My mom didn't bake much while I was growing up. She was a single mom, working full time, and just didn't have the time - and perhaps the interest - to master many culinary feats. The one thing she did bake consistently - and incredibly - was chocolate chip cookies. So there is a high bar to meet any time I try a new recipe.
I thought the texture of these was perfect - chewy and not at all cakey - but the flavor of the actual cookie left something to be desired. It was just too bland if there were no chips in the bite. (Or chunks in my case.) I baked them for a couple of minutes longer than recommended, but perhaps another couple would solve the blandness. I still have a lot of dough in the fridge, so I'll report back if my opinion changes.
The recipe calls for almonds. I'm not usually a fan of nuts in my chocolate chip cookies, but I decided to make the cookies as written. I didn't think the almonds detracted from the cookies, but I didn't think they necessarily added anything either. I probably wouldn't include them again.
Overall, I really enjoyed these cookies, even though they won't be my new favorite.
A special thanks to Melissa Murphy, owner of Sweet Melissa Patisserie, and writer of The Sweet Melissa Baking Book for hosting this week. You can find the recipe on the SMS home page.