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Depending on which dessert you make, you'll need to vary the size of the cookies as described at the end of this recipe. Needless to say, you can also bake a traditional batch. If you do, we recommend the four-inch ones for the best texture.

Source: Martha Stewart Living, July 2011
Total Time Prep

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81
  • Evan N Myranda Bryan
    25 JAN, 2015
    The cookies tasted very good, but they came out totally flat, and I thought that there was a lot of sugar for one cookie recipe. I have other cookie recipes that I will stick with.
    Reply
  • naanie
    28 SEP, 2011
    I don't know if it's my oven or what, but both times I've made these the cookie dough completely spread out so that the cookies were totally flat, minus the chocolate chips. I've made plenty of cookies in my life, and I don't know what the problem is. The flavor is very buttery and delicious, but they haven't turned out well for me, so I won't be using the recipe again.
    Reply
  • mhpatrick
    25 SEP, 2011
    I love this cookie dough - It is my new giant chocolate chip cookie I send in care packages to my son and his friends in college - one cookie and they are full, wrap a few in a cellophane bag with a ribbon and it's a gift- yes it is rich, but very good, and especially good crumbled in a bowl of ice cream!
    Reply
  • adrianamisspumpkin
    20 AUG, 2011
    I didn't like this dough :( I usually make the chocolate chip recipe from the October 2003 (the soft and chewy kind). I found this dough extra sweet :(
    Reply

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