'll try it with Italian sausage next time....always fun to try something new!""