Comments on: Ultimate Chocolate Chip Cookies

By: Sofia

Sofia — Sat, 21 Apr 2012 18:14:06 +0000

General consensus: everyone absolutely loved them. Not sure if my oldest daughter loved more eating the dough straight out of the fridge or the cookies. Actually I think both. Also took some to her dance school today and everyone was drooling!

By: David Leite

David Leite — Wed, 18 Apr 2012 21:05:32 +0000

Better counsel, I’ve never heard.

By: Sofia

Sofia — Wed, 18 Apr 2012 20:51:51 +0000

Thanks for the quick response David, perhaps I should double the batch this week and give it a whirl prior to making them for the school. Am sure my family won’t mind that! :P

By: David Leite

David Leite — Wed, 18 Apr 2012 20:43:36 +0000

Sofia, because most of the measurement are in weight, you probably can size up, but I do caution you. Things can get a little wonky when you go up that much. I’d suggest making two double batches. And remember…let them rest.

By: Sofia

Sofia — Wed, 18 Apr 2012 17:01:15 +0000

David, I am finally going to make these to bring to may daughter’s school. I need to make at the very least 60 cookies, should I just quadruple the recipe or make 4 different batches? Only reason I am asking that is with baking I have been realizing often one cannot simply double, triple or quadruple it.

By: David Leite

David Leite — Sun, 26 Feb 2012 22:00:34 +0000

Hi Michael, I agree that more butter and sugar create a crisp cookie, but over-creaming can cause a flat cookie, too. But there’s no oil in this recipe…hmmmm.

Charlotte, did you use all the flour–all 1 pound, 1 ounce?

By: Michael

Michael — Sun, 26 Feb 2012 21:32:58 +0000

Also, in response to David, I do not think the creaming of her mixture was the problem. If her cookie became super thin and crispy and expanded (they spread out due to being so thin) its b/c she didnt have enough flour and too much oil. As that type of cookie dough bakes, the butter and sugar will carmelize and form a nice crunchy/crispy texture. Its actually quite interesting. Adding more flour will help give the cookie more body, imo.

By: Michael

Michael — Sun, 26 Feb 2012 21:30:48 +0000

I think i know your problem. This happened to me. So I was making these and I, too, opened the oven to see a thin puddle of cookies. I was like wtf? i cant believe i just failed a simple cookie. So i was asking my friend to read me the recipe again. I used, like most people here, all-purpose flour. So naturally I read 2 cups minus 2 tbps flour. And then i add all the stuff together. I forgot to add in the other 1 2/3 cups worth of flour (to egual the second flour). So once i added that in and waited a bit, they turned out great. Dont forget the other flour. Just in case this mightve happpend. :)

By: David Leite

David Leite — Wed, 08 Feb 2012 14:59:03 +0000

Hi Patricia, Hmmm. I’m not sure why the cookies were greasy. A few questions: How long did you let them sit out before forming them and baking? Did you weigh the flour or use a measuring cup? And if you used a measuring cup, was it for dry ingredients or wet ingredients?

Also, I watched the video, and I don’t see myself halving the cookie dough, making two smaller cookies. It’s been a long time, but I believe was simply testing it, while the hosts were speaking, by breaking it a bit to make sure the dough wasn’t too hard for demo purposes.

By: Patricia

Patricia — Tue, 07 Feb 2012 14:35:13 +0000

Hi! i just baked this cookie and noticed it’s a bit too greasy. I followed your recipe to the letter except the dough was chilled for 84 hours. Also i noticed in the video that your halved the golf ball sized dough and just wondering why you did it? How exactly was that done?