These are the BEST chocolate chip cookies I've ever made. I followed the recipe exactly....Here are some tips... - Mix the butter and sugars REALLY well so it has a creamy/fluffy consistency. The butter doesn't have to be melted all the way, but at least room temp and VERY soft. Make sure when you incorporate the flour, to mix until it is JUST mixed, do not over mix. Fold in the chocolate chips. I put the dough in the fridge for at least an hour. I used an ice cream scoop to scoop it out, made 16 cookies. I baked in a convection oven for 15 minutes, the edges were LIGHTLY toasted as instructed. It will look like its not ready, but leave it on the cookie pan for 15-30 minutes, it will continue to cook on its own, then move to a cookie rack. When I stored the finished cookies (after completely cooled) I put them in a zip lock bag.
Actually, I lied, Instead of 2 cups of chocolate chips, I used half a 12 oz bag. My husband said they were delicious, but said he would rather have bittersweet chips in his. Will have to try that next time.
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These are the BEST chocolate chip cookies I've ever made. I followed the recipe...