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As the other reviewers said, very good buttery cookies. Not initially thin nor crispy here either. I took the advice of Kit Jun (partially!) and instead of making her/his recipe, I just omitted one of the eggs. I also flattened the cookie dough on the sheet before I put the sheet in the oven and baked 9 minutes. Still soft with slightly crisp edges. The last tray of cookies was in the oven about 2 minutes longer than all the others - this tray was crispy and much more what I was looking for. So in my oven they need 11-12 minutes and need to be browner than they are in the photograph. And don't forget to flatten the teaspoons of dough when you put them on the cookie sheets. Very good cookies - thanks!
Actually I used Kit Jun's recipe except I added 1/2 cup more flour, since the batter seemed too thin, and a little more white sugar. Pluse I baked at 350 degree F for 15 minutes. They came out perfect! Thin and crispy!
For crispier cookies - leave out the eggs. Here is a recipe I love for crispy buttery cookies. 1 c. flour 1/4 tsp. baking soda 1/4 tsp. salt 1/2 c. melted butter 1/2 c. packed brown sugar 1/3 c. granulated sugar 1 1/2 tsp. vanilla 1 pkg milk chocolate chips 3 Tbs. water Mix dry ingredients - Cream butter, sugars, water, vanilla until blended then mix together with dry ingredients. Add chocolate chips. Bake at 300 degrees for 15 minutes. YUMMY
My cookies were neither thin nor crisp, but had such great flavor I think that 5 stars is still deserved. The directions were clear and easy to follow, and the ingredients top notch. We will make these again!
I made this recipe and although the cookies tasted fine they were not thin nor were they crisp. Thinking that perhaps I had made an error I made them again a few weeks later and once again the taste was good, but they were not thin nor crisp, which is one reason I chose this recipe because my husband loves crisp cookies. I put a ISO out for you so if you have any suggestions please let me know.