Comments on: Ultimate Chocolate Chip Cookies

By: Cindi Kruth, LC Recipe Tester

Cindi Kruth, LC Recipe Tester — Sun, 07 Feb 2010 21:11:22 +0000

Hi, Sherry. Adding peanut butter is a great idea, but it really changes the recipe and its texture—which is great as is.

But as a starting point, add 3/4 cup creamy (not natural or organic) peanut butter to the butter and sugars before creaming. Make sure to reduce the butter by 1/4 cup (or 4 tablespoons), and see how that suits your taste. The two ingredients to play with are the peanut butter and the butter. Best of luck.

By: Sherry

Sherry — Sun, 07 Feb 2010 19:02:27 +0000

Has anyone ever added peanut butter?

By: David Leite

David Leite — Fri, 15 Jan 2010 17:25:58 +0000

Kristen, my pleasure. So glad you liked them.

By: Kristen

Kristen — Fri, 15 Jan 2010 16:49:25 +0000

David,

Thanks for the amazing recipe. I finally got around to making it and the cookies were absolutely amazing! My patience was definitely rewarded. I only wish I would have crossed them off my to do list sooner.

By: David Leite

David Leite — Tue, 05 Jan 2010 22:14:42 +0000

You’ve got it. But to be reeeeeeeeeeeally clear, order some bread and cake flour from King Arthur. You’ll see the difference!

By: Debra

Debra — Tue, 05 Jan 2010 21:47:28 +0000

David, you’re the best! Thank you so very much for your speedy reply. So just to make sure: I substitute equal amounts, right (17 oz. of all-purpose flour)? Ugh, I hate that I can’t make it exactly as you have written it, as I know what hard work went into it. Thank you, thank you, thank you!

By: David Leite

David Leite — Tue, 05 Jan 2010 21:36:42 +0000

Debra, for this go around, use only the all-purpose. The protein content will be a little different that with the bread and cake flours, but using a mix of all-purpose and pastry will lower the protein content too much. Best of luck and tell me what you think!

By: Debra

Debra — Tue, 05 Jan 2010 21:32:31 +0000

Hi David,

I have been eyeing this recipe for some time now and I am determined to make them this weekend. And, lucky for me (and my husband if he’s lucky), I also found some wonderful couverture discs at the store yesterday, so I’m set…almost.

I only have all-purpose and pastry flours at home. Is there any way to use a combination of these two instead? I could not find cake flour OR bread flour at the store. So, I’m dying to make these, but I really do not want to mess them up! Any advice would be GREATLY appreciated. And thank you for such a fantastic site! I have been making the korova cookies for years now and they are still, to this day, our favorite treat EVER!

Happy new year!