Is there such a thing as a bad cookie. Overcooked and brittle, dunk in milk or add to your ice cream. Too moist and falls apart, eat with a fork. In fact, the only way a cookie; homemade are the only candidates here; could be bad unless burnt to a black mess is to have a cookie with a banana in it. All chocolates, all nuts, all sugars, thick or thin, crunchy or chewy, it doesn't really matter as long as they homemade. However, let it be said I am still on a mission to find the Best Chocolate Chip Cookie. No nuts, no oatmeal, no extras. Plain Jane with a slight crunch on the edge and a softness in the middle.
In honor of all things green for Saint Patty's Day, green food dye was added to the wet ingredients until a bold green color was achieved. Chips reduced to 1-1/2 cups. Walnuts omitted which is a deal for me as I love to add walnuts to any chocolate cookie or brownie or ice cream. Walnuts and chocolate, hand in hand, two peas in a pod.
Scaled for Likability: Great
These were not the best cookies I have ever had but they tasty all the same. Easy to make, crisp edges, soft centers. The cookies were the perfect coloring for crisp edges but the bottoms were to hard, even with a moist middle. Should have removed sooner to account for the green coloring offsetting the brown edges. Reducing the chip amount resulted in the perfect batter to chip ratio. Cookie could have used a little more salt and walnuts of course.
This recipe is a great platform for playing with different variations of sugar, chocolates, nuts, oatmeal. The batter was especially tasty and I would like to make these again without chips or nuts as serve them as plain sugar cookies.