In my segment: Recipe Review, I take the recipes off the back of ingredient boxes and put them to the test. After I finish baking them I will give them a full review along with a rating from 0 to 10 stars. Let's get started!
1. Preheat your oven to 375࿁F and prep your pans with cooking spray or parchment paper. I used parchment paper to save time on clean up, but do whatever you find easiest for you. (This step was stated at the end of the original recipe but I moved it up for your convenience)
2. Mix your dry ingredients (3 1/4 cups of flour, 1 tsp of baking soda, and 3/4 tsp of salt) together in a bowl and set to the side.
3. This is where the recipe got a little crazy for me. You cream the room temperature butter and the sugars (1 1/4 cup granulated white sugar, 1 cup of lightly packed brown sugar) together until fluffy. What's so crazy about creaming butter and sugar together? Nothing... besides that fact the recipe calls for 1 1/3 cups of butter! So long story short, I would not recommend this recipe if you're trying to cut the fat intake in your diet. (This is what the mixture should look like)⟶⟶⟶⟶⟶⟶⟶⟶⟶
Tip: If your butter is cold/right out of the fridge, warm it by putting in in the microwave at power level 30 for 20-second intervals.
4. After your butter and sugars are combined thoroughly and looking fluffy. Beat in your 2 eggs and 4 tsp of vanilla. The amount of vanilla was also surprising to me, but then I remembered that this was a recipe off the back of a Vanilla box so I don't know what I was expecting...
5. After your sugar mixture and wet ingredients are combined, slowly add in your dry ingredients that you set to the side earlier on. I added my dry ingredients to the bowl in three parts, mixing on low speed in between each part. After you have incorporated the last of your dry ingredients, scrape down the sides of your bowl and beat it on medium speed for 1 to 2 min.
6. Remove your bowl from your stand mixer and grab a spatula. Add in your one cup of chopped walnuts and one 12oz bag of semi-sweet chocolate chips. Now instead of using your mixer to stir in your nuts and chips, use your spatula to fold them in. This avoids you breaking up the chips and crumbling the nuts into smaller pieces. one of the problems I found with the recipe was how many chocolate chips the recipe called for. I love chocolate, but I have to say that a whole bag was a little too extreme for me. I normally would have cut the amount, but staying true to the review, I copied the recipe exactly.
7. Take your dough and roll it into 2 Tbls balls and drop them on your prepared baking sheet. Bake in your preheated oven for 8 to 10 min. When your cookies are golden brown take them out and allow them to cool for 5 to 10 min before eating.
So overall I'd rate the cookies a solid 7 out of 10 stars. On the positive side, the cookies were delicious... Just not so nutritious. The recipe made 68 cookies which for a party I can see coming in handy. But for an everyday recipe, I would not recommend unless you were to freeze them. I froze a large percentage of the batch in Ziploc bags to pull out when there's company over or whenever I feel like baking but don't have time. As far as the negatives, I would say the main two were the copious amounts of butter and the chocolate chips. I normally don't mind how much butter is in baked goods as long as it is aiding to the deliciousness in some manner. But in this case, there was so much butter that the cookies left your fingers greasy after you ate them. I'm sure this problem could be solved just by cutting back on the butter in the recipe. As for the chocolate chips, I would have cut back to about half the amount called for. The cookie part of the cookie was absolutely delicious! But I found it being overpowered by the chocolate. Overall I'd say the recipe wasn't the best cookie I've ever had, but it definitely wasn't the worst!
Comment down below what recipe I should review next!!
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