Great flavor and a nice texture, but a little too soft for easy packing and travel. I followed the recipe as stated but substituted 1/4 t of b. soda for 1/4 t. of the b. powder to make them less cakey as per http://www.handletheheat.com/2013/07/the-ultimate-guide-to-chocolate-chip-cookies.html, chilled the dough for 2-3 hours before baking, and coated the fork tines with powdered sugar before marking the cookies. I used natural peanut butter and unsalted butter. People who eat more salt might prefer to use salted butter or increase the salt. I think relatively lower salt might be what some people taste as "bland". Disclaimer: I was using a new oven and may not have waited long enough for it to preheat. If I make them again, I will set the temperature a few degrees higher and make sure it is completely preheated before putting in the first batch.
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Great flavor and a nice texture, but a little too soft for easy packing and travel. I followed...