revisit! the best chocolate chip cookies, ever
This post was published last year on Sept 5th and has taken on a life of its own. Enjoy and happy Labor Day!
I wouldn’t call myself a perfectionist, but I do think that there are a few things in life worth perfecting. The chocolate chip cookie is one of them. If I’m going to go to the effort of pulling out my Kitchen Aid mixer, I want nothing less than the best chewy, crispy, chocolate-y results. My friend Lesley agrees. Four years ago, we were excited to find a recipe with potential in the The New York Times; and after test runs at home, we agreed that it was “the one.” All the credit goes to Wendy Gaynor, who runs the beloved cookie shop Ruby et Violette at 457 West 50th Street in Manhattan. My only personal tweak to her recipe, shocking as it may sound, is to cut down on the chocolate chunks by a cup to let the rich, buttery dough do some talking, too. Aside from that, these cookies need little more than a tall glass of cold milk. —Megan K.
Click through to next page for recipe!
*Wendy Gaynor’s ‘Perfect’ Chocolate Chunk Cookies
8 ounces (2 sticks) unsalted butter, at room temperature
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 teaspoon pure vanilla extract
4 cups semisweet chunks (preferably imported).
1. Place the butter in a large bowl and cream at high speed until
fluffy. Add the sugars and beat until light and fluffy, about 4
minutes, scraping down sides of bowl occasionally. Beat in eggs, one
at a time, until completely mixed.
2. In a separate bowl, mix flour, salt and baking soda. Add to the
butter mixture at low speed until just combined and add vanilla
extract. Beat on medium speed, scraping bowl down, until blended. Do
not overmix.
3. Add chocolate chunks and mix till thoroughly combined. Refrigerate
batter until cold, preferably overnight.
4. Preheat a conventional oven to 350 degrees or a convection oven to
300 degrees, and line several baking sheets with parchment paper. Drop
heaping spoonfuls of batter 2 inches apart on the lined baking sheets
and bake, turning tray once, until golden brown around edges and soft
(but not bubbly), about 9 minutes in a convection oven or 12 in a
conventional one. Cool on a wire rack.
Yield: 36 to 72 cookies, depending on size.
*This recipe appeared in The New York Times on October 27, 2002.
September 5th, 2006 at 12:16 pm
I just had to second Meg’s rave about these cookies. I obsess about finding perfect recipes (my husband has begged for years for me to stop experimenting with brownies and just go with the box) and this is really the last chocolate chip cookie recipe you’ll ever need. Though Meg and I had indeed discussed the cookies ad nauseum, I never brought up the fact that I often mistakenly skimped on the chocolate chunks myself because I misread the recipe while grocery shopping (”oh, sh*t, 4 CUPS? not 4 ounces?”). And I agree, I like them just as much. Oh, now I know what I’m baking this weekend.
September 5th, 2006 at 6:20 pm
This was the Neiman Marcus special recipe. Wasn’t it?
September 6th, 2006 at 3:55 am
Nah, they’re not the same. But you can check out the Neiman Marcus recipe at:
http://www.neimanmarcus.com/store/service/nm_cookie_recipe.jhtml
September 9th, 2006 at 2:45 am
i cant believe you made cookies when i wasnt home to EAT them!!!!!!
September 11th, 2006 at 11:29 am
I whipped some up for a bbq this weekend and they were a big hit! I only used 3 cups of choc. chips, and it was plenty. I think the key to the cookies coming out the nicest is putting them in the oven when the dough is still very cold
September 11th, 2006 at 11:47 am
I agree that cold dough turns out better cookies. Also, using a stand mixer does wonders for the texture.
September 11th, 2006 at 11:47 am
I agree that cold dough turns out better cookies. Also, using a stand mixer does wonders for the texture.
September 15th, 2006 at 4:01 am
My daughters, Ruby and Violet (thus the name, Ruby et Violette) forwarded me this site. Thanks for the many compliments. I’m glad you enjoyed our recipe.
My old-time favorite is the lemon white chocolate chunk cookie. Replace the dark chocolate with white chunks, up the amount of flour to about 2 1/4 cups of flour and add a couple of teaspoons of naturala lemon oil. Utterly Divine.
As of this past spring, I no longer own Ruby et Violette. Time to move on to less labor-intensive projects.
Wendy Gaynor
December 22nd, 2006 at 5:33 pm
I agree with these opinions I like pretty much every thing especially a cookie or pie or cake as long as it is made with LOVE it doesn’t matter what kind of mixer as long as there is an uncontrolled want and an unselfish thought,just the pure thought of Love.
