I wanted to love these cookies, and almost did when I ate them submerged in milk, but a bite of this cookie by itself leaves a fishy aftertaste. Why?? Too much baking soda!!! When I make this recipe again, and I will, because I LOVE chocolate and mint, I plan to use about 3/4 tsp of baking powder and perhaps 1/4 tsp baking powder. Some recipes use baking powder alone. But when baking, beware of a preponderance of baking soda; it will ruin your baked goods. I just made the Soft Molasses Cookies I from this site, calling for 2 tsp baking soda, and had to throw them out - nothing could save them.
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I wanted to love these cookies, and almost did when I ate them submerged in milk, but a bite...