Wow, what a fantastic cookie! I followed what other reviewers suggested and added a 1/2 cup of flour and an extra 1/2 tsp of baking soda. Before I add the dry ingredients to the wet, I always whisk or sift them together. I also made sure to stir until combined and no more. They were all baked at the recommended temperature for 12 minutes, no more no less, and cooled for 5 minutes on the pan (don't worry if they look too soft, they'll get more chewy while cooling on the pan). The first batch were a bit flat, though the subsquent batches that had a chance to cool in the fridge kept their rounded shape a bit better - both looked and tasted great either way, so don't necessarily worry about chilling your dough. The cookies were slightly brown on the bottom and soft in the middle with a perfect chewy factor. Awesome recipe.
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Wow, what a fantastic cookie! I followed what other reviewers suggested and added a 1/2 cup...