New York Times Chocolate Chip Cookies Recipe ~ Says: The key to making them perfect is to take them out of the oven when they’re golden brown on the edges and still look slightly doughy in the middle. As they set on the cooling rack, they transform into the perfect cookie
The chewiest, softest, thickest chocolate chip cookies ever. So many little tricks explained to get that perfect cookie every time. http://sallysbakingaddiction.com/2013/05/13/chewy-chocolate-chunk-cookies/
I love thick, fluffy chewy cookies the best...these are like crack to me, I can eat every single cookie within two days. dangerous! I use Ghirardelli milk chocolate chips instead of semisweet, as well as some Ghirardelli white chocolate chopped into chunks. indulgence overdose, in a delicious way.