If not "Best Chocolate Chip Cookies," this recipe is certainly ONE of the best! Read More I'm so proud of how these turned out and I'll be proud to send them with my husband tomorrow to his meeting. I also used milk chocolate chips this time around, but that surely can't account for why these were so darn good and so pretty either. of water was called for that I didn't use, I "upped" the vanilla to a full tablespoon. hot water, just mixed it in with the flour-I also added 1/2 tsp. I didn't bother to mix the baking soda in the 2 tsp.
They're rich and buttery, with crispy outsides, and a soft but chewey inside. First of all, they stay uniform in shape and size, which is important to me, and they're just the right thickness-not poofy little cakes, and not flat and spread out. I don't know if it was the convection oven or something else I'm missing, but these did not turn out to be fairly standard chocolate chip cookies! Rather, they were some of the best I've ever tried. I was baking in our second home today, where I have a convection oven (which I remain somewhat unfamiliar with). Looking over the ingredients list and the measurements of each, I recognized this as your fairly standard, classic chocolate chip cookie recipe-and I expected fairly standard results.
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