Big title, big saucer-sized cookies. I'm a raw dough taste tester and this is a sweet one, so I knew the finished cookie would be nice and sugary. Initially I had a problem with the bake temp at 300 degrees (doughy center, pale overall), but 350 degrees produced a raw middle with overdone edges. 325 degrees seemed to be the magic number for my oven, the cookies were perfectly golden with just enough chew and just enough crisp -- reminded me of a famous Cleveland Jewish deli's cookies. This isn't a recipe I would reach for when the chocolate chip craving hits, but it certainly (at least by sheer size) is sure to impress.
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Big title, big saucer-sized cookies. I'm a raw dough taste tester and this is a sweet one, so...