All of these comments had to be copied over during the server move. Sorry to the original commenters!
1#shana January 14, 2008
what is it with the chocolate chip cookies recently? these look lovely, i love how small they are. although inevitably that means i will eat. them. all. without even knowing it!
2# Pedro January 14, 2008
Partial feed. Grr. How can we encourage the end of the audition?
3# deb January 14, 2008
@#$! I had changed it back after Friday, wtf? Let me see what is going on.
4# David January 14, 2008
First you tell me Alex does dishes.
Then you tell me he bakes cookies?
Dear lord, I need to cool down.
(Too bad there’s no Murray’s in Paris…)
5# deb January 14, 2008
Oh, crikey. So, here is what is happened. WordPress 2.3.2, the latest version (upgraded on Friday) only has two RSS options: partial and full. However, the “full†cuts off where you put the entry break in (I do mine about halfway through entries, so the front page doesn’t get too cluttered) and there is *no* way to undo this. I will see if there are any plugin solutions to this problem that my WordPress Guru can install. In the meanwhile, this is WordPress’s fault, and not mine, not that it is any consolation. Sorry for the inconvenience, people. (Though I do think we’re worth the click.)
6# radish January 14, 2008
Sorry about web troubles!! Am I missing something? I think I can see it all? Or am I not an attentive reader?? Question though – how do you cream chilled butter – i always bring mine to room temperature to cream bc it’s hard otherwise?
7# deb January 14, 2008
Actually, I was a little confused by that step, too, and always soften the butter a bit so it is mixable (though not as much as if I were making a cake). Perhaps we can get David to clarify?
8# Hilary January 14, 2008
[redacted, see note]??????? We used to go there all the time in San Diego. I must try this recipe!
9# Sharon January 14, 2008
Ooh these cookies looks so good! i like a high chocolate to dough ratio. btw, i have a new blog and i have linked you on there, if you don’t mind! been reading from day 1 :D
10# Jocelyn January 14, 2008
Yum. Cookies are my second favorite weakness in life. My first is well done french fries with melted cheese & gravy on the side (Disco Fries, you know I coined the term in 1992 and now every calls them that!) I think you should let me guest blog again someday and I will make Disco Fries at home for all of your favorite hungover readers!
11# Joy January 14, 2008
MMM…you’re making me drool. It’s not even the middle of January and my dieting sensibilities have escaped me!
12# Kathryn January 14, 2008
Oh how exciting! I remember [redacted, see note] from growing up, and I’d always get one of their white chocolate chip macadamia nut ones. I can’t wait to make these.
13# katy January 14, 2008
gorgeous. and I was about to ask why they are called [redacted, see note], but of course, you’re one step ahead of me! :-)
14# 13desserts January 14, 2008
oooh! I am a huge fan of your blog and reading it really encouraged me to set up my own. I am totally reassured that a seasoned pro such as you also posted a choc chip cookie recipe ;-), in my opinion, there can NEVER be too many of those!
15# applebranch January 14, 2008
hurray! thanks for this — again, a fortuitous connection between what you post and what I’ve been craving. Last night, i was thinking of a way to use up the leftover pecans from the holidays and was wondering how they’d work in chocolate chip cookies…and voila!
16# spoiledonlychild January 14, 2008
Deb, I fail to understand how one person, with a full-time job at the NYT no less!, can bake as much as you do. It blows the mind. Do you sleep? Do you ever leave the house? Do you do anything during your non-work hours other than cook and bake? And everything comes out so scrumptios and perfect looking. I think I’m onto you. You’re a robot, aren’t you?
17# deb January 14, 2008
I’m super-flattered that you think that I work at the Times (!)–heh, not yet anyway–but can assure you I’m not a robot. But we did do a lot of cooking this weekend because we were having about 7 people and one staggering drunk of a toddler over on Sunday. I’ll get a couple this week.
18# Judy January 14, 2008
Deb,
Just made the caramel cake and the glaze is really thin…I cooked it until 212 temp, should I have cooked it longer??
Thanks for any help,
Judy
19# Veronica January 14, 2008
I tried this recipe off of David’s site but ended up starting over with a new one recommending softened butter after a butter creaming fiasco. Chunks of butter flew around my kitchen. I have a hand mixer, not a stand mixer so maybe that’s the difference? If you or David could clarify, I would try these cookies again. I so wanted to bake the best ones ever. Thanks!
20# Chuck January 14, 2008
I’m one of those “nut hatersâ€, hate maybe a little strong, but I don’t like nuts interfering with my chocolate deserts. However, I could deal with finely chopped nuts. The extra crunch sounds great!
Regarding your full feed issue, check out this plugin, which should solve your problem.
21# Warda January 14, 2008
That is so funny! David’s chocolate chip cookies are my favorite in the whole wide world too. I made them last month about three times just to make sure that they are indeed my favorite. And they are! (My hips will testify of that!) And the butter does cream pretty easily with the help of the sugar. I’m guessing the brown sugar has something to do with it.
22# moe January 14, 2008
These look great! Out of curiosity, what kind of chocolate chips do you use?
