What do you do with the melted chocolate at the start?

what do you do with the melted chocolate?

Just made these, and like a lot of people said, they spread far too much, even though I only used a small teaspoon, they still ended up about 4 inches across and as thin as a pancake!! Taste ok, bit too sweet, but nice and crispy on the outside and chewy in the middle. My first batch (had to do them in 5 batches 6 at a time) I did at 180 for 10 mins....and they went really crispy. Next 4 batches I turned the oven down to 160 and they are much better. Think next time I'll halve the sugar, and only put in the 85g of melted chocolate, as I think it's when the chocolate chunks are melting that is making them spread so much!!

These are the first cookies I have ever made successfully, gooey in the centre and crisp around the edges. I will say that at 12 minutes, my biscuits were looking a bit cake like and squishy. My first batch I left in for a few more minutes because I was worried my oven was throwing off the cooking time, but they ended up a little burnt. The second batch I trusted the recipe time and found that the surface hardened and stabilised upon cooling. This is probably well known cookie-making knowledge, but as a novice I was worried I'd done something wrong!

Just made these, they are delicious but spread to fill the whole baking sheet, didn't need longer than the 12 minute cooking time. Chewy and some crunch from the pecans.

The cookies spread out to cover the whole baking tray, but they were very thin and came out really crunchy and not at all chewy. I think I overlooked them but the recipe says to bake until 'firm' - in this case almost burnt! They were also really greasy, even though I used the amount of butter stated in the recipe. Unpleasant and disappointing, won't be making these again!

I've been making these since the first time they were in the magazine and they have never been less than amazing and always rapturously received

The cookies were quite dry and didn't taste all that good. Perhaps I left them in the oven too long but it said to leave them until firm so that's what I did! Probably wouldn't make them again.

I've made these cookies today and they are great:) Mine became much bigger than I've expected so next time I'll make 24 instead of 12. I've put walnuts and almond flakes in it instead of pecans.

Do you have to use muscovado sugar or can you just use extra golden caster sugar?
All so can I change the pecan nuts to white chocolate chunks?
Thanks, can't wait to make these!

Awful! Could only taste the bicarbonate of soda, won't be making again!

These are really easy to make and turned out so well, they didn't last the evening. Made them just as the recipe. Next time I would space them out even more as they really do spread out and are huge.

I am making a batch of these just now, i am doing them in batches of 4.

a wee tip, if you are splitting the mix like this, keep it over a pan of hot water to stop it setting.

I had one from the oven, it was devine and chewy.

I broke up a galaxy caramel and stirred that through with some macadamias

swooooon - highly reccomend this recipe

One word: amazingness. My only quibble was how liquid the mixture was. I did use a large egg but had to add extra flour before I could spoon it into piles. And a repeat of everyone else: spread them out and you can easily get 18 big cookies out of the mix.

These cookies were really easy to make and tasted lovely. They all seem to have vanished though so must be good!

Forgot to rate - sorry!

Made these exactly according to the recipe and they came out perfectly! Everyone loved them, particularly the chewy texture and the chunks of chocolate and pecan! Delicious.

These are delicious, i make them again and again!

Excellent recipe! Definitely worth the calories. I prefer to chop the chocolate and break the nuts up a little before stirring them in.. Make sure you space them quite far apart, they spread a lot!

Yummy but came out wafer thin, despite me heaping the mixture as much as possible. Think I'll try chilling the mixture slightly before scooping onto the baking trays.