5. Add chocolate and nuts
Dump in your chips, chopped chocolate, and nuts if using. Give it a good fold. You’ll feel the dough get chunky and rich.
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6. Chill (the dough and you)
Wrap that bowl in plastic wrap and pop it in the fridge for at least 30 minutes. Go sip some coffee or clean the kitchen — or just sit. You earned it.
7. Preheat and shape
Crank the oven to 400°F. Line your pans with parchment. Scoop 1/3 cup portions (yes, big!). Shape into thick hockey puck mounds. No flattening. Trust the process.
8. Bake, but not too long
10–12 minutes. Watch for slight browning on top. The magic trick? Pull them before you think they’re done. Let carryover heat do the rest.
9. Let them rest
I know, it’s torture — but let them sit on the pan for 15–30 minutes. Then move to a wire rack to cool.
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Or, you know, eat one warm. I won’t tell. You might also like our French Quarter Pecan Cream Cheese Spread: A Southern Classic Worth Sharing.
Craving a Twist? Try This
Sea Salt Sprinkle – Right before baking, add a pinch of flaky sea salt on top. Game changer.
