Award Winning Soft Chocolate Chip Cookies
I've made this recipe several times, and it's one of my go-to chocolate chip cookie recipes now. I'm a big fan of the soft cookies versus the hard ones, and really love the pillowy texture of these cookies when they finally cool enough to pop in your mouth.
There are a few things I would note:
1. Before making this recipe, I strongly suggest you read the serving size SEVERAL TIMES! I did not, and I was shocked when I realized I'd just made enough cookies to feed my office over several weeks. No complaints about the number of cookies produced by this recipe, but 7 dozen cookies is a LOT OF COOKIES! Fair warning.
2. If you're mixing these by hand, you will have the most amazing arm muscles ever after your first batch. I could barely move the spoon once everything went into the bowl. I will be using my stand mixer for the next batch. I also use a small ice-cream scoop to form perfectly-sized cookies.
3. As other reviewers have stated, these DO NOT: a) spread out when cooking, nor do they b) brown overmuch. The batch I made only changed slightly in color, though they did stiffen on the top. Again, as others have mentioned, these ARE done after 12 minutes! Don't cook them too long after.
4. The Pudding: I cannot find 3.4oz packets, so I use whatever I can find (generally 0.34oz packets, several). Turns out well too!
Thank you to the original recipe author AND to those offering variations. I will be making these again!
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Sep. 15, 2012