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The Perfect Chocolate Chip Cookie

Reviewed: Oct. 29, 2010
I've tried to make chocolate cookies with several types of fat. Every time I make it with butter, I am not satisfied with the flavour and texture. However, this idea of of using vegetable oil is phenomenal, and I will never go back to using butter for chocolate cookies ever again!The cookies came out crispy on the outside, and chewy and moist on in the inside, which to me, constitutes the best cookie ever! However, I added an extra 1/2 cup of brown sugar based on reading some other reviews. It is really necessary to add that extra brown sugar, because it allows the cookie to form a lovely crust! I gave the recipe 4 starts for the incorrect amount of sugar, but a definite five stars for the idea of using oil!
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