I'm looking for something slightly chewy but with some crispiness. Not wafer thin but not too thick. I want it to use high quality bittersweet chocolate (70-72% cacao) and possibly cocoa powder. I am going to put vanilla ice cream in the middle. They should also freeze well and taste good cold. Thanks!
Has anyone tried the recipe for Deluxe double-chocolate cookies on the Scharffen Berger website? They are the same ones in the "Tartine" cookbook, published by the owners of Tartine bakery in San Francisco. I can't tell if they have the right texture and the recipe doesn't indicate the yield. Otherwise they look promising.