This basic chocolate cookie is very good. Next time I think I will reduce the amount of sugar as I like them a bit less sugary. I followed the suggestion of baking them no longer than 10 minutes. I would say follow this tip to a T,but also consider the type of baking sheet you will use. Darker sheets would warm up faster so either lower the temperature to 325F and bake 10 minutes or bake them for about 8 minutes at 350F otherwise they will spread. If you use a light silver color sheet, bake for 10 full minutes. These sheets do not overheat. One more trick when making cookies the best way go is to use the sheets cold. So if you are using several sheets during the baking process, let them cool down COMPLETELY before using the same sheet again no matter if they are dark or light/silver colored. It will avoid spreading! Putting cookie batter in a somewhat warm sheet will fasten the melting process of the butter which will end in a flat spread cookie. Oh and one more thing: some of them may come out smooth but as they cool down they may crack up a bit or flatten a bit. It is part of the process and really they turn out to be a bit crunchy on the outside and chewy on the inside....YUM!
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This basic chocolate cookie is very good. Next time I think I will reduce the amount of sugar...