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  • July 29, 2012 - 9:24 am

    Lauren @ Healthy Food For Living - My husband and I LOVE Sweet Basil! Their fresh pesto is to-die-for. I’m glad you had such a fantastic experience there =).ReplyCancel

  • July 29, 2012 - 11:12 am

    Brandon @ Kitchen Konfidence - That salad looks super tasty. And I a totally jealous of that bowl collection.ReplyCancel

  • July 29, 2012 - 11:27 am

    Jennifer - Sweet Basil is one of my favorite restaurants. They’re just so nice there and the food is always delicious.ReplyCancel

  • July 29, 2012 - 12:50 pm

    TidyMom - what a charming place!! LOVE the dinnerware! stunning photos, as alwaysReplyCancel

  • July 29, 2012 - 1:29 pm

    Monet - Can we get lunch tomorrow? How lovely! This place looks delicious. And I wish we COULD get lunch tomorrow. Hugs and love.ReplyCancel

  • July 29, 2012 - 4:32 pm

    Stacey S - Love the great series of images and oh I want those bowls!! They are to die for.ReplyCancel

  • July 30, 2012 - 4:46 am

    Nami | Just One Cookbook - Hi Brian! I came from Sylvie’s site. You take gorgeous pictures and I wanted to stop by and explore more at your blog. Nice to meet you!ReplyCancel

  • July 30, 2012 - 6:59 am

    Andrew Frishman - MMnnnn. . . I loves me some basil, especially when it is sweet.

    El jugo vale la pena el apretón.ReplyCancel

  • July 30, 2012 - 7:58 am

    Lora @cakeduchess - Love the name of another great place to visit. The bowls are fabulous and the salad looks bursting with flavors.ReplyCancel

  • July 30, 2012 - 8:13 am

    thyme (Sarah) - Absolutely would love to have some of those bowls. You don’t see such unique bowls in restaurants very often…and they are so beautiful.ReplyCancel

  • July 30, 2012 - 11:01 am

    Sommer@ASpicyPerspective - Wish I would have sen this before I flew south. I might have made a detour!ReplyCancel

  • July 30, 2012 - 3:18 pm

    JulieD - wow, wow! looks so good!! Especially that eggplant sandwich with those amazing fries. I’ll have to stop by the next time I’m in town, hopefully with you!ReplyCancel

  • July 31, 2012 - 9:10 am

    Naomi - Great write up! I love how earthy the food and the place looks. Those plates are amazing-even more awesome that they are homemade.ReplyCancel

  • July 31, 2012 - 9:16 am

    Maria - Thanks for sharing! Looks like a great place! Love the plates!ReplyCancel

  • July 31, 2012 - 9:30 am

    Mary - I am loving that stack of bowls. I’d be willing to bet that I’d enjoy just about everything on their menu as well. Beautiful photographs!ReplyCancel

  • July 31, 2012 - 2:42 pm

    Jenny @ BAKE - what a gorgeous review! and your photos are stunning!ReplyCancel

  • July 31, 2012 - 5:52 pm

    Kiran @ - Gorgeous photos and drool-worthy foods.!!!ReplyCancel

    • August 1, 2012 - 3:25 pm

      Brian @ A Thought For Food - The food really is drool-worthy! Drooling right now in fact thinking about that salad. :-) Thank you!ReplyCancel

  • July 31, 2012 - 8:38 pm

    Melissa M - I don’t know what’s in that salad or that bowl, but I want it right in front of me, right now!ReplyCancel

    • August 1, 2012 - 3:26 pm

      Brian @ A Thought For Food - It’s a beet and warm goat cheese salad with a truffle dressing and it’s freakin’ amazing!ReplyCancel

  • July 31, 2012 - 8:56 pm

    Sneh | Cook Republic - I love how real and raw your pictures always are! Very uplifting :-) I also love the picture of you hopping across in the Big Potluck group shot! lolReplyCancel

    • August 1, 2012 - 3:25 pm

      Brian @ A Thought For Food - You’re so sweet, Sneh! I love restaurant photography for this very reason. You can really capture the rustic nature of the place. Thank you, darling!ReplyCancel

  • August 1, 2012 - 10:30 am

    Jeanne @ CookSister! - Oh I LOVE those plates/bowls!!ReplyCancel

    • August 1, 2012 - 11:15 am

      Brian @ A Thought For Food - Aren’t they stunning? It’s amazing he makes all of them!ReplyCancel

