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Jaay Dunlap posted a chocolate chip cookie recipe in November 2006 on JustBaking.net that sounded good enough I wanted to try it, and, man alive, am I glad I did!
I’ve made these before, but never when I had the chance to get some shots of the process. The recipe is simple, and includes the same stuff that most any other recipe has. There’s sugar, egg, vanilla, baking soda, flour, salt and chocolate chips (or chunks in this case). Oh, I can’t orget the butter… There’s definitely butter in these puppies.
What is different is the proportions of the ingredients. This recipe calls for a 2:1 ratio of brown to white sugar. I want to try making this with all Turbinado sugar to see how that works, too.
Another major difference is that I’d always read to cream the butter, usually at room temperature, with the sugars. This recipe instead calls for using melted butter. (The formal recipe is listed at the bottom of this entry).
After the sugars and butter are mixed, an egg and a yolk are added, along with one tablespoon of vanilla, and all that’s blended together. To that, already-sifted flour, salt and baking soda are added.
The chocolate chips or chunks have to be stirred in by hand, so they don’t get all broken up by the mixer. Next time I do these, I’m going to pre-chunk chocolate; I’ll get a bar I think will go well and chunk it myself with a hammer! That way, I can try a variety of chocolates out instead of just getting the packages available (if you do this, just make sure to use chocolate that’s not too sweet).
Here’s yet another difference I found in making these cookies… Each cookie is made with a whole quarter cup of batter.
I got a scoop at Sur La Table last month to use for the cookies. The scoop didn’t have a liquid measure listed on it, so one of the women working there took me back into their teaching kitchen, and we filled it with water, than measured, and it was exactly one fourth of a cup… Perfect!
With the size of these cookies, I only put about eight on a cookie sheet; they need some room to spread out, but they stay pretty well together and come out looking great.
The cookies take a while to bake, being as large as they are, but I tried taking them out when they seemed just slightly underdone, as carryover seems to finish them well. They took about 15 minutes in my oven, using a Hearthkit. The Hearthkit really helped the cookies come out very evenly baked, and the convection setting on the oven does a really great job with baking.
Now, everyone makes great chocolate chip cookies, I know. A coworker said his wife’s were the best ever… until yesterday. I took a bunch into the office, and no one came back telling me their cookies were better. The coworker that bragged on his wife even took one home to her, and they both agreed these are better.
The differences in proportions of ingredients, the use of melted butter, and the sheer size of these cookies are what make these so good. The result is a cookie with a slightly crunchy exterior and a chewy interior, with loads of chocolate. And they stay that way for several days, which is a feat unto itself!
Everyone’s entitled to like their family’s traditional chocolate chip cookie recipe (though I bet a lot of those were just copied from the Tollhouse package!). These cookies, though, are so good you could sell them. Trust me on this; I have!
Recipe:
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups semisweet chocolate chips
Preheat the oven to 325 degrees F (for pure convection, adjust accordingly; I used 310 F on convection). Grease cookie sheets, or line them with parchment paper or use a Silpat (which is what I did).
Sift the flour, salt and baking soda and set aside.
Mix the sugars and butter just until thoroughly mixed, then add egg, yolk and vanilla and mix until creamy. Add the sifted ingredients and mix until just blended.
Stir in the chocolate chips/chunks, then drop dough 1/4 cup at a time on a cookie sheet, about 3 inches apart, and bake for 15-17 minutes. Leave them on the cookie sheet to cool a bit when removed from the oven (this is important… they fall apart if you move them too quickly). Once they cool a few minutes, remove the cookies to a cooling rack to finish cooling. Or eat them right away, with milk!
October 18th, 2007 at 4:28 pm
Judging by the pictures, you have a case. Those do look like they have potential to be the best chocolate chip cookies ever!!! Deliver a sample?
October 18th, 2007 at 4:58 pm
Hillary, welcome! Honestly, one of the great things about these is that they’re pretty cheap. The most expensive thing is either the chips or the butter.
Email me your address, though; I’ll get you a cookie.
October 18th, 2007 at 7:46 pm
Your description of these cookies does indeed sound like the perfect chocolate chip cookie for me, too!
October 18th, 2007 at 8:18 pm
Yeah…I SO need a mixer. There is no way my arm would manage to churn that dough. I also need one of those fancy scooper things.
I am going to go eat a frozen TJs cookie now…
October 18th, 2007 at 8:52 pm
JEP, it’s always worth a try, anyway… They won’t be bad, I can guarantee that (unless you do something like use olive oil instead of butter!)
Sarah, these can be done with a hand mixer, too, and, until this time, I just used a quarter cup measuring cup with good success. The scoop helps, but it’s definitely not mandatory… With that said, I love my KitchenAid.
October 19th, 2007 at 7:54 am
Wow, these are sinful!
The cookies look delicious and I would love to try this recipe!
October 19th, 2007 at 9:47 am
Patricia, I’d love to hear what you think after you try the recipe.
October 19th, 2007 at 11:47 am
[…] Jaay’s Best Ever Chocolate Chip Cookies courtesy of Bucky’s Barbecue and Bread […]
October 20th, 2007 at 11:26 pm
I made these tonight because the photos of yours looked so good. I used dark brown sugar instead of light brown, but left everything else the same.
They were fantastic. My boyfriend said they were “Good as he**”, when his highest praise is generally “They are fine.” I love them. Thanks so much for the recipe.
October 21st, 2007 at 3:30 am
I could bake and enjoy these a lot. I just got a brand new 30 quart roaster oven for the upcoming thanks giving that would work for cooking two loads at once! :).
However I need to find something that can emulate the flavor of brown sugar well enough as my wife has a bad reaction to brown sugar.
October 21st, 2007 at 6:36 am
Karen, Thanks for letting me know how they worked out… I’m glad I insprirsd someone! I’m also glad they were a hit, but I’m not taking credit for the recipe. I actually think the dark brown sugar you used only made them even better.
Glenn, how does your wife do with can sugars? I’m going to try these with muscovado sugar, which is from sugar cane with no added molasses. It’s not cheap, but it might work. I’ve also thought of using pure Turbinado for all the sugars, which is more readily available and cheaper than muscovado. To get a smaller grain, it could put put through a coffee grinder.
October 21st, 2007 at 4:55 pm
You only use 3/4 a cup of butter or am I missing something? That seems like the regular amount of butter. I always use 1 whole cup per batch of cookies no matter what.
