Feb 26, 2008
I've been looking for a good chocolate cookie base recipe and finally found it with this! I substituted the peanut butter chips for coarsley chopped Andes Mints candies (I've been looking for an excuse to use them) and they were to die for! Followed the rest of the recipe just about exactly (other than cutting back on the sugar just slightly). I baked them for 9 minutes, then finished with my "perfect cookie trick" by removing them from the oven, then dropping the pan from about 8" in the air onto the hard countertop (Seriously! Try this!), and letting them continue-cook on the hot cookie sheet for another 2 minutes before removing them to a wire rack to cool. They were crispy on the outside, moist, chewy and decadent on the inside and all-around cookie perfection! The best part of this cookie recipe is that all of the cookies turn out exactly the same size, shape and texture. These freeze beautifully in a ziplock bag to extend the "life" of that fresh-baked cookie taste, and my whole family just loved them. Just a note: Don't ruin this great cookie by using stick margarine in place of the butter (that stick margarine stuff is so hydrogenated, it's one molecule away from a plastic! lol) - much, much better with the real thing. Can't wait to try other "chips" with this recipe in the future. Thanks for the great find!
—brightlightz
