I swear by Smitten Kitchen's Chewy Chocolate Chip Cookie. It has nice ratio between dough and chocolate chips. It's sweet and not overly so and like the recipe name suggests it's chewy on the inside and slightly crispy on the outside. What I also love is that it yields an enormous amount of cookies with very little effort. One batch makes a dozen to bake and a couple dozen more for freezing (I love a freshly baked cookie). I love sneaking into the kitchen and heating up the stove for a few warm gooey chocolate chips cookies. This recipe gives me that option and satisfies the craving whenever it hits, which is about once a week. I feel that they are the best chocolate chip cookies hands down.
Recently I purchased Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito. They are well known for their Baked Brownies which was voted Best Brownie by America's Test Kitchen. When I flipped through the pages I wanted to make and eat everything even their Chocolate Chip cookies. I couldn't resist a taste test and decided to make these cookies my first go round with this book. The recipe was fairly simple and straightforward and the tip about freezing the cookies for a warm treat later made me love them even more. In order to accurately test I also baked up a few of Smitten Kitchen's cookies. I had to do an honest taste test.
The second I took the cookies out I instantly saw a difference. Baked's cookie was more cake like and smoother while Smitten's was more rustic looking. I lined them up called J down and we tasted them. While the sweetness and the texture of Baked's cookie was nice I'm not one for a cake type cookie, I like my cakes to be cakes and my cookies to be cookies. I think I'll stick with Smitten's...although I just picked up Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich...I feel another challenge coming on.
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