  • August 1, 2012 - 9:32 pm

    MikeVFMK - Love this Sunday post (only a bit late)! Great shots, B! Love that stacked bowls capture. Another great restaurant find. Love this series.ReplyCancel

  • August 2, 2012 - 9:52 am

    Brooks at Cakewalker│The Sweet & Savory Collection - You Sir, are a master behind the lens. Your work transports me. I particularly enjoy the black-and-white of the stainless steel kitchen. Bravo!ReplyCancel

  • January 18, 2015 - 8:20 am

    Silent Sunday: Sweet Basil, Revisited » A Thought For Food - […] been a number of years since I’d been to Sweet Basil. I first visited while writing an article for Edible Boston and I’ve been meaning to return eve…. Well, I had that opportunity when its owner, Dave Becker, asked me to take some pictures of some […]ReplyCancel

“Find something you’re passionate about and keep tremendously interested in it.” ― Julia Child

How true those words are.  In 2010, when I left my job in film production to explore other opportunities, I was given a card by a coworker with this quote.  These words now dangle over my desk at home and whenever I find myself questioning what I’m doing with my career, I take solace in Julia’s sentiments. I am passionate about photography.  When I pick up my camera and focus on an ingredient or a family or a couple about to get married, this is when I feel like I’m in my element.

Being passionate about something is not always easy. But that’s what elevates it from being merely a hobby. It’s supposed to challenge us and force us to grow.  When you’re passionate about something, you endure such struggles because you stand behind what you’re creating.

Julia Child, who would have turned 100 on August 15th, was relentless when it came to her work in the kitchen. Watching videos of Julia and reading her cookbooks it becomes clear just how passionate she was. No falter or mistake would stop her.  And that’s something we should all live by, especially when it comes to our work. Be passionate, stay interested… and don’t let anything or anyone stop you from pursuing your dream.

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  • July 23, 2012 - 12:32 am

    Helene @ French Foodie Baby - Lovely photography, eggs are so delicious, as simple and as complex as they are! :-)ReplyCancel

  • July 23, 2012 - 1:02 am

    Jenice - Beautiful photos. These make me want to Make eggs right now.ReplyCancel

  • July 23, 2012 - 2:05 am

    Barbara | Creative Culinary - How beautiful these eggs look Brian; a great example of how we take something that is totally pervasive in our cooking experience and look past how beautiful they are in their simplicity.ReplyCancel

  • July 23, 2012 - 6:30 am

    Jenny @ BAKE - What a brilliant quote, I think I need that on my wall too! fantastic photosReplyCancel

  • July 23, 2012 - 8:34 am

    thyme (Sarah) - Eggs. Such a beautiful food. I agree with Julia. I have this handy dandy little plastic egg (eeks, I know…it’s plastic)…but it sits at the bottom of the water. It changes colors as the egg cooks to the desired soft, medium, or hard. I use it alot because I love eggs in the morning with toast…and I love using my egg cups from Scotland and Provence.ReplyCancel

  • July 23, 2012 - 8:48 am

    Jeanette - Gorgeous photos! I’ve been making hard boiled eggs by bringing the eggs to a boil then turning the heat off and letting them sit for 10 minutes. They come out hard boiled but the center is nice and red, somewhere in between your medium and hard boiled egg. Now if I could just figure out a way to get the shell off perfectly each time, I’d be set. I never noticed that the shell thickness differed among eggs, very interesting.ReplyCancel

  • July 23, 2012 - 9:03 am

    Samantha - I am so completely in love with this post. I can relate. Julia is a constant inspiration, I’ve read many of her books and biographies for a school project last semester and I’m sure my classmates thought I was insane due to my excitement. Thank you for posting. Eggs are very fitting for Julia’s birthday!ReplyCancel

  • July 23, 2012 - 9:27 am

    Sommer@ASpicyPerspective - Great Tutorial Brian, and gorgeous shots!!ReplyCancel

  • July 23, 2012 - 9:36 am

    Carolyn - Interesting about the farm fresh eggs, I’ve noticed exactly the same thing! Thin shells that crack very easily.ReplyCancel

  • July 23, 2012 - 9:49 am

    Sofya @ The Girls' Guide - Brian! These are not my usual times (I too enjoy soft-boiled eggs and hard boil them frequently as well)! My eggs turn soft-boiled (and did all my life, here and in Azerbaijan) after two minutes exactly after they come to a boil, and after 5 minutes they are soft-hard boiled as your second batch, and yes after about 10 minutes really hard. Obviously your results are the same. Why the discrepancy? I boil my eggs pretty hard – do you boil them gently? My eggs are generally home-grown right now, but same happened with store-bought.ReplyCancel

