I double the recipe for a batch that lasts long enough in this family! I bake them for about 8-9 minutes, until the center is still shiny and gooey-looking but not jiggly, then let them cool on the cookie rack. If you under cook them, they seem to firm up a little overnight so you can have luxurious, soft cookies the next day!
UPDATE: This is still our favorite cookie recipe. Some important things: DO NOT OVERMIX, it will make it "cakey". Use butter that is soft but NOT MELTED. Cookies will be too flat if butter is melted, but will retain a perfect plump shape when more stiff butter is used. Or make the dough then refrigerate until slightly firm before scooping and baking. I also like to double the vanilla extract.
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I double the recipe for a batch that lasts long enough in this family! I bake them for about...