Now, I know that looks like a strange picture but I wanted to show some skeptics how my chocolate chip cookies turned out.
Normally, I follow the directions on the back of the chocolate chip package.
This time I tried the Test Kitchen's recipe. Trust me there was a world of difference.
Apparently, melting the butter and letting it cool before you add it to the sugar was the first change. The second was adding two egg yolks, for fat, to the two whole eggs.
I've always baked my cookies in a 325 degree oven for 20 minutes but the Test Kitchen suggested letting them cool, on the pan, for an additional 1o minutes.
I really liked how these turned out, moist, chewy and full of chocolate chips. They get a thumbs up for the residents in this household.