Comments on: NYT Chocolate Chip Cookies. Perfection at Your Fingertips.

By: Emily

Emily — Mon, 23 May 2011 08:18:49 +0000

What would happen if I substituted regular flour for the cake and bread flour? Would these be worth making then? Or find a different recipe. Thanks. :)

By: Fortune Cookies

Fortune Cookies — Fri, 25 Feb 2011 18:16:02 +0000

These look great! I love cookies and always looking for a good recipe. The picture instantly got me on this. www.FortuneCookieCreations.com

By: Pierre

Pierre — Mon, 21 Jun 2010 17:11:29 +0000

In case anyone is interested, the http://www.TheGrinningGourmet.com tested 10 different CC cookies and the NY Times cookie came out ahead. The runner-up cookie (David Lebovitz CCC) was almost as good but does not require cake or pastry flour.

By: Fortune Cookies

Fortune Cookies — Mon, 22 Feb 2010 06:37:35 +0000

I will surely try this tip to make my cookies better . u give me wonderful recipe , keep working and let us knowing to make our cookies more and most tasty !! its seems to b delicious in real . i am wondering that who cookies will give taste after sprinkling salt on it !! i will try

By: New York Times Chocolate Chip Cookies «

New York Times Chocolate Chip Cookies « — Mon, 19 Oct 2009 10:20:21 +0000

[...] run over to Rebecca’s site and follow the RECIPE and directions carefully. She does a superior job of explaining the origin and I’ll do [...]

By: Fay

Fay — Fri, 09 Oct 2009 19:49:12 +0000

I am dying to make these cookies! They look fantastic! But I really need to know: After you make them, are they still soft the next day or the next few days or whatnot? Soft as in "soft-baked cookies"??

By: Bailey

Bailey — Wed, 23 Sep 2009 00:57:12 +0000

For those in doubt of scooping a massive 1/3 cup cookie, let me just tell you. I did this with two different sizes and the 1/3 c size is the only size that gives you that crisp exterior and chewy soft interior. I know they are huge, but you are better off having one perfect cookie as a snack than two less than perfect cookies! Plus they are perfect for stacking in a wide cylinder shaped tin with a bow and a card. My Dad is getting these for his birthday (with the addition of toasted chopped walnuts to the recipe) and I know he is going to be happier with these than that flat screen TV he asked for…(at least that's what I'm telling myself)

By: Melissa

Melissa — Tue, 08 Sep 2009 21:57:28 +0000

It was this blog that convinced me to make the NY Times cookie in the proper size, and am I ever glad I did! I've been making chocolate chip cookies for years, and I think making them that size made all the difference. And it's a perfect size to have with a nice cup of tea. :)

By: Sheralyn

Sheralyn — Thu, 03 Sep 2009 09:01:23 +0000

I've been searching for the perfect choc chip cookies for ages and have always been let down by mediocre cookies. I halved the recipe for these in skepticism and am living to regret it. THESE ARE PERFECTION and well worth the rather fiddly specifications. Thank you thank you thank you!

By: Miss High Heels

Miss High Heels — Tue, 01 Sep 2009 01:28:44 +0000

I've never heard about the importance of sprinkling salt on your trays first but will have to give it a try as the recipe sounds so good.