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.

thank you Dawn

could i bother you a little bit more and ask what would happen if we used baking powder instead? and by that i mean what is the "scientific" explanation? i like to futz my recipe and adjust it according to how i perceive a recipe should be and knowing the reasonings is immense help. without your info regarding the acidity of honey and molasses, who would have known?

thank you very much

The amount of baking soda used in a recipe is just enough to neutralize the acids present in the recipe. If more leavening power is required, baking powder can be added – not more baking soda. Too much baking soda will cause a soapy taste. However, both used in excess can give bad flavor, texture, and color to baked goods, so just be careful when tweaking recipes.

This was my 2nd recipe with you guys.. These cookies were soo tasty I had to make two batches. I did one plain and then went back and experimented with using nuts and used a 1/2 cup of partially cooked oats. Both batches turned out perfect. I tend to like my cookies a little bit on the crunchy side so the last 2mins I cranked up the heat to 350. They were completely crunchy with just the upper layer being soft and chewy.

Rouxbe does it again.
Thanks Dawn.

Is it acutally necessary that you melt the butter, let it cool to room temp., assemble everything together THEN put it in the fridge?
In most recipes I've tried, we just leave the stick of butter at room temp. for half an hour, then we just cream with the sugars. I would think the method I know would help prevent the cookies from spreading so much.

You are correct that most recipes just let the butter come to room temperature, but melting and cooling the butter gives these cookies that extra touch. I have tried making them without melting the butter and they are still good, but they are just that much better when I melt the butter. It adds a bit of crunchy-ness and chewy-ness at the same time.

It's up to you though, try experimenting and see which way you prefer it.

Thanks dawn

My cookies tasted amazing! But were pretty hard... some how my cookie dough was not as moist as shown in the video, even though the flour quantity used was the same around 450 grams once u convert. Also i had to cook them for longer because the batter was still raw, it was sticking to the baking dish. what did i do wrong??

Happy to hear your cookies tasted good, but sorry to hear they were a bit hard for you.
It maybe sounds like they were just baked a bit too long.
Just a few questions, did you spray or line your cookie sheet with something? And how "raw" was the batter when you originally wanted to take them out of the oven? Also, did you refrigerate the dough before baking the cookies?

Try not to give up on these cookies, they really are delicious...I suppose there are worse things to have to experiment with hey! Good Luck

Umm.. I didnt use a cookie sheet i just sprayed the dish with Pam cooking spray. The batter was quite raw after 20-25 mins of baking cause when i tried to remove the cookie from the baking dish a large chunk of the cookie broke off and remained stuck to the dish. My batter was dry should i try putting in less flour? and i did refridgerate then for 15 mins before baking. Also, my cookies wouldnt become as flat as yours they just inflated and stayed like that! help!

best　cookies ive ever had

ok i havnt tasted many cookies but
they were good:p

They turned out pretty good. Crunchy on the outside, chewy on the inside.

Notes:
- I had trouble folding in the chips, I will use 1.5 cups next time.
- The dough was slightly less smooth than in the video, might be the size of the eggs.
- I had to bake them for over 15 minutes.

These cookies were OK. Not that great.

I found that there were too many chocolate chips in this recipe. I think next time, I'll only put in 1 1/4 cup, instead of the 2 cups. I might reduce the amount of sugar because these cookies were a little too sweet.

Yes believe it or not....less chocolate chips. After reading the comment above, I tried them again and used less brown sugar and 1 cup less chocolate chips....and they were sweet enough.

So thanks for your comment...I have even adjusted the recipe. For those that still can't get enough chocolate chips, go ahead and use 2 cups...really no one here has ever said...no no more chocolate :-)

I just baked these off and they were fantastic. Even though I am a chocoholic, I added just over a cup of chocolate chips and they were still incredible. Thanks for the recipe.

