Comments on: Chocolate Chip Cookies

By: marcy

marcy — Sun, 19 Feb 2006 13:15:55 +0000

Love your spin on the cookie that launched a thousand careers in food….

By: chameleonz

chameleonz — Mon, 16 Jan 2006 03:51:02 +0000

here is a chefs secret
to make the cookies perfect.
depending on the batch size add some
plain clover honey.You do not have to add much to make a HUGE difference so experiment with your recipe.

By: John Sta. Cruz

John Sta. Cruz — Wed, 14 Sep 2005 01:25:30 +0000

For us bakers, it’s a bit frustating when cookies does not come so well after baking. You know what I mean? they are plainly cookies but they are not just a “piece of cake” when you make them. A lot of trial and error to produce a perfect cookie. Here in Manila, Philippines, where i supply to several cafes, we are a big fan of a good, chewy, chunky chocolate chip cookie.

By: alizinha

alizinha — Thu, 03 Mar 2005 01:19:36 +0000

my fave choc chip recipe was printed the NY Times 2 years ago and includes a 1/4 cup of (unsalted) nut butter in it. if you want, I can email you the recipe…

By: Kelli

Kelli — Sun, 27 Feb 2005 15:37:32 +0000

Hi Kevin! I couldn’t agree more about the chip variable. I prefer cutting up a bar of the best dark chocolate I can find. It is the critical piece! I’ll have to follow up this post with one dedicated entirely to chips — we can debate the milk chocolate issue then . I also like your suggestion about adding more salt and vanilla – yum!

By: Andrew

Andrew — Sun, 27 Feb 2005 05:35:16 +0000

Some say that the Mona Lisa is smiling; others say that she is sad. Perhaps it’s best explanation is that it is a sense of self projected on the painting. Or alas, Patar, you may be correct.

By: Pater

Pater — Sat, 26 Feb 2005 00:28:06 +0000

Why do the smileys on this site look evil?

By: Andrew

Andrew — Fri, 25 Feb 2005 21:11:26 +0000

You know Kevin, that is a very good point and until now, an annoyance of mine that I could never really express. Now that I realize, when I was a child, the reason why I didn’t like Chips Ahoy cookies was because the consistency between chips and cookie was so different. I much rather prefered oatmeal cookies, which have a more granular, but consistent, consistency. Thanks for the A-ha! of the day.

By: Mark

Mark — Fri, 25 Feb 2005 21:07:16 +0000

I’ll definitely run over to City Bakkery to get a dozen chocolate chip cookies.

Would you like some too Christy, heheheh?

By: Kevin Fox

Kevin Fox — Fri, 25 Feb 2005 20:33:10 +0000

I have to second Specialty’s Cafe. They’re masters of the ‘thick cookie’ art; warm, soft, and well-baked throughout. If you time it right you can get chocolate chunks that almost burn your tongue.

To my mind the most important oft-neglected variable is chip size. Crumbled chocolate, with some small and some large pieces, creates a more varied experience bite-to-bite, though the larger the chips the more important that the cookies be served hot out of the oven, or else the chocolate doesn’t blend well enough in your mouth with the rest of the cookie.

My own recipe is boring but happy: Standard toll-house, chunked milk chocolate (personal preference), 50% more salt and 50% more vanilla, on an airbake sheet to give the insides time to cook without over-browning the bottom.