  • July 23, 2012 - 9:50 am

    Sofya @ The Girls' Guide - Or maybe you start timing after you put them in the water? I put mine in cold water.ReplyCancel

  • July 23, 2012 - 10:02 am

    Alison @ Ingredients, Inc. - great tutorial on this! Great post Brian!ReplyCancel

  • July 23, 2012 - 10:21 am

    shelly (cookies and cups) - So I pinned this…because every Easter I google “how to boil eggs”..{sigh}..ReplyCancel

  • July 23, 2012 - 10:33 am

    MikeVFMK - great tutorial B! Eggs find their way into so many of our days, either in a recipe or just simply boiled. My wife starts her day with a hard boiled egg each morning. Lovely shots.ReplyCancel

  • July 23, 2012 - 11:28 am

    Eliana - You are such an inspiration and so talented! Only you can capture the beauty of an egg like this. Thanks so much (and can’t wait to meet you at BSP3).ReplyCancel

  • July 23, 2012 - 11:29 am

    Lora @cakeduchess - My mom taught me how to make perfect soft boiled and hard boiled eggs. You would think it is so simple, right? That is one of my favorite quotes from Julia. Lovely photos, dear. xxReplyCancel

  • July 23, 2012 - 11:41 am

    Kiran @ - Beautiful photos and great tips! I am always so enthralled at soft cooked eggs. Gotta try this soon :)ReplyCancel

  • July 23, 2012 - 1:29 pm

    Monet - Only you, dear friend, can make eggs look so glorious. These are beautiful, from first to last. Now I know what I’m eating for lunch too.ReplyCancel

  • July 23, 2012 - 2:29 pm

    Eileen - Perfect boiled eggs–they seem so simple (and are, really) but take a surprising amount of attention to learn to cook. :) Do you really get good results hard-boiling eggs for 12 minutes? I’d think that’s a recipe for oxidized yolk! I bet it depends on the stove, though.ReplyCancel

  • July 23, 2012 - 3:00 pm

    Stephanie - I wish I knew this last week! I cooked my eggs for about 3-4 minutes and they were still the perfect soft boiled eggs. Thanks for the tips!ReplyCancel

  • July 23, 2012 - 3:29 pm

    Lisa | With Style and Grace - love all your tips and beautiful post, as always!ReplyCancel

  • July 23, 2012 - 4:01 pm

    Rachel @ Baked by Rachel - The soft boiled egg is strangely cool!ReplyCancel

  • July 23, 2012 - 5:14 pm

    Kimberley - These egg pictures are so purty.ReplyCancel

  • July 23, 2012 - 5:48 pm

    Bev @ Bev Cooks - I am SO in love with eggs. And this makes me want to egg out right this second. Ugh. So good.ReplyCancel

  • July 24, 2012 - 6:00 am

    Angie@Angie's Recipes - That click of running egg yolk looks terrific!ReplyCancel

  • July 24, 2012 - 7:45 am

    Joanne - I LOVE that quote Brian and I think Julia would have wholeheartedly approved of it! The cooking of eggs is something I would surely like to master and this post is such a great resource!ReplyCancel

  • July 24, 2012 - 9:17 am

    Jen @ Savory Simple - That’s one of my favorite quotes. Julia was so amazing. I also found her memoir to be incredibly inspiring and it’s what finally convinced me to leave my career and follow my passion for food.ReplyCancel

  • July 24, 2012 - 12:08 pm

    Diane {Created by Diane} - ok, now I’m in the mood for eggs. You made them all look so wonderful!ReplyCancel

  • July 24, 2012 - 4:23 pm

    Bunkycooks - Julia’s quote is so true. Her work and her legacy are a true testament to that statement.ReplyCancel

  • July 24, 2012 - 5:50 pm

    Ashley - I love that quote and I adore eggs. Fabulous photos! I actually have that quote framed in my office. :)ReplyCancel

  • July 24, 2012 - 8:18 pm

    Stacey S - A perfect post and I love the tribute to Julia! I find images of eggs gloriously simplistic – yet so amazing – and you rocked your images and provided insightful info to boot.ReplyCancel

  • July 25, 2012 - 5:11 am

    Ann Mah - The photo of the soft-boiled egg, with the yolk dripping over the plate has me running to the stove to make an early lunch. Thanks for the egg-cooking tips — so simple, yet somehow I always screw it up.ReplyCancel

