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Best Chocolate Chip Cookies
Having the eggs and butter room temperature is key. I didn't use quite so many chocolate chips, because I made quite a few without any, so it just tasted like a brown sugar cookie. I refrigerated the cookie dough before baking. I even put it into the freezer for ~10 minutes, just so it would not spread out too much in the oven. Oh, and the cookie dough is extremely tasty ;)
- use fresh baking soda
- 1/2c white sugar, 1+1/2c brown sugar so it is not overly sweet
1 user found this review helpful
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Reviewed On:
Jan. 31, 2010
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