Thank you very much Joseph, hope we can inspire you to bake some more in this life!

Enjoy and greetings from Holland 🙂

Thank you Hanna, for sharing your tip and experience!

Thank you Jan, for sharing your enthusiasm for the recipe. Great to read about your result, and yes the toasting of the pecans will make them even more flavorsome.

Hope we can give you some more inspiration with other recipes and tips too.

Enjoy your baking and cookie munching 🙂

Thank you for the tip Glenn, could be very practical in warmer climes!
If possible the optimum holding temperature for chocolate is between 15-20ºC with low humidity.
If you store it in the fridge for longer, always use an airtight container.

Hello Caroline,
Thank you for sharing your great tip on ‘keeping it fresh’. Very useful!
About the cooking time, could it be that your cookies are a lot smaller than our 65 gram cookies, because if we would bake them for a far shorter time they would still be quite raw.
And you are right, with your method you can have that fresh cookie smell more often. Excellent!

I always shape my dough into a log, then wrap tightly in cling film (and if frozen in foil too) and freeze or fridge.

Once cold, I cut chunky slices off it, recover and bake only as many as I need.

I do find my cooking time is far shorter than yours.

Baking from frozen is my preference. Delicious smelling home anytime!

Hi Irene,
Thanks for sharing your experience. And great tip about the freezing, we have not tried this yet, but it will be a very good one to try and can also help other bakers.

Enjoy the cookies and ice cream!

Great Douglas,
And again your flour seems to absorb so much more liquid. The butter we use over here always has a fat % of 82.

Enjoy the cookies with your family!

So I finally got around to making them a second time. The third tray of cookies cane out like your photos after resting in my fridge for 45 minutes at 39 F / 4 C. An extra thermometer in the oven said I was at 355 F. Not sure why I need the cookies to be so cold to make it work, but that’s the solution for me.

Also, since I always make a double batch (6 family members x 3 cookies each + the 2 I will eat for “testing” purposes = 20), my flour here in the USA needs 3 eggs rather than 2 to get a batter that holds its shape better. I also used the higher butter fat Kerrygold unsalted butter to try and slow down the melt.

Hi again Douglas,
Great you tried the cookies. With some tweaking you will get it right, no problem. First it is indeed a good idea for the dough to be colder, so little bit extra fridge time (our fridge is around 5 to 6 C). Also, just to make sure, the cookies go into the oven as balls, so do not flatten them or anything. Lastly it could be your true oven temp deviates from ours and you would get a better result by a slightly higher setting. Also always resist the temptation to open the oven door during baking if a recipe does not call for this, because a lot of heat is lost this way with most ovens.

Hope you give it a few more tries.

merci à vous Luc!

Hi Terri,
Excellent! So glad you like it too. Mixing it up with other nuts and white chocolate pieces also very good!

Happy cookie baking and sharing,

Marieke

These just came out of the oven and they are, indeed, THE PERFECT chocolate chip cookie! This is now the only receipe for chocolate chip cookies I will ever use!

Thank you!
Terri