By blucoat on October 24, 2008
"This recipe makes a perfect chocolate chip cookie that is both chewy and crispy. It is from Dorie Greenspan's excellent cookbook, "BAKING: From My Home to Yours". Including nuts is highly recommended. Some variations: for chocolate chocolate chip cookies, substitute 3/4 cup of flour for 3/4 cup unsweetened cocoa powder; for espresso chocolate chip cookies, add 1 1/2 tablespoons espresso powder after the vanilla extract; for a coconut version, add 1 1/2 cups sweetened (toasted or untoasted) shredded coconut when adding the chocolate chips; and for peanut butter chocolate chip cookies, substitute 1/2 cup of peanut butter for 1/2 a stick of butter and beat them together before adding sugar (and use peanuts). Enjoy! Note: The dough can be covered and refrigerated for up to 3 days, or frozen. If you'd like, rounded tablespoonfuls of dough, ready for baking. Freeze the mounds on a lined baking sheet, then bag them when they're solid. There's no need to defrost the dough before baking-just add another minute or two to the baking time."
Serving Size: 1 (1398 g)
Servings Per Recipe: 1
"I love these cookies and have been making them for a while now. The only changes I make is adding one bag of milk chocolate chips to the bittersweet chips. I have friends that beg me to make these cookies."
"I really did think these were pretty great! I halved the recipe because I wanted to see how they'd come out and was not disappointed. I baked them 9 - 10 minutes so they came out soft in the middle and crispy on the sides. Also - I added 1 tsp of vanilla extract and 1 tsp of peppermint extract (instead of 2 tsp vanilla) so it was like biting into a mint-chocolate. Loved them and will be making these with several variations. Thanks for the recipe blucoat."
"Thought these were good, not the world's best though ;)"
"Really good cookies! I'm not sure they're "the best" but everyone enjoyed them here. I had to halve the recipe becuase i didn't have enough chocolate chips but I made them a little bigger than suggested so I got 18 cookies. I like a softer cookie so I did 9 minutes and they came out fine and they were all gone when I went to get more! Thanks for the recipe :)"