these cookies came out wonderful! I microwaved the butter for 1 minute then stirred in the brown sugar, water, chocolate chips, and microwaved for one more minute. This was enough to melt everything together well, without overheating the ingredients. After stirring well, I let the mixture set for 10 minutes. I used a small cookie scoop and the recipe yielded 6 dozen 1.5" cookies.
The second time I made these using two small cookie scoops for each cookie (4 tsp total), rolling into balls and pressing semi-flat. This yielded 3 dozen cookies. 8 minutes made them too gooey, 9-10 minutes was just right. I left them on the cookie sheet for 5 minutes after putting a whole Andes mint on each. Then removed them to a cooling rack and spread the mint around.
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these cookies came out wonderful! I microwaved the butter for 1 minute then stirred in the...