This is my second batch of chocolate chip cookies in as many weeks. I'm taking my research for the perfect CCC recipe very seriously. Okay, I'm not serious at all. I've just felt like CCC lately, and I don't have a favorite recipe yet so I'm trying everyone else's.
The first batch was courtesy of Alton Brown via the Joy the Baker blog. Those were fantastic. This recipe I found on the Barbara Bakes blog and she found it on Alice's blog, Savory Sweet Life. Blog surfing - it's what's keeping my floors dirty and the laundry from getting done.
Alice (Savory Sweet Life) claims that these are the best CCC ever. I love when someone makes a bold statement like that, it makes me want to test them out. She also claims that they having a great caramel chewiness. I'll give her that one for sure.
But ALL cookies taste amazing when they're still warm, and they continue to taste good for the rest of the day that they're baked (I make a point of eating one at different times throughout the day - it's the prudent thing to do). But how good are they the next day? That's the real question. And the answer is that these cookies were not nearly as good the next day. I still ate them, however, but I threw them out on the third day. The Alton Brown recipe, on the other hand, was still delicious on day 3 - and they all got eaten.
So...while this recipe is super yummy when eaten fresh, I have to say that it's definitely not the best one out there. Sorry, just thought you should know. I'm keeping it real. The next recipe I'm going to try is the infamous NYT recipe. I have a feeling those ones are going to get me into trouble.
Recipe for Chocolate Chip Cookies
2 sticks of butter, softened
1/2 cup sugar
1 1/2 cups brown sugar
2 eggs
2 tsp. vanilla
3 cups (12 ounces) all purpose flour
1 tsp. coarse sea salt (not table salt)
1 tsp. baking soda
1 1/2 tsp. baking powder
2 cups chocolate chips
Preheat oven to 360 degrees. (That's no typo.)
Cream butter, sugar and brown sugar until fluffy (approximately 5 minutes). Add both eggs and vanilla and beat for additional 2 minutes. Add baking soda, baking powder, salt and flour and mix until cookie batter is fully incorporated. Add chocolate chips.
Drop about 2 Tbsp. of dough on cookie sheets lined with parchment paper. Bake for 12 to 14 minutes until edges are nice and golden brown. Remove from oven and allow to cool for 2 minutes before moving to cooling rack.
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Not sure if you've tried them yet, but my favorite is the ATK recipe (from the Test Kitchen Family Cookbook), only subbing in regular sweet cream butter for 1/2 of the unsalted butter called for. (If you're looking for another CCC recipe to try....) In my opinion, they're the perfect combination of chewy with just a hint of crispiness on the edges. Good luck in your quest! =)
ReplyDeleteHi Abby,
ReplyDeleteThanks for the suggestion. I will try it. I think I even have that book somewhere in my collection. I don't know what sweet cream butter is though... but I will be putting this recipe on my list of cookies to try.
Sorry...just meant non-unsalted butter. The recipe calls for unsalted butter, but I found that it was just missing something. If I used half unsalted and half salted butter, it was perfect ~ I suppose you could just up the salt by a tiny bit, too! =)
ReplyDeleteAbby - Okay, I get it now. Thanks for clarifying. : ) Good to know. I'm anxious to try them.
ReplyDelete