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Award Winning Soft Chocolate Chip Cookies

Reviewed: Oct. 3, 2009
This recipe is outstanding! I actually cut the recipe in half. But I put in a full tbsp of vanilla. I also used almost a full tsp of baking powder, not soda. AND, I accidentally used only 1.2 stick of butter, not 2 sticks like the recipe calls for. And it turned out just fine. So there's a good way to cut back on the fat if you like. Although I did add an extra tablespoon of butter because i thought it was a bit hard to mix it all up. I'd recommend around 1.25 or 1.5 sticks if you're looking to cut back on the butter. But hands down, the best chocolate chip cookies I've ever made. And they have good height to them. Most of the other ones I've made tend to be flat and stuff. Also, no more than 12 minutes. They'll still seem a little gooey, but just let them cool on a rack or paper towel or something and they'll firm up just right.
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