October 21st, 2007 at 5:28 pm
Shannon, yeah, that’s right, 3/4 cup of melted butter. More might make the cookies spread too much, but try it and let me know.
October 21st, 2007 at 8:37 pm
OH.
My.
Word.
These have got to be the best chocolate chip cookies in the world. They have to be.
I love to bake, and I’ve made hundreds of batches, using dozens of recipes, and tweaking each of them just a little bit to see what the outcome is. I found your site, went right away and made a batch, and came back to post. How amazing are these?!?!
Thanks so much!
October 21st, 2007 at 9:19 pm
Trisha, thanks for letting me know how well yours turned out. I have to admit that there’s one thing I didn’t do this time that actually does make these better; I add a teaspoon of really good cinnamon (cassia). But then, that’s my favorite spice, and I think it adds something a bit special to the cookies without taking away from how good they are already.
October 22nd, 2007 at 8:42 am
These look ridiculous! If they were vegan I would eat the mixing bowl full of dough with a smile on my face the entire time. I’m definitely making these for my friends becuase I DO want to be considered a cookie GOD.
October 22nd, 2007 at 8:51 am
S, if you look around, you can probably tell I’m not vegan… I wish I could tell you how to make these vegan, but I wouldn’t have a clue if it’s even possible.
Make them for your friends, though; they will appreciate it!
October 22nd, 2007 at 3:45 pm
Those cookies look fantastic. The photo’s look professionally done. If you don’t mind me asking, what kind of camera did you use?
I’ll be trying these on the kiddies for sure.
October 22nd, 2007 at 3:51 pm
Stacey, you just made my day! I can’t wait to show my wife your comment; she’s been making fun of my picture taking since I started!
It’s not a great camera; it’s a Fuji S5000, which I’m hoping to upgrade soon to a Nikon D80. The main problem with it is the amount of noise I get; there’s a decent amount of manual control I have, but not full control. The main thing I’ve done to get better is listen to advice and get a tripod and some better lighting.
October 22nd, 2007 at 6:33 pm
Honey, It’s not that I do not support your taking pictures of food, It’s just that I am usally hungery and after you have slaved over that delicious meal you prepared for me, I can’t wait to dig it…..my tummy does not wish to wait. Keep up th great work!!
October 22nd, 2007 at 8:05 pm
Wifey, you know that if I had a better camera, the photos would get taken faster.
October 22nd, 2007 at 9:49 pm
She can handle sugar somewhat she is what we call pre-diabetic. So she has a funky reaction if she eats to much sugar at once. Cost is not so important when it comes to good food however.
October 22nd, 2007 at 9:59 pm
Glenn, the cane sugars don’t have the extra molasses; it might be worth a try.
October 24th, 2007 at 11:48 pm
You should enter the BeaverCreek Resort Cookie comp! I used to work there and they hand out the winners cookie and the end of each ski day! Its great!
October 25th, 2007 at 8:31 am
This is recipe is a very slight revision of the well known “Thick and Chewy Chocolate Chip Cookie” from Cooks Illustrated Magazine, published in January 1996. The only difference is that the flour has been reduced by 1/8th of a cup, and the vanilla has been increased by two teaspoons. In my opinion the original recipe is still slightly superior. The additional flour helps make the cookie chewy, and its sweet and buttery enough already. But to each his own.
October 25th, 2007 at 8:41 am
I’m certainly willing to try a variation; it seems most chocolate chip cookies are slight variations of some other chocolate chip cookie. The type of flour can effect the chewiness, too, I’m told - the more protein, the chewier. These, to me, have a nice crunch and stay chewy longer than any others I’ve tried. They’re actually better after they rest than they are right off the cookie sheet, I think.
October 25th, 2007 at 2:09 pm
These look fantastic and I’m going to try them tonight for my boys. One question, in the photo descriptions, you said 2 tablespoons of vanilla but in the ingredient list, you only have one listed?
October 25th, 2007 at 2:18 pm
Renny, good catch… I’m shocked I made a mistake! Actually, I’d be shocked if that’s the only one. I used 2 because I made a double batch… I’ve corrected the mistake; thanks for pointing it out.
October 25th, 2007 at 2:22 pm
Ah, that makes sense! Thanks so much….off to bake!
October 26th, 2007 at 12:04 am
Made these with splenda brown and white “sugar” for baking, I’m trying to cut some calories out. Also added a pinch of cinnamon as was suggested above.
So. Good.
October 26th, 2007 at 12:22 am
I can’t wait to try these some time! I love to bake and am always looking for more recipes. I shared the page with friends, and am waiting on their reaction on how they look. I’m going to copy and print the recipe sometime to try it out! They look delicious!
October 26th, 2007 at 6:20 am
Dave, I’m really glad someone tried this with Splenda, and it’s great that they turned out well. I really do like the cinnamon in it, esp if you can just not quite make out that it’s there.
Blake, thanks for sharing the page. I don’t think you’ll be disappointed when you try them.
October 26th, 2007 at 10:00 pm
I stumbled upon this site and decided it was time to bake some fresh cookies.. and may I say that these ARE the best cookies I’ve ever made/tasted. Thanks so much for this recipe… I’ll definitely be making these time and time again. Just absolutely scrumptious!!
October 26th, 2007 at 10:12 pm
Javi, glad to hear that they worked out for you, too. They keep pretty well, too. I keep them in a plastic container, and they last for over a week, still a bit crunchy, a bit chewy.
October 27th, 2007 at 2:11 am
The melted butter technique, and the 2 to 1 brown to white, on the sugar were techniques used by Cooks Illustrate more than 10 years ago.
October 27th, 2007 at 5:03 am
This is the 3rd recipe that uses melted butter and the measurements are similar. I personally love chocolate chip cookies and I love a buttery chocolate chip cookies. I live in TN and we have this deli called Mcalisters and they have the best chocolate chip cookies and I hope thses are similar, because the other recipe compared this recipe to Mcalisters cookies. thanks again
October 27th, 2007 at 5:59 am
Mickey, I’m sure there are recipes from more than 10 years ago that use melted butter, too. I don’t claim this is anything new; it’s just really good!
Sleumas, let me know if they stack up to McAllister’s; if it’s the same deli we have in Cincy, I’ll have to try their cookies next time I’m there.
October 28th, 2007 at 7:50 pm
This truly was the best chocolate chip cookie recipe ever. Thank you.
