Very good! I used salted butter and mini chocolate chips. I've made this twice now, and the first time was in winter or early spring and the dough at that time was crumbly. This time it was summer, and I let the butter out a few minutes ahead of time and it was not at all crumbly. I form the dough into a log and cut it so it looks more like a shortbread cookie and not a regular chocolate chip cookie (so those eating it are ready for it to be a little drier and richer.) I sliced it pretty thin and baked it at 315 for about 20 minutes. The husband and kids love it too.
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Very good! I used salted butter and mini chocolate chips. I've made this twice now, and the...