Comments on: leite’s consummate chocolate chip cookie

By: n

Mon, 23 Jan 2012 23:03:00 +0000

Wow, these are amazing. I just baked up a few after 24 hours rest – and feel compelled to let everyone know that these are the best chocolate chip cookies I have ever made/eaten. For those of you who like me don’t have access to the fancy chocolates normal run of the mill semi-sweet chocolate chips work fine. I definitely think the flours make a difference though so I wouldn’t change that. I didn’t have 1.25 lbs chocolate chips – so I used a little less that 3/4 of the amount. I eyeballed the cookie to chocolate chip ratio according to my taste and added cocoa nibs. It was truly perfection if I do say so myself.

Thank you Deb for all of your fantastic recipes and for ensuring that I will always be employed so long as I keep bringing in baked goods inspired by you.

By: deb

deb — Mon, 07 Nov 2011 15:19:48 +0000

Katie — Yup!

By: Katie

Katie — Sun, 06 Nov 2011 02:55:04 +0000

Hi Deb- THANK YOU for sharing this recipe! Should the 1.25 cups of brown sugar be “packed”?

By: johanna

johanna — Mon, 22 Aug 2011 19:09:46 +0000

Just made these with AP flour and they look completely different from yours, Deb. Yours look absolutely perfect, my favorite kind of cookie – nice and flat and golden. Mine are much thicker, more cakey, with a lot of crispiness but sadly no chewiness. Do you think the flour is to blame? I also reduced the amount of chocolate by half – might that be be problem? I am sad that I have a lot of mediocre cookies on my hands. I guess I’d better just toss them so that we don’t waste the calories on them! Would love anyone’s input or advice about where I went wrong.

By: Jason

Jason — Thu, 04 Aug 2011 23:38:32 +0000

They turned out great – thanks Deb!!

http://bit.ly/n3XpJS

By: Tarasa

Tarasa — Mon, 11 Jul 2011 17:35:49 +0000

I’ve been baking these for over a year now and what I’ve learned is: 14 min is the max of cooking time in my (stupid) oven. Scraping vanilla bean into butter mixture makes it even better. Only use 1/2 tsp salt in recipe (due to salt on dough before cooking) – cook one pan when you make it, one pan the next day, and then the rest after the max 30+ hours (helps you get through the process!). Cake flour is a must and if you have to substitute all-purpose for the bread that’s fine. I find the discs to be too big and prefer the dark chocolate chips. These are YUMMY!

By: dave

dave — Tue, 21 Jun 2011 14:15:19 +0000

I’ve baked a lot of cookies but never for as long as this recipe suggest of 18 to 20 minutes. I can only bake this cc recipe for 15 mins. max., otherwise the cookies become overcooked. Has anyone else experienced this?

By: deb

deb — Sun, 15 May 2011 16:14:21 +0000

You can use it in the same volumes.

By: Anamika

Anamika — Sun, 15 May 2011 04:56:42 +0000

Hi, I ant to try this one but would the results be good with all purpose flour only? And if yes then how much to substitute for both the flours?? Plz. share.

By: eva

eva — Sun, 06 Feb 2011 06:17:02 +0000

Has anyone tried to reduce the amount of chocolate here? I am asking this because good chocolate in Indonesia is expensive :( around 3$ for 100g…and this recipe needs more than 500g. Will the taste change if I reduce the chocolate? Thanks