I've made 3 batches of this recipe for "The Best Soft Chocolate Chip Cookies" but I can't figure out how to keep them soft and have them fully baked.
I baked the batches at 350 degrees with the following variations:
- Exactly like the recipe, baked 10 minutes. Under-baked centers.
- Made with browned butter. Baked 16 minutes. Fully cooked centers, but not soft.
- Made with browned butter and refrigerated dough. Baked 13 minutes. Slightly under-baked centers.
Any suggestions? I'm not attached to the recipe, so if someone wants to recommend a totally different one, I'm listening.