tag:blogger.com,1999:blog-7121254035156118560.post1170178305417225987..comments2009-02-02T19:10:14.827-05:00The Unrepentant Carbivorehttp://www.blogger.com/profile/06205314019982450918noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-7121254035156118560.post-54783325026127512092009-02-02T19:10:00.000-05:002009-02-02T19:10:00.000-05:00These look really good, I've heard about this recipe. I always have bread flour in the house, I should try making them soon.Sarahttp://www.blogger.com/profile/09405010813656127667noreply@blogger.comtag:blogger.com,1999:blog-7121254035156118560.post-62854140571974693782009-01-31T23:29:00.000-05:002009-01-31T23:29:00.000-05:00I'm so over baking powder v baking soda. It's all about baking soda for this particular cookie! <BR/><BR/>Actually, another reason I was planning on using WW flour was for flavour. I know these cookies are loaded with brown sugar, but something feels missing even when I refrigerate the dough for 36 hrs. Maybe it's the cheap club house artificial vanilla I'm using..hahaStephhttp://www.blogger.com/profile/05497908859658953330noreply@blogger.comtag:blogger.com,1999:blog-7121254035156118560.post-64740491374855002102009-01-31T23:09:00.000-05:002009-01-31T23:09:00.000-05:00Ah, interesting idea. I just tried CI's CCC last week and I agree, it needs something to be truly chewy. I'll have to try your modifications because there is nothing as good as a really chewy cookie. <BR/><BR/>And thank you, Jessica Simpson is not fat!Virginie Meyershttp://www.blogger.com/profile/11305361808800035831noreply@blogger.comtag:blogger.com,1999:blog-7121254035156118560.post-84263496713033778642009-01-31T22:49:00.000-05:002009-01-31T22:49:00.000-05:00Steph - I don't know how much further I'll take this recipe; I guess I'll just wait until inspiration strikes me. ;-) To be honest, I don't know how these changed the next day, because of the entire recipe, I only baked up one sheet pan worth (9 cookies), and they were wolfed down in one afternoon; the rest were made into balls and put in the freezer. I CAN say that I made a batch straight out of the freezer and didn't like them; I had to bake them longer, obviously, and that seemed to dry them out a lot.<BR/><BR/>Still thinking about the baking soda vs. baking powder thing. Not even tempted to try WW flour, heh. If I'm trying to be healthy, first thing on the list will be to stop eating chocolate chip cookies.Robinhttp://www.blogger.com/profile/06205314019982450918noreply@blogger.comtag:blogger.com,1999:blog-7121254035156118560.post-13172105942054052762009-01-31T18:09:00.000-05:002009-01-31T18:09:00.000-05:00Interesting sub with the bread flour. I was going to do a flour sub too, but with wheat flour to make the CCC remotely healthy. That never happened after I had the world's most hockey-puck-like whole wheat chocolate chip cookie that someone made for Christmas(although it could have also been a bad recipe). Are you stopping here or will there be an even better sequel (if it exists!). There are just way too many variations, sometimes I just want to make 5 or 6 batches to compare. I think I'm going to remake the original CI's CCC again just to be sure I'm not going way off with the variations. It would've been nice if I was doing this in high school, when calories did not convert to fat..haha<BR/><BR/>Did these change texturally the next day?Stephhttp://www.blogger.com/profile/05497908859658953330noreply@blogger.com