October 28th, 2007 at 8:05 pm
Julie, Thanks for the feedback. I don’t claim the recipe, but I was glad to share it. I’ve heard from others that they love these cookies, too.
October 29th, 2007 at 8:34 am
I just came accross this recipe and it reminds me of my time in the states! Coming from Europe we didnt really know a lot about cooking(i am a chef) the American way and had a lot to learn about cookies, blondies, brownies etc etc! It was actually through sites like this that i taught myself! Keep up the good work!
October 29th, 2007 at 8:54 am
Niall, thanks for the encouragement! I didn’t realize anyone in Europe was interested in cooking the American way.
October 29th, 2007 at 9:58 pm
The pictures and various reviews lead me to believe these cookies will end up on my Thanksgiving day table. I’ll let you know how my test batch turn out
October 30th, 2007 at 4:54 am
Do you know what else does it need it doesn’t work for me.
October 30th, 2007 at 6:15 am
Pierre, I’ll look forward to hearing.
Danielle, email me and let me know how they turned out; I’ll see if I can help you figure out what happened and what to do.
October 30th, 2007 at 9:32 am
hi there! i found your website via tastespotting. i tried these out last night and they were pretty good. but, probably a little crispier than i like. they are currently being gobbled up by my co-workers as i type.
also, i just wanted to let you know i linked this post.
http://mrsjkimcheese.blogspot.com/2007/10/tastastic-tuesday.html
hope this is the right way to do it. i’m not really up on the link etiquette. ;-)’
thanks.
October 30th, 2007 at 1:01 pm
Mrs J, thanks for the link! If they’re too crispy for your tastes (and everyone has different tastes), I would try doing more half and half white to brown sugar and using bread flour instead of all purpose. They’ll be a bit more chewy.
I’m glad your coworkers like them.
October 31st, 2007 at 9:38 am
Looks good!!
Sid
October 31st, 2007 at 4:51 pm
Thanks for sharing this recipe; it looks pretty great. I also like the idea of using “chunks” instead of the regular “chips.”
My Great-grandmother used a recipe that stressed lots of brown sugar and melted butter, but we put oats in it, too, usually about two cups. That spreads the chips a little thinner, so to speak, but gives the cookies a unique texture. I might have to try this recipe, and add the oats like we always do; we’re hooked on our “cowboy cookies.”
Thanks again for putting this up; it’s always nice to stumble onto something delicious!
October 31st, 2007 at 5:20 pm
Zanna, the oats sound good. I always like a mix of butterscotch and chocolate chips in oatmeal cookies.
October 31st, 2007 at 11:53 pm
Now these look awesome! Too bad I don’t have much patience for baking these days.
November 1st, 2007 at 10:12 pm
Fantastic! The downside is they’re so yummy I ate too many from the first batch. Now I need a few days before I make another bunch. By the way, I tried the recipe with 1.5 cups choco chips (instead of 2 cups) and 0.5 cups walnuts. Excellent. Best cookies ever! Thanks Curt for a great recipe.
November 1st, 2007 at 10:19 pm
rj, they don’t take long, really!
Kapp, glad to hear you liked them. I’m a purist when it comes to chocolate chip cookies… I prefer them without nuts, but I can see that it would work great.
November 2nd, 2007 at 7:50 am
i have to say im a n00b at baking anything but i made these for a birthday and they pwned. might try making other things because these came out so well
November 2nd, 2007 at 8:06 am
That’s what I like about some of this stuff; it’s really not hard, so it gives enough confidence to try the next thing.
November 2nd, 2007 at 1:44 pm
Hi Curt,
Greetings from Panama!
Your cookies look yummy. I would like to ask you how do you think they will turn out if I use unsalted margarine instead of the butter.
November 2nd, 2007 at 2:09 pm
Karen,
I never cook with margarine, so I don’t know… It’s definitely worth a shot… Cookies are pretty cheap,a and I’m sure they’ll still taste just fine.
November 2nd, 2007 at 11:30 pm
The best cookie recipe I have ever dealt with was Ghiradelli’s. It’s on the back of their chocolate chips or on their website. You can substitute the chocolate if you prefer higher quality. There is no need to tweak or do anything fancy to the recipe. The come out perfect every time. The are alway big puffy and lightly crispy on the edges. And a nice buttery taste.
I do a lot of baking myself thanks to the damn kitchenaid mixer. Damn you kitchenaid!! Damn you. But I will give this recipe a try and see how compares. It’s not that I am a connoisseur of any sorts but I do know how to bake.
November 3rd, 2007 at 7:17 am
SC, I’d be interested in hearing which you like better. I think I’ve actually tried that one, too.
November 4th, 2007 at 5:58 pm
making cookies is one of my favorite activities, but the flavor i got off the packages was starting to get routine and boring. then i stumbled across this recipe and decided to give it a shot…
now, I’m a broke college student, and i dont have a kitchenaid, so i’m forced to do all my mixing by hand… this is actually why making cookies is one of my favorite activities, even though at times, a little tiring. tonight, making this recipe i had a MUCH easier time mixing, but still got to meditate and disconnect while mixing. The dough was also a lot nicer looking and feeling by the end. I used just the tablespoon to form the cookies, because i like smaller cookies. They turned out amazing, I have eaten about four already, and I am just now taking out the third batch. This has definitely become my default recipe.
November 4th, 2007 at 11:51 pm
To Glen, whose wife can’t tolerate brown sugar. Try Sucanet. It will take the place of brown sugar.
November 5th, 2007 at 5:34 am
easybaked, I know what you mean about doing some things by hand. I haven’t made this in smaller cookies, though I’m sure they’re still great… I just like the big cookies!
Sharon, thanks for the great advice! I haven’t used that, so I had no clue there was an alternative to brown sugar.
November 5th, 2007 at 4:29 pm
I bake all of the time, especially cookies and I was really excited to try this recipe but they are just waaaay to runny. They ran before I even got them into the oven so they ended up completely thin. I am pretty disappointed, I hope they taste better than they look.
November 5th, 2007 at 4:42 pm
Kirsten, I don’t know what to tell you; I’ve never had a problem with them being runny. Could it be the type of flour? I know the sugars and butter are very runny, and adding the eggs and vanilla don’t help, but the flour firms it up for me, with the chocolate chunks making it hard to stir.
