Can I use whole wheat flour for this recipe or coconut flour? Let dough sit at room temperature just until it is soft enough to scoop. I have made these cookies about 4 times. These are the best cookies. The second time, I did not. The absolute best chocolates chip cookies I have ever made. This does that without me needing to go back to the grocery store. Which was very dangerous considering I could eat them non stop it seemed and they never ended. You might want to move the preheat step to after the chilling step. Hi Tessa, I too live in the Phoenix area and am learning to cook with gas. I had no time to put them in the fridge so I put them in the freezer for 20 minutes. These cookies look amazing- I’m just wondering which brand of all purpose flour you Use as different brands have varying protein content? Tessa, I am 65 years old and needless to say have been making cookies for many years. I’m so mad! These came out too puffy/cakey for my liking, compared to other recipes there is a lot more flour in these than I normally use 2-2.5c vs. the 3c in these). Is it ok if I don’t use parchment paper? wow so much easier!). They were great. Of course, by husband doesn’t care about that. Replies to my comments These were delicious! Love this recipe. Thanks for everything!I love your recipes. What’s most important is the flavor— it tastes really good! Also, DO NOT OVER BEAT once the eggs are in. They are the best chocolate chip cookies ever. Everyone always raves about this cookie! I’ve tried the recipe with 2 tsp of pure vanilla extract, and I’ve also tried a variation of the recipe with 1tsp pure vanilla extract and 1tsp caramel extract. Thanks again! This is the only recipe I’ve found that reminds me of cookies I had as a child (I’ve made these cookies multiple times now and they are wonderful every time) The dough freezes well, stays fresh in the fridge for a few days…everything she says it does. I’m not sure what could have gone wrong. I’ve been off sugar and bread for a good long while and needed a well deserved break and this hit the spot. I noticed that someone had dry cakey cookies which missing the eggs when creaming surely would cause this. Very pronounced taste of salt and soda. Only 4 went on the pan. Will comment after I bake and eat them. Preheat oven to 350 degrees F and line two cookie sheets with parchment paper. I wanted to ask if I could use dark brown sugar instead of light brown sugar? I have always understood and experienced baking soda to flatten cookies and baking powder to add volume. This dough does not need to be chilled before baking, BUT, I will say that you should. This was a great recipe that I’ll use a again and again!! The whole family is in love!! Line baking sheets with parchment paper. Wonderful recipe that is fantastically easy to make and everyone loves. I always keep pre-scooped balls of cookie dough in a Ziploc bag in my freezer so I can bake cookies off and have them warm from the oven in a matter of minutes whenever I want. All cookies went in a day. So soft and chewy….I put in some chocolate chunks with the chips!! You can never have too little salt, i made these cookies for my friends birthday and they turned out PERFECT! These are delicious!
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