It's called a CHOCOLATE CHIP cookie. The objective above all else, is to achieve a deep and rich chocolate taste, not necessarily overly sweet, but a truly delightful chocolaty treat. From my experience, the best chocolate baking chips are Ghiardelli 60% cacao bittersweet chocolate chips. Nestle' chips suffice is your making cookies for the kids, but if your making cookies as a gift or for adults with a more descerning palate, then Ghiardelli chocolate is the premuim grade chocolate you will want to use. Dawn said it best, the better the chocolate, the better the cookie will taste. This is the perfect recipe to use premium Ghiardelli chocolate with.

I make chocolate chip cookies almost every week - its my family favorite. My kids can eat them every evening for snack.
I've tried various recipes - from more sugar to fat free - but by far this has been the best recipe ever.
I personally avoid this recipe bec it has an extra egg yolk as well as more chips but having said that... its still my favorite recipe.
Thanks a lot.

I made these cookies for the first time and they were delicious!

What if I want to get crunchy cookies? What should I change to the recipe?

Hi Naouar,

You can try making these few small adjustments:

- cream the butter and sugar together very well
- use only 1 whole egg (and not the additional yolk)
- instead of having mounds of dough, shape each scoop into rounds and flatten them out prior to baking
- lower your oven temperature to 300 degrees and bake the cookies long enough so their moisture evaporates

We haven't tested this, so let us know how it turns out. In general, cookies that have high sugar and fat content with low amounts of liquid will be crispy. If they are shaped small and thin, they will tend to dry out quickly during baking and have a crispier texture.

It can sometimes be tricky to adjust baking recipes. Good luck!

All my friends, colleagues and relatives are asking me where I got the recipe for these gorgeous cookies.... They just adore them. Thanks a lot guys!

After making the cookies for the third time, I have ended up with this:

1. Reduce the amount of sugar with 1/8 cup
2. Use chocolate bites, you don't need to buy chips (they're actually more expensive by the pound).
3. Reduce the amount of salt to half
4. Add 1/3 cup of crushed hazel nuts

I think the cookies are really good originally, so this is just how I prefer them.

I have successfully made these cookies before, but this time they are spreading flat. Only difference, I am tripling the recipe. I melted the butter and let sit for an hour until cool.

I am in the midst of baking my favorite cookies for a cookie exchange. Can I do anything? Chill them longer? Add flour? What can I do to reduce their spreading?

If your batter is really cold, they should set (from the egg) before they go flat. Make sure your oven temperature is also set right. If too low, it will melt the butter before the egg has time to set the cookie.

Also, make sure to just drop the batter onto the cookie sheet and not flatten them.

Hope that helps.

I can't figure it out! The batter is really cold now, oven temp is correct, and I'm dropping the batter on the cool cookie sheet. Anything else I can do, I have a LOT of batter left!

Perhaps this is a case of tripling the recipe in baking where it doesn't work. Baking is finicky and sometimes it just doesn't work to triple or increases batches. Sometimes mistakes are made when measuring and sometimes it's just the nature of baking.

Here are my suggestions to "save the batter":

1. first off - don't worry...they will still be delicious...even if they are flat (just tell people that's how they are supposed to be).
2. try baking a few of them from frozen to see if this helps.
3. if that doesn't work...try turning the oven up to 375°F and bake a few at that temperature.

Hope this helps...we are here if you have anymore questions!

p.s. one of my favorite coffee shops bakes really flat choc. chip cookies and they are yummy!

Thank you Dawn and Joe for your speedy replies. I tried increasing oven temp, freezing batter, and they still aren't their normal consistency. Better, but not as I've made them in the past. I would guess it is a tripling thing- or somehow I measured something incorrectly.

They still taste good. But, I think I will give them ALL away in the exchange and make a new single batch for my family tomorrow. :-)

Just sorry we couldn't have been more help. Sounds like you have the right attitude though.

I could sure go for a chocolate chip cookie right now...flat or fat! :-)