*To get a crispy cookie you must either – freeze the cookie after it has cooled and keep it frozen or When you are placing the batter on the trays use only a tiny bit to make a mini cookie. Bake at the same temperature and for 12 minutes.
p.s. For those that are already trying to think of ways to use less sugar in this recipe I’m warning you not to until you try the recipe. It’s not nice to make a recipe, change it from the start and then judge the recipe by saying it didn’t work out the way it was supposed to. By drastically reducing sugar in a recipe that calls for unsweetened cocoa you risk ending up with a very bitter tasting cookie. The sugar also makes the edges crisp. If you do reduce the sugar, I don’t want to hear complaints in my comments because I warned you.