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This is a chewy, cakey-type cookie, rather than a thin crisp one. I definitely don't like this made with mini chocolate chips. The original recipe said to bake at 375 for 10-12 minutes, but I burned the first batch terribly, so I bake them at 350 for 10-12 minutes. The batter is VERY thick, but you shouldn't need to add extra milk or melt the butter -- I never have and they always turn out well.
Units: US | Metric
Serving Size: 1 (19 g)
Servings Per Recipe: 48