I have made this recipe at least 7 times, each time modifying it bit by bit to get my perfect idea of a cookie. I use 2 large eggs plus 1 medium egg (or just most of a third egg), 1 cup of white and 1 cup of brown sugar, and when I scoop my second cup of flour I spoon out about two spoonfulls of flour. These adjustments help moisten the cookies. From experience these cookies are great the first day but are dry and crumbly the next day so I decided they needed a make over. The only warning is that with these modifications you need to bake it the full 10 minutes (until you see small bubbly looking cracks in the surface) and you have to let them cool before eating them or they fall apart. I also tend to use 1 cup white chocolate chips and 1 cup milk chocolate chips just because I like the flavor. Happy baking :)
Was this review helpful?
1 user found this review helpful
I have made this recipe at least 7 times, each time modifying it bit by bit to get my perfect...