Comments on: NY Times Chocolate Chip Cookies

By: Sara

Sara — Mon, 27 Jun 2011 13:31:02 +0000

Leslie, I adore browned butter – I’m sure it would make these cookies taste even better.

By: Leslie

Leslie — Wed, 22 Jun 2011 22:11:08 +0000

When making Chocolate Chip Cookies try browning the butter – the nuttey flavor give the cookies a depth not found by using any other ingredient!

By: Sara

Sara — Tue, 28 Dec 2010 18:32:40 +0000

Dee, I never said I didn’t like the cookies, just that I prefer other recipes.

By: Dee

Dee — Tue, 28 Dec 2010 16:33:36 +0000

I have made the NY Times recipe for Christmas last year. They were such a hit that I was specifically asked to make them again this year. I bought them to work and they were an even bigger hit; many asked for the recipe.
The above recipe is adapted. I use the original recipe except that
I use Ghirardelli 60% Cacao bittersweet baking discs. I use Softsilk cake flour and bread flour per the directions. After chilling, I simply slice 1″ thick and bake for roughly 9 minutes and get about 4″ cookies. I did reduce the salt in the batter by half because I realized I had salted butter on hand. They were still absolutely delicious.

By: Pierre

Pierre — Fri, 03 Sep 2010 20:09:37 +0000

These are great cookies but I prefer them using 2oz portions as they end up softer. In case you’re interested I reviewed 10 cookies on this page http://www.thegrinninggourmet.com/?page_id=178. Thanks for the post!