This week’s Tuesdays with Dorie recipe is Classic Chocolate Chip Cookies. For me, they were not classic as they contain walnuts as well as chocolate, but you know, tomayto, tomarto.
These cookies didn’t turn out great for me. I made them at my mother’s house using spreadable butter out of a tub (which is all I had), which may have contributed to them spreading like mad in the oven and coming out as flat as pancakes. The round cookies in the photo were cut out of the joined up blobby mess on the baking trays.
My cookies also did not crisp up - they were quite soft.
Onwards and upwards I say!
To see what everyone else made this week and whether they had better luck than me, visit the LYL section of the TWD website.
11 comments:
Oh dear! I bet the spreadable butter was the culprit, but you did the best with what you had on hand.
Well, you know what...I'm sure my guys would have eaten them as they look like chocolate chip cookies and they love chocolate chip cookies. I've never tried baking with spreadable butter so I'm thinking that sounds like it did not work. Definitely the cookies turned out on the thin size for me but Mark seemed to like them that way just fine. Lots of chocolate, you know. Pretty towel.
Agree that these spread too much and were too soft. The spreadable butter was NOT the culprit as I used regular and had the same issue. Onwards!
Sorry to hear of the spreading troubles. Spreadable butter does have a lower melting point but I used stick butter and they still spread. They tasted great but maybe not a new family favorite. Onward ...
that's frustrating! mine also spread, but not so much that they became one. I guess as you say, onwards!
That’s right - moving right along …
Agreed!
Thanks Mardi - makes me feel better about it.
That’s a win there Kayte 😊
Thanks Judy. If I try them again, I have a few tweaks up my sleeve to avoid this happening again.
I love how you cut out the cookies from the spreading blob haha! These were spreaders! (Kim)
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