November 5th, 2007 at 5:56 pm
Well, they are awesome. My husband absolutely loves them and so does the little one, so the recipe is a keeper. I think what happened is that since I live in Costa Rica we use the metric system so I just sliced off what I thought was the right amount of butter and I think I may have used too much. I refrigerated the dough between batches and the second batch came out damn near perfect. Next time I make these, and there will be a next time, I will be careful with the butter.
November 5th, 2007 at 6:46 pm
Glad to hear it, Kirsten! I was worried about how they looked, but I knew they’d still taste great! Thanks for the update.
November 5th, 2007 at 10:46 pm
I stumbled upon this page a few days ago and finally decided to make these tonite and they are pretty awesome. I love how they are crisp on the outside and you get one soft chewy bite in the middle. im cooking my second batch on parchment instead of straight on the pan to see if they crisp the bottom a little less. never made cookies from scratch before and this was way quicker and easier than i managed, i did everything by hand too. thanks for the recipe
November 6th, 2007 at 6:43 am
Chad, it sounds like you’ll be baking more now that you know it’s not that hard.
You might try taking them out a bit sooner, too; they don’t need to be quite done when you take them out, but it’s a fine line between too soon and just right. That’s the trick to learn.
November 6th, 2007 at 12:59 pm
Sounds pretty great! I’m gonna try these for my birthday next weekend:) Just one question, for how many cookies is the recipe? Just wanna make sure i’m making enough;)
November 6th, 2007 at 1:15 pm
Naat, that’s a good question; I should have said something in the post. A single batch, using the 1/4″ size, makes about 16 cookies. I do 2 sheets of 8, or, like this time, I make a double batch and do 32 cookies. Only make a double batch if you want to share the cookies; 16 of these is still a lot of cookies.
November 9th, 2007 at 11:30 pm
thanks so much for that awesome recipe! i made a batch and brought them to school the next day, and people were ranting and raving all day. i also gave a few to my teachers… who wants to bet my next report card will be all A’s?
November 9th, 2007 at 11:36 pm
Caitlin, I’m glad to hear they were such a hit… If they help bump up a grade here or there, all the better.
November 10th, 2007 at 3:34 am
Well my girlfriend and I made these last night after stumbling upon this site…
They were freaking great.
November 10th, 2007 at 7:22 am
Matt, can I quote you on that?
November 12th, 2007 at 12:54 pm
Did u use ALL turbinado sugar? That is the only way to go for me. Sure would like to try this one! Thx!
November 12th, 2007 at 1:09 pm
JC, I haven’t done it with Turbinado yet, but I would try it with all turbinado. I might also grind it up a bit finer first, though I’d try it without grinding it up before going to the trouble. It might be a good experiment to do 2 batches, one with grinding, one without.
November 12th, 2007 at 5:02 pm
I’m having a cookie orgasm!
November 12th, 2007 at 5:08 pm
Steamy Kitchen, I don’t know that I would have put it that way, but I’m glad you like the cookies!
November 14th, 2007 at 9:21 pm
Not to bust anyones bubble but this recipe that you were given is the recipe on the back of the blue bonnet margarine box. It’s the only recipe I’ve ever found where you melt the butter, also, to increase the flavor go full brown sugar, and add a tsp of nutmeg, these make the cookies have an incredibly rich full flavor.
November 14th, 2007 at 10:28 pm
Lauren,
Most chocolate chip cookie recipes are going to be similar. This isn’t the Blue Bonnet recipe as several ratios are different, as well as how eggs are used and the fact that the Blue Bonnet recipe uses margarine.
It may still be very good, but it is a different recipe.
November 18th, 2007 at 1:14 pm
Curt,
The cookie recipe sounds divine. I being a younger chef of the time with some experience haven’t heard of this recipe before and am very interested in trying it. I’ll leave you my feelings when I make the cookies today!
-Nick
November 18th, 2007 at 2:28 pm
Nick, I can’t wait to hear what you think. I’m making some more today, actually, to take into work.
November 19th, 2007 at 6:04 am
This cookie recipe sounds great! Tell me about the screening on the cookie sheet. Or, is it part of the cookie sheet. I’ve never seen anything like it before. How does it work?
November 19th, 2007 at 6:26 am
Dru, I used a Silpat; you can find them at any kitchen store most likely. It’s a fiberglass and silicone sheet that keeps stuff from sticking. It helps the make the cookies easy to get off the cookie sheet and makes clean up really simple.
November 19th, 2007 at 12:18 pm
So glad you mentioned cinnamon! I like the cookies, but felt something was missing. I usually add a little cinnamon, but didn’t this time since I like to give recipes a fair shake and make them as listed the first time around.
What do you all think about the brand of butter or flour and how it affects how much the cookies spread out? Mine did not look like the photo and I’m a pretty experienced baker. This seems to be a recurring theme with basic chocolate chip cookies - sometimes they’re picture perfect, other times not. Did you chill your dough at all?
November 19th, 2007 at 12:30 pm
AmyL,
You’re probably more experienced than I am… In fact, I’m sure you are. I typically use King Arthur flour, and I used all purpose flour for these. For butter, I used Land-o-Lakes unsalted butter. I don’t know how much difference in consistency I’d expect from butter, but flour could make a big difference. The higher the protein, the thicker the cookies will end up. Butter will add to the flavor, though, and I’m making these again tonight with some French butter I have to see how it changes the taste; it may have a richer taste to it.
November 19th, 2007 at 1:18 pm
Curt,
Thanks for the reply. I admire that you are into making bread! I don’t have as much experience there - mine is in cookies and cakes. But consistency with the “look” of chocolate chip cookies has always eluded me. Others have recommended King Arthur and Land-o-Lakes, so you’d think I’d know better by now :).
I’ll try those two specific brands next time and report back. Can’t wait to hear about the French butter. I *heart* French butter!
November 19th, 2007 at 2:09 pm
AmyL, I’m the opposite… I’ve done more bread than cookies and cakes. I love cookies, though, and I’m trying to get my mom’s (grandmother’s) oatmeal cookie recipe which is my favorite for that type. My mom will give it to me… I just keep forgetting to ask!
November 21st, 2007 at 4:00 pm
Every year I make the cookies and candies for my family for Christmas, and I’m always looking for new cookie recipes. I stumbled on this one and I can’t wait to try them out! If they turn out as good as the pictures I plan on bringing them to my family’s Thanksgiving dinner tomorrow.
