This recipe originates from PickyPalate.com. The minute I saw the recipe I knew it was a must try. I am always looking for that “perfect” cookie. For me, texture is second only to taste, followed closely by how well they hold up in the next couple of days (if they last that long).
I baked part of the batch on Saturday and I am happy to say that 48 hours later, the cookies are as fresh as the day I baked them. Additionally, I baked some more tonight and after being refrigerated they baked up perfectly.
These chocolate chip cookies are certainly gaining a top ten ranking on my long list of cookies. Try it, you won’t be disappointed.
Just as a note, for the chocolate chips I use a combination of Ghirardelli semi-sweet chips and their 60% baking disks (which I love…)
For the recipe, please click on the link over to Picky Palate’s site. Make sure to make time to check out her other recipes and links. It’s a great blog.
These look wonderful. I agree with you texture is important. I am never happy with a cookie that has spread to much either. I will have to give these a try.
These cookies look incredible! I am always looking for that perfect cookie recipe. I will have to give this a try.
Thank you, they are very good. I took them to work today and my boss ate like six of them!
I saw these over on Jenny’s site and book marked them myself. I love anything with almond in it and especially am intrigued when there is almond paste. Pure concentrated almond flavor! Your cookies look great and I’m glad to hear they stay fresh tasting longer!
Great pictures, I may just have to try these. I’ve had cookies with almond extract in them before and was pleasantly surprised by the result.
If anyone is interested, I have reviewed 10 cookies on my site, see post at:
http://www.thegrinninggourmet.com/?page_id=178
PS: How did you ever get such great pictures?
Thank you! I have a couple of lights and flash equipment. I try to use natural light though… that and my Canon Rebel xti makes life grand!
Hi Laurel,
I suppose the cookies above are natural light, if you don’t mind me asking, do you use a macro zoom lens or a fixed macro lens? and what focal length ?
I’m thinking of investing in some camera equipment and I am not sure what focal length I need. I would like to be able to get good focus on a complete dessert or most of one anyway.
Pierre.
Yes, this pic was natural light, but I was using a 35mm 2.0 fstop lens. I usually use that or a 50mm and just get as close as I can.