Comments on: our favorite chocolate chip cookies

By: Maria

Maria — Tue, 31 Jan 2012 07:29:29 +0000

I tried this recipe and it tastes wonderful!! But I’m just wondering why my chocolate chips just melted into the cookies and wasn’t even visible. Maybe I used wrong kind of chocolate. My cookies also turned out more flat than those on the pictures. Anyway, they taste awesome and that’s all that matters! :-)

By: Lindsey

Lindsey — Sun, 22 Jan 2012 19:25:44 +0000

I was looking for something simple and sweet to bake the other day when I came across this recipe. I already have a go-to chocolate chip cookie recipe that I usually use, but decided to adventure out and make these. I am so pleased I did because they were wonderful! As Deb’s suggest, I toasted pecans and used sea salt and it truly made the difference. Bravo Deb! Thank you for sharing!

By: Mary

Mary — Mon, 02 Jan 2012 09:27:30 +0000

Ha! Were there really only 130,000 chocolate chip cookie recipes out there on Google when you posted this in 2008? It’s 1,040,000 now.

By: Jay

Jay — Mon, 14 Nov 2011 02:59:12 +0000

I think there’s been some miscommunication here RE: cookie spreading. You will never get cookies like Deb’s picture if you’re getting only 20 cookies from a full recipe. Deb explicitly stated that her cookie dough balls were much smaller – this makes all the difference. Refrigerate your dough, make your balls a bit smaller than golf balls (getting about 40 cookies from a full recipe), and bake at 350 for like 13 minutes to achieve a cookie identical to Deb’s – pale but not under baked, sturdy but not crispy.

By: Janet

Janet — Sun, 06 Nov 2011 20:15:44 +0000

Your favorite chocolate chip cookie = my favorite chocolate chip cookie! Yum!

By: Kiki

Kiki — Sat, 29 Oct 2011 19:00:40 +0000

Wow… this is my new go-to cookie recipe. I made them gluten-free using an equal amount of glutinous rice flour in place of the regular stuff, and they still came out perfectly. And with all the walnuts, there’s no way you’d notice any small difference in flavor or texture from the different flour. AMAZING cookies. My kids and even the picky hubby are scarfing them down…

By: Vassiliki

Vassiliki — Mon, 24 Oct 2011 06:45:43 +0000

Hi! So, I’ve got a friend who is absolutely cookie crazy and I had been dying to bake him a huge one. Well, yesterday afternoon was a huge cookie success, so thank you for the wonderful recipe!

By: Terry

Terry — Fri, 21 Oct 2011 19:15:04 +0000

Made them today and am a huge cc cookie fanatic. So…they are excellent! Mine spread more than the picture and even with putting in the fridge for a bit. They look great and are nice and crispy yet chewy. So these are my No. 2 Fav! Toll House Cookies still reign No. 1 for me. Thanks again for all your expertise. Am looking forward to trying your recent cauliflower posted recipe.

By: mel

mel — Fri, 21 Oct 2011 14:07:38 +0000

made these a few days ago, and everyone really LOVED it! =] i usually have problems with sugar level in other recipes, but this one hit the spot.

the cookies still spread, even though i used cold butter, chilled the dough, and even floured the pan. =/ it’s probably due to the hot/humid weather here in the philippines.

thank you so much for sharing this! =] the BEST, indeeeeeed!!!

By: Charity

Charity — Mon, 17 Oct 2011 16:37:46 +0000

I made them this weekend and my cookies did too spread a lot. They didn’t look like Deb’s but they were still very tasty. We especially loved them after a few hours and the next day. They were just okay right out of the oven.

I used half walnuts and half macademia nuts. I personally didn’t find the toasting did much for the cookies. I used half light brown sugar and half dark brown sugar too plus the white. I found I got more than 20 cookies. My husband declared them his favorite in a long while.