First, I have to say these are the most perfect looking cookie I have ever made. Like on the cover of a cooking magazine or something! My husband said they were also the best tasting cookie he has ever eaten. I followed the recipe to a tee, including melting the butter until it was soft and runny. I also added a whole bag of walnuts, so they were very chunky. I used an ice cream scoop and it yielded 15 good sized cookies. Use parchment paper for best results. Great recipe! Update: this is the only chocolate chip cookie recipe I will ever use and I get requests for it. I figured out a few things that are an absolute must to obtain the best results: mix the melted butter, sugars, and vanilla very well before adding the egg and egg yolk. Do not use 2 eggs, use 1 egg and 1 egg yolk--very important. And then here is the trick--beat the heck out of the butter, sugars, egg and vanilla mixture on medium-high speed for about 5-7 minutes until it is a light tan color. Then add the flour mixture and barely mix it together at all. The chocolate chips and nuts should be mixed by hand. Refridgerate at least an hour before baking and keep the dough in the fridge when baking batches. I've refridgerated it for two days and it still bakes up beautifully.
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First, I have to say these are the most perfect looking cookie I have ever made. Like on the...