I have no idea how this could come out so wrong for some. I only tweaked a few things slightly, but they came out great both ways. I did 1/2 cup white sugar, 1 cup brown sugar and doubled the salt and vanilla. I took the advice of other reviewers of chilling the dough for 2 hours, and baking at 325 for 12 minutes, although my oven did it better at 11 minutes. Be sure to let them cool for at least 10 minutes before removing them from the pan. Also, there was no need to flatten the dough balls out. They readily flattened on their own while baking. They were soft and gooey even the next day! (Of course I covered them overnight.) Because they were for work, I left out the nuts. They were a huge hit!
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I have no idea how this could come out so wrong for some. I only tweaked a few things...