December 22nd, 2006 at 5:49 pm
Hmm…I think we may just be forced to have a bake-off between this recipe and the fabulous Doubletree Suites chocolate chip cookies. You may never see this comment, as your post is already three months old, but thanks, anyway, and Merry Christmas!
December 23rd, 2006 at 1:25 pm
This is the same recipe as on the back of nestle chocolate chips (differant ratio of brown/regular suger).
December 23rd, 2006 at 1:53 pm
MMMMM! Looks great! I’ll have to try this!
FYI this is not the “Neiman Marcus” recipe, as that calls for shredded oatmeal. (Another excellent recipe by the way, and it makes cookies which split open teasingly.)
December 23rd, 2006 at 1:54 pm
[...] “Four years ago, we were excited to find a recipe with potential in the The New York Times; and after test runs at home, we agreed that it was “the one.” All the credit goes to Wendy Gaynor, who runs the beloved cookie shop Ruby et Violette at 457 West 50th Street in Manhattan.” - long story short, I think they found the recipe for a perfect cookie.read more | digg story [...]
December 23rd, 2006 at 2:03 pm
This is almost identical to the default Nestle Toll-House recipe, which is the recipe I’ve always followed. The only deficiency in this recipe is that you have to go to great lengths to keep the cookies fresh for many days. If you don’t seal them up good, they get hard and dry rather quickly.
December 23rd, 2006 at 2:23 pm
[...] “Four years ago, we were excited to find a recipe with potential in the The New York Times; and after test runs at home, we agreed that it was “the one.” All the credit goes to Wendy Gaynor, who runs the beloved cookie shop Ruby et Violette at 457 West 50th Street in Manhattan.” - long story short, I think they found the recipe for a perfect cookieread more | digg story [...]
December 23rd, 2006 at 2:59 pm
call Bobby Flay
December 23rd, 2006 at 3:25 pm
I like walnuts in my CC Cookies. How would those be best included?
Suggestions?
Thanks…
December 23rd, 2006 at 5:21 pm
[quote]I like walnuts in my CC Cookies. How would those be best included? Suggestions?[/quote]
no. you’re not going to ruin a perfectly good cookie with walnuts. and you’re not going to put pinapple on pizza either. now please leave.
December 23rd, 2006 at 5:41 pm
[...] This woman actually tested the recipe. I posted it here so I won’t forget to test it one day. [...]
December 23rd, 2006 at 6:38 pm
You could cool the dough faster. Measure out the amount for each cookie on a sheet and put them in the refrigerator like that. More surface area, faster cooling.
December 23rd, 2006 at 7:02 pm
I found that using 6 oz. butter (1.5 sticks) and 2 oz. margarine (.5 stick) results in cookie that stays chewier longer. If you use all butter, they get too crispy for my husband’s taste.
December 23rd, 2006 at 8:21 pm
I have made these, and they are good. However, I’ve found one that’s about 10 times better. Hard to believe, but it’s true. Unfortunately, I do not have a link to the recipe as it’s in a book and copyrighted. But, it’s in a cookbook called “The Best Recipe”. They also have one for White Chocolate Chip Macadamia cookies that are just insane.
One great thing about these is that you can make them as big or small as you want and they always turn out perfect. I usually make them about 5 inches across, but I make some that were about 10 inches across once and they turned out great. They stay soft for about 2 weeks too, the recipe above gets hard after a couple of days. You’ve gotta try these cookies.
You can see and get it here:
http://www.amazon.com/gp/product/0936184744/002-8071473-1637605?ie=UTF8&tag=brewtuscom-20&linkCode=xm2&camp=1789&creativeASIN=0936184744
December 23rd, 2006 at 9:01 pm
Cookies come out surprisingly good when using splenda too! But the real sugar is always best of course. great blog!
December 23rd, 2006 at 11:03 pm
I wonder if this recipe would with with something other than chocolate (such as butterscotch chips), as I’m allergic to chocolate.
December 24th, 2006 at 12:57 pm
I recommend forming the dough into balls BEFORE refrigeration. Afterwards, the dough becomes a rock solid mass and requires quite a workout to separate and work with.
December 24th, 2006 at 1:20 pm
[...] shelterrific » Blog Archive » real life test kitchen: chocolate chip perfection the best choc chip biscuits/cookies ever??? (tags: cookies recipe recipes chocolate cooking food cookie chip biscuit best blog) [...]
