I like my cookies crispy around the edges, and chewy in the middle. Not too thick, and not too much chocolate chip to cookie ratio.
This recipe calls for a LOT of butter, but it helps make them extra crisp and melt in your mouth good. I did not have any vanilla extract, but they tasted perfect even without them.
I baked them at 375 for 14 minutes, six at a time, since they spread a lot. I used a teaspoon of batter for cookie and it yeilded me about 30 cookies total.
Also note that I don't have a mixer so I made them by hand. Make sure your butter is room temperature or this would be close to impossible to do!
If you check out the food network website, Alton has two more cookie recipes, the puffy and the chewy for a different texture.
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