  • July 25, 2012 - 8:36 am

    Jeanne @ CookSister! - I also love Julia Child and her English counterpart Elizabeth David for the respect with which they treated simple ingredients – way ahead of their time! Lovely post – it’s so funny that the simple act of boiling an egg can produce such diverse results! Hubby always brings his eggs to room temperature and boils his water before adding the eggs – gonna go home and tell him he’s doing it all wrong (and then duck ;o))ReplyCancel

  • July 25, 2012 - 12:38 pm

    Jen @ Jen's Favorite Cookies - I used to eat soft boiled eggs regularly as a kid, and now I have such good memories. Your photos are gorgeous!ReplyCancel

  • July 25, 2012 - 3:59 pm

    sarah - Ah, these eggs are so beautiful! And I love that Julia Child quote. What a lovely post.ReplyCancel

  • July 26, 2012 - 7:24 am

    Shelly - Oh my! I enjoy soft boiled eggs soooo much and your photo has me salivating like Pavlov’s dog. I use an egg timer. I believe I purchased it at Crate and Barrel. You put it in the water with the eggs. Thing is, it is a little off. It is always medium when it gets to soft. So, I take the egg out a hair early. Anyways, thought you might like to know there is a gadget for cooking eggs ;).ReplyCancel

  • July 28, 2012 - 4:21 pm

    Andrew Frishman - Mnnn. . . I LOVES me some eggs, especially when they are egg shaped.

    Huevos. Soy de un huevo, y tengo huevos.ReplyCancel

  • August 8, 2012 - 3:41 am

    Sweetsugarbelle - I came here to get lost in your pics, but I’ve been inspired. Love medium eggs. One of life’s most simple pleasures!ReplyCancel

  • August 13, 2012 - 6:01 am

    Healthy Breakfast Recipes for Kids – Food For The Brain – Part 1 - […] contain choline which is important for brain health, so plan ahead an make a batch of hard boiled eggs for the week, or try these Quick Egg, Mushroom and Ham Cups from Cookin’ Canuck (they can be […]ReplyCancel

  • December 6, 2013 - 11:16 pm

    Edna Aguilar - Excelent, information, tksReplyCancel

  • December 13, 2013 - 2:17 am

    George Margolin - You’ve egged me on to telling the nice folks reading your Cooking instructions — how to PEEL the cooked eggs IFthey are HARD boiled –IN HEAVILY SALTED WATER. Once the eggs are cooked to your desired soft/hard ness – discard the hot water and IMMEDIATELY IMMERSE THE EGGS IN ICE OR A MIXTURE OF ICE AND ICEY COLD WATER. Wait a short time and roll the eggs on a board of other hardISH surface. This will make the shell practically dissintigrate and come off very easily. George Margolin Egg Head.

  • December 27, 2013 - 4:04 am

    Peter Sanderson - eggsellent tipReplyCancel

  • June 4, 2014 - 8:25 pm

    MacMydree - Ever tried hard boiling farm fresh eggs at over a mile high in altitude? Not an easy thing to do….usually have to boil gently for 20 minutes or so….cold water bath….difficult to peel! I keep tying new ideas, and continue with my chase of the holy grail of the perfect hard boiled egg!ReplyCancel

  • June 20, 2014 - 11:41 pm

    Gerry Seaquist - after boil pan is turned off and let too set 45 min then cooled they will be hard peel take some of the shell of the large end place a spoon inside the shell and turn all around the egg brake the egg shell off the spoon no problem to peelReplyCancel

  • July 19, 2014 - 10:15 pm

    Mary Caruso - yes – the plunge into ice water works great — I have also found I look for the rounded part of the egg because there is a little air pocket there and once that is broken, the shell peels easily…although not all eggs seem to have one …ReplyCancel

“Life is short. Eat dessert first. ” – Jacques Torres

You can tell something’s going to be good when you start with three sticks of butter. I did a double-take when I saw the recipe.  Three sticks?  Really?  Ok!  I couldn’t help but feel more than a little guilty as I swooped my finger into the mixing bowl to snatch taste after taste of raw dough.

