Okay, so mine didn't turn out big OR fat. I think the trouble is the melting of the butter (or, if like me, you use Fleishmans Olive oil spread). In past experiences with the spread that I use, because it is soft and easily combines with sugars, I NEVER melt it. I did with this one because the recipe specified to do so. I even refrigerated the dough over night. Also, I used whole wheat flour for half of the flour called for. Works great...never have troubles with it. In regard to the additional egg yolk...I took it to mean a BOILED egg yolk. So I combined the yolk with the dry ingredients. This produced a chewy goodness that makes up for the fact that they came out flat! Still searching for my favorite chocolate chip cookie...
Was this review helpful?
1 user found this review helpful
Okay, so mine didn't turn out big OR fat. I think the trouble is the melting of the butter...