By the way, my mom has a Nikon D70 and she loves it! The picture quality is fantastic and the speed is decent. Her camera does get a little temperamental, but once she’s given it some extra TLC it’s back on track.
November 21st, 2007 at 4:44 pm
Erin, I did some other stuff with the recipe the other day. I chunked up some bittersweet Sharffen Barger chocolate instead of using a bag of preformed chunks. I also used French butter instead of Land-o-Lakes. I also added a teaspoon of cinnamon. They ended up being REALLY rich. My wife didn’t like them as much, but I thought they were even better.
I’d love a D70… I’m currently saving up for a D80, or if I hit a bonus between now and then, the new D300.
November 27th, 2007 at 4:24 pm
Hi!
I made these cookies an hour ago. The taste is amazing and they look just like the pictures. I must say, I’m quite pleased with meself. It was a bit of a pickle; I’m from Belgium, so we use the metric system. I had to convert everything, and I also ran out of brown sugar, so I added some lightbrown sugar instead, but it worked out really well. My kitchen still has that mouth-watering smell hanging in the air. Thank you very much for this recipe. I’ll be passing it on!
December 5th, 2007 at 8:27 am
After wolfing down a batch of these cookies that I made a couple weeks ago, I recently tried my own variation of halving the amount of brown sugar and swapping about 1/3 of the butter with peanut butter (subtle, yet noticeable). For mere convenience, I also used salted butter and added no additional salt. My wife and I both thought this to be an terrific variation. (If you give it a try, just make sure that there is enough sugar/butter to allow the cookies to thin while baking…mine tasted great, but didn’t flatten out much…great dunkers!)
December 7th, 2007 at 11:18 pm
I tried this recipe and it is right on. They baked perfectly with the perfect chewy texture. They taste good, however, something is a little off. Maybe I like my cookies a little sweeter so I should add more sugar. Or maybe I prefer the taste of margarine over unsalted butter. I dont know but next time I will mess with it a little and hope that I dont loose the perfect texture. Thanks for a great recipe.
December 7th, 2007 at 11:42 pm
Kelly, I’m glad you like the texture. I’d be wary of adding sugar, as it will change the texture. I’d try using a sweeter chocolate instead. I like these a bit less sweet, so I use bittersweet instead of semisweet. You could just go the other way.
December 8th, 2007 at 2:45 pm
I made these cookies twice now and I’ve had one great result and one mediocre result. I think the latter was due to me packing the flour in my glass container so that I could fit the whole bag in it. I’ll be making these in a couple of minutes and I’m adding the cinnamon to it as well.
Would fresh nutmeg be overkill?
December 8th, 2007 at 2:51 pm
Greg, having too much flour could change the texture, etc. I don’t think nutmeg would be a bad thing to try… Heck, you’ve seen how easy they are to make. The worst case is you don’t like it wit nutmeg, and you have to make more. Let me know how they come out.
December 9th, 2007 at 6:42 pm
These turned out somewhere in between the two previous results. I used cinnamon, but held off on the nutmeg and the cinnamon definitely brought something to the table, so that’s staying in the recipe for me.
I should say that even though they weren’t my best effort, they were very good. By far, the best chocolate chip recipe that I’ve used. I think my next trick is to monitor the temperature a little closer on my over, as well as taking the cookies out somewhere around the 13 minute mark, rather than letting them go until 15.
Once I finally recreate that perfect cookie that I had the first time, I’ll drop in a line to see what the trick was. I notice that you do artisinal breads…have you ever done one in a cast iron dutch oven? Someone told me that they have a no-knead recipe where you just dump the dough into a hot dutch oven and let it rise for a bit and then bake it.
December 9th, 2007 at 6:53 pm
Greg, it sounds like you’re heading the right way. Do you have a Convection setting on your oven? That helps, too, to use full convection.
I’ve heard of the no-knead bread, but I haven’t tried it yet. I’ve heard very good things, though. I’ve been thinking of trying it soon, but I am not sure about the shape of the bread.
December 11th, 2007 at 10:25 pm
These are the best cookies ever! they’re the only ones I can ever make right.
I’m not even much of a chocolate person, but I loooved these.
I’m a beginning baker and they were so easy to make, I have made 3 batches so far and one of those times I didn’t even use a mixer at all. (probably because of the melted butter)
I did these things to the recipe though:
1.}Since I’m not too much of a chocolate person I only added 1 and one half cup of chocolate chips (3/4 white and 3/4 semi sweet) instead of the full 2 cups, but if you’re a slave for chocolate go head and add the two cups, but personally i think it’s a bit too much for my taste.
2.} added 1 tablespoon french vanilla pudding mix nd a tad bit more vanilla (only because I use imitation though)
3.} I always have to put in the fridge for at least an hour after making the dough so it’ll be scoopable,( You don’t need a “fancy” measuring spoon, A 1/4th plastic measuring cup worked just fine for me) otherwise it will look close to a cake batter ( I was alarmed at this the first time, thought i did something wrong, and considered adding more flour, but after deciding to just put it in the fridge for a bit it looked perfect)
Otherwise I always follow the recipe exactly and always will. Thanks bunches for the excellent cookies.
PS:You don’t happen to have an equally superb oatmeal raisin cookie recipe would you?
December 11th, 2007 at 10:51 pm
Jen, I’m glad you like the cookies; your mods sound pretty interesting. They might be good with those chocolate and caramel chips Hershey makes now, too.
My mom has a fantastic oatmeal cookie recipe that I was thinking of getting from her; now that you’ve asked for one, I’ll be sure to get it and show it on here soon.
December 12th, 2007 at 11:33 pm
Great recipe! I love the balance of the crispy exterior and chewy interior. One question though, my batter turned out a lot more “wet” than yours pictured. I did chill it in the fridge like Jen mentioned, but I noticed the chilled batch didn’t turn out like the first batch.
December 13th, 2007 at 5:47 am
Muslim Wife, I’ve gotten slightly different consistency at different times; if the dough is wetter, I leave a bit more room between the cookies. I don’t chill the dough, either, as it affects the cooking time and, I think, can affect the final consistency.
December 13th, 2007 at 11:33 pm
Oh wow, these cookies are AMAZING the next day!!
December 15th, 2007 at 10:51 pm
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December 23rd, 2007 at 10:59 am
I am so glad to have found your website!! I love to cook and bake, and normally do a fine job of both however I just can’t seem to get choc. chip cookies right, which is a shame because they are hubby’s fave. I don’t have time right now but as soon as I get a chance I am making these cookies!!!! I’ll let you know if I have success!
