I'm still on a quest for the perfect chocolate chip cookie. Everyone has their opinions, but what I want is a soft, but not too soft, cakey, but not too cakey, crisply-edge cookie with a not-too-sweet chocolate chip inside. I also personally want nuts, but I know a lot of people are anti-nut. So, I am still experimenting. This recipe was pretty good, especially the chocolate, but it still isn't quite what I'm looking for. The hunt continues. In the meantime...
I creamed 2 sticks of butter with a 3/4 c each of brown and white sugar. And some vanilla. Here it is at first:
Then a few minutes later - see the color change:
Now, all the dry ingredients and the lovely chocolate chips and nuts were added:
I used a mini ice cream scooper and baked about half the batch - these took a little less than 9 minutes per batch in my oven:
Now, you may notice, some of the cookies look different. I made about 2/3 of them on insulated baking sheets. Those spread out and became flat and normal looking. However, 1/3 were baked on a regular aluminum non-fancy sheets - and those did not spread and puffed up instead. V. interesting. Here they are in profile - on the left, insulated sheet, on the right, non-insulated sheet:
Even from above, they look different. The non-insulated sheet cookie looks normal, and its brother looks, well, just poofy and weird.
They still tasted good - but I did like the insulated sheet results better. Very interesting.