This recipe makes the most chewy cookies I've ever had... however, I found that I needed to reduce the flour and up the wet ingredients to get them that way. The first time I did this recipe, I got a really cake like cookie that didn't spread at all on the pan. I was surprised by that given how much butter is in this recipe. Plus, it took forever to incorporate the flour into the wets.
But by cutting out the 1/2 cup of all purpose flour, and using extra large eggs, the cookies spread, the sugar dissolved completely in the cookie, and they were much more chewy with a crisper exterior... Lovely.
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This recipe makes the most chewy cookies I've ever had... however, I found that I needed to...