This recipe makes a delicious cookie, slightly crisp on the outside, yet soft and chewy on the inside.
I made the recipe as written, with the exception of following the instruction in the original recipe notes, and used 1/4 cup regular crisco, and 1/4 cup butter. The cookies were not too flat as some other reviews said, and did not need more flour or the addition of baking powder. I think adding more flour would change the texture and taste of the cookie and I would not recommend it. I also did not chill the dough before baking.
The recipe states it makes 12 cookies, but that would be 12 very large cookies. Mine were a pretty standard size, I measured them after baking at 2 1/2 to 3" across, and I got 20 cookies from one original recipe.
The cookies took 10 minutes to cook to a light golden brown.
This is an excellent addition to my recipe box, great when you don't need a big recipe, and a subtle, yet tasty alternative to the standard chocolate chip cookie recipe.
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This recipe makes a delicious cookie, slightly crisp on the outside, yet soft and chewy on the...