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  • July 16, 2012 - 7:24 pm

    Medeja - So I guess it is better to bake half of the given portion 😀 They do look very good..ReplyCancel

  • July 16, 2012 - 7:25 pm

    Russell at Chasing Delicious - I suddenly have a craving for chocolate chip cookies! Lots and lots of chocolate chip cookies.ReplyCancel

  • July 16, 2012 - 7:57 pm

    Kim Bee - Excuse me while I pass out from delicious overload. These are amazing.ReplyCancel

  • July 16, 2012 - 8:13 pm

    Chef Dennis - I love those cookies Brian, and honestly I could have just sat down with that bowl of cookie dough……sighReplyCancel

  • July 16, 2012 - 8:18 pm

    Capability - These look perfect – I can’t wait to make them…many thanks!ReplyCancel

  • July 16, 2012 - 8:48 pm

    MikeVFMK - Double take. I just finished dinner and could go for more of these than I’d care to admit. A whole stack with a big old glass of milk. I guess my chocolate chip cookie cravings are back on.ReplyCancel

  • July 16, 2012 - 8:49 pm

    Liz - My family LOVES these! Besides the incredible taste and texture, they are HUGE :) Beautifully done~ReplyCancel

  • July 16, 2012 - 8:58 pm

    Nisrine - Oh, yum. I must make. I could eat a dozen of these!!ReplyCancel

  • July 16, 2012 - 9:43 pm

    Sneh | Cook Republic - I love your stack of cookies, love how they are flat and sit perfectly one on top of the other! Gorgeous!ReplyCancel

  • July 16, 2012 - 9:45 pm

    Eileen - Of course Jacques Torres would use three sticks of butter in is most famous cookie recipe! HOORAY FOR BUTTER!ReplyCancel

  • July 16, 2012 - 9:47 pm

    Amanda - Mmm, these look absolutely fabulous!! Must try these cookies! :)ReplyCancel

  • July 16, 2012 - 10:52 pm

    Monet - Butter and chocolate and you. Yes, pretty amazing. I wish I could share one of these with you right now. We’re having a lovely time in Austin with a good friend from college, and I’ve been thinking of you as we’ve sampled some of Austin’s very best food. Which means you need to come down here SOON.ReplyCancel

  • July 17, 2012 - 12:16 am

    maria - Now I am craving cookies before bedtime. To bake or not to bake:) How about you just share your cookies with me!ReplyCancel

  • July 17, 2012 - 6:11 am

    Katrina @ Warm Vanilla Sugar - These look absolutely perfect!! Awesome job!ReplyCancel

  • July 17, 2012 - 6:50 am

    Joanne - When a baked good recipes contains three sticks of butter you know it HAS to be amazing. Otherwise no one would ever make it because it just wouldn’t be worth the indulgence. But these…look so worth it. I was planning on baking cookies for my boyfriend to help him get through the final legs of studying for the bar…and these look ideal.ReplyCancel

  • July 17, 2012 - 7:42 am

    Annamaria @ bakewell junction - These look delicious. One more chocolate chip cookie recipie I’ll have to try.ReplyCancel

  • July 17, 2012 - 8:13 am

    Melissa Skorpil - Three sticks of butter intrigue me. And I love the way you chopped the chocolate. Will have to try this recipe. Thanks for sharing. Lovely pictures (as always!).ReplyCancel

  • July 17, 2012 - 9:55 am

    Living The Sweet Life - ohhhh my GOODNESS yum!! I’m under a cookie spell as we speak, these look incredible. Must – make – soon.

    Great recipe <3ReplyCancel

  • July 17, 2012 - 10:17 am

    Jen @ My Kitchen Addiction - Wow… These look absolutely fabulous! Can’t wait to give the recipe a try.ReplyCancel

  • July 17, 2012 - 11:55 am

    Joy - The cookies look wonderful.ReplyCancel

  • July 17, 2012 - 5:02 pm

    Carolyn - Not all chocolate chip cookies are created equal! These look like they belong in an echelon of their own.ReplyCancel

  • July 18, 2012 - 10:02 am

    brandi - these look absolutely perfect, but what else should I expect from him, right? Beautiful.ReplyCancel

  • July 18, 2012 - 11:28 am

    Sommer@ASpicyPerspective - Oh oh oh, Brian that’s exactly how I like my chocolate chip cookies–thin and chewy!ReplyCancel

  • July 18, 2012 - 11:59 am

    Rachel @ Baked by Rachel - Clearly I need these in my life!ReplyCancel

  • July 18, 2012 - 2:41 pm

    Angie@Angie's Recipes - I for sure wouldn’t stop eating them until they are all gone! Scrumptious!ReplyCancel