December 24th, 2006 at 1:51 pm
I just finished trying out this recipe and can confirm that the recipe from “The Best Recipe” for chewy chocolate chip cookies is better. These cookies are TOO soft, they melt into pancakes after a few minutes of baking. There are also too many chocolate chips… I used 2 cups instead of 4 and still found that the chocolate taste overwhelmed the cookie dough. I could have just eaten the chips alone if I wanted that. The recipe in “The Best Recipe” book produces thick, but chewy cookies with an adequate taste balance between the cookie and the chocolate. The style tip used to give the cookies rough upper surfaces also makes the cookies look great too, very gourmet. This recipe produces mediocre junkfood cookies.
December 26th, 2006 at 1:57 am
[...] xmen 3 music "Four years ago, we were excited to find a recipe with potential in the The New York Times; and after test runs at home, we agreed that it was “the one.” All the credit goes to Wendy Gaynor, who runs the beloved cookie shop Ruby et Violette at 457 West 50th Street in Manhattan." - long story short, I think they found the recipe for a perfect cookie xmen 3 clipsread more | digg story [...]
December 26th, 2006 at 11:29 pm
Hi Shel. Interesting you should write about this now– Wendy Gaynor recently sold her shop to three partners who now run Ruby et Violette. According to the employees, they’re planning to keep the same basic ethos, but they also plan to do a bit of expanding in the near future. We wrote about the place last year and sampled some cookies from their shop as well (http://www.nycnosh.com/?p=95). But I agree completely that the recipe published in the NYT a few years back is fantastic.
Nosher
December 29th, 2006 at 1:12 pm
Very good. I baked them for a party and everyone loved them! Gosh I love this recipe, it’s the only one i’ll only bake. Usually I just buy store bought dough, but these are just Great!!
December 29th, 2006 at 9:01 pm
Lydia: Here is my take on CC cookies with walnuts and other goodies. A much much more hearty cookie, but they always get rave reviews.
http://www.wacophoto.com/cookies/
January 3rd, 2007 at 7:56 am
[...] Over the holidays we noticed a lot of visitors to our Chocolate Chip Cookie Perfection post. Here’s a slight variation on that theme for all you cookie monsters (like us) out there. It’s Ina Garten’s Peanut Butter Chocolate Chunk Cookies from her book Parties!. It’s a twist on her chocolate chunk cookies (which aren’t quite as perfect as the ones we love from Wendy Gaynor’s recipe) but they’ll sure please a crowd. The most important thing is to not overbake them! Be sure to pull them out of the oven after 17 minutes — not a second longer! They’ll look underdone, but they’ll be just right by the time they cool down. [...]
January 3rd, 2007 at 2:16 pm
I think Mrs. Fields’ is the perfect chocolate chip cookie, I’d like a recipe that comes close to that hearty, chewy cookie. Any thoughts?
January 4th, 2007 at 8:39 am
This doesn’t look that good.
January 5th, 2007 at 11:31 am
The only time i really enjoyed these cookies where when i took them out of the oven just before the were finished. ANd my cookies still didnt look the the picture. I think the trick is to not add bakin soda. if u do they just look like cupcakes
January 7th, 2007 at 5:44 pm
I haven’t made chocolate cookies in a while - I was banned from doing so by friends with scales. But there was a time when I was also pulling out my Kitchen Aid and always making double recipes - what’s the point of going to the trouble otherwise? Anyway, my cookies were too crispy I thought, and I wanted them chewier, so I consulted the one person I trust in these matters - my mother. She said to me, (and I’ll never forget her words) “It’s too short, try half and half, butter and margarine.” I realize this may go beyond the pale, blasphemy-wise, but it really worked, and they still had that melt in the mouth quality you get from butter. I thought that, in the interest of science and I should share this, no matter what the repercussions!
January 8th, 2007 at 1:41 pm
i made these cookies and chilled them as suggested. mine turned out flat and took longer to cook than suggested. what went wrong?
January 9th, 2007 at 10:09 am
Could be that your oven isn’t reaching the correct temperature, I would check it out. Usually when my cookies go flat it is because I over softened the butter, but with chilled dough this shouldn’t be the issue.
January 9th, 2007 at 10:12 am
p.s. I usually substitute half the flour for whole wheat and use splenda for my sugars, and the cookies are fabulous.
January 11th, 2007 at 9:58 pm
uuuuuhhhhhh, has any body heard of tollhouse cookies, Its almost identical to the famous recipe. I cant believe youre trying to make this sound like some great new discovery.
