Best Chocolate Chip Cookies
Made these again and they were even better than last time!
I followed the recipe almost exactly except for omitting nuts, a splash more vinilla, and following another reviewer's instructions:
-Increase brown sugar to 1 & 1/2 cups
-Decrease white sugar to 1/2 cup
Brown sugar does not spread as much as white sugar, so this makes sense. *Also, try to preheat the oven after the mix is made so the dough can be stored in the fridge before baking. This will prevent spreading. Store dough in fridge between batches as well.
Let the cookies cool for 5 minutes. Then let your pan cool for a few minutes (so the cookies don't spread). Most importantly, use parhcment paper or a silicone mat to put on the cookie sheet. Without it, the bottoms of your cookie will be like rubber! I've tested the difference.
I took the dough and made balls out of them, rather than just dropping spoonfuls on the cookie sheet. Lastly, put these in for 8 minutes & check if they are slightly brown on top. If they look wet on top, keep 'em in for 1-2 minutes and check. Slightly brown, remember this.
My friend ate 6 of these in a row! I thought one was pretty filling. They are just slightly sweeter than most cookies, not too sweet. Those who really don't like the concept of "sweet" at all, she stay away from this. I didn't find the cookie to be cakelike. I thought it was thick and chewy and a little crispy on top. The perfect cookie.
2 users found this review helpful
Oct. 31, 2010