I really like this recipe. I rolled my dough larger than I should have but I like a larger cookie. No big deal, but the trade off is you will lose most of the fork marks. The taste is wonderful, not too sweet. I chose to use salted butter (since I didn't have unsalted on hand) and ditched the salt addition listed. I'm not sure why there are so many negative reviews. If the batter looks too loose or you know your oven tends to run hot, use your best judgment! Add a little flour or turn your oven down; my oven runs very hot so I turned it down to 360 degrees and had no burning issues. I highly recommend this recipe, just remember to keep your dough chilled right up until you put in the oven! If you have some lag time between shaping and baking or more dough to prepare while waiting for a free cookie sheet, pop the dough/prepped unbaked cookies back in the fridge until the pan is ready to go into the oven. Good luck!!
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I really like this recipe. I rolled my dough larger than I should have but I like a larger...