Whether crispy, crunchy, gluten-free, non-dairy, soft and chewy, or downright gooey, everyone has a favorite chocolate chip cookie.
I like mine soft and ever-so-slightly undercooked, and with either tea or a cup of cold milk. Oh, and preferably still warm. The recipe on the back of Nestle chocolate chips is an easy one, or you can use this recipe and make cookies instead of caramel-centered cookie bars.
My questions for this week are: How do you take your chocolate chip cookies? What is your go-to recipe?
Tell me all about them in the comments.
4 replies on “Lunchtime Poll: The Perfect Chocolate Chip Cookie”
There’s a place by us that makes the BEST chocolate chip cookies! The texture is pretty standard, but they put in both milk AND dark chocolate chunks of good quality chocolate, walnuts (which I could honestly live without), and then a tiny sprinkling of sea salt. SO yummy. And, they’re like 5 inches in diameter.
Fortunately for both my wallet and my waistline, the only place to acquire them is too far away to justify a cookie run and isn’t any where near our regular errand routes.
I like my cookies thick and somewhat dense, but still soft. I did a lot of experimenting to find a recipe that would give me those results. (Key factor: more flour.)
Ooooh dear. I like very chewy, but also super crisp. Preferably in the same cookie. The chips have to be have molten.
Crispy on the outside, but still chewy on the inside. So that you can dip it in hot coffee without it falling apart. It is a rare cookie that can reach that level of perfection, but I had one for breakfast, so it must be do-able.