I'm not sure how the recipe is without the following changes but I made these changes per some reviews and they were FABULOUS! 1} Take 2 tablespoons of the half cup of molasses away and replace it with honey. (I figured it would add more depth to the total flavor) 2} Substitute half of the white sugar with the same amount of TIGHTLY packed brown sugar. (makes a chewier and richer cookie /makes up for the missing molasses) 3}I doubt this made much of a difference but I used half unsalted butter and half shortening. Just a personal preference over all shortening. The dough is really stiff so have a mixer or be prepared for a little workout. The refrigeration isn't really necessary if you just use softened fats instead of melting them. Make sure to really keep and eye on these as they cook QUICK, The SECOND you see the edges just START to brown, take them out, even if it still seems doughy, I promise they will set and be wonderfully chewy once they cool down a bit. If you see my photos, I baked mine about a minute TOO long this time.
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I'm not sure how the recipe is without the following changes but I made these changes per some...