20 responses

  1. Lisa Roney
    May 10, 2011

    Dry brown sugar? Whoops — that explains why I’ve been thinking my brown sugar seems crumbly and odd. Well, I primarily use it in oatmeal, which is fine. If I make cookies, I’ll buy new brown sugar! Thanks for the tip!

    • pixelatedcrumb
      May 10, 2011

      I bake enough that I go through brown sugar pretty quickly so I don’t have trouble with it getting dried out. It helps to always keep your brown sugar in an airtight container and you can keep a dampened piece of terra cotta in there to help keep it moist.

      • Angela
        October 11, 2012

        My mom always puts a slice of apple in her brown sugar. Kinda grosses me out, but seems to work!

  2. Kathryn
    May 10, 2011

    The Toll House chocolate chip cookie recipe was the very first recipe that I ever memorized! I used to make them on a weekly basis, but only ever dared to change a few things- the amount of flour (I’d always add about 1/2 cup more) and whether or not I melted/softened the butter or not. I like the orange juice idea! Although I’m completely devoted to the Toll House cookie, I must say that the Cook’s Illustrated cookies do look AMAZING. I’ll have to give in and try them :)

    • pixelatedcrumb
      May 10, 2011

      The Toll House recipe has a soft spot in my heart too! When we were kids, we always melted the butter because it just said “softened” and our interpretation of that was to stick it in the microwave until it melted. Looking at the recipe now as a more seasoned baker, I realize they really aren’t very clear about what they want you to do with the butter, but I assume they want you to cream the butter and sugar. I never even tried it that way until I was an adult! I know the Toll House recipe is good, but trust me, the Cook’s Illustrated cookies are definitely worth a try!

  3. Emily @ A Cambridge Story
    May 10, 2011

    These cookies are worthy of being in a magazine! So pretty.

    • pixelatedcrumb
      May 10, 2011

      Thanks, Emily! I have to give due credit to my wonderful husband who shot most of these while I worked on the cookies.

  4. Bobbie
    May 10, 2011

    I would love to try a head to head taste off between the Cook’s Illustrated and the New York Times chocolate chip cookies. The NYTimes recipe is my all time fave so far…. so worth the wait, but maybe this one is good when you want to eat them the same day? Hhmmm, I see a weekend activity!!!

    Your cookies look awesome!

    • pixelatedcrumb
      May 10, 2011

      That is a fantastic idea! I’m sorry to say that I haven’t even made the NYT cookies, but I’ve heard such good things about them. I’ve got to get on that!

  5. Sarah
    May 12, 2011

    Your pictures are absolutely perfect! I just want to jump up and go make them right now! I shouldn’t look at food blogs late at night for reasons like this. I already have a favorite chocolate chip cookie recipe, but these look above and beyond any I’ve ever made. I’ll be trying these out as soon as possible!

  6. Megan
    May 12, 2011

    I loved reading stories about how you and your sister used to make cookies… a lot of similar things went on between my siblings and me… though I’m not sure any of us ever spiked the dough with orange juice. :) I thought these cookies were fabulous with all that browned butter!

  7. Jessica
    August 28, 2011

    I finally got around to making these, and, ummm… Y*U*M. You were right about the butterscotch taste – it really stands out – can’t wait to serve them to guests tonight!!

  8. Tatiana
    September 24, 2011

    I was hoping that this recipe would come out differently than the others that I have made. And I definitely agree that they are very tasty. The only thing that I have a problem with is that I can never get my cookies to look like the ones in the pictures! Do you leave out the baking soda? Because I always get very light-colored fluffy cookies, no matter the amount of dark brown sugar or browned butter. The baking soda is the only thing that I can think of that would make them fluffy not flat and chewy. Thoughts?

  9. Kristen
    September 27, 2011

    That’s strange. I definitely use the baking soda. Maybe try reducing the amount of flour slightly? Are you measuring the flour using a scale or measuring cups? Also, when you combine the flour with the wet ingredients, you could try to keep the mixing to a minimum in order to reduce the amount of air that is incorporated into the dough. Let me know if any of this helps!

  10. Aaisha @BakingPartTime
    November 24, 2011

    These look so good! I’ve been debating which recipe to try for a batch of chocolate chip cookies for this weekend and your pictures have just convinced me to whip up this recipe :) I loved your story about the OJ addition. Hah my sisters and I have a competitive streak so we always try to best one another too :) Loved the pictures.. especially one with the tall stack of cookies. Looks so delicious!

  11. Jessica
    January 16, 2012

    I just have to tell you, I keep coming back to this recipe. They are a mad-rave-hit every time I make them.

  12. Lene’
    January 26, 2012

    I have to say, I have never been perfectly pleased with any chocolate chip cookie recipe until now. I am very happy to have found your page and this recipe. I made them this morning with my daughter and we did not have vanilla, so I decided we will make them without and I don’t notice the difference. We also used a bag of dark chocolate and mint chocolate chips.. was yummy, but also excited to use this with just traditional semi-sweet next time. Thank you.

  13. Shruti
    March 3, 2012

    Hi Kristen!
    For so long I wondered what I was doing wrong that everyone seemed to adore Toll House cookies, but I found them a bit lacking in texture – the crispy outside & chewy middles that these Cook’s Illustrated ones have. I can’t wait to try these! And I definitely am curious to incorporate the OJ kick some time. :)

    Btw, I agree – a little ‘imprecision’ in following recipes can be immeasurably useful in stumbling upon a wonderful new recipe!

  14. Madhavi
    September 13, 2012

    Too bad this recipe has eggs :( … but the pics look delicious :)

  15. Jennifer Thompson
    June 25, 2014

    I rarely leave comments but I have to tell you. These are brilliant!!! Very few recipes make it to my recipe box. Its reverved for those recipes that end my search for perfection. Congrats for making it in! These are the cookies I will make for my 5 year old daughter and hopefully she will make them for hers. Thank you!!!

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