6/13 K 14 & Joni 15 made these & they were very good, not soft & chewy as the reviewer states; but may just be a time issue. These were crisp, but not hard. 'Usually prefer softer, chewy ones; but these are good, Crisp like bakery - a real bakery - crisp. Yum. Later: It is a time issue - if you prefer soft & chewy. Less time or a lower oven. I baked mine, after refrigerating dough, at 350 for 10 - 12. You need to let them sit on the sheet as it says. They're very soft until they cool. Oh, the girls used regular flour & the same amount & it was fine. 'Coulda used less minichips, maybe 1 1/2c instead of 2 - probably just for mini ones. 7/13 Good/bad news: Soft, yummy; but kind gets to be like cookiedoughish. Not meaning it doughsup, but had enough before they were gone. 'Good once in a while, but I think I like my regular one better. 5/14 'Still a good review. These are more rich than most. They have more fat = the rich texture = buttery feel. They're more bakery-looking, no browned edges when they're done. Good taste & appearance, but re-enforced my opinion that my other recipe is better - to me.
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6/13 K 14 & Joni 15 made these & they were very good, not soft & chewy as the reviewer states;...