-To achieve an edge on the cookie, or "lip" * : 1. Generously fill the cookie scoop, extra dough will help form an outer edge on the cookie. 2. Choose a glass with a flat bottom. Look at the bottom of the glass, if the bottom is not flat, the dough will not press out properly. 3. I use a 2 1/4 inch glass bottom for my smaller 1 3/4 inch cookie scoop; and a 2 3/4 inch glass bottom when using a 2 inch cookie scoop . 4. Flatten the cookie ball with the bottom of the glass, twisting the glass gently as you flatten the dough ball. The dough should no longer be mounded. The cookie should be about 1/4 inch thick after flattening with glass. -I use Dutch Process Cocoa, which I highly recommend for this cookie. -This cookie will keep well refrigerated for a few days. Frost after cool, refrigerate in a single layer until the frosting is set, then stack in layers between parchment or wax paper, cover tightly. -If you want to mail this cookie, I would add a cup of chocolate chips to the batter and use all butter flavor shortening. It will stay fresh longer and travel better. Sprinkle generously with sugar on top and leave the frosting off of the cookie. Perfect for missionaries, college students or military care packages! -Be very careful to not over bake this cookie. It will beslightlyfirm to the touch when done. Because the cookie is so dark in color, it cannot be judged by color when it is finished baking. See the photos at the top of the page for example of cookie after removing from oven, but before frosting.