I chilled the dough thoroughly then rolled into balls and baked on parchment paper. To the rest of the dough I added chopped maraschino cherries, white chips, and macadamias. increased vanilla to 2tsp (just cuz I love vanilla :) ) I used milk chocolate, semi-sweet, and butterscotch chips walnuts, pecans, and macadamias (just personal preference) and reduced amounts to 1/3cup each for chips, and 1/4cup each for nuts since I used only half the dough for these. added 1/2 cup finely processed rolled oats, 4. Used 1/2 cup butter and 1/2 cup butter-flavored shortening, 2. Well, after reading the other reviews and putting all the "tweaks" together, I have to admit that this is an awesome cookie! For those of you that are interested, here is what I did-no flatties here! 1. But the taste reviews were so great for these that I had to try them. I like them chunky, thick, and well-formed. I have no idea if any of this might have made the difference in the final result of the cookie, but this was a perfect chocolate chip cookie in my eyes (and in my tummy)! Like others, I usually am underwhelmed with chocolate chip cookie recipes, and keep trying to find one I like, THIS IS IT!!
I just had to mix a little more to get it creamed with the sugar. Lastly, I didn't soften butter as long as I usually do when a recipe calls for softened butter. I also let them cool on cookie sheet about 9 min. I don't know if mixing would have produced a flatter cookie?! Also, I put the dough in the fridge between cooking and cooked for 9 min. I also stirred the flour into the butter / sugar mixture (this is how I read the recipe), rather than using mixer at this step. I didn't pack my brown sugar, because the recipe didn't say to. Mine turned out just like a cookie should. I don't see why people thought these were flat. To react and release gases from baking powder, a liquid (such as when it is mixed into a batter) must be present first. I was tempted to change it due to some of the bad reviews. Baking soda is a good choice for chocolate chip cookies because it allows the dough to spread and gives the edges a tender center, as well as allowing the dough to spread. YUM! I am so glad that I followed this recipe EXACTLY.
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