Comments on: Chewy Chocolate Chip Cookies

By: William

William — Wed, 18 May 2011 19:19:03 +0000

Hey! Sorry for the delay in replying. Did you use too much milk maybe? Were they refrigerated before you baked them? Chilling the dough helps keep them together.

By: Brittney

Brittney — Sat, 23 Apr 2011 01:46:20 +0000

hi, these cookies look awesome but i think i may have messed up while making them as my batter came out really thin like pancake batter. What did i do wrong? please help!

By: Thin Chocolate Chip Cookies | The Food Spot

Thin Chocolate Chip Cookies | The Food Spot — Tue, 27 Oct 2009 13:23:43 +0000

[...] going to talk cookies again. No complaints? Good. Let’s forge onward. Stack o [...]

By: Doughnuts | The Food Spot

Doughnuts | The Food Spot — Tue, 04 Aug 2009 15:32:34 +0000

[...] Donuts and the Krispy Kreme ones now. I’ll skip over those brands and go straight for a chocolate chip cookie every time. But find a good local bakery or a doughnut shop that does authentic yeast [...]

By: William

William — Mon, 08 Jun 2009 13:36:00 +0000

I’ll tackle this in two parts.
First, I’m partial the Ghirardelli brand 60% dark chips or semi-sweet chips in my cookies. Nestle Toll House Brand is the classic chip (and cheaper than the Ghirardelli ones). I don’t know what you will do in Europe. Chocolate in ‘chip’ form doesn’t seem to be a popular commodity. The cheaper option is probably to break a chocolate bar into chunks. The more expensive option is to find a chocolate shop that sells “feves”. You may even find a bakery willing to sell you their chips.
As for part two, I’ll have to ask my hand model.

By: Alistair

Alistair — Mon, 08 Jun 2009 12:54:37 +0000

This could not come at a better time. Two things. First, what kind of easily found chocolate chips do you use? Second, those hands look well manicured and clean. What kind of lotion do they use? Thanks.