Comments on: our favorite chocolate chip cookies

By: Victoria

Victoria — Wed, 17 Feb 2010 11:29:45 +0000

I made these last night and they were flat and crispy. Then I added another half a cup of flour and voila! — perfect.

By: Mimi

Mimi — Mon, 15 Feb 2010 00:59:15 +0000

Baked these last night (although without nuts, since there were none in the house).
Sent off all 22 cookies to little sister’s class for Valentine’s Day.
Little sister came home with empty cookie tin.

Success. :)

By: Debra

Debra — Wed, 10 Feb 2010 21:58:43 +0000

these are killer! I had no issues with the dough at all – popped them into the oven as soon as everything was mixed together. My husband and I are snowed in today outside of Philly and these are keeping us very good company! Thanks Deb and David – my 2 favorites :)

By: Sharon

Sharon — Sun, 24 Jan 2010 14:35:55 +0000

Update: the dough that went in the fridge made even oilier, crisp cookies that bore no resemblance to the cookies in the picture. Not sure what didn’t work out there, but since I like a soft chocolate chip cookie, I think it’s back to the NYT cookbook recipe for me.

By: Francheska

Francheska — Tue, 19 Jan 2010 23:13:04 +0000

DOUGH…Not batter, jeez im silly

By: Francheska

Francheska — Tue, 19 Jan 2010 23:12:33 +0000

Just made the batter! Its in the fridge chilling, I’ll bake em when im done with folding the laundry, I added semisweet,bittersweet and a bit of chopped up 70 percent organic chocolate bar so far the dough tastes awesome! Oh and instead of plain white sugar i used vanilla infused sugar :DD I dont know if that makes any difference but it smells great

By: Sharon

Sharon — Sat, 16 Jan 2010 16:32:48 +0000

Next time I will remember to read the comments before trying a recipe. Mine were also flat, crisp and greasy. Thankfully, half the dough went into the fridge because I ran out of time, so maybe those will be better.

Also, as I have one kid who doesn’t like chocolate, I made some with pistachio and apricot (cut small) rather than chocolate chips and pecans. The flavors work well.

By: Inge

Inge — Tue, 12 Jan 2010 18:36:16 +0000

I have a small question about the beating and the mixing. I’m from Holland and even though my English is good enough, I’m not sure what you actually do when beating and mixing: does one of them involve an electric mixer and the other a whisk? (I have the same problem with Dutch recipes, because we even use the same word for both methods.)

Thanks so much in advance!

By: Alice

Alice — Mon, 04 Jan 2010 09:57:21 +0000

This recipe looks awesome but is there some way to reduce the sugar amt without compromising the cookie texture? My mom and I are diabetic and we’ve been on the search for the perfect choc chip cookie to no avail….(we live in the tropics and our cookie always turns out flat!)

By: Lydia

Lydia — Fri, 01 Jan 2010 00:34:52 +0000

Deb, thank you SO MUCH for sharing your recipes and joy of cooking. I’ve had so much fun trying out your recipes. These turned out to be the best cookies that I’ve ever made, and I have you to thank. I love your anecdotes and your photos and recipes are awesome.