My first chocolate chip cookies and my husband said they were perfect.

I had bleached flour and I had pure cane sugar…. I didnt realize it wasnt brown sugar and it was too late to run to the store so I took the chance. There was no problem. They were very soft… melted in my mouth. I baked one shaped like a golf ball and the other ones using the instructions. I think I prefer the round one. The other ones have a slightly crunchy crust on top, while the round one is all the way soft. I baked them for around 20 minutes and they werent all brown, but they were cooked.

I highly recommend the recipe!!

For shaping them to get the pull apart look try chilling for 30mins so it’s a bit more firm then form the dough into a ~1.5″ diameter log and pinch off pieces from the end and dropping on baking sheet. No smooshing back together. Takes a little practice to get consistent sizes but this is how I did it when working in a bakery.

I too was on a search for a “go-to” chocolate chip cookie … i have a chocolate-chocolate brownie type cookie, but its not the classic and i really wanted one. So of course, as a HUGE HUGE fan of your blog i decided to give these cookies a try.

and so, i baked these tonight for my brother’s birthday party… i followed the recipe exact – pulling the balls apart to make the jagged edges. oh my lord — they were PERFECT !!!!! they looked exactly like those bakery of coffee shop jumbo cookies, and they were so perfectly chewy and yummy …. i am ECSTATIC !!!!!!!!!!!!!!! yay !!!

thank you for this ….

and of course, tomorrow i’m making a second batch for my sister in law – since the 18 cookies got eaten VERY quickly

you have the BEST BEST food blog ….
yum

Carotenoid pigments in wheat lend a faint yellowish tint to freshly milled flour. But in a matter of about 12 weeks, these pigments oxidize, undergoing the same chemical process that turns a sliced apple brown. In this case, yellowish flour changes to a whiter hue (though not stark white). Early in this century, as the natural bleaching process came to be understood, scientists identified methods to chemically expedite and intensify it. Typically, all-purpose flours are bleached with either benzoyl peroxide or chlorine gas. The latter not only bleaches the flour but also alters the flour proteins, making them less inclined to form strong gluten… The bleached flours in our tests in fact did not perform as well as the unbleached flours and were regularly criticized for tasting flat or carrying “off” flavors, often described as metallic.