January 18th, 2007 at 12:39 pm
Actually theres absolutely nothing wrong with the frozen cookie dough if you are in a hurry for a baked hot cookie..plus the fact that you can add any ingredient you please before baking if you take the dough out and let it thaw while you are doing something else as it thaws in no time..put in sour cream,nuts,cherries,raisins,cheese(yes cheese)I am not speaking of cherries in a can here..what you add is according to your taste..I do store bought hamburgers this way also..I add my own lettuce,tomatoes,onion,pickles,etc.and usually a thin slice of ham or turkey..don’t knock it until you try it..its gourmet..take my word for it…plus it doesn’t cost what it would at places where they charge an arm and a leg for all the extras..get motivated and just do it!!!!!!
January 18th, 2007 at 3:41 pm
I probably make chocolate chip cookies two or three times a week with the crowd I’ve got and I’m always looking for good recipes. Thanks, I’ll try this one.
January 21st, 2007 at 3:06 pm
help, my oven only go up to 240 degree, i find most home oven only go up to 240 as well, is 300 F or C?
January 24th, 2007 at 6:52 pm
Does anyone have a recipe that resembles the chocolate chip cookies at The Great American Cookie Co.? I can’t seem to find anything.
January 26th, 2007 at 4:33 pm
This is a great. For adults, I made a minor adjustment by adding a tablespoon of Kahloua and a teaspoon of Grand Marnier, keeping everything the same with a bit less of vanilla.
January 27th, 2007 at 9:41 pm
I would really like to taste those cookies one day! I really love a good cookie, my mother was an awesome cook. I miss her cooking. I hope to meet you some day, It would be interesting to talk with you.
January 28th, 2007 at 1:48 pm
Wow! Awesome ~ The Best Chocolate Chip Cookie I have ever made and I have made alot! I made a 4 batch and only put half the salt. I put dark chocolate chunks and then some good quality chocolate chips. I refrigerated overnight and about broke my arm trying to get the dough out of the pan. But, it was well worth it! I got the dough out, rolled it into logs, cut them into cookie size and baked! They look just like the picture! Fabulous, Thank YOu and I will post this recipe on my site and the link to your site! With a picture of course of yours and mine! Maybe Ill even pour a glass of milk beside it ! Love Em! Thanks so much!
January 28th, 2007 at 1:50 pm
OH Yeah, since I quadrupled the recipe, It called for 8 cups flour, so I added 2 cups whole wheat flour and 6 cups white flour!
February 21st, 2007 at 4:54 pm
From Australia, I love this recipe. I think it’s the sweetened condensed milk in it which makes the biscuits (cookies) chewy. (In Australia and UK cookies are called biscuits. And your biscuits are called scones!).
180 g butter
1/3 cup sugar
1/2 cup NESTLÉ Sweetened Condensed Milk
1 1/2 cups self-raising flour
1 teaspoon of vanilla essence
250g packet NESTLÉ Dark CHOC BITS
Method
1. Preheat oven to 180ºC. Beat butter and sugar until creamy, beat in NESTLÉ Sweetened Condensed Milk.
2. Add flour, stir until combined. Add NESTLÉ Dark Choc Bits, mix well.
3. Roll heaped tablespoonfuls of mixture into balls, place on greased oven trays, press gently with fork. Bake for 15 minutes, until golden.
March 1st, 2007 at 7:33 pm
I… Love… those… COOKIES!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
They were so good:-)
I meant to make them for my mom as a surprise but I ate them myself!!!!!
March 18th, 2007 at 12:00 am
Those cookies are so good! I wonder how sweetened condensed milk would go with these. . . Or you could substutite chocolate all over with citrus flavours . . .
March 23rd, 2007 at 10:27 pm
Well these cookies are fantastic, and should be tried by everyone. My daughter even loved the mix before it was mixed. These ones wont last for long. thank you for this lovely recipe
March 26th, 2007 at 1:43 pm
Glad to hear it
April 8th, 2007 at 6:35 pm
this cookies are deliciuos, but i have a question about all this kind of cookies, why they need salt??? sometimes it taste to much salty. thanks.
April 12th, 2007 at 9:34 am
Just made these- and I halved the recipe- so in case anyone is wondering, it can be halved successfully!
.(to Gabriela)….and I backed off on the salt.
you can see them on my flikr acount:
http://www.flickr.com/photos/94688625@N00/456661483/
April 21st, 2007 at 1:35 am
I’ve got to say, these look amazing. I’m going to treat myself and my house mates tonight!
