Now I don’t know if I did something wrong, but my cookie dough was more like cake batter than Toll House slice-and-bake. The picture doesn't capture the true runnyness (sp) of the mix, but take my word for it, it almost oozed.
The cookies spread like crazy during baking, and at the suggested 12 minute baking time they came out a little crisp and singed around the edges. For the second batch I chilled the dough till it hardened and only baked them for 10 minutes.
They came out perfect. Nice domed cookies with very little spreading, crunchy outside with soft, chewy middle. Perfection.
Again, many thanks Caroline and Claire, and you too Dorie!
I am glad we could facilitate your chocolate fix;) Great problem solving on these ones, I love how uniform and domed they are! Thanks for baking along with us this week!
ReplyDeleteWow yours are seriously the best ones I've seen all morning...how did you get them so fat!?Mine were very good but flat!
ReplyDeleteYour dough looks like mine, but mine baked up a little flatter than yours. They look so shiny and good!
ReplyDeleteYour cookies are beautiful! Thanks for the tip on chilling the dough - it worked like magic! :)
ReplyDeleteI guess a lot of people had the feeling of getting cake- or brownie-like cookies - not the worst thing in life :o]
ReplyDeleteMy dough was very loose and leaky, too. Should've thought to chill a bit, but I didn't.
ReplyDeleteYes, chilling the dough did the trick. We need to tell Dorie to add that to her instructions!
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