I have always stuck with the standard Toll House-style cookies, but longed to be able to make bakery-style dense, buttery cookies, and now I can! These cookies have gotten RAVE reviews from my fiance, his co-workers, and also my co-workers. I don't refrigerate the dough, and I did reduce the chips to 1½ cups as suggested, plus also increased the salt to 1 tsp to balance out the super sweetness of this recipe (plus we like salty cookies). Be sure to take them out of the oven before they look done and let them finish cooking on the cookie sheet. Every batch I've made is perfect at exactly 17 minutes. If you cook them until they are brown they will not have the buttery denseness, and they will get hard quickly. I've gotten extremely consistent results with this recipe - buttery, soft, dense cookies that are never crispy, fluffy, or cakey!
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