23# mike January 14, 2008
Sounds delicious and I agree about the nuts. Small/finely chunks or none at all in my cookies!
24# Anali January 14, 2008
I just printed it! Yum!
25# Helios January 14, 2008
I’ll have to try this recipe. My current favorite is Dorie Greenspan’s “Best†Chocolate Chip Cookie Recipe in her Baking: from My Home to Yours. But your rave review makes me want to try these ones just to be sure! :) Nut free though. I’m a chocolate chip cookie purist that way.
26# deb January 14, 2008
Judy — I learned last night that my thermometer is a total piece of ahem, its temperature could be as far as 50 degrees off, likely explaining why my caramel topping was so thick. The original recipe’s picture shows a thin caramel that soaks in more, and many other commenters experienced this, thus your outcome was correct. If you want it thicker next time, like mine, go ahead and cook it quite a bit hotter. In the meanwhile, I’ll be investing in a thermometer that costs more than $2.99 but more on that later this week.
Moe — I’ve been using Ghiradelli because they’re the best-quality readily available ones in the stores I go to. I love their flavor, but their size is a little mega making them dominate the smaller-sized cookies I prefer to make. Nobody complains, but it’s just something I notice.
27# Mer January 14, 2008
“’Schmoll House who?’â€
I love your writing style. You make me laugh.
28# Alice January 14, 2008
I’ve made these cookies before and they are SO good. The chocolate and nut and nut content compared to the dough is higher and I think that’s why they taste better the, what did you call it, Schmoll House cookies dough? haha.
29# JEP January 14, 2008
Yes, I do need this choc chip cookie recipe & my tummy thanks you for it:)
30# Jane M January 14, 2008
I love cookies! I just don’t like the way each batch I bake come out differently. I know, sometimes my butter isn’t at room temp, sometimes it’s humid out, sometimes I’m not careful in measuring…but all in all I REALLY REALLY ENJOY BAKING. I just have to tell you, last week I made the goulash…IT WAS OUTTA-THIS-WORLD YUMMY! I’ve got probably 13 pounds of biscotti dough in my fridge waiting to bake them off for a Trade Show starting on Thursday. My customers LOVE my baking and many have asked me if I’m baking again for this show! They won’t be disappointed –I HOPE!
31# Kristin January 14, 2008
Oh my…my son just made me buy chocolate chips at TJ’s and I hadn’t yet found a recipe…what luck I found in this post tonight! Yay!
32# Amy January 14, 2008
While we’re on the subject of feeds and entry breaks and such, can I mention that I preferred when you used to have the break always happen between the writing and the recipe? Sometimes I don’t click through to the recipe, but I always read all of the writing. These days I never know whether there will be more writing if I click or not!
Fantastic idea to chop the nuts finely, by the way — I myself am a “nut haterâ€, but I don’t actually hate nuts (in fact I rather like them!) what I really hate is the interruption, just as you describe.
33# StickyGooeyCreamyChewy January 14, 2008
Lol, I must be working too hard. I was halfway through your post before I realized that they were “[redacted, see note]†and NOT “Blue Chocolate Chip Cookiesâ€! Sigh….I need a vacation.
Whatever they’re called, they look awesome. Of course, most of David’s recipes are.
34# Katie January 14, 2008
This is my favorite chocolate chip cookie recipe, too. Glad to see that others appreciate them!
35# meg January 14, 2008
Oh, no! I had gotten so excited about your pickled carrots – SO excited – that I made a bold statement that I’d planned to make them, in anticipation that they would be so delicious and snackable that I could finally resist chocolate for, like, a week.
And before I can even say “vinegar,†you’re trying to get me to make chocolate chip cookies, instead! And I have to say – you’ve done such a good job selling these cookies that I just don’t know how strong my vegetable-willpower will be!!!
But THANKS for them both – I can’t wait to dig in!
36# Val January 14, 2008
Deb, I also made the caramel cake, and the glaze came out thin as well. Yours looked so thick and perfect. I cooked it to 212, as stated in the recipe. Any thoughts?
37# TaratheFoodie January 14, 2008
I never thought to toast the nuts before adding them to the cookie batter and I’m not sure why. That’s a great idea and I’m sure it really adds to the flavor. These sound SO good and if I wasn’t watching what I eat right now, I would make these in a heartbeat. I’ll be sure to make them maybe on Valentine’s Day (when it’s acceptable to eat something bad for you always).
38# alison chino January 14, 2008
we made these tonight at our house and they were a huge hit! thanks for such a great recipe!! sooooo good!
39# caitlyn January 14, 2008
My current favorite chocolate chip recipe is from “The Good Cookie†by Tish Boyle, but your cookies look amazing. I’ll have to give them a try — thanks for sharing!
40# kathryn January 15, 2008
I’m going to make these without telling the (anti-nut) husband about the nuts. Wish me luck!
41# lobstersquad January 15, 2008
Deb, bless you for giving it in grams too. It´s very similar to my favourite recipe. I always think there´s no way all those chips will fit, but somehow they do. Next batch, I´ll try them with toasted nuts, too, following your sage advice.