December 23rd, 2007 at 1:06 pm
Dana, I think you’ll like these… I’ll look forward to hearing how well they turn out.
This week, I’m going to be posting my Great Aunt Irva’s oatmeal cookie recipe… My personal ‘best ever’ for oatmeal cookies!
December 29th, 2007 at 12:11 pm
Yummy, I am going to give these a try, they look great!
December 30th, 2007 at 1:38 pm
Hi,
Could you send me the link to you oatmeal raisin cookies. I would love to try them. Thanks
December 30th, 2007 at 1:55 pm
Tee, I still have to make them… I’ve been a bit tied up with a new kitten in the house, but I’ll be making them very soon.
I will tell you, however, that mine won’t have raisins in them, though you can add them later.
January 1st, 2008 at 8:02 pm
Hi!! I just had to post and tell you that I stumbled upon this site, and I am so glad I did!! Baking is a big hobby of mine, so when you said “best chocolate chip cookies EVER”, that sounded a lot like a challenge to me. So, I just had to bake them and see for myself. Well, you were totally right. I live in Harrisburg, PA, which is right by Hershey, PA (you know, Hershey’s chocolate….), and I every time I go there, I make sure to get chocolate chip cookies, because they were my favorite. (Notice I said “were”). These cookies blow them out of the water! I must say, that if I ever eat another chocolate chip cookie, I will feel a little ashamed. Thank you so much for posting this!
January 1st, 2008 at 8:09 pm
Krista, I know what you mean… I just don’t get chocolate chip cookies when I’m out anymore. I’m glad you liked them so much. I’ve tried some variations, using darker chocolate bars that I chunk myself, and using muscovado sugar. Even though I like the variations, the simple version works so well.
January 12th, 2008 at 9:54 pm
I found this site and put the receipe on my favorite list to make sure I tried these. I am just finishing up my very first batch and my twins are in luv with them. My daughter said they are her favorite because they are crunchy on the outside and chewy in the middle. Since this is my first try at it, I can only say that they did not rise the way your photos show, but taste and texture are great. I had initially left the butter out to bring to room temperature and then realized it had to be melted. Maybe that was it. I will try them again as it was likely a user error for the failure to launch. Thanks for putting smiles in my family’s tummies.
January 15th, 2008 at 8:51 pm
These cookies are AMAZING! My 17yr old son deemed them the best he had ever eaten. He told all of his friends about them. I now have a house full of teenagers every weekend playing video games munching on cookies! Thanks
January 15th, 2008 at 10:28 pm
Blizzkid, the crunchy/chewy part is what I like, too. The rising or not rising could be due to the flour used; bread flour will make them stand up a bit more.
Leslie, I’m glad they were a hit… I could go for one of these while playing Call of Duty 4, too!
January 22nd, 2008 at 4:41 pm
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January 28th, 2008 at 5:05 pm
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January 29th, 2008 at 7:35 am
Godsent! Thanks for sharing this. I, too, come from a tradition of Cowboy Cookies as mentioned by someone earlier. The ingredients match with the exception of oats and nuts. But, over the last five years my family stopped making them, because the consistency changed… the cookie crumbled. :0
This batch followed exactly but for muscavado sugar instead of brown worked like a charm and I’m in the process of making 13 dozen to send to family, along with the recipe.
Many thanks from Cambridge, England.
January 29th, 2008 at 9:55 am
Edye,
I’m glad you liked the cookies. I’ve used muscovado sugar, too, along with French Butter, and the cookies get more and more decadent, I think.
By the way, I love the name of your blog!
January 29th, 2008 at 12:40 pm
Laughing… Curt, that’s what happens when a Californian meets a Scot!
January 30th, 2008 at 5:42 pm
Wow. Thanks for this great recipe. I just made a half batch and those 8 cookies are amazing!!!! They are HUGE!!!! LOVE LOVE LOVE
January 30th, 2008 at 6:54 pm
love this recipe! thanks so mush for posting it
my girlfriends and I all made them together and there are none left
thanks again for the delicious cookies
January 31st, 2008 at 9:54 am
Susan, there’s something about a big cookie, isn’t there? I think the size is actually important to get the right mix of chewy and crunchy.
Kristie, I hope it was a lot of you; one cookie is about all I can do in one sitting!
February 21st, 2008 at 6:29 am
Hi Curt! I made your cookies yesterday and they were fab! Its the first time I have made choc chip cookies that have turned out halfway decent! They spread out a bit - but I think I might have been a bit generous with the butter.
I’m from England and we don’t tend to measure things in cups - I had no idea how huch a “cup” is so I measured everything with a small plastic cup I had - I figured that it would all be ok so long as the ingredients were all in ratio. I was right - yay! Its so much easier than weighing everything.
Thanks for the recipe - I’ll try it again soon and hope to get it perfect!
February 21st, 2008 at 6:42 am
Briony,
I’m glad they turned out. Now you get to try several batches while you fine tune it, or just get on Amazon and buy a set of measuring cups and spoons for our illogical way of making stuff.
I know what you mean about not always wanting to measure out the equivalent when switching.
February 22nd, 2008 at 5:58 pm
I stumbled upon these yesterday and had to try them. They were delicious. Better than my usual best? I’m not sure…
February 22nd, 2008 at 8:22 pm
Tracy, I’m glad you liked them. It sounds like it’s time for a side by side test with your other cookies!
March 1st, 2008 at 9:46 am
I found this cookie recipe and had to try it. I found a scoop that was perfect at Williams-Sonoma. These are a winner!! Thanks.
March 4th, 2008 at 10:00 pm
OH MY GOD. These are the most ridiculous cookies I have ever made. If I were a more responsible baker I would have made the portions a little smaller, but I am not and thus induced chocolate chip cookie coma on my boyfriend. Bravo!
March 4th, 2008 at 10:01 pm
BTW I used a mix of extra extra dark chocolate and milk chocolate. SO good.
March 5th, 2008 at 7:31 am
Ashley, the mix of extra extra dark and milk chocolate would be interesting. I’m glad you like the cookies… I haven’t made them in a while now; I may have to get another batch done soon and try out your mod!
March 5th, 2008 at 7:33 am
Joseph, I’m glad you like the cookies. I like using my scoop, but I just used a 1/4 cup measuring cup before, and it worked just fine; it’s just nicer to use a scoop, I think.
