How Sweet It Is" and realized that these are a version of the Cook's Illustrated "Perfect Chocolate Chip Cookie".
Funetti Cookie" colors.
You bake them at 325F for about 10 minutes-- just until the edges are slightly brown, and the center is slightly puffy.
Cool them on the baking sheet for a minute or two, then move to a cooling rack.
Couldn't be easier-- no hand mixer needed. The melted butter means you can mix up the batter, by hand, in a few minutes.
TASTING NOTES: Cook's Illustrated uses unsalted butter, and that's what I did. Next time, I'm going with salted butter. Personal Preference. Cook's Illustrated also browns the butter, and in this recipe I didn't. (If you want to brown the butter, first, it's worth the effort.) I liked the simplicity of using a microwave, and it was delicious. So, the flavor-- it's a delicious basic "chocolate chip cookie dough" flavor. Buttery, sweet... the texture is the key. It's got that crunchy bite, and then the interior is chewy. Win!
I've just set a personal best record-- I edited my photos, wrote up the recipe card (at the end of this post) and did this in 30 minutes. (Usually it takes 1-1/2 hours to 2 hours to write a post). That's how easy this recipe is to make.
So, now I need to go pack my lunch-- fruit, veggies, protein and, well, okay -- two more cookies. Somehow, I feel less guilty when I eat one, and give one to someone else who is on a diet. It makes me feel less guilty. (The rest of the cookies) will be devoured by my cookie monsters.