New answers tagged chocolate
It would help if you could supply a complete list of ingredients (including the type of flour you used) and the temperature you are using to bake your cookies and even what shelf in the oven you are baking on. Were the cookies wrinkled when they came out of the oven or did they wrinkle as they cooled? A lot of different factors determine how CCC's behave ...
adding just a little melted wax works fine for me, and helps it set up when it cools. I do this particularly for dark chocolate, which is really too thick for dipping.
We had the same problem and it turned our to be due to the temperature changes in the fridge. The expansion/contraction cycle of the syrup made it drip. Does your sauce require refrigeration? If not, try leaving it at room temperature (which doesn't change as much as most fridges). We used a "min/max" memory thermometer for a few days and found that the ...
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