This was an easy recipe with a low fuss factor. I ended up leaving the dough in the fridge for two days. I thought it would improve the texure/flavor. And I made the dough and ran out of time to bake it. It's a simple process to make these -- scoop, place, bake. The only change I made was to sub out half of the chocolate chips for cappuccino chips.
Dorie says that these are flat cookies. I was prepared for flat. I was not prepared for FLAT. These dough mounds really sank to ultra thin dimensions. I thought maybe the oven was too hot, so I lowered it 25 degrees. Nope. Still flat. Hmmmm. Apparently, that's how they are supposed to come out. I thought it might have just been me, but other bakers commented on the total flatitude of these cookies.
I didn't like the way the chips "stuck out." I like for them to be nestled in the cookie. These were not my favorite cookies. I can't say that they even rank in the top ten. Having said that, even an "eh" homemade chocolate chip cookie is good. The flavor was decent. I just can't get past the shape and texture. I like a little more substance to my cookies. These will not find a place in my baking rotation.
All plated up for the Husband's meeting.
Go check out Kait's blog for the recipe and some beautiful photos.