This is the best chocolate chip cookie recipe around, but only when done right. I've made a lot of bad batches with this recipe, and they STILL sometimes turn out bad, but when they're right they're right.
I make sure to take my butter and eggs out and sit on the counter overnight. DO NOT melt the butter like some people suggest. Your dough will be dark, greasy, and lumpy.
I add an extra egg yolk on top of two whole large eggs.
Take my advice and DO NOT refrigerate this dough. Again, your dough will be dark and greasy if it sits too long. Make the cookies right away.
I found that using a stone sheet is the best.
Scoop a SMALL amount of dough out with a spoon and slide it onto the sheet. Not too big or it won't cook right. Make sure the dollop is high and not flattened in any way.
As for time, I try to take them out when the edges are brown, even if the middle looks wet. They'll continue baking on the hot sheet anyways. This usually happens at around 9 minutes, but sometimes they have to be left in until 11 minutes.
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This is the best chocolate chip cookie recipe around, but only when done right. I've made a...