  • July 18, 2012 - 5:13 pm

    Samantha - Just came across your blog via sprouted kitchen, so glad I did. Jacques Torres cookies are awesome, I work right next to a location on hudson :) Thanks for the recipe!!ReplyCancel

  • July 18, 2012 - 6:53 pm

    mary - They look wonderful but I couldn’t see all the ingredients in order to try. Mary V.ReplyCancel

  • July 18, 2012 - 8:37 pm

    Andrew - These cookies look perfect! Can’t wait to try them out. Just wondering if you have measurements of the flour by weight (grams if possible). I have tried using online conversion for volume to weight measurements but it never turns out that well.ReplyCancel

  • July 19, 2012 - 12:00 pm

    amelia from z tasty life - “bake at your own risk”…thanks for the much needed warning!
    Quick question… somewhere else I read that using the dragées actually provides the best result (even better than chopped chocolate). What’s your thoughts on that?ReplyCancel

  • July 19, 2012 - 12:15 pm

    TidyMom - LOVE me a fabulous chocolate chip cookie!! These look amazing Brian……oh and FYI, I just got home from NYC, I was in Chelsea Market just yesterday – love that place!ReplyCancel

  • July 19, 2012 - 4:04 pm

    Meeta - Yup this would do it for me right about now. Love chocolate chip cookies and we bake them too often here. These look great!ReplyCancel

  • July 20, 2012 - 3:17 pm

    JulieD - Looks so good, Brian!! I need to get my mixer out and make some cookie dough, it’s happening this weekend! :)ReplyCancel

  • July 20, 2012 - 4:07 pm

    Barbara | Creative Culinary - Cookies have never been a favorite for me to put on my blog. One reason. Altitude. No not attitude…altitude. They may taste fine but they just don’t measure up in the looks department. But I think I maybe have FINALLY found the answer so I’m eager to do more and take photos. These are on my list!ReplyCancel

  • July 20, 2012 - 8:09 pm

    Lora @cakeduchess - A secret weakness of mine is just this: amazing chocolate chip cookies! Crispy on outside and soft on inside is how I like my choco chip cookies. These look fantastic and I will close my eyes as I add the 3 sticks of butter to the bowl;)ReplyCancel

  • July 21, 2012 - 1:01 pm

    Ann Mah - I was just looking for a chocolate chip cookie recipe to make for my new neighbors to bribe them into liking me… I think three sticks of butter and a storm of chocolate shards should do the trick. Thanks!ReplyCancel

  • July 22, 2012 - 8:13 am

    Andrew Frishman - Mmmnnnn. . . I LOVES me some Chocolate Chips, especially when they are in cookies that I get to eat. . .

    y ¿cómo es que no comí nada?ReplyCancel

  • July 23, 2012 - 8:29 am

    Carrie @ Bakeaholic Mama - I have been wanting to try this recipe for awhile now. They look like cookie perfection!ReplyCancel

  • July 23, 2012 - 12:53 pm

    Joan - These do sound and look so good, but what I really want is your bowl. :) Love it.ReplyCancel

  • July 26, 2012 - 8:09 pm

    Laurie - Oh my.. so glad to find this recipe! I remember 15 years ago watching Jacques Torres’ show Dessert Circus. It was on local public tv. I fell in love.. with baking that is. :) But it has been wonderful watching his career take off. I’m sure I’ll love this recipe. Thanks for sharing!ReplyCancel

  • July 27, 2012 - 3:18 pm

    Karlie - You are my hero. I remember the day that I first tried this cookie. It was almost 4 years ago. And I STILL think about it all the time! I’ve never had much success at finding a suitable recipe to mimic Jacque Torres famous chocolate chip cookies, but these look just about right! I am definitely going to try this recipe! Thank you!ReplyCancel

  • July 31, 2012 - 12:56 pm

    sippitysup - The Torres cookies are infamous on the web. I can see why they get so much attention. Of course everything in your lens is beautiful. GREGReplyCancel

    • August 1, 2012 - 3:26 pm

      Brian @ A Thought For Food - You’re a doll, Greg! Thank you! And, yes, the cookies do deserve the attentionReplyCancel

  • July 31, 2012 - 1:21 pm

    AC - I absolutely LOVE these cookies!! I have tried a number of chocolate chip cookie recipes and they don’t hold a shade to this one! I took them into work and they were so good I got an encore request! And since I am a student on a budget I just used regular semi-sweet chocolate chips and they still turn out amazing! Thanks for the recipe.ReplyCancel