Comments on: our favorite chocolate chip cookies

By: Brandy

Brandy — Sat, 19 May 2012 00:21:55 +0000

These look so delicious! I am going to make these tonight!
Also, I am looking for a good white chocolate chip cookie recipe. Do you have any suggestions? or would switching the chocolate chips in this recipe for white chocolate chips work?

By: Rebecca

Rebecca — Sun, 13 May 2012 03:35:55 +0000

Do you laugh out loud to yourself when you write? Because its pretty funny and I know I laugh out loud at my magical jokes sometimes. No one should ever have their chocolate experience interrupted by a toasted nut. Not ever. Also! Tip for fellow bakers: baking time is almost always adjusted depending on your oven. I know mine is hotter and baking time is lessened. Dont blame the recipe if you burn your cookies!

I made your rhubarb strawberry pecan loaf today. Fresh out of the oven actually except I used walnuts and 100% whole wheat flour instead of white flour and it if purfect. Meow! And I continue to look for amazing new recipes..

By: amber

amber — Wed, 09 May 2012 21:41:13 +0000

i’ve made these a few times now. the first time, they turned out absolutely perfectly. the second time, they were just ok. the third time, they were pretty great. the only difference between the first and second batches was i made the first batch at my mom’s, the second at my house. the third time i doubled the salt (one teaspoon of the umbrella girl salt). amazing. they just needed a little oomph. they’re a bit on the buttery side, but nothing too terrible. i think i’ll try six tablespoons of butter, as well as chilling the dough between batches, next time. and by next time, i mean tomorrow morning. yum!

By: Bree

Bree — Wed, 09 May 2012 04:57:04 +0000

First of all, these measurements are a bit off. I would recommend adding 1/4 cup of flour to the mixture and heating the oven at 350F. 300F is just not hot enough to cook these cookies. Just saying.

Hope this helps someone out =)

By: Mirra

Mirra — Tue, 17 Apr 2012 21:30:53 +0000

Not sure what some of you are talking about with them being flat. They were delicious. The only thing I did different was that I refrigerated the dough for about an hour or two before I baked them. I also made them a little bit bigger. With timing you have to watch them by the size and thickness, if you don’t they’ll overcook. These were by far the best chocolate chip cookies I have baked. Loved it.

By: Anna

Anna — Mon, 02 Apr 2012 19:15:22 +0000

I made them last night and they were reeeeeally crunchy… :( Are you sure the bake time isn’t way too long? I want to try again but pull them out faster and see how they do. I was really excited about them.

By: Lisa

Lisa — Sat, 31 Mar 2012 04:45:51 +0000

What a fabulous recipe! I don’t care for the texture of nuts in my chocolate, either, but I love this recipe with the nuts disguised:) and…. you are right – Schmoll House who?

By: Whitney

Whitney — Tue, 20 Mar 2012 19:13:16 +0000

So.. I’m trying to learn how to bake so I won’t buy processed cookies and cakes from grocery stores. I’m also living away from the USA in France, and pastries are dangerous.. and I just wanted some chocolate chip cookies. I added that fact because of the brown sugar differences, over here there is Cassonade and I havent been able to find firmly packed like at home. My cookies turned out thin and chewy… however I’m not complaining, this is the cookie recipe I have been searching for – I’ve made them three times this month. Thank you.

By: Kendra

Kendra — Sat, 17 Mar 2012 02:38:10 +0000

I feel a loss having gone without these cookies until just this year, but I have certainly made up for lost time! I have prepared per recipe as well as with dark chocolate and butterscotch chips, and – tonight – with semi sweet and sweetened shredded coconut. The latest may be the best yet!

By: Shannon Derrico

Shannon Derrico — Mon, 12 Mar 2012 20:55:29 +0000

I am happy to visit here. I hope you continue to do the sharing through the post to the reader.