Reply to thread

Message: [QUOTE="Cahoot, post: 44344, member: 3784"] I agree with Norcalbaker, #5 looks picture perfect with that uniformly cracked top. And I'll also corroborate that the key to decreasing sweetness is using darker chocolates; 70% is definitely a good place to start. You can also try increasing the salt in the dough by a bit or sprinkling a small amount of flaky sea salt on the cookies before or after baking. I've no idea how people eat chocolate chip cookies with milk chocolate - that's just overwhelmingly sweet even for me, and I have a high tolerance for sweetness. [/QUOTE]