Friday, January 22, 2010

Milk and Cookies

   We've changed our recipe for Chocolate chip Cookies this week. Not a big change, but after 20 years, things needed tweaked. So we increased the brown sugar and lowered the white. Increased the eggs and lowered the oven temperature. The result: thicker, chunkier softer and moister. Still crispy on the edges, I think this one is something special.

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