I have made this recipe two times in the last week. The first time, they were good, but too thin and flat. We also thought we could taste the salt a bit too much.
Since my boyfriend was really wanting thick cookies, I made them again last night. In an attempt to make them thicker, I made the following changes:
-Added two tablespoons more flour
-Used chilled butter, rather than melted
-I didn't grease the cookie sheets
-Refridgerated the dough for one hour, and placed the cookie sheets in the freezer before putting the dough on them
-Baked at 350 for 12-14 minutes, rather than 325 for 15-17
This time, they came out nice and thick, without spreading or flattening out once cooled. And because I didn't melt the butter, they looked puffy rather than greasy when they came out. They also tasted *much* better having used half the amount of salt called for.
Whether you decide to make a few changes or stick to the original recipe, the cookies are much, much better the next day.
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I have made this recipe two times in the last week. The first time, they were good, but too...