very nice cookie! Normally I don't make changes to recipes until round 2, but I made an exception this time. I'm tired of "flat cookiies", so I followed the advice from the bakers I work with. I melted and browned 1 stick of the butter and then blended it in with the softened butter. This technic brings out the nuttiness of the butter. And because I wanted a little bit of volume from these cookies, I cut back the baking soda to 3/4 tsp. and added a 1/2 tsp of baking powder. Of course I refridgerated the dough for 1 1/2 hours prior to baking as usual. The results turned out well and I have a great tasting, thicker cookie! The next time I make this, I will be cutting back on the brown sugar to 3/4 cup. I used chocolate chunks and peanuts this time and this recipe yielded approx. 30- 3" cookies.
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very nice cookie! Normally I don't make changes to recipes until round 2, but I made an...