The cookie dough can be made ahead and stored, tightly wrapped in plastic, up to 1 week in the refrigerator, or 1 month in the freezer. Cookies can be baked and stored in plastic wrap or an airtight container for 5 days.
I used handheld mixer, hence the butter was at room temp.
I used Bakers brand bittersweet chocolate.
After adding chocolate, I used a rubber spatula instead of beater to mix the dough.
I added flour in two batches.
Make sure the dough is rolled in round shape before keeping in fridge, otherwise difficult to shape it once it's refrigerated.
Just coat the eggs, don’t overdo it, otherwise sugar tend to disappear.
Be very careful while slicing.
Baked at 175 C, for 12 mins and switched off the oven, kept for 2 more mins. Rotate the pan, if required.
Though the cookies may appear very soft, it tends to harden as it rests. Please dont be tempted to increase the baking time.
Got around 30-34 cookies.