Comments on: Thick and Chewy Chocolate Chip Cookies

By: Melissa

Melissa — Wed, 19 Aug 2009 01:32:38 +0000

Erin,
Way too much time in my life has been spent in pursuit of the “perfect” chocolate chip cookie recipe – but I was determined never to give up! I was literally praying for inspiration while scanning the internet when I found your site – and this recipe. WOW! I could not believe how fabulous these were. Everything I’ve been looking for – so much flavor and no more flat cookies! My two daughters absolutely love them, and thank you for being an answer to our cookie prayers! Love your blog – and can’t wait to check out the rest of it…

By: Jen C

Jen C — Tue, 21 Jul 2009 03:16:48 +0000

Just made these cookies!! SO YUMMY! I hand mixed them and took them out in 10 minutes. I made two batches, one on a greased pan (which came out slightly crunchy on the bottom) and one on a non-greased pan (which is still in the oven ) This is way better than the premade stuff I usually get!

By: Jen

Jen — Sat, 04 Jul 2009 20:10:41 +0000

Wow! I just found your site and LOVE it. Bookmarked this recipe to try later. Thanks for the great site.

By: Erin

Erin — Fri, 22 May 2009 19:18:14 +0000

Rebecca – Not sure really. I always cook them on the middle rack in my oven. Sometimes the size of the eggs you use can effect the recipe or perhaps your butter was a tad too soft. If the dough doesn’t seem stiff enough when you scoop it you should add more flour. You need stiff dough to make a thick cookie and yes, when in doubt chilling always helps

By: Rebecca

Rebecca — Fri, 22 May 2009 19:14:28 +0000

Hi Erin,

Love your site! I check it often I have made these cookies several times and they were a hit!! However, the last couple of times I have made them, they spread out more than they did when I first made the recipe. Any thoughts about why this is happening? Maybe I should chill the dough before baking?

By: Poires au Chocolat

Poires au Chocolat — Wed, 13 May 2009 09:50:29 +0000

I was looking for a thicker, chewier cookie recipe and this looks perfect!

I hope you don’t mind, but I linked to this post in my last one – I was discussing changes to a cookie recipe I make, and how I would try this one out. I think I cut the sugar too much, will have to fatten them up!

By: Erin

Erin — Sat, 25 Apr 2009 15:09:29 +0000

Debora – Thank you so much for sharing the ginger infused recipe variation. It sounds phenomenal. I’ve never actually used crystallized ginger in any of my baking but I definitely want to test out your experimental cookies.

By: Debora

Debora — Fri, 24 Apr 2009 23:24:08 +0000

Sorry, I gave you the wrong email on the post above…

By: Debora

Debora — Fri, 24 Apr 2009 23:22:57 +0000

Hi, Erin!
I left a comment for these cookies back in April/08. I have made them several times since then, but today I came up with a variation that is worth sharing (for ginger lovers):
I followed the recipe exactly, but omitted the vanilla, added 1 teaspoon ground ginger (the dry type) AND 1/2 cup chopped crystallized ginger along with the chocolate chips. Wow!! They are addictive!!! You have to try them if you love ginger as much as we do.

By: Aaron

Aaron — Thu, 26 Mar 2009 17:49:28 +0000

I was under the impression that the white to brown sugar ratio had a lot to do with the height, spread and chewiness of the cookies. Alton Brown recommended increasing the brown sugar by 1/4 top 1/2 of the original measurement and decreasing the white by the same amount (8tbs brown/4 tbs white for this recipe)will result in taller, chewier cookies. I usually cream the butter and sugar with cool butter (rather than room temp) and add egg white and yolks separately to help the proteins coat the sugars. Good luck.