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Which of these cookie variations do you prefer?
Posted on 8/3/15 at 2:09 pm
Posted on 8/3/15 at 2:09 pm
10
Posted on 8/3/15 at 2:12 pm to saint amant steve
both look the best to me
Posted on 8/3/15 at 2:13 pm to saint amant steve
I've experimented a bunch with chocolate chip cookies and I always use both baking soda and baking powder, brown sugar and I always chill the dough for 24 hours as well.
This post was edited on 8/3/15 at 2:15 pm
Posted on 8/3/15 at 2:13 pm to saint amant steve
melted butter 
love the crunch.
love the crunch.
Posted on 8/3/15 at 2:16 pm to saint amant steve
Any, as long as they're warm and gooey. Nothing worse than a dried out, crunchy chocolate chip.
Posted on 8/3/15 at 2:23 pm to saint amant steve
Both
Posted on 8/3/15 at 2:25 pm to saint amant steve
all granulated sugar or baking soda
Posted on 8/3/15 at 2:28 pm to saint amant steve
For flavor, I'll say brown sugar.
By the looks of them, Both or Baking Powder.
By the looks of them, Both or Baking Powder.
Posted on 8/3/15 at 2:28 pm to saint amant steve
Brown sugar
Posted on 8/3/15 at 2:37 pm to saint amant steve
dough chilled look the best to me
Posted on 8/3/15 at 2:51 pm to PapaPogey
Dough chilled for me as well. Soda only, no powder, softened SALTED butter, slightly more brown sugar than white, toasted pecans coarse lay broken, chopped good chocolate instead of waxy chips, and an overnight rest before baking. Bonus points for flaky salt sprinkled on each one before baking.
Posted on 8/3/15 at 3:15 pm to hungryone
dough chilled 24 hrs - looks like will still be good after a couple of days, thin ones will almost surely turn to mush. That looks like a nicely done cookie.
Posted on 8/3/15 at 5:36 pm to BigPapiDoesItAgain
Melted butter with some good raw "sugar-house" sugar.
Posted on 8/3/15 at 5:38 pm to saint amant steve
Bottom row, any of them
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