In the hunt for the perfect chocolate chip cookie recipe, I decided to give this one a try. I followed the recipe exactly-no substitutions or additions were made, with the exception that I did chill the dough prior to baking. Well, actually, I didn’t have a lot of time of my hands so I rolled the dough into balls and popped them in the freezer for about 50 minutes. The dough was a little sticky, but some oil on my hands solved the problem easily. Anyway, I baked the cookies at 325 for 15 minutes and the texture turned out exactly as promised-cookies that were not flat as pancakes but not cakey, either-they had a nice crispish outside with a soft, moist and chewy inside. Kinda hard to describe, but these are not flat, crispy cookies and they’re not cakey, breadlike cookies-they’re very similar in texture to cookies you’d buy at Great American Cookie or maybe Subway. I like my cookies loaded with chocolate chips, too, and this recipe seems to have an excellent dough to chip ratio-every cookie was full of chips! My only complaint is they were a little too sweet for my taste. I tend to like a saltier cookie and these were pretty sweet, either due to the amount of vanilla extract or the sugar-couldn’t quite tell which. The final texture, though, makes this recipe worth playing around with until I get the salt/sugar balance right. Overall a great recipe that absolutely delivers on the texture promise!
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In the hunt for the perfect chocolate chip cookie recipe, I decided to give this one a try. I...