Unfortunately I did not have my camera with me to capture how gorgeous these turned out. I didn't know this type of cookie was achievable outside of a professional bakery or coffee shop... until now!
The taste, the texture, and the size is perfect. As they say, this recipe is very forgiving. If you're a beginner baker, these cookies are way easy and were meant to be shown off.
I followed the recipe exactly as it's listed. The ONLY thing I changed was I reduced the two cups of chocolate chips to 1 1/2, next time, I'll only do one cup. Also, the dough was NOT runny, if that was your complaint I'm afraid you didn't follow the recipe close enough. The dough was stiff and easy to work with.
Here are some basic cookie rules to follow to guarantee they're big, fat and chewy.
Use a light colored non-stick cookie sheet; dark sheets will make any cookie too crisp.
Make sure your cookie sheets are fully cooled before putting more dough.
To measure dough, use a standard, round 1/4 measuring cup. Just scoop dough, pack it down in the cup a little, then add to sheet.
I chilled my dough for one hour before baking.
For bake time, I prefer my cookies still soft; to achieve this required atleast 16 minutes in the oven. After taking them out, I let them remain on the hot pan for one to two minutes so they wouldn't fall apart when transferring to the wire rack.
After letting them cool completely, add them to a tupperware container lined with wax paper and seal.
AMAZING cookie!
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