March 13th, 2008 at 3:31 pm
Hi again! Just made another batch - they are DELICIOUS! have made a few batches since my original post. This time I used dark brown sugar instead of light, and used a mixture of white, milk and dark chocolate chunks. I used a bit less vanilla because the taste of the dark sugar was so strong. They are so good that I almost daren’t make them ever again incase I can’t do it twice! haha! Thanks again for the recipe - you are a star. My cookies have now become famous at work - I work with horses and there are always lots of hungry stable hands around to demolish them!
P.S. Am still using my son’s little plastic cup to measure everything - am sticking to it as it seems to be working!
March 13th, 2008 at 4:10 pm
Briony,
Sometimes, using something like the plastic cup is better than using something new and shiny… There’s more meaning to the cup than gain to be made by a new scoop. I hope you use the cup for years to come.
I’m also glad the stable hands are happy with the cookies.
March 14th, 2008 at 11:36 am
thank you thank you.. at last something came out my oven that resembles an edible cookie..
March 14th, 2008 at 11:39 am
Hana, I’m glad you liked them… What gets bad is when someone at work brings in cookies saying they’re the best ever, and you know these are so much better, but also know to bite your tongue because it’s your boss that brought them in!
March 31st, 2008 at 6:10 pm
As I sit here stuffing my face with my first try of these cookies, I am in heaven. Everyone claims to have the best chocolate chip cookie recipe - they’re all lying. THIS is the best. Ever. Thanks so much!
March 31st, 2008 at 10:52 pm
Lisa, I’m glad to hear you like them… I think they’re the best, too, obviously.
March 31st, 2008 at 11:19 pm
This is the second site I’ve stumbled across tonight that had this recipe. So, thinking that making some is ‘meant to be’, I checked my pantry/fridge for the ingredients. I don’t have any butter here that is unsalted…is that a big deal? I hope not…but I can always run to the store tomorrow.
Thanks for the recipe! I’m really looking forward to it!
April 1st, 2008 at 6:19 am
Vonda, you can use salted butter, but cut back on the salt that you add a bit, or the cookies may end up too salty. Use maybe 3/8 teaspoon of salt instead of 1/2 teaspoon.
April 4th, 2008 at 8:14 pm
THESE COOKIES WERE AWESOME!!! I FOLLOWED THE RECIPE EXACTLY … FOR A CASUAL DINNER PARTY AND GOT RAVE REVIEWS. MAKE SURE YOU HAVE SOME MILK ON HAND!!! THANK YOU SO MUCH FOR THIS RECIPE!
April 7th, 2008 at 9:47 am
Jessie, I’m glad they were a hit!
April 7th, 2008 at 7:30 pm
help….will the amount of chocolate chips added to a recipe affect the cooking time of a cookie…if so why?
thanks so much
April 7th, 2008 at 8:41 pm
nataly,
Changing anything about the recipe can change the cooking time; it’s all chemistry. If you change one ingredient, the whole mix can change. How would it change it? I’m not sure, but I’d guess it might shorten the time if anything. The best thing to do is keep an eye on the cookies if you’re going to change quantities.
April 15th, 2008 at 1:36 pm
These sound great. I recently tried a chocolate chip cookie recipe that was supposed to be the best. It called for melted butter & using a big scoop. I was glad I left a lot of room inbetween, because they spready WAY out. All the chips ended up in the middle of the cookie & they were very crisp. Of course, they were gobbled up anyway. I like to use whole wheat flour whenever I can. Do you think that caused the spreading? The dough was soft, so I chilled it. I noticed a couple of people said theirs spread too. That recipe called for 1 c. butter & 2 1/4 c. flour, which is about the same equivalent as yours. I’ll try yours anyway as soon I buy some more chocolate chunks.
Also, for all those who are measuring in grams, etc., here’s a website where you can convert cups, teaspoons, etc., to your way.
http://www.gourmetsleuth.com/cookingconversions.asp?Action=find
I bought a scale & am in the process of converting my recipes to grams. That was a great investment since I can dump everything in one bowl. Sometimes I measure individual ingredients in a 2 c. measure & then dump it in just in case I pour in too much.
April 15th, 2008 at 1:46 pm
Barbara, I think whole wheat flour has less gluten, so the cookies would likely spread out more. You might try cutting back a little on the butter, maybe 1/4 cup less, and see how they turn out, though I’d be afraid of taking away from the flavor.
Thanks for the conversion website!
April 22nd, 2008 at 5:59 pm
these are delicious, they are 1/8 c. of flour away from being america’s test kitchen’s thick and chewy chocolate chip cookies!
April 23rd, 2008 at 7:48 am
Maggie, did you try this recipe? If so, how do the cookies compare?
I’ve not seen that recipe, but most chocolate chip cookie recipes are fairly similar; if ATK listed a similar recipe, it just tells me I’ve likely found a keeper. I just made a batch to bring in today to work, and they’re going over great!
April 26th, 2008 at 5:16 pm
Hey there, found this while using StumbleUpon. I haven’t tried them yet, but will soon! Just wanted to say that I had a similar “amazing chocolate chip cookie” experience with a recipe from Paula Deen. As you probably know, any recipe of hers has LOTS of sugar, and even more butter.
When I saw her do it on the show, my mind was kind of blown that she was using 1/4cup of batter per cookie, and that they were gigantic.(that’s what made me want to pass this one on to you!) Her recipe creams the butter and sugars, like you mentioned most do. From the pictures it looks like you have a standing mixer — good thing! I don’t, and had to mix it literally by hand…it was so thick even before adding the chocolate that I couldn’t stir it. Messy, but worth it. 
The toffee makes the difference in hers.
So, from one chocolate chip cookie lover to another:
Paula Deen’s Three Chocolate Cookies
Can’t wait to try yours (esp with cinnamon)!
Thanks!
April 27th, 2008 at 10:12 pm
Have made these a few times, and they’re awesome - even better than our local “Specialties’ semi-sweet chocolate chip cookies” out here in San Francisco. Thank you so much for publishing the best chocolate chip recipe ever!
One point - I made these today and realized all I had was cake flour (had run out of the all-purpose after the last two batches last month!). Turned out ok with cake flour (I used 1 cup + 1tbsp of cake flour for every 1cup of all-purpose flour), but I did notice that the cookies flattened out more than with the all-purpose flour. The latter results in thick, wide cookies; the cake flour version ends up with less-thick and wider (although still good) cookies. Have one panful left, going to try to refrigerate this next panful for an hour prior to baking, in the hopes that they’ll keep their shape better.
