Not a fan of the sweetness of this recipe and I attribute that to the large amount of vanilla extract as my old faithful Hershey's recipe, of almost 25 years, uses 3/4 cups of brown and white sugar and 1 teaspoon of vanilla and they are never too sweet. I do like the texture and the way these cookies hold-up. I did not melt the butter, but softened it instead as melting the butter makes my cookies spread too much for my taste and I added 1 teaspoon of baking soda instead of the 1/2 tsp. called for in the recipe. I made these with a medium Pampered Chef scoop instead of the large called for in the recipe. I may make these again with less vanilla. I still think the Hershey's recipe, on the bag, is the best chocolate chip cookie recipe though.
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Not a fan of the sweetness of this recipe and I attribute that to the large amount of vanilla...