Comments on: leite’s consummate chocolate chip cookie

By: Jess

Jess — Mon, 02 Apr 2012 14:18:56 +0000

Deb, I’m making these again, this time for people who have lost a loved one. Just wanted to let you know how much I love your site and how often I use recipes that you posted two, three, four years ago. Thanks for being you!

By: deb

deb — Mon, 19 Mar 2012 17:57:37 +0000

You can bake the cookies while the dough is still super-firm.

By: Iswari

Iswari — Sun, 18 Mar 2012 15:29:38 +0000

Question….after chilling the dough, do you bake immediately out of the fridge when the dough is super-firm, or do you let it sit for a bit to soften?

By: Jasmine

Jasmine — Sun, 04 Mar 2012 18:23:21 +0000

I have made these several times and they always turn out perfect. A total crowd-pleaser, and by far the best cookies I have ever made. Fantastic recipe, worth all the precision and time required!!

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!