The Quest for the Ultimate Chocolate Chip cookie
A couple days ago, I mentioned how my friends Alice and Ashley and I are planning a chocolate chip cookie competition (henceforth known as Cookie Smackdown ‘09).
I spent a few minutes analyzing the proportions in their recipes today, and thought I’d share with you the findings.
-Alice’s recipe has proportionately more butter than Ashley’s recipe
-Alice’s recipe has a little more chocolate than Ashley’s recipe
-Ashley’s recipe uses only baking soda
-Ashley’s recipe has less leavening, which I imagine results in a slightly denser, richer-tasting cookie
-Ashley uses only baking soda, which causes baked goods to expand from side-to-side (baking powder, on the other hand, causes baked goods to rise vertically, which is why you typically see recipes using a combination of the two)
-Alice uses baking soda and baking powder
-Alice uses a combination of granulated (i.e. white) sugar and light brown sugar
-Ashley uses a combination of granulated, turbinado, and light brown sugar
-Ashley uses only couverture chocolate, or chipped chocolate
-Alice uses chocolate chips
(Is this geeky enough for you?)
almost gone!
My recipe uses granulated sugar, demerara sugar, and dark brown sugar, which increases the amount of moisture slightly in the dough. The amount of flour I use is somewhere in between Ashley and Alice’s recipes. I increased the amount of vanilla, because I’m a vanilla freak. My preference for chocolate is the large El Rey couverture chips, but since I didn’t get to the store today, I had to use chipped 72% bittersweet chocolate. (If I do have to use chocolate chips, I prefer the Guittard bittersweet chips.) To compensate for the slight increase in moisture, I let the dough chill for about half an hour before baking. If I had my way, I would’ve used a combination of baking soda and baking powder, but alas, I was out of baking soda. (I did write the recipe to reflect what I would have done–and will, for next time.)
Your favorite chocolate chip cookie recipe, like all things in life, is simply a matter of preference. I’m going to post my recipe in about a week, when I get some baking soda so I can make these again.
In the meantime, I’m going to bring these cookies to a potluck tonight. I am watching Glee for the first time at a friend’s house with a whole slew of Glee fans, and I don’t know what to expect!
Posted: October 7th, 2009 under Uncategorized.
Comments
Comment from lorna
Time October 7, 2009 at 6:02 PM
Alice’s recipe uses the same amount of chocolate, but she has 1/2 cup of flour less than your recipe. So ever-so-slightly more chocolate.
(I used 1 lb. of chocolate for 3 1/3 cups of flour. Your recipe uses 1 lb. per 3 1/2 cups of flour, and Alice uses 1 lb. per 3 cups of flour. Henry bit into one and he said: “This isn’t a cookie…it’s globs of chocolate held together with a tiny bit of dough!)
Great tip re: the baking soda browning items better. I was wondering why my cookies looked a little pale!
Comment from Morry Anne Angell
Time October 8, 2009 at 8:56 AM
Boy – no wonder I don’t bake, just read about baking! How you bakers ever figure out proportions and measurements and variations – wow. It’s beyond me! So thank you for doing all the work for the non-baking types like me. These look delicious. And BTW – did you like Glee?
Comment from carrie
Time October 8, 2009 at 10:11 AM
Ok, I can attest to the fact that the ones you brought last night were scrumptious, delicious and all out chocolaty awesomeness. Thanks for making those last night, having them warm and fresh out of the oven was the ultimate!
There was loads of action last night so didn’t get to meet you officially but look forward to bumping into you at future gatherings 
@girlandcoconut
Comment from lorna
Time October 8, 2009 at 10:36 AM
Morry: Thanks so much! I can’t wait to post the recipe next week, after I try them with baking soda. Glee was on the big TV, but I had some work to do so I was typing on my laptop. I listened to all the songs, and glanced occasionally at the TV. Cute show!
Carrie: Oh, sorry I missed you! I’ll see you soon, I’m sure. So glad you liked the cookies!
Comment from Catherine
Time October 8, 2009 at 1:45 PM
I think you will be interested in my blog entry on a recipe I had read about.
http://munchie-musings.blogspot.com/2009/07/time-does-make-difference.html
Comment from Christine
Time October 8, 2009 at 8:29 PM
It’s rare to find an inedible chocolate chip cookie, so if you need an impartial judge. . . well, I’m available. Just saying.
Comment from Ira Mann
Time October 8, 2009 at 8:55 PM
Thanks so much for sharing your recipe with us. I can’t wait to try it. Your cookies look wonderful. Thanks again.
Comment from Marie-Sophie
Time October 9, 2009 at 12:19 AM
I’ve just recently discovered your blog and love your stories and photos… AND as I am a chocoholic I am looking forward to to trying your choc chip recipe!!
Comment from Mardi @eatlivetravelwrite
Time October 10, 2009 at 2:38 AM
Love the geek facts at the start of this post! It’s a quest, for sure!
Comment from Hilary
Time October 12, 2009 at 5:29 AM
So far I still like the NY Times recipe best, but look forward to reading yours!
Comment from wasabi prime
Time October 12, 2009 at 12:45 PM
Yum. Chocolate chip cookies are my favorite. I don’t really have a preferred recipe, I just like having them when they’re fresh out of the oven.
Comment from Kamran Siddiqi
Time October 12, 2009 at 12:47 PM
Oh MY GOSH!! Great post… Now, I want a chocolate chip cookie. Sad for me… I am out of chocolate chips and am too lazy to go to the store for them, but I am going to give in to make a batch.
Comment from Alice
Time October 15, 2009 at 10:57 PM
I’m just realizing I never commented on this post. Thanks for the fun breakdown. I’m glad to see so many people passionate about chocolate chip cookies! And looking forward to your cookie recipe .. the ones I had last week were awesome!
Pingback from dfa | Everyday Alice
Time October 30, 2009 at 9:26 PM
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Comment from Ashley
Time October 7, 2009 at 5:45 PM
Yours look beautiful. Baking soda also causes the cookies to get a rich color as it darkens baked goods – color = flavor. I often use dark brown sugar as well. Demarara sugar is a brilliant idea.
I can’t believe Alice’s recipe uses more chocolate than mine?! My motto is that the dough is present simply to hold the chocolate in place.
I can’t wait for the smackdown!