Comments on: COOKIE COOKIE COOKIE COOKIE

By: James Boo

James Boo — Tue, 15 Dec 2009 18:20:43 +0000

Yvo, I’m glad you like the cookies! The batch I baked in this post had more flour than the ones I baked for the dinner… something like an extra 1/8-1/4 cup. I’m not entirely sure, though, if I could attribute the change entirely to the flour difference. I’m still working on finding the fine line, since I like my cookies to be raised just at the center :)

Cookies!

By: Yvo

Yvo — Tue, 15 Dec 2009 15:10:27 +0000

One of the best parts about reading this post is that I read it while eating the two of your cookies that made it out alive last night! I never considered putting the dough in the fridge as a means to alter texture. And I’m going to have to seek out the butter you mention… European style butter, hmmm. As a totally horrible baker (I can only make chocolate chip cookies with confidence because I made them so often a couple of Christmases ago; anything else usually winds up in the trash), I appreciate your noting the changes to the original recipe and the reasoning behind them. Especially the part where you talk about what happens if you use more flour; I believe the recipe I’d been using (Betty Crocker’s) calls for 4 cups of flour but similar amounts of butter/sugar/eggs as the above recipe. Gack.
One last question (I promise!) – the cookies in the above photos are fluffier/puffier than last night’s. Did you change anything for last night’s batch? I like the thinner, crispier cookies of last night, though the above look gorgeous too :) Thanks again for sharing, James!!! You rock!

By: James Boo

James Boo — Wed, 25 Nov 2009 16:37:07 +0000

This dough can be a beast… the dark brown sugar and European butter really make it tough to avoid while it’s sitting in the fridge :P

By: wasabi prime

wasabi prime — Wed, 25 Nov 2009 16:02:26 +0000

hahaha — the top photo is pure love. Makes me want to omnomnomnomnom some cookies right now! We share a love for chocolate chip cookies, a persnickety-ness (yeah, it’s a word… I think) over texture, and I don’t sift flour unless I have to. I’m so not a baker. But I am an eater of baked goods, and when making this recipe, if any of the dough actually makes it into the oven, I’ll let you know. I’m more of a cookie-DOUGH monster.

By: Jen

Jen — Tue, 24 Nov 2009 19:45:13 +0000

Made these cookies at home last night with a couple of small variations (light brown sugar instead of dark brown, no nuts) — they were a big hit. The sprinkle of salt right at the end is masterful. I had to bake them a little longer — 13 or 14 minutes instead of the recommended 9 to 11 — mostly because they went in the oven less than 5 minutes after they came out of the refrigerator. The hardest part was resisting temptation while they were chilling!

By: James Boo

James Boo — Tue, 24 Nov 2009 00:36:34 +0000

That comment kind of makes me wish our comment system included an MSPaint box.

By: Humble Reader

Humble Reader — Sun, 22 Nov 2009 02:35:54 +0000

James -Where’s the ceremonial picture of you eating your cookie with a glass of milk?

By: James Boo

James Boo — Fri, 20 Nov 2009 15:29:23 +0000

Thanks, Jeff! I’ll add your site to my Google Reader – any fan of lucha libre is a friend of mine.

Jami – I agree. For this kind of staple, leave the fancy stuff to storefronts. The chocolate chip cookie is not the place to start scaring off potential home bakers. Now, if only there were a Smart & Final in NYC…

By: jami

jami — Fri, 20 Nov 2009 06:09:45 +0000

I’ve been playing around with chocolate chip cookie recipes recently, too. My biggest contention is that they should be very straightforward and easy to make – this is not supposed to be a “fussy” cookie.

If you have Smart & Final near you, I recently discovered that they carry Plugra (whoohoo!) for less then $3/lb. Great news since TJ’s no longer does.

By: Jeff

Jeff — Fri, 20 Nov 2009 00:15:56 +0000

great site. I love these pictures and the simplicity. I’m in.