Martha strikes again. Grammy's chocolate cookies are addicting, chewy, crunchy (from the turbinado) and insanely chocolaty. They spread a lot while baking and become very flat; making them the perfect cookie for sandwiching with some vanilla ice cream.
For the recipe, please reference Martha Stewart's Cookies or visit Martha's website here.
The only difference I saw between the two recipes is the book calls for an additional 2 tablespoons of AP flour; and it calls for rolling the cookies in sanding sugar (not granulated). I highly suggest rolling the cookies in either turbinado or sanding sugar. Sanding and turbinado sugars add a nice crunch to baked items because they typically don't dissolve in the oven.
Another suggestion I have is use the best cocoa powder you can get your hands on. The cocoa flavor dominates this cookie, so the better the cocoa powder the better the cookie.