After being a bit disappointed with the recipe on the bag of chocolate chips that I used last time, I tried this one which was actually easier. I was worried about this whole "flat cookie" issue, so after halving the recipe (which still made over 3 dozen regular sized cookies), I used 1 tsp baking powder and 1/2 tsp baking soda - don't ask me why those measurements, I apparently misread the recipe - and they turned out great! I also used soy milk and unsalted butter since that's what I had. They certainly weren't "too flat" or even noticeably flatter than any other cookie I've made. The whole "flat cookie" thing was really a non-issue for me with this recipe. They are great even without the chocolate chips, since my last scrape around the bowl yielded a chip-less cookie. EDIT: Three days later, the cookies were still moist and yummy!
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After being a bit disappointed with the recipe on the bag of chocolate chips that I used last...