May 1st, 2008 at 10:09 am
I liked the cookies and i like chocolate. So I’m now busy to make those delicious cookies. Thanks for sharing it.
Love and greeting Ruud.
May 1st, 2008 at 10:16 am
Amanda, Paula Deen is not shy when it comes to butter… just about any recipe she makes is bound to be good!
Ali, I’m glad you like the cookies! The cake flour is bound to result in a flatter cookie; the level of protein is lower than in bread flour, which will allow the cookies to flatten more. It’s generally a finer texture, too, though I don’t know that the texture makes much difference in how flat the cookies get. Try some bread flour if you want them thicker, though.
Ruud, I hope you enjoy!
May 5th, 2008 at 6:37 pm
I just made these an hour ago or so, and I had a few questions. My cookies turned out more cake-like and didn’t spread much (then again I made them huge). I used light butter (pretty sure it was salted), Clabber Girl baking powder (it’s gluten free) and last I used Splenda (I just bought it at the store and it’s supposed to be as good as sugar, just fewer calories). Do you think that is why my cookies turned out cake-like? They were very good though.
Thanks a lot!
Cassandra~
May 5th, 2008 at 6:40 pm
Also, I don’t own a mixer, so it was mixed by hand! Does that make a difference too?
May 5th, 2008 at 8:13 pm
Cassandra, I’d guess the mix of things probably added to the cookies being more cakelike. I don’t use Splenda, so I don’t know if it reacts the same way. I would try with regular butter, unsalted, too. As little as I know about baking, I do know that changing ingredients will change things like texture and consistency.
May 21st, 2008 at 9:51 pm
I made these tonight and they are AWESOME!! My 12 year old says they are the best cookies he’s ever had! Thanks for sharing this recipe!!
May 26th, 2008 at 2:24 pm
I actually just made these and they are wonderful, I won’t use any other recipe, thanks!!! I love food blogs…
June 7th, 2008 at 1:02 pm
Hi Curt- Thanks so much for the recipe! I recently made these for a charity fundraiser. I made almost $500 and baked over 20 dozen cookies.
Have you tried European Butter? It makes the cookies so rich and wonderful!
June 8th, 2008 at 6:35 am
Frances, I’m glad the recipe helped raise money for charity! I have made these with French butter, probably the same thing you’re talking about, along with darker chocolate (like 70%). My wife thinks they’re almost too rich that way.
June 8th, 2008 at 6:36 am
Starr, I’m glad even 12 year olds give their approval!
Newly Foodie, it’s always worth it to try other recipes, but these are the ones I come back to all the time.
June 8th, 2008 at 5:35 pm
I’ve made these several times now, and typically try varying the recipe slightly each time - e.g., adding pecans (fantastic), walnuts (ok, but pecans are better, imho), toasted walnuts (gave the cookies a slightly unpleasant burnt aftertaste - then again, I may have jsut overtoasted the nuts), varying the chocolate mixture (e.g., 1/2 65%, 1/2 semi; 1/3 75%, 1/3 65%, 1/3 semi). The last time, I used toasted walnuts and _only_ 65%+75% chocolate … they were decent, but the combination of the toasted nuts + only dark chocolate did not work well. In the future, I think I’ll stick to untoasted nuts + the 1/3 75%, 1/3 65%, 1/3 semisweet chocolate chips & chunks - this version has so far been the best!
June 15th, 2008 at 9:41 pm
Wow… thats all I have to say… this was my first attempt and I actually had to use shortening instead of butter because I was out.. but even still they were incredible… I have been searching for a good recipe for months that creates flatter cookies because I am so not a fan of thick and tough cookies… love it, love it love it
Thanks for sharing… I am thrilled beyond belief…I will be sure to pass this link on!!!
June 23rd, 2008 at 6:07 am
Hi! I followed your recipe above but I was wondering why my cookies ended up smooth instead of all crooked like yours? Like mine was too oily or something that the dough simply spread out and was cooked flat…
June 23rd, 2008 at 6:28 am
ApplesH,
The only thing I can think of is the type of flour; if you used lower protein flour, the cookies will spread out more. Try making them with bread flour, and, if you can, cook on full convection.
June 23rd, 2008 at 6:30 am
Ali,
It sounds like you’ve been making a LOT of cookies! I’m glad you found a combination you like; I’m odd in that I prefer not having nuts in things. I like them on their own, just not in cookies or brownies.
June 23rd, 2008 at 6:31 am
Kait,
I hadn’t thought to try shortening, but I have a coworker that can’t eat any dairy; I may try that along with chocolate without dairy to see if she can eat those.
June 28th, 2008 at 4:57 pm
Awesome cookies. I tried adding 1/2 cup of cashews to the batch; they’re awesome. I also have tried adding cinnamon-that’s a good combination.
June 30th, 2008 at 9:39 am
Jennifer, I’m glad to hear you liked them.. The cinnamon isn’t necessary, but I think it really makes the cookies. Of course, i love cinnamon, so it can add a lot to many things.
July 1st, 2008 at 2:54 pm
Wow! These are absolutely the best cc cookies I’ve ever made. Chewy, not too sweet, not cakey. This one is a keeper. I just made them for our neighborhood party tonight and am so happy with the results!
Thank you for sharing
July 1st, 2008 at 3:50 pm
Pamela, I’m glad you liked them. I haven’t found any I like better… I just can’t see why I’d need to make other cc cookies!
Let me know how the cookies go over at the party.
July 2nd, 2008 at 2:31 pm
I’m intrigued. I have a rockin’ chocolate chip cookie recipe myself. But I think I’ll give yours a go right now — I am aways open to improvements. My family will be the judge.
July 2nd, 2008 at 4:47 pm
Thanks so much for publishing your CC Cookie recipe !!! It’s to die for !!! I have searched forever for the perfect recipe and this is it
I used salted butter and just omitted the salt in the recipe and it still turned out fine. My new husband of 3 weeks and my step sons devoured the cookies.
July 2nd, 2008 at 6:15 pm
Angie, I’ll look forward to hearing your verdict!
Isabel, congrats on the new marriage, and I’m glad you found some cookies they like… There’s nothing quite like having someone make great homemade cookies for you.