Sunday, May 13, 2012

The Battle of the Chocolate Chip Cookie

It seems that every girl has her signature chocolate chip cookie.  Every girl.... except me.  Don't get me wrong, every time I go to Glendora I make the most killer chocolate chip, coconut, walnut, oatmeal cookie...  But when it comes to the classic chocolate chip cookie, I am totally lost.

So this weekend was the finale on my quest to find the ultimate chocolate chip cookie.

I made 2 recipes.

Diane Can Cook: go to Chocolate Chip Cookie

Preheat oven to 375; bake 10-12 min

1 C. butter flavored Crisco
1 C. Sugar
2 eggs
1/2 C. brown sugar
1 tsp.Vanilla
mix all together then add:

1tsp. baking soda
1 tsp. salt
2 1/2 - 2 3/4 C. flour

add Chocolate chips

The 2nd recipe I made was pretty intense. I've been reading about it for quite some time... so I figured this was the weekend to do it.

New York Times Chocolate Chip Cookies

Yield: 3 dozenPrep Time: 20 minCook Time: 14 minTotal Time: 25 hours (includes idle chill time)
This is the best chocolate chip cookie recipe I have ever tried. The instructions state that you should let the dough chill for 24 hours and you must do this!

2 cups minus 2 Tbsp (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp coarse sea salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 Tbsp (8 ounces) granulated sugar
2 large eggs
2 tsp natural vanilla extract
1 1/4 pounds dark chocolate chips
Sea salt

Using a sifter or strainer, sift flours, baking soda, baking powder and salt into a medium sized bowl. Put off to the side.

Using a stand mixer fitted (with paddle attachment) or a hand mixer, cream butter and sugars together. About 5 minutes or until light colored. Add eggs, mix well. Add vanilla and mix well.

Add dry ingredients in batches and mix until just combined, 10 to 20 seconds. Do not overmix. Add dark chocolate and mixing to incorporate, try not to break them and don't overmix.

Transfer dough to another bowl or cover stand mixer bowl with plastic. Be sure to put plastic directly on dough to seal. Refrigerate for at least 24 hours before baking.

After the dough has chilled, preheat oven to 350 degrees. Line two baking sheets with parchment paper.

Scoop 8-10 balls of dough using a 2 Tbsp cookie scoop and place onto a baking sheet. Be sure to leave at least 2 inches between each cookie dough scoop. Add sea salt lightly on top of each cookie and bake until golden brown, 13-15 minutes.

Place sheet on a cooling rack for 5 minutes, then remove cookies and place on another cooling rack to allow the cookies to cool even more. Repeat with the other cookie sheet. If baking several batches, rotate cookie sheets so that cold dough is placed on a cool cookie sheet.

Slightly adapted from The New York Times, originally adapted from Jacques Torres.

 I had a lot of people taste both sets of cookies and the shocking part is..... the verdict is... no verdict.  Both were very fabulous cookies.  Some people like shortening better while other like butter, some like milk chocolate chips others liked the dark chocolate.  Moral of the story is: both of these recipes are fabulous.

1 comment:

Camile said...

We're always looking for a good go-to choc. chip cookie recipe. Thanks for the recipes!

p.s. I'd also love the recipe you make while in Glendora :)