Now, even an indifferent homemade cookie is superior to any package cookie but these really are awesome.
Unlike a lot recipes in this category which depend on macadamia nuts or special chocolates or other exotic ingredients or techniques to achieve "best", this recipe uses ordinary items.
This is not my own recipe (but it will be now). The only changes I made were to add 1/4 tsp. cream of tartar and to leave the dough in the fridge for 24 hours (you will have to extend the cook time if you do this).
Leaving the dough alone for 24 hours (or more) is my personal "secret" trick for a lot of cookies. It's amazing how this simple change elevates a recipe. If you do this, the dough will be hard and crumbly but don't be discouraged! Just get in there with a knife to break it up. If you are doing a lot, just roll the dough into a large cylinder before chilling. By "large", I mean like 4 inches. Short and fat. Cut a good inch and half off and divide in 4 and bake pointy side up.
You do not have to chill this dough to think it's awesome. It will be awesome right away but it will be even more awesome if you chill it.
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Unlike a lot recipes in this category which depend on macadamia nuts or special chocolates or other exotic ingredients or techniques to achieve "best", this recipe uses ordinary items.
This is not my own recipe (but it will be now). The only changes I made were to add 1/4 tsp. cream of tartar and to leave the dough in the fridge for 24 hours (you will have to extend the cook time if you do this).
Leaving the dough alone for 24 hours (or more) is my personal "secret" trick for a lot of cookies. It's amazing how this simple change elevates a recipe. If you do this, the dough will be hard and crumbly but don't be discouraged! Just get in there with a knife to break it up. If you are doing a lot, just roll the dough into a large cylinder before chilling. By "large", I mean like 4 inches. Short and fat. Cut a good inch and half off and divide in 4 and bake pointy side up.
You do not have to chill this dough to think it's awesome. It will be awesome right away but it will be even more awesome if you chill it.

All Recipes
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