It's All About the Cookie: Another Impromptu Giveaway!
Thursday, December 11, 2008 
This time of year, there's one thing on our mind above all other things: cookies. It's true: we're totally not above raiding Santa's secret stash in the middle of the night on Christmas Eve.
And what better way to celebrate this than by having another bonus giveaway (in addition to our monthly Cake Poll, which we'll still have later on this month)?
Since nothing's better than a care package by mail, My Kids' Cookies has generously offered to donate a semi-sweet chocolate chip cookie gift box. Sweet! Nestled in a bed of white tissue paper, this delectable semi-sweet treat is bound to make your day far more delicious. But wait, there's more: to sweeten the deal, the lucky winner will also receive a pack of Cakespy notecards (from the Cakespy shop) too!
giveaway
Reader Comments (196)
Chewy on the inside, crispy but not hard on the edges. Good chocolate.
And, most importantly, still warm.
Still underbaked and warm (I'm not above putting them in the microwave to recreate that oven-fresh feeling). I like the ones that the batter was left to sit overnight, for a less flat cookie.
As long as there is a cold glass of milk, I'll eat chocolate chip cookies in any form!
Chewy and not cakey - I have to taste the real butter. Good chocolate - nice and dark, no milk chocolate and NO HERSHEYS. I personally like a little splash of rum in them as well as the vanilla, for good round flavor. Yum!
Lots o' chocolate chips. Crisp edges, but soft insides. Still warm so the chips are melty. And, dipped into a cold glass of milk. Yum!
Golden buttery crisp edges, nice thick chewy slightly underbaked soft center. Hint of vanilla and cinnamon. MMMMMM!!!
1. Butter - not margarine!
2. Good quality chocolate chips, and lots of them.
3. Underbaked so they're chewy and fudgey and have a nice soft centre.
4. Nuts are OK, but I prefer to have just a plain chocolate chip cookie.
i would say chewy/ crisp ratio, but i think it's more the setting that you eat your chocolate chip cookie in!
Chewy, with a good chip-to-cookie ratio. I didn't like the NYT cookies so much because when I made it with the amount of chocolate in the recipe, the chocolate totally overpowered the cookie flavor.
For me, crisp on the edge but a little underbaked so it is still gewy, with nuts.
I've found that I love the fluffy chocolate chip cookies that almost melt in your mouth. A good mix of brown sugar in the recipe I think does that with just the right amount of chips so the cooked dough does melt in your mouth. Making them the size of a dollar coin is my favorite as well and everyone seems to love them since they just pop in your mouth.
Seriously, it's all about the right amount of oats and peanut butter. Yum!
Let the dough rest overnight before baking and you'll come out with the most delicious cookies ever, no matter your CCCD.
Oohhh! How I love the chocolate chip cookie! They are perfect when they are made with semis-sweet chocolate chips, and are soft and chewy on the inside with a crisp little crust on the outside. Oh, and I always used SALTED butter because I think they taste better a bit on the salty side.
The perfect chocolate chip cookie has to be slightly crisp on the edges, with a soft center. They should be about three hours out of the oven so the sugar resets but the chips are still meltish.
Yummmy
If my tastebuds like it and I want to eat more! Then I know it's a good cookie--and not too many chocolate chips!
chewy with chocolate chips that hold their meltiness. also it can't be too eggy.
For me it would need to be served hot and soft!! But my husband likes them crunchy! =o) Yum!
I've never really codified this before, but to me, there are clearly three criteria:
1) Enough brown sugar that I can taste it.
2) Nothing exciting -- orange peel? walnuts? Seriously? No. Cookie dough and chocolate chips. That is all.
3) Moistness. I'm that person who doesn't like dry cookies. Packaged chocolate chip cookies make me cry. Soft, chewy, fresh cookies are best; if they're a *little* firmer the next day I'll forgive them. But no bad-tasting oily preservatives, and no chalky, dusty dry cookies either, please.
Is that SO HARD??? :P
Brown sugar is necessary!
Also, milk chocolate chips are a travesty. Inexcusable!
The perfect combination of crunch on the outside and goo on the inside!
I think the best thing is the amount of chocolate chips in the cookie...I also like them on the soft side.
I like them cooked at just the right temperature for just the right amount of time that they are chewy with crisp edges when they cool... and lots of brown sugar!
It must be soft, but not greasy-soft like those awful Chewy Chips Ahoy. Also, just enough semi-sweet chocolate chips that there's chocolate in each bite, but not so many that the chocolate overwhelms the cookie itself.
I like it to still be warm from the oven so the chocolate will still be liquid. Slightly crispy edges and oozy chocolate MMMMMM.