a wonderful cookie! crisp around the edges and chewy in the middles, just how a good choclate chip cookie is supposed to be!!! ...but based on the previous reviews about it being too sweet, i adjusted the amount of sugar called for and put in only 3/4 cup brown and 1/4 cup white (which was still a little too sweet for me, but everyone else loved them). instead of 3/4 cup butter, i used 1/4 cup butter-flavored shortening and 1/2 cup butter just because i think cookies made with shortening have a better texture than using just all butter. i also added 1 tablespoon molasses to ensure a soft chewy texture even after storing the finished cookies in the fridge (to reheat, just pop in the microwave for about 7-10 seconds on high). instead of chocolate chips i used chunks of semi-sweet european couverture (about 150 grams) and added half a cup of walnut pieces. what's IMPERATIVE is that you refrigerate the dough for at least an hour before dropping them onto your cookie sheet. i only make 6 cookies at a time because that's all that fits on my cookie sheet and space is definitely needed for these babies to grow into big fat cookies. i also make sure to keep the rest of the dough in the fridge until i have to make the next batch, ensuring a fresh batch of fabulous, chewy cookies every single time. fabulous recipe! thanks elizabeth!
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a wonderful cookie! crisp around the edges and chewy in the middles, just how a good choclate...