Holy smokes!!! These are awesome. I've been using the same recipe for the last 30+ years, and decided to give this one a try. The differences are that this one has 1) 1/3 cup less butter, 2) 1/2 tsp less salt 3) it's baked 25 degrees less than my usuals 4) 1 tsp more vanilla than mine and 5) the soda is dissolved in hot water and in mine, it's just added to the dough directly. I thought I'd never be able to top my usual recipe. I think this one, however, might just edge it out. It's got more of a chewy texture which is, after all, what we like in a chocolate chip cookie. I always add more chips than any recipe calls for, and mix half semi-sweet and half milk chocolate. I was skeptical about the 10 minute timing, but baked the first sheet as specified at 10, and the next at 11 minutes. Both were excellent, and I believe I prefer the ones that were baked longer, as they were aesthetically more pleasing, with a golden color. Those baked for a mere 10 minutes were a tad pale. Loved the texture; it's just perfect. My oven is meticulously calibrated, so if your oven is dead-on accurate, don't go beyond 11 minutes in order preserve this lovely chewiness.
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