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It's very important that you not exceed the cooking time given above, even if the cookies appear to be under-baked. When the cookies are removed from the oven, the sugar in them will stay hot and continue the cooking process. The finished product should be soft in the middle and crunchy around the edges.
For variations of this cookie, substitute milk chocolate for the semi-sweet chocolate and/or add 1 1/2 cups of chopped walnuts or macadamia nuts to the recipe before baking.
Although you can substitute margarine for butter in this recipe, you will have the best results from butter. The cookie will have a richer taste and will be crispier around the edges.