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Never Fail Chocolate Chip Cookies
September 10, 2011

After reading the reviews, I decided to cut the salt back to a half teaspooon and just stick with the baking soda leaving out the baking powder. This reminds me a lot of the Tollhouse cookies I've been making since I was a small child. I got soft chocolate chip cookies--quite like bakeries make. This will be excellent for school lunches. I plan on bagging them up in snack bags by two's and freezing. They'll be thawed and ready to eat by lunchtime. Very good. I was pleased that I didn't have to chill the dough and these didn't spread a lot, which I was worried about. Next time, I'll add a half cup or so of pecans. NOTE: 350* for ten minutes, letting it rest for a minute on the hot pan, was just right for me.

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