Roll the ball of dough between your hands.  Then holding the ball with both hands, pull it apart.

Now, rotate the left hand a 1/4 of a turn to the left (counter clockwise), so the "ripped" part is looking at you.  Do the same (but clockwise this time) with your right hand.

Both ripped parts are facing you.  Now, just push the smooth side together, so the ripped parts are still facing you.  Place on the parchment paper (ripped end facing the sky) and kind of pinch them so they stand up properly, at the base.

As you'll see when they sit there, they are pretty BIG chunks of dough - only put 6 per baking sheet.  Once cooked, the middles appear a bit higher than the rest.

Crunchy on the outside, nice and chewy as should be on the inside.

8)

Making your gingerbread cookies today, Luna.  I figure it will be fun for my little one who is home sick, as well as it is perfect gingerbread weather.  Although, I assume nobody will be eating the ones she decorates except for her!  Thanks for the recipe!
xx
Joanne

hey ronii

my guess would be overcooked! i always try to undercook my cookies and muffins and banana bread etc so the stay nice and moist and gooey and yummy. overcookin' your cookies are probably drying them out too much. try to take them out a few minutes before the recipe calls for when the centre is still soft. they harden up more as they cool! good luck!

crystal

couldn't bear to see this topic drop off the forums so have bumped it up.

There are some amazing little recipes here guys - for all you cookie monsters out there 

enjoy!

Bob

Could you describe the cookie you tasted in CA a little bit more?  That may give more of a hint at what you're looking for.
In the meantime, for anyone who is interested in another recipe...enjoy!
Joanne

Candy Bar Cookies

3/4 C. butter
3/4 C. confectioner's sugar
2 Tbs. evaporated milk
1 tsp. vanilla extract
1/2 tsp. salt
2 C. unbleached flour

Caramel filling (recipe follows)
Chocolate icing (recipe follows)

Cream sugar and butter.  Add milk, vanilla and salt.  Blend in flour and mix thoroughly.  Roll out dough, half at a time, on floured surface to a 8" x 12 " rectangle.  Trim sides and cut into 3" x 1 1/2" rectangles.  Place on ungreased cookie sheet.  Bake at 325F for 12-15 minutes.  Cool, spread with caramel filling and top with chocolate icing.

Caramel filling

35 Kraft vanilla caramels
1/4 C. evaporated milk
1/4 C. butter
1 C. confectioner's sugar
1 C. walnuts, toasted and chopped

Melt caramels with milk in medium saucepan over low heat.  Remove from heat, add butter, sugar and walnuts.
Mix well.

Chocolate icing

1 8 oz. package chocolate chips
1/3 C. evaporated milk
2 Tbs. butter
1 tsp. vanilla
1/2 C. confectioner's sugar

Melt chocolate with milk in small saucepan over low heat.  Remove from heat, stir in butter, vanilla and sugar.  Mix well, spread over caramel filling.