These are great! I did make a few modifications based on a wonderfully chewy chocolate chip cookie recipe I have. I melted no salt butter and allowed it to brown slightly to enhance the nutty flavor. I decreased the overall amount of sugar to 1 3/4 cup and used 1 1/4 cup of light brown sugar and 1/2 cup white sugar, using more brown sugar than white also increases chewiness. I whisked the butter and sugars together until well combined and added the eggs and vanilla. I whisked for 30 seconds and allowed to rest for 3 minutes, repeating this 2 more times, this allows the sugars to fully dissolve. I also added a pinch of ground cloves and nutmeg to dry ingredients. Adhered to the directions from this point on and got rave reviews from my taste testers. They are so addictive. WOW! I've made these cookies probably about 4 times in the last week, tweaking each time a bit, and they keep getting better. I definitely recommend melting and slightly brown the butter, reducing the sugar to 1 1/3 cup total (1/2 cup white sugar and the rest brown), reducing the flour to 1 3/4 cup (I used 3/4 of whole wheat flour on my last batch and they were awesome and a little healthier). I use a heavy teaspoon of cinnamon, plus ginger, nutmeg, and ground cloves, 1/2 t each. SO SO GOOD!
Was this review helpful?
3 users found this review helpful
These are great! I did make a few modifications based on a wonderfully chewy chocolate chip...