One could get a little confused by the assortment of reviews calling these fudgy, chewy, soft, crispy and chunky depending on which review was read – unless you already understand that how these turn out largely depends on the baker and how long they’re baked. Want then softer? Use part or all brown sugar and bake them for the lesser period of time. Crispier? Use white sugar, bake longer. I followed the recipe using white sugar, but used peanut butter chips which, obviously, isn’t going to affect the texture of the cookie. While I appreciate a crispier cookie, Hubs likes them soft, so I baked them until just set. What I liked about these was that they were nicely sweet without being cloyingly so. Chocolaty without being too rich. I see lots of possibilities for variations too – dried cherries for example, or macadamia nuts, toffee, mint candies or mint chips. Because the dough was made with butter and I didn’t want them to spread too much, I chilled the dough for about an hour before I dropped it onto the cookie sheets. I used a medium cookie scoop which is larger than the “tablespoon size” called for in the recipe, and baked them about 11 minutes, or just until set. A nice “cookie-jar” type cookie.
Was this review helpful?
[
YES
]
26 users found this review helpful
One could get a little confused by the assortment of reviews calling these fudgy, chewy, soft,...