Thursday, May 1, 2008

How do you like your chocolate chip cookies?

I like mine just like this. Go ahead, have one. Or two. I just did.



Large and thin. Crispy around the edges, leading into chewy caramelized goodness full of chocolate chips.

My secret?

Dark brown sugar. Two extra tablespoons of butter - it helps them spread. The bigger the better - I only get 30-35 cookies from a batch.

So..how do you like your chocolate chip cookies?

More book talk coming soon.....lots of stuff going on here. I'm off to have my eyes checked now. The better to read with!

19 comments:

T said...

Mmmmmm- my mouth is watering! These look like my kind of cookie, yummy:)

http://ritualmadness.wordpress.com

Eva said...

My mom and I are of the 'huge cookie' school as well. We laugh at how cookie recipes tell you to put a 'tablespoon' of dough for each cookie. We probably get about two dozen cookies out of a batch!

Iliana said...

Yummy! I don't think I'd be able to stop at just one or two :)

LK said...

These look good. I like 'em every which way, as long as they're fresh and cooked with top quality ingredients.

I had a friend who made 'em with coconut and M&Ms and oatmeal -- man, those were good! She called them Everything Cookies.

Les said...

Yummm! Those look great. Personally, though, I like a more cakey consistency. But not too cakey. Maybe just the traditional Nestle's cookie. Boy, would my husband be thrilled if I made a batch this weekend. We're trying to eat healthy meals with very few snacks/treats, but I'm feeling the need to bake now. Thanks, Tara!

Literary Feline said...

Those look so yummy! I wish I could have one. They sound perfect.

Kay said...

How do I like my chocolate chip cookies? Delivered to my door, fresh and hot...oh, you were offering that were you? LOL I like my cookies barely cooked. I like gingerbread cookies almost raw. These look great!

Gentle Reader said...

How do I like my cookies? Just like that! The picture is making my mouth water, and I'm going to the cupboard now to see if I have any chocolate chips. I always have the other ingredients, but it's a 50/50 chance that I have chips on hand...

Karen said...

Yummy!

Tara said...

T, thanks for visiting! I'm having another right now!

Eva, I pretty sure my mom tried to stretch the recipe to as many cookies as possible - probably why this seems so decadent!

Iliana, neither can we!

LK, your friend's cookies sound so good!

Les, Isn't it interesting how everyone has a different consistency they prefer! I hadn't baked it a while so this felt good.

Literary Feline, I wish I could deliver one to you.

Kay, haha, good answer!

Gentle Reader, I usually have everything on hand too - which can be dangerous!

Karen, they are!

Danielle said...

Mine never look that good, so I usually just buy the kind where the dough is ready and you just bake them. Even then they sometimes don't turn out--though now I've invested in those nice cushionaire pans! Now I'm hungry for chocolate chip cookies....

Bybee said...

Oh, Tara..you're killing me! I like my chocolate chip cookies EXACTLY like that. Thanks for the tip for getting crispy edges. Must go wipe the drool from the keyboard now as my fingertips are getting shriveled from the dampness.

melanie said...

they look perfect to me!!

Jill said...

Is there cold milk to go with these? Chocolate chip cookies *require* milk, you know.

Nan - said...

These look so good. I have a recipe on my blog from Alton Brown, and they are great.

Nan - said...

Oh, I meant to give you the address:

http://lettersfromahillfarm.
blogspot.com/2006/12/
chocolate-chip-cookies.html

StuckInABook said...

Mmmmmmm

I'm a big fan of dark sugar - the darker the better (muscavado, yum) - and put it in most things. Great in fruitcake.

Jeane said...

Mm, you make me hungry! I happen to like my chocolate chip cookies soft. My secret? bake 'em on a brown paper bag laid on the cookie sheet. It really does work- soaks up all the grease from the butter. Yum Yum.

Tara said...

Simon - me too - the muscovado sugar. I'd never heard of it until I started cooking with Nigella's recipes. Our dark brown sugar here doesn't hold a candle to it.

Jeane, what a good idea! I use parchment paper, but I'm sure the brown paper would be great.