I've altered this recipe at least a dozen times. My findings: stick with Toll House chips. (I tried Ghiradelli and didn't like it nearly as much). Don't "melt" butter as recipe says. Room temperature is perfect. Also, use room temperature eggs. Use light brown sugar. Trust me, there is a taste difference when you use dark. Refrigerate batter overnight. Use a 1/4 cup measuring cup to make the cookies extra large and uniform in size. And, biggest tip for success: Take the cookies out when they look like they're just turning brown on the edges but, undercooked in the middle. (15 minutes in my oven). Then, keep them on the baking sheet for an hour or so to continue cooking ever so slightly. There is a real science to cooking the PERFECT Chocolate Chip Cookie :) Oh, and these freeze really well!
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I've altered this recipe at least a dozen times. My findings: stick with Toll House chips. (I...