April 27th, 2007 at 7:49 am
[...] Ok, this one is a little random. But as you know, we have some strong opinions about what is the best Chocolate Chip Cookie recipe. Browsing around iVillage the other day, we found a slideshow of Mrs Fields All Time Favorite [...]
May 20th, 2007 at 4:59 pm
Okay, these just look and sound too good not to try. I’m going to give them a shot and use dark chocolate since that’s my favorite.
Beautiful photo, too.
May 30th, 2007 at 8:54 am
[...] been wanting to try out the chocolate chip recipe from this website Choc Chip Perfection and finally got round to doing it the other [...]
August 6th, 2007 at 9:46 am
I just found your recipe today and will be heading to the store tonight to pick what I will need to make this wonderfull sounding cookies. We are hosting a family reunion this weekend and I was looking for that perfect cookie recipe.
I used to have several favorite recipes in whoch many were my own but unfortunately lost them in a house fire two years ago. To my great loss I ended up with no recipes and not a person had copies them. I am always looking for those perfect recipes and hopefully today I have found one.
Thank You and I will let you know what my children think !
August 7th, 2007 at 6:07 am
want the chocolate chip cookie recipe also do you have the peanut butter cookie recipe from greAT American cookie company
August 11th, 2007 at 12:13 am
I hope my mom’s and Grandma’s cookies work because they look yummy from the pictures.
AVITAL
August 11th, 2007 at 12:16 am
http://re3.mm-a11.yimg.com/image/172982613
this how my cookies look like
August 14th, 2007 at 10:25 am
Those look delish! Good food-arranging for the camera and lighting too. Now I really want to have one or two… A cookie like that would come to about $2.00 each here in New York City. Hmmm…maybe I can sneak away from my desk to get one.
September 4th, 2007 at 8:14 pm
So I’m not crazy for thinking sometimes prepared cookie dough has too many chocolate chips!! I LOVE the way the dough tastes by itself and also think there shouldn’t bee too many chips.
September 15th, 2007 at 2:40 am
And since the post, Ruby et Violette was sold and closed down for what the new owners claim is a redesign, but I wouldn’t hold my breath for the place to reopen.
That recipe is quite excellent though!
September 17th, 2007 at 4:02 am
[...] Here’s an update on one of our favorite bakeries. Nosher from NYC Nosh told us that since our favorite Chocolate Chip Cookie post “Ruby et Violette was sold and closed down for what the new owners claim is a redesign, but I [...]
September 17th, 2007 at 5:29 am
I’m trying to convert it to metric, but I’m unsure about it. Anyone have experience with a metric conversion of this recipe?
September 23rd, 2007 at 8:26 pm
[...] The Best Chocolate Chip Cookies Ever [...]
September 28th, 2007 at 8:27 am
[...] Grab the recipe! Wendy Gaynor’s ‘Perfect’ Chocolate Chunk Cookies [...]
October 16th, 2007 at 6:16 pm
Hey,
I just started a new blog and used this recipe (but altered to add more flour) in my first post! Please tell me if you don’t feel as though I’ve given you enough credit and I’ll edit it. Do you like my milk + cookies picture?
http://iwantahamburger.blogspot.com/
October 17th, 2007 at 5:56 am
This is the cookie that I like
http://www.davidscookies.com/index.cfm?action=product.flavor&productid=204&flavorid=13
I have the recipe btw…
4 1/2 cups crispy rice cereal
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup white sugar
3/4 cup light brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1. Preheat oven to 350 degrees F (175 degrees C). Process cereal in a food processor or blender to a fine powder. Measure out 1 cup of the powder and combine it with the flour, baking soda and salt; set aside.
2. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Gradually blend in the dry ingredients. Stir in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. To keep cookies from getting too brown on the bottom place the cookie sheet with the raw cookie dough on it on top of another empty cookie sheet before placing the cookies in the oven. The extra cookie sheet helps keep the cookies from getting too brown on the bottoms.
October 17th, 2007 at 3:52 pm
These look just like the cookies my grandmother used to make !!!! I can’t wait to give your recipe a try…I’ll write about it on my blog…
October 19th, 2007 at 7:54 am
[...] this. The tough decision? Which recipe should be immortalized. On ours, no question, it’d be the best chocolate chip cookie recipe, ever. [...]
