Who doesn't love a chocolate chip cookie? Very few people. This week's selection was My Best Chocolate Chip Cookies, chosen by Kait of Kait's Plate. I've made these before with espresso powder, they were excellent. The first go-round I learned they spread like mad because of the two sticks of butter. So this time I made them plain, omitting the nuts and lowering the butter content to one and a half sticks instead of two. I like a more cakey cookie anyway and you get that result with a little less butter. 
All the hand-chopped chocolate creates that bumpy, tweedy texture Dorie talks about in the book, when you take a bite you don't really know what size piece of chocolate you'll get, there are tiny slivers and bigger chunks and they just add to the charm of the cookie. 
All the hand-chopped chocolate creates that bumpy, tweedy texture Dorie talks about in the book, when you take a bite you don't really know what size piece of chocolate you'll get, there are tiny slivers and bigger chunks and they just add to the charm of the cookie. 
5 comments:
They look like great cookies! I'll have to cut back on the butter next time, cause I like them thicker and chewier.
they look wonderful!
Yum they look so good and cakey! I loved this recipe and will make them again!
they look totally different from others - way chewier and denser - perfect!!!
Next time I make these I will follow other's tips and lower butter and/or include extra flour.
Yours look yummy!
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