I'm a fan of thin and crispy cookies, which is the only reason why I didn't give this recipe 5 stars. I tried it out for a friend who craved big chewy chocolate chip cookies and he freaked. I've been making them ever since. A few tricks I've learned with this recipe:
*use an ice cream scoop to dump the dough onto the sheet. The cookies are enormous, but they definitely retain their chewiness and moist texture(use the baking time listed in the recipe). The ice cream scoop yields 3-4" wide cookies that are at least 3/4" thick.
*to avoid the salt chunks that can happen with kosher salt, I let my KitchenAid have at the dough (before adding the chips) for a good long time. I find that I can taste the salt chunks when I rush this step.
*I add 2 tsp. or so of cocoa powder or even cinnamon to the flour mixture. It gives the dough a little kick and helps it stand up to the chips.
*if you're out of half and half, I've used regular milk and it works fine as a substitute.
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