Comments on: BAKERY STYLE CHOCOLATE CHIP COOKIES

By: Nellie

Nellie — Wed, 01 May 2024 03:33:31 +0000

In reply to judith a judge. Probably just a couple minutes less, depending on the size - just keep a close eye on them!

By: judith a judge

judith a judge — Mon, 29 Apr 2024 23:26:26 +0000

if i want to make smaller cookies how long to bake

By: Kathy

Kathy — Tue, 29 Aug 2023 00:04:26 +0000

In reply to Jennifer. I noticed in the Picture showing the list of ingredients Vanilla is listed must've been an oversight because Vanilla is one of those ingredient that makes these cookies oh so yummy ! Good Eye on catching the missing Vanilla I was glad to see your comment knowing I wasn't the only one who noticed it.

By: Jennifer

Jennifer — Fri, 13 Jan 2023 00:29:08 +0000

No vanilla??

By: Kat

Kat — Sun, 13 Mar 2022 04:10:40 +0000

Recipe is amazing! One quick question- what’s the best way to store these cookies and not make them become soggy? I’m not sure why but every time I make them, when I try to store them they end up losing the texture they had when on the cooling sheet. What am I doing wrong?!

By: Nellie

Nellie — Wed, 02 Feb 2022 15:36:52 +0000

In reply to Joyce Love. I know many bakers only use unsalted butter, but I've always used salted butter in all of my cookies and have never had a problem! I think either one works great!

By: Joyce Love

Joyce Love — Wed, 26 Jan 2022 16:13:44 +0000

Do you use salted or unsalted butter?

By: Diana taylor

Diana taylor — Sat, 04 Dec 2021 17:16:21 +0000

I agree 410 is too hot for my oven
Is there a reason there is no vanilla in the ingredients

By: Joan

Joan — Mon, 27 Sep 2021 17:39:33 +0000

Mmmm,making them for my Restaurant cookie jar.

By: Kristy M

Kristy M — Sun, 26 Sep 2021 18:23:16 +0000

These are delicious. I did find 410° to be too hot for my oven so I reduced it to 385 for 8 1/2 minutes and it worked out perfectly. They came out the exact perfect shape every single time!