I followed the recipe exact, except only added 1 1/4 cups of chocolate chips, because my husband doesn't like a lot of chips in his cookies (I know..he is weird). I used the medium scoop from Pampered Chef and baked them for 13 minutes, then cooled on the baking sheet for about 5 minutes before removing to cooling rack. Cookies were a bit flat. They tasted great, but I was hoping for a thicker cookie. I did not chill my dough before baking, maybe that would have made them thicker. This made 19 cookies with the medium scoop. **UPDATE** I made these again and added 3/4 cup of pecans, but left the chocolate chips still at about 1 cup to 1 1/4 cup. I scooped out the dough with the pampered chef medium scoop onto my pans lined with silpat and slipped them into the freezer for about 10 minutes, then baked them for 15-17 minutes at 350 until golden. I don't think that freezing them made a difference. Maybe I need to freeze them longer. Also, maybe I need to use a larger scoop. **update again** used the large pampered chef scoop and it made big cookies, the ones you get at a bakery. Had to bake them for 20 minutes though. BEAUTIFUL. will probably try margerine next as suggested for thicker cookies.
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I followed the recipe exact, except only added 1 1/4 cups of chocolate chips, because my...