Comments on Orangette: A bold statement

I don't mean to sound melodramatic, but these cook...

2009-05-19T12:00:00.000-07:00

I don't mean to sound melodramatic, but these cookies have changed my life.

I've made a few tweaks to the original recipe that I think elevate them even further (if that is possible) - almonds, orange zest and oatmeal.

Here is a photo of my little miracle:
http://kissmyspatula.com/2009/04/24/best-chocolate-chip-cookies-ever/

my husband thanks you GREATLY for such a wonderful...

2009-04-29T16:11:00.000-07:00

my husband thanks you GREATLY for such a wonderful cookie recipe. I thought the one I previously had was good, but ohhhhh no...this one is FANTASTIC!! Thanks for sharing!

Molly, I confess. I did a Brandon on these cookies...

2009-04-12T10:25:00.000-07:00

Molly, I confess. I did a Brandon on these cookies - I made them using white chocolate since I can't eat plian or milk chocolate. They still taste really good though I'm pleased to report.

Thank you for an entertaining blog - I think I've read your entire blog 3 times now, and each time I find something else to laugh or cry over.

Rachel

These cookies were great. I'm new to baking and di...

2009-03-16T00:52:00.000-07:00

These cookies were great. I'm new to baking and didn't have a mixer. Hard to do everything the hard way by hand but it was worth all the effort. =] Guess it is time to invest in a mixer now.

I made some of these cookies right after I mixed t...

2009-03-15T18:39:00.000-07:00

I made some of these cookies right after I mixed the batter and then some 36 hours later. The ones made later were better, but not exponentially. The next time I think I'll go back to my gold standard, Toll House with Callebaut callets, but let the batter sit for 36 hours first. I suggest you scoop the batter into balls first, then let them sit so you don't have to worry about the batter being too hard when you take them out of the fridge.

Thank you so much Molly! These are definitely the ...

2009-03-09T20:29:00.000-07:00

Thank you so much Molly! These are definitely the best cookies I've ever made, by far. Unbelievable.

I had to bake a couple right away since I was craving cookies so badly, but then I made another batch after 24 hours, and the rest after about 40 hours. It's so worth the wait - the texture and flavour are 100 times better than baking right after you make the dough.

I used the yummy dark chocolate disks, which were great, but I think I prefer a ration of about 25 % chocolate 75 % cookie or something like that – more chocolate is too crazy rich for me. I like them best room temp too.

For my taste I had to trade the bread flour for fi...

2009-03-02T10:10:00.000-08:00

For my taste I had to trade the bread flour for finely ground oatmeal. And it was the best ever. I'll have to trade the cake flour next time just to try, my office will love me again.

Finally got around to making the batter 36 hours a...

2009-01-15T09:08:00.000-08:00

Finally got around to making the batter 36 hours ago, and couldn't resist baking up a few last night.

Oh. My. God.

Holy crap, but these were delicious!

I happened to have both bread and cake flour on hand (when does that EVER happen?) and about 3/4 of a bag of Ghirardelli baking discs, so I supplemented with another bar of chopped Ghirardelli chocolate and threw in a few cacao beans to finish it up.

These were so delicious, they're almost criminal. I must begin giving them away...right after I have one more for breakfast. ;)

I made these cookies in time for the holidays and ...

2009-01-02T11:09:00.000-08:00

I made these cookies in time for the holidays and received rave reviews! A few friends asked for the recipe (because they can never get their cookies soft) so I shared it. After trying the recipe, one friend had the issue of the cookies spreading out flat and I saw that a few others had commented about that same problem.

We were guessing that its due using a gas oven as compared to electric. I used my electric oven and they came out just as depicted. But, the flattening could also be due to the fact that she quadrupled the recipe and possibly a measurement was off? Wanted to share.

I also wanted to say that I love your postings, Molly. I've been following for about 2 years but never commented til now. I tend to rely on your tried-and-true recipes all the time and I continuously receive compliments when I use them! Thank you for your intriguing vignettes that surround each recipe, too.

Chocolate chip cookies spreading - I'd been using ...

2008-12-12T12:18:00.000-08:00

Chocolate chip cookies spreading - I'd been using airbake cookie sheets. They work great for other cookies, but the CC ones spread too much. Went back to the regular ones, and the Tollhouse recipe cookies spread less. Have not tried this recipe yet.

This is definitely worth trying. Something really ...

2008-11-30T20:19:00.000-08:00

This is definitely worth trying. Something really different. Thanks my dear!

I'm glad I wasn't the only one who couldn't resist...

2008-11-28T14:17:00.000-08:00

I'm glad I wasn't the only one who couldn't resist making them on Wednesday, as soon as I had read the article

Busby Seo test

Shannalee, I'm not sure what went wrong! Hmm. I ...

