Just a question... I made the dough and cut out (1/4 inch) a bunch of shapes yesterday but only had time to bake 6 cookies. While I like the taste of the cookie once baked and the fact that the cookies DID NOT SPREAD at all (woohoo!), the cookie was (to me at least) like a shortbread cookie.
I may have overbaked the cookies for my oven. I baked for 11 minutes and I could have probably gotten away with 9 minutes or so. Since I never baked with this recipe before, my question is, did I over bake them or will the cookies indeed have a shortbread type of texture to them? I'm just very used to a soft, chewy chocolate chip cookie.
And now after writing all that, I realize I could have PM'd Karen herself but I'm going to post anyway.
Has anyone else made this cookie and can you let me know what your outcome was? I have about 16 more cookies that I can bake and decorate so I just want to make sure that I need to adjust my baking time.
Thanks!! 
Yep - mine turn out just like yours. I'll often shorten the baking time. Once I decorate they are sweet enough - but I really don't like the recipe all that much but my family does (and I love the white chocolate cookie recipe on the site - much better than most sugar cookies IMO). Would love to hear any insight Karenscookies can add....
I made them before and they defintely have a different texture from the regular CC cookies I make. I baked them about 9 minutes...I think...and they were still soft, but just not the "usual" version. I'm interested in hearing what Karen has to say about them. HTH
I've never made them, but I would think they would need to be a bit sturdier then the average choco chip cookie, if they are being rolled out and cut, as you would a sugar cookie. Do they not "taste" like a choco chip cookie at all? Or is it justthe "texture" that is off? I have been wanting to make these, but I will see ehat else is said before I try em' out myself.
Personally, I loved these cookies. No, they didn't turn out soft and chewy but they weren't crunchy, either. I liked them because I could eat them even without icing, which isn't the case with the sugar cookies. And my kids thought they were wonderful, too. It's all going to be personal preference. But for a roll-out chocolate chip cookie, I think they fit the bill pefectly.
The taste is just fine but it's the texture of the cookie that I found 'off', but nothing terrible. Just not used to a chocolate chip cookie like that. I will try again and just shorten my baking time by 2 minutes. I will certainly make these again. I was very happy how the cookies kept their shape while baking and not spreading at all.
Snowshoe-
I want to try the white chocolate sugar cookie recipe on her website as well but I haven't had the chance. I asked Karen if the raw dough freezes well and she didn't recommend that I do that. I need to be able to make the dough and bake right away. With a 2 year old at home.... that kind of time is hard to find. But it is on my list to make when my daughter is at Grandma's house for the weekend at the end of the month.
Thanks for giving me some feedback!
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