This is the best crispy chocolate chip cookie that I have ever made. I've baked so many batches of these cookies that I've lost count already. I made a few amendments to the original recipe. I used 1/4 to 1/2 cup more flour so that the cookie doesn't turn out flat. However, creaming the butter well would only require an addition of 1/4 to 1/3 cup flour. To make it less sweet, I used 3/4 cup mix of white and brown sugar. Salt is reduced to 1/2 teaspoon or less. One point to take note is to never use large eggs or the cookie would spread too much and the cookie turns out flat which looks awful.Use regular sized eggs. I also made my cookies smaller. I shaped/rolled the dough in 1 1/2 inch balls. it turned out great and perfectly round. I baked them for the full 20-23 min. They turned out perfectly brown and crispy. This is definitely a keeper.
Another variation of the cookie is use molasses sugar and brown sugar(half half) and add a teaspoon or 2 of allspice/cinnamon. It comes out smelling like Famous Amos cookies. DELICIOUS!
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This is the best crispy chocolate chip cookie that I have ever made. I've baked so many...