Very nice cookies, yet more the cakey type. I did not have milk chocolate at hand, so I used 1/2 cup cocoa powder and 2 tablespoons sour cream (heavy cream would work just fine, too). For my taste, the sugar was enough (even though I had reduced it to 3/4 cup brown and 3/4 cup white sugar), so I did not add any additional sugar. And I left out the nuts because my kids don't like them.
The cookies came out great. I had made them using two tablespoons to drop them, but could have gently rolled them with my hands as well. They took about 12 minutes to bake, because they were a bit larger than the recipe indicats. I got 50 cookies out of it. The secret is to take them out of the oven just when the tips start to turn slightly golden. If you take them out sooner, they will deflate and still be raw inside, if you let them get darker, they will be dry and hard.
For my taste, they were a bit too sweet, so next time I'll reduce the sugars to 1/2 cup each, being aware that this will change the texture even more to the cakey side as well, but I'm fine with that. Nice chocolatey taste. Thanks for the recipe!
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Very nice cookies, yet more the cakey type. I did not have milk chocolate at hand, so I used...