Rouxbe

MMMMMM Antie Dawn....
you found the way to my heart...

You can't go wrong with this classic. Well done.

I can not find the recipe for chocolate chip cookies.

Can any body tell me where it is on this site?

Hi Nancy if you want to use the "contact" button at the top of the page (next to where it says "Hi, Nancy" I can help you out with this.

Thanks and Don't worry we will take care of you!

the "print/view text recipe" button located just above where the video plays will get you the text recipe for any recipe.

I followed this recipe exactly, and the cookies turned out perfect. Definitely the best chocolate chip cookie recipe I've tried, though next time I may add nuts.

Hi DAwn your cookies are nice ,but we put in white and dark choc. we take a big bar that i got from wal mart and put in. please try it some time thanks sissy

I was on the search to find the best chocolate chip cookie recipe as I am going to become a mom soon, and everybody knows that moms make the best cookies in the world. My search is over, this are the best cookies ever!!
Thanks Dawn =D and happy Mother's Day to all the moms!!

Adding a cup of oats adds a bit of crunch to these already yummy cookies.

I tried an experiment with these cookies. I substituted one cup of flour for one cup of instant oats...I got oatmeal chocolate chip pancakes. Don't get me wrong they were delicious, but not that pretty.

For the best results keep the recipe exactly the same and just add 1 cup of oats and bake as usual.

I followed the recipe exactly and had a nice thickish, chewy-in-the-centre, cookie. I did have to bake them 20 min. instead of the 15 min. likely due to different oven, but they looked exactly like the video picture and are (were, ha-ha) delicious!

Well, my attempt to melt Earth Balance resulted in my batter not being thick and beautiful like Dawns, but soupy and dark brown. I had to start over, and learned that nothing tastes like the real deal... like the real deal.

These were really, really good.

I couldn't find Fleur de Sel though at my grocery store. Would I need to buy it somewhere specific?

You can buy Fleur de Sel at specialty grocery stores and gourmet markets. Although these cookies are perfectly yummy with regular salt!

nac.rouxbe.com/viewer/drilldown/150 This is a drill-down on "what is Fleur de Sel" and where to find it.

Always searching for a great chocolate chip cookie. I thought these were terrific. Good mix between a little crispy and a little chewy.

Baked the cookies....two words..."I'm soaked!"

Love em!

After reading everybody's comments and watching the video on how to bake chocolate chip cookies, I couldn't wait to bake such delicious cookies for my family. But the thing is, after I baked my cookies and left them to cool, they became rock hard!! They were way too sweet and so hard they were hardly edible! Did I do something wrong? I followed the recipe step by step! Can anybody tell me what happened?

So whilst I was mixing the ingredients for these cookies I 'removed' my blouse, then my husband came home and well....the cookies were still fantastic, although they were left in the oven a bit too long....:-)

FYI, they're a great snack for after a workout!

Perhaps the cookies were left in the oven a touch too long.
I have made these cookies more than I care to mention and they have never turned out hard. In fact they are always soft and chewy. Be sure to bake them just until they start to get a bit of color. When done they almost look like they are under cooked, just a touch of golden on the bottom and a bit on top. Also be sure the oven is only at 325°F.

As for the sweetness, no one has ever said they are too sweet. They are chocolate chip cookies after all. But you could try using less chocolate chips if you like. Or try using bittersweet chocolate chips rather than semi-sweet, this will eliminate some of the sugar. nac.rouxbe.com/viewer/index/75 "Which Choc. Chip to Use?

I hope this helps, we appreciate the feedback and would also like to hear if this has happened to anyone else. We only want the best recipes for you. Thanks and Good Luck!

Make these cookies and make them fresh, so the chocolate chips are still soft.

I showed up to an appointment the other day with a big plate of these and you would have thought that I bought everyone a car. What a great feeling!

Hi Dawn

I left the melted butter on the counter top for about an hour, however, it never reached the consistency that you have in the video. So when I mixed the sugar in, I ended up with this soupy mixture. It was okay after I added the flour in, but the consistency of the batter was nothing like yours.

I refrigerated the batter for about 15 mins before baking, but the the cookie spreaded out too much when it was baking. Also the chocolate chips didn't pop out of the cookie.

Any advice on that?

The butter needs to be actually melted (in a pot, or microwave and not just left at room temp.). This is what makes the chocolate chips pop out. Refrigerating them is a good idea as well (as you did). Next time try melting the butter, let it cool and then proceed.

These really are yummy cookies I make them all of the time. In fact I always have a bag in the freezer just in case.

Good Luck!

Hi Dawn,

This recipe looks really great and simple to do.

However, I do have some difficulties with getting the butter the same consistency as it is in the video.

When I melt it in a bowl in the microwave, it just looks like oil, even when cooled.
Like this picture here.
http://www.dkimages.com/discover/previews/917/748957.JPG
So I try to cool it off in a cooler place like the fridge, but then it turns icy-like.

Although, I was only testing a very small portion, to see if the butter would come out the same.
Maybe I just needed to melt more at a time?

Am I supposed to heat the butter on a higher heat until it bubbles, or something else?

A little help, please?

Thanks, Dawn!

The butter is melted but it did sit at room temperature for a little while.
Just as long as the butter is not hot.
I usually forget to melt the butter in advance so I end up melting it in the microwave and then I pour it into a large bowl and let it cool for a few minutes. Then I add the sugar and put the whole thing in the fridge for about 15 minutes before I begin.

Ahh... okay.
So it's just supposed to be just melted, then stop. Don't get it all hot, eh?

Alright, thanks so much, Dawn. I've already purchased my ingredients. Will make them tomorrow.

:)

hi Dawn

i was just curious as to why baking soda instead of baking powder? i was always under the impression that baking soda needed an acid to react to.

BTW i really do love this recipe as i love the crisp exterior and the oozing soft interior.

thank you

Recipes that use baking soda for leavening always have an acid somewhere. It might be obvious, such as vinegar, lemon juice, sour milk or buttermilk. But the acid could also be hidden- for example honey and molasses are acidic.
For our recipe we used brown sugar which has molasses in it.