2008-11-19T17:47:00.000-08:00

Shannalee, I'm not sure what went wrong! Hmm. I do wonder if it had to do with the stand mixer vs. stirring issue. Or her oven could have been running too hot...?

Sorry I can't be of more help!

Molly, These were amazing. My hands-down favorite ...

2008-11-18T13:52:00.000-08:00

Molly, These were amazing. My hands-down favorite now and, probably, for a very long time.

My friend tried making them this weekend, though, and hers turned out quite a bit crunchier/harder. We went through the recipe, and she did everything the same way--with only one exception: she didn't use a standmixer (just hand stirred).

Do you have any idea what could have happened?

Yup. Yeah. Yes. You Got It. Right On.I took a coup...

2008-09-28T13:39:00.000-07:00

Yup. Yeah. Yes. You Got It. Right On.

I took a couple of months before we could bear to turn the oven on...but...This has become the house cookie, replacing the Toll House Cookie recipe from the back of the package. My sister-in-law (we share a house) tested the recipe and we both swooned. She made up a second batch and divided it into quarters and put 3/4's in the freezer. We both agree they are best just out of the oven, so we take the dough out, let it thaw briefly and bake just 6 at a time (the only way to restrain ourselves).

made these several times now - both with chocolate...

2008-09-27T01:05:00.000-07:00

made these several times now - both with chocolate feves and chips. I have to say I prefer the feves because the chips tend to be too thick and overpower the nice, almost-scone-like texture. a little too chocolatey if there's such a thing. But i'll still inhale these anytime, whether they were made with feves or chips!

I finally made these, and even ordered a kitchen s...

2008-09-19T10:02:00.000-07:00

I finally made these, and even ordered a kitchen scale so I could go by weight (love it!). I brought them into work this morning and everyone has been raving about them. Delicious!

I have had this recipe bookmarked for my next batc...

2008-09-18T20:14:00.000-07:00

I have had this recipe bookmarked for my next batch of chocolate chip cookies. Of course, I forgot about it in the months since you posted, but I am in the midst of making them and let me tell you, they are some of the most beautiful cookies I have made. Now, hopefully they will impress my husband's thesis committee tomorrow. Cheers!

I must tell you that since you posted the recipe h...

2008-08-30T15:23:00.000-07:00

I must tell you that since you posted the recipe here, I have made these cookies twice. They have not only inspired thanks from everyone that I have shared with but a bit of blasphemy as well. And now? A comic strip.
http://bobslamelife.blogspot.com/2008/08/rite-of-passage.html

I used bars of ghiradelli chocolate and took a che...

2008-08-28T11:46:00.000-07:00

I used bars of ghiradelli chocolate and took a chef's knife to basically chop them into very fine slivers. The resulting cookie had the same kind of strata of chocolate as the Jacques Torres cookie and was divine.

Because of the foodblogs, I was more inspired to t...

2008-08-28T05:14:00.000-07:00

Because of the foodblogs, I was more inspired to try new and different foods, I am learning a lot and also thanks for sharing your ideas because at the same time I am also trying my best to learn how to prepare (decent meals :-) Busby SEO challenge

KabonFootPrint

Hi Molly!I finally got around to making them. They...

2008-08-23T06:04:00.000-07:00

Hi Molly!
I finally got around to making them. They are amazing!

Thanks so much for your tips - they helped a lot!

I have to admit, as hard as it is to wait 36 hours to bake those delicious bites of heaven, it makes the cookie-making process somehow easier. It breaks things up into friendlier for the busy person steps: Day one I mix up the dough and then clean that up. Day and a half later, I'm in the kitchen putting trays in and out of the oven.

Hello Molly,I made them! And have to say that it ...

2008-08-18T16:20:00.000-07:00

Hello Molly,

I made them! And have to say that it was the longest 26 hours ever! :) But well worth it. Thank you so much for the recipe and this is be my go chocolate chip cookies recipe from here on out. I posted a picture for you to see. Oh and I completely forgot about the salt in the beginning. I am sure that affected the taste a little bit, but all in all, I thought they turned out fab!

http://www.flickr.com/photos/26430801@N07/2768598520/

K., I'm not sure what happened with yours! They s...

2008-08-17T09:45:00.000-07:00

K., I'm not sure what happened with yours! They should not be flat, no - they should be a little on the thick side, actually, with nice crinkles on top. Hmm. Could your baking soda or baking powder be old? That might be the culprit. Also, how cold was the dough when you baked it? If the dough isn't cool or cold, it could tend to spread more and seem flatter. Just a couple of guesses...

In your picture, the cookies look thick and nice, ...

2008-08-14T20:54:00.000-07:00

In your picture, the cookies look thick and nice, but mine were really flat and not anything special at all. Did I do something wrong, or is that how they are supposed to be?