This makes a thick, very tasty cookie. A little more work then a typical Chocolate Chip cookie (CCC) because of the rotation of the pan mid way during baking. Parchment or a Silpat liner was reccomended for this cookie and since I only own one I could only do one sheet at a time. I am not big on parchment paper, it rips, curls, and I make a big mess of it.
Texture: thick, a bit chewy
Taste: very good
Difficulty: a little effort due to the cookie sheet rotation
The "day after": even better!
Interesting ingredients: Bread Flour and Kosher salt.
Notes for my next attempt at these: turn on convection feature (may need to actually read the manual first). Get another Silpat or nix it completely. I can tell you now it will probably be the latter. CCC's have so much butter it doesn't seem worth the effort. Use regular salt, I swear I hit a few granules while sampling.
Yes, these weren't very "cake-y" which was what I was expecting. But delicious nonetheless. I think I ate about 4 of them :-)
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