I have made these cookies many, many times and everyone always loves them. They are soft, oh-so-chocolatey and absolutely delicious. I do usually have one small adjustment to the recipe: I use 3/4 cup white sugar and 3/4 cup brown sugar instead of 1 1/2 cup white sugar. I found this makes the cookies even softer, and it's more in tradition with a chocolate chip cookie recipe. I have found, also, that you can substitue almond extract for vanilla (or a combination of the two) for a little variation on the flavor and it's still delicious. I'm going to go enjoy one of these babies now ;)
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I have made these cookies many, many times and everyone always loves them. They are soft,...