I tried this recipe over the weekend and noticed that when I initially made the batter, I went on and put the dough onto my cookie sheet without chilling. I had to do drop cookies because the batter was not chilled enough to roll into balls. Like other reviewers, I did not flatten them out. This set of cookies spread and made bigger cookies, but they were still soft because I baked them a little less. I didn't want to make all of the cookies that day so I refrigerated the dough and then made more cookies the next day. I noticed that when the dough is chilled, the cookie balls tend to stay smaller and they don't spread as much. As my dough warmed up, my cookies also got bigger and bigger. I'd actually suggest to take BITTERSWEET1's advice and chill the dough for at least an hour or bake unchilled dough a little less time.
Was this review helpful?
[
YES
]
1 user found this review helpful
What's this?