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It's All About the Cookie: Another Impromptu Giveaway!

Cookie Giveaway
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)?
My Kids Cookies
Gift Box, My Kids CookiesCards
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!

To enter (US only this time, please!), just leave a comment before 12pm PST on Monday, December 15th, weighing in on this important issue:
What, in your opinion, makes up the ideal chocolate chip cookie?


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Reader Comments (196)

Chewy on the inside, crispy but not hard on the edges. Good chocolate.

And, most importantly, still warm.

December 11 | Unregistered CommenterAnnie

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.

December 11 | Unregistered CommenterMegan

As long as there is a cold glass of milk, I'll eat chocolate chip cookies in any form!

December 11 | Unregistered CommenterLynnetta

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!

December 11 | Unregistered CommenterSugarPunk

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!

December 11 | Unregistered CommenterJackie

Golden buttery crisp edges, nice thick chewy slightly underbaked soft center. Hint of vanilla and cinnamon. MMMMMM!!!

December 11 | Unregistered Commentermisstiffie

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.

December 11 | Unregistered CommenterWandering Coyote

i would say chewy/ crisp ratio, but i think it's more the setting that you eat your chocolate chip cookie in!

December 11 | Unregistered Commenterkrystina

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.

December 11 | Unregistered Commenternoisy penguin

For me, crisp on the edge but a little underbaked so it is still gewy, with nuts.

December 11 | Unregistered CommenterVanessa

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.

December 11 | Unregistered CommenterKate

Seriously, it's all about the right amount of oats and peanut butter. Yum!

December 11 | Unregistered Commenterjasluttrell

Let the dough rest overnight before baking and you'll come out with the most delicious cookies ever, no matter your CCCD.

December 11 | Unregistered Commenteralcopoppy

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.

December 11 | Unregistered CommenterVanessa Contessa

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.

December 11 | Unregistered Commenterlizzylou9

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!

December 11 | Unregistered CommenterKarin

chewy with chocolate chips that hold their meltiness. also it can't be too eggy.

December 11 | Unregistered Commenterafarrell

For me it would need to be served hot and soft!! But my husband likes them crunchy! =o) Yum!

December 11 | Unregistered Commenterbretsgirl

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

December 11 | Unregistered CommenterAldenM1

Brown sugar is necessary!
Also, milk chocolate chips are a travesty. Inexcusable!

December 11 | Unregistered CommenterDanny

The perfect combination of crunch on the outside and goo on the inside!

December 11 | Unregistered Commenter*Kimmie*

I think the best thing is the amount of chocolate chips in the cookie...I also like them on the soft side.

December 11 | Unregistered CommenterMichelle

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!

December 11 | Unregistered Commentermagpye

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.

December 11 | Unregistered CommenterDave and Catherine

I like it to still be warm from the oven so the chocolate will still be liquid. Slightly crispy edges and oozy chocolate MMMMMM.

December 11 | Unregistered CommenterCheryl
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