Definitely not for dieters with the amount of butter! But who wants to eat diet cookies anyway. These were FANTASTIC! You can really taste the carmelly butter flavor. I followed the recipe to a "t" and they came out perfect. I highly suggest toasting the nuts if you decide to use them--it really makes a difference!
Honestly, this is the very best chocolate chip cookie I have ever TASTED, much less made! It's phenomenal and worth the extra it takes to brown the butter and mix the butter/sugar mixture three times.
These cookies are chewy in the center and crisp on the edges. Not soft or cakey at all. They are very flavorful---the browned butter gives them a great caramel/toffee taste. Thanks for posting!
Indisputably the BEST chocolate chip cookie I've ever made! I used mini chips (all I had), and measured the dough to a rounded tablespoon, and all I can say is, "Wow". Recipe works at 4,000 ft+ altitude. Just add 2 tablespoons flour to recipe. Finally, I make a better chocolate chip cookie than my Mother-in-law!
GREAT COOKIES but use the REAL recipe. ATK uses Bittersweet not semi-sweet chocolate. It makes a big difference and exlains why some think the recipe is too sweet. The Bittersweet they use is the Ghirardelli 60% cacao. They will be much better with this - I've used both types of chocolate.
These cookies were AWESOME!!! They were chewy, super easy to make and cooked up nicely..
*Wonderful* Thick and chewy :) These are definitely going to made again! Thanks for posting this great recipe *Made for Spring 2010 PAC*
Yes, they are a little on the sweet side, but that browned butter complexity overcomes any shortcoming. I gave my daughter a couple dozen of these for an after-school activity and was shocked when she brought back the EMPTY container. The kids are still talking about them!
These ARE sweet. I can't make these often for that reason. But man, the texture is perfect, truly, with the right amount of chewiness and crispness. None of that soft, cakey texture you get with the Tollhouse recipe. And the browned butter gives it a nice complexity without pushing it too far past what a traditional CCC should taste like. I think I'll try subbing some ground oats for part of the flour to see if I can cut down on the sugar hit I get without sacrificing the texture.
Everyone at work had a sample of these cookies and overwhelmingly they were loved. Enthusiastically, in fact. I personally thought they were a little too sweet and I had to reduce the amt of chips to 1/2 a cup. They are very pretty cookies and the consistency is really nice.