I made this recipe using 1/3 of all ingredients because I did not want to end up with several dozen cookies. I measure the ingredients to exact measurements. After mixing the adjusted ingredients, I found that the batter was stiffer than usual cookie batters, and the chocolate chips had trouble mixing with the batter. After forcibly sticking chocolate chips to the batter balls on the cookie sheet, I started baking the cookies. They barely spread at all in the oven. They actually puffed slightly so it was a little bit cakey. after around 12-13 minutes at 350degrees, the cookies were golden brown. They tasted excellent with crispy outsides and soft insides, but I still personally prefer a chewier, less puffed cookie. Next time I'm going to reduce the flour so the cookies can spread a little more.
Was this review helpful?
1 user found this review helpful
I made this recipe using 1/3 of all ingredients because I did not want to end up with several...