Award Winning Soft Chocolate Chip Cookies
These were really good, but did turn out thinner than I expected (from the photos). I don't think it would effect baking but I did use Cheesecake instead of Vanilla pudding (it's what was in the pantry). The taste was excellent, but unlike what another reviewer said, they did spread. I did use parchment paper and my batter wasn't cold. So, I'll try the second half of my batter strait out of the refrigerator and see if that will make them look a bit more like some of the photos.
I don't know if I would go out of my way to make these again as they were very similar to my go-to recipe, that doesn't require pudding, but if I had it on hand I would use the pudding. The thinness is a problem with that recipe too - which is why I was branching out. But, I'd rather thin and chewy than fluffy and cakey any day!
Overall, very good recipe. Just keep in mind baking is chemistry so everything counts (i.e. temp of your butter, eggs, how you mix etc.).
2 users found this review helpful
May 3, 2011