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Reviewed Thin and Crispy Chocolate Chip Cookies

Sep 16, 2011 in Food Network Community Toolbox on

No problem with the recipe...even included the water. Used Guittard wafers. After freezing the dough, baked out several "scoops" at 375degF using a "air-bake" pan (with parchment which normally gives great results. Cookies spread to about 6" in diameter and ran into each other even with only 4 on a sheet. All the chips were in a 2" diameter c...

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