If you are looking for a recipe that has that special bakery taste to it, look no further. I have been looking for the perfect recipe for a long time, have tried many variations, and this one is truly the bee's knees. I believe the most important step is melting the butter. So many recipes call for whipping softened butter, but all you do is whip so much air into the butter, the cookies bake more airy or cakey. These cookies come out the perfect density and chewiness. My dough came out pretty soft and I was concerned the cookies would flatten out and be terrible. They did not. I baked for 17 minutes. I have baked this recipe other times after refrigerating the dough for several hours and have had excellent results as well. A substitution I prefer is to ditch the white sugar and light brown sugar and use 1 1/2 cups of dark brown sugar. Much better flavor. I also use only Guittard chocolate chips and put in 1 cup semi-sweet and 1 cup milk chocolate. The different flavors of chocolate adds a depth to the taste. Others may prefer 1C dark/1C semi. Either way, the base of this recipe is perfect. Just go for it, this is the one!
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If you are looking for a recipe that has that special bakery taste to it, look no further. I...