'Scuse me....but a judge of chocolate chip cookies is NOT a bunch of kids! LOL!
They will gobble anything with chocolate chips!

The cookies look really wonderful, Tracey!

YOur cookies look great! We always make choc chip cookie dough and keep it in the fridge, making a batch as we like. It's fine for up to a week.

Those look good..
I made a batch of Sol's Brown Sugar CC's yesterday afternoon, there is less than a dozen left! PIGGGGGS!

I don't think the dough would survive in the fridge for 36 hours at my house, especially if my mom or DD#1 were in residence with me! We are all three signed and confessed DE's (Dough Eaters).

Seriously, though, those chocolate chip cookies look YUMMY.

DonnaR/CA

Tracey, is this the same recipe from the New York Times? Molly over at Orangette quoted these to be "without a doubt, the best chocolate chip cookie that I have ever made at home. It is also the best chocolate chip cookie that I have ever eaten."

I'm going to have to try this recipe!

Here is a link that might be useful: Chocolate Chip Cookie Recipe

I will confirm that kids (at least mine) will eat anything with chocolate chips in it. But the moms had some too and we all liked them.

This is not the Jacques Torres recipe and the only reason I didn't make that one is because I don't usually keep cake flour around, but I'm putting it on my grocery list for next time. I make cc cookies on a regular basis, so I will definitely have to make that recipe. This recipe is from BHG, I think. It's got equal parts white and brown sugar, 1 c butter, and only 1 egg.

Tracey

Oh how I could jump through the screen right now and eat one of those:) They look terrific.

I always chill my dough too but not for 36 hours.

Tracie, I'd love one of your cookies right now!

When I had the deli I made ton's of Chocolate Chunk Cookies. Kept rolls of dough up to a week in the cooler. I think they turn out better when you do that. The rolls were about 3" in diameter and I would slice them about 1" thick. Because the dough was cold when I baked them, the edges would be a little crispy and the centers softer, people loved them. I used the "Best Recipe" recipe.

Nancy

Mmmmm, I feel a sugar rush coming on!

It's just an observation after reading gardengrl's suggestion of reading Molly's review at Orangette, and seeing her picture of cookie dough resting in the mixing bowl. Since I don't usually have room for a mixing bowl to reside in my fridge for 36 hours, I would go ahead and scoop the cookies first, before letting them rest. That is, of course if you're a scooper, instead of using rolls of dough like Nancy! I don't know why, but it seems like I'm always arranging and rearranging things to make more room...

Your cookies look Grood!

claire, I never have room in my fridge either.

Tracey, those cookies look perfect to me, Ashley says she wouldn't turn down a dozen or so either. She also informs me that, at age 20, she's not a "kid" so she can be counted as an "adult cookie judge". Yeah. Right.

Annie

I'm glad Miss Ashley approves of the cookies! I can't wait to try out the Jacques Torres recipe. I'll post those pics too. And as a wise young 4 year old told me when I was about 20 "You're not a grown-up. You still live with your mom and dad. You're just a big kid".

Claire, I usually don't have a space problem with the dough. I just stick the Kitchenaid mixer bowl in the fridge and we are good.

Tracey

Hmmmm.....My DIL makes the best CC cookies in the world and swears she uses the toll house recipe on the back of the package. Mine are good, but not as good as hers. I've always "accused" her of holding something back, but I think I've just discovered her secret. (I wonder if she knows the secret herself.) She makes the dough in the morning and bakes it in the evening!

She ALWAYS makes a double batch but bakes only enough to eat right now. The rest she scoops and freezes to bake a few at a time, so her cookies are always fresh and warm when we eat them. I always just bake and eat 'em. Not any more! I will also try nancy's roll method....

Tracey, You inspired me to try Jacques Torres's recipe for Chocolate Chip cookies. I promised my dh I would bake something today, and after prepping all my vegetables for the week (and for a stir-fry this evening), I wanted to fulfill my promise without turning on the oven! The cookies are scooped and in the fridge, waiting on me to bake the day after tomorrow. I can tell these are going to be light, sweet and delicious, and I'm already planning to walk half a mile before/after I have one! Being the geek that I am, I decided to go ahead and weigh my ingredients and was seriously shocked by the amount of dough in one cookie. These are some seriously huge cookies folks! (It's no wonder people think these are the ultimate in chocolate chip cookies...if size indeed matters!) I'll let you know what the comments are when I bake them in a couple of days.

Claire, I'll be interested in reading about your experience.

I made Jacques Torres recipe last week. I baked them in batches over 3 days. 6 Cookies at a time. Wonderful recipe. Would definitely make them again. BUT, I didn't notice any difference in taste or texture between the cookies baked immediately, after 12 hours, after 24 hours or after 36 hours.

Ann

Claire,
Let me know what you think of the Jacques Torres recipe. I made it earlier in the week and thought it was very good. I loved weighing the ingredients-much easier. I thought the recipe was very close in taste to the original Toll House cc cookie. I don't think it's necessary to refrigerate for 36 hours though. Next time I use this recipe, I'll probably just refrigerate a few hours to over night.

Hmmm...I missed the part where it was Jacques recipe that was about the aging. LOL

I have now made one more change to Sol's cookies..Trying to get a bit more fiber and good things into the boys.

They really are more delish than ever..:o) I have half the dough in the fridge, because I got to tired lastnight to continue beyond two pans worth..I'll have to "test" like Ann, and see if a day makes a difference or not. :o)

Wow. These are seriously good cookies! Probably some of the best I've ever made, and I used to think I was a good baker. (This recipe would make me look harder at some of Jacques cookbooks.) I've never been a chocolate chip cookie gourmet, but I almost think these have the magic power to convert me...warmed of course! I completely understand now about making them Big, and what that brings to the cookie platter.

I kept a cookie to ''test'' from tonight's batch, and labeled it so we could do a real side-by-side test at the 36 hour mark. Frankly, I don't see how they could get any better, but I'm willing to test it, in very small increments of course! Tomorrow is another day...

Here is our assessment of Jacque Torres 36 hour cookies: (Since I know you were ALL waiting for my review!;) We found, as was reported by the New York Times, the more the dough aged the more browned the cookies became. The different ''notes'' of each cookie were so light and mellow that unless someone were really paying attention, it could be hard to determine the differences. That said, there were differences, as the cookies become more complex as they age. These cookies are so good however, it doesn't really matter which one, as long as you get one! Eating it warm is the thing that seemed to make the biggest difference in the entire cookie eating experience, which is what I'm going to do...now and forevermore! Whew!

Now I'm taking the test a step further, since I froze some of the balls of cookie dough, so I can see how long it takes them to bake from frozen...and whether or not they're as good as baking them from the refrigerator. It's a tough job, but I'm up to the task...now that my dough is properly aged. Well, at that point it will be overly aged, so it's in a completely new category, right?

Thanks for your feedback Claire. I agree that eating them warm really is what makes the difference. But, not just with this particular recipe. I have always thought that warm chocolate chip cookies were the best. Any leftover cookies around here, just get zapped in the microwave for a few seconds to warm them up.

Ann

Okay, the more I make the Jacques Torres recipe from the NY Times, the more I love it. I used half white wheat flour this time and I think the taste was even better! I make mine big using a small ice cream scoop. This recipe is definitely a keeper. Here's the latest batch!