October 24th, 2007 at 3:06 pm
As for nestle. It’s aparently NOT the SAME recipe if it’s a different ratio of sugars. If you use different types of sugars you will have a softer cookie or a more crisp cookie. Nestle of all companies should know that! I think it looks like an awesome recipe and am printing it right now so I can get a leg up on some holiday baking. I like to have some frozen ahead of time for unexpected company! Thanks so much!
October 24th, 2007 at 3:09 pm
Rayne,
If you need conversions just visit http://www.youconvertit.com and there you have it!
October 27th, 2007 at 6:01 am
Always have room for the best chocolate chip recipe! Yummy….I shall give them a try soon. You and your readers will also enjoy the creative college student baker at http://thestudentstomach.blogspot.com she has some really appetizing chocolate recipes and photos including her yummy Brown-ka-roons! Check it out! By the way….”Chocolateshow” is coming to New York City on November 10-13. You may know that it is modeled after the famous Salon du Chocolat in Paris!
October 28th, 2007 at 5:52 am
I have never made cookies from scratch before last night. I used the recipe for the “best chocolate chips cookies ever”. Everyone in my family of 6 loved them. I only used 1 1/2 cups of chocolate chips and it was still too much. The taste of the chocolate overwhelmed the butteriness of the cookie which makes it so unique. The cookies were definitely a tad to flat for my taste. But over all, it is the best cookie we have ever tasted. This recipe is definitely a “keeper”.
November 4th, 2007 at 4:12 pm
I printed out a copy of this recipe quite a while ago, but finally got around to making it last week. I blogged about it today. This is such a fantastic recipe! Thanks so much for sharing it and for having a link to it on your front page. Happy Baking!
November 5th, 2007 at 2:23 am
I clicked right on over after I saw the luscious results on emily’s site (the gal who commented above). The power of visual images I tell ya….I’m trying these today!
November 10th, 2007 at 5:24 pm
These look like some awesome cookies! It’s sure feeling like baking weather where I am. BRRRRRR. I do have some pillsbury chocolate chip cookie dough in the fridge that I’m thinking of popping in the oven. Oh, I know—cop out!
January 20th, 2008 at 11:28 am
These cookies all look awesome. What is the chip preference??? I love those cookies at Nestle toll House Cafe in the mall but mine never turn out tasking as good!
February 6th, 2008 at 2:27 pm
I always enjoyed the ‘Perfect’, however the Mint Chocolate Chip was the one that completely won me over!!! So minty …. hmmmmmmmm, yum!
February 19th, 2008 at 12:36 pm
JAY - I bought “The Best New Recipe” book, and can not find a White Chocolate Chip Macadamia cookie recipe anywhere. They must have removed it from the new edition.
Can anyone post the recipe or email it to me?
February 21st, 2008 at 5:01 am
[...] DC has a cookie question. “I bought “The New Best Recipe” book, and cannot find a White Chocolate Chip Macadamia [...]
February 24th, 2008 at 3:30 pm
I have to tell you these are the best cookies I have ever made and are a staple in our house. Thumbs up!
March 2nd, 2008 at 1:13 am
[...] make some chocolate chip cookies as well.” This was silly. Although they tasted good. I used this recipe from Shelterrific which is supposed to be the best chocolate chip cookie recipe ever. In my [...]
March 12th, 2008 at 6:43 pm
ooo man …… i need to get some cookie
March 20th, 2008 at 7:17 am
This recipe from Allrecipes.com is the best chocolate chip cookie out there. Give this one a try before you vote Tollhouse the best!
http://allrecipes.com/Recipe/Outrageous-Chocolate-Chip-Cookies/Detail.aspx
March 24th, 2008 at 5:31 am
[...] 3. Best cookie recipe? Opinions vary. Melissa H. commented on our infamous cookie post, “This recipe from Allrecipes.com is the best chocolate chip cookie out there. Give this one a try before you vote Tollhouse the best!” Check all the chocolate chip cookie opinions here. [...]
May 29th, 2008 at 6:31 pm
OMG. I just made these but, after mixing the batter, I added a big handful of chopped fresh mint from the garden. Delicious!!
July 23rd, 2008 at 5:52 am
So far, the best c.c. recipe is the one from Todd Wilbur. His top secret recipe for Mrs. Field’s chocolate chip cookies. Fabulous. I will check the book and post recipe. Linda
July 31st, 2008 at 5:08 pm
I haven’t tried the posted one yet, but the Alton Brown ones are worth trying out. http://www.foodnetwork.com/recipes/alton-brown/the-chewy-recipe/index.html