I thought the recipe was great! I used half butter and half crisco. As a professional cook, I make cookies every day. Parchment paper or silicon (sil-pats) are a must for any baker. Also invest in some small scoops to insure uniform size. I didn't chill the batter it wasn't too sticky and dipped the tops in sugar after scooping. I did press them down a bit with my fingers after the test batch were a little small. Baked for 10 minutes and they were nice and soft. Cooling on a wire rack is needed as they are a soft cookie. I will use this recipe again. Always make a test cookie and adjust (flour/temp/size) if you aren't getting the results you like.
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I thought the recipe was great! I used half butter and half crisco. As a professional cook,...