chocolate chip cookies: the best
I've been researching recipes for "the perfect" chocolate chip cookie and have come up with a wide range of results, including the jacques torres recipe, the alton brown recipe, and the cooks illustrated version of the tollhouse cookie.
Most of these include bread flour though and I'm not sure I want to buy some just for the cookies — unless it's really worth it.
Has anyone tried these recipes, and do they live up to the hype?
I'm looking for a big chewy cookie with a crisp exterior and a lot of butter. Thanks!
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18 Comments:
I recently made AB's chocolate chip cookies - the gluten free version, and was thrilled! They were chewy and really flavorful. Haven't tried any of the others, but my vote is definitely for his recipe.
thinkingincrayons at 11:27PM on 06/03/09
The Cook's Illustrated recipe is the best chocolate chip cookie I've ever had. Bread flour is good for a lot of things - I haven't tried the recipe without it but it's good to have on hand anyway.
palmsey at 12:44AM on 06/04/09
I've tried Cook's a few times and was never happy with the results, but the best, by far, recipe I've found is from Gourmet magazine. Follow it exactly and you will be pleased:
http://www.epicurious.com/recipes/food/views/Chocolate-Chip-Cookies-108703
sproutsinthekitchen at 12:56AM on 06/04/09
Check out the Neiman Marcus CC cookie recipe.
It became famous as an internet hoax (people claimed a lady was charged $250 for it, but, of course that wasn't true). Here it is:
http://www.neimanmarcus.com/store/service/nm_cookie_recipe.jhtml
Good luck. Let us know what you decide is the best!
serious1 at 5:58AM on 06/04/09
I've made all of those recipes before, as well as the classic tollhouse, and my favorite is the Torres recipe (followed by CI). I don't even bother with the mixture of cake and bread flours. Just use all all-purpose, and they'll still turn out fanstically!
ChristineB at 7:31AM on 06/04/09
I like the Tate's Bake Shop recipe.
bobbob at 9:19AM on 06/04/09
My favorite is from Baking Illustrated, which I assume is the same recipe from Cooks Illustrated. The only thing that you MUST do differently in order to get the best CCC is to refrigerate the dough for at least 6 hours. I usually do it for 12-24, the flavor really develops into a carmel-y taste and they bake up much chewier since they don't spread out so much.
xwafflesx at 9:26AM on 06/04/09
I second the NYT recipe and I also don't bother with the cake + bread flour (and don't make an effort to get the expensive kind of choc chips... someday, maybe).
I think the long resting in the fridge is key, too.
hmw0029 at 11:02AM on 06/04/09
i use the recipe on the back of the bag of nestle tollhouse chips, but i substitute some of the butter for crisco. oh, and i gotta have them crunchy-soft has always seemed gross and undercooked to me. don't even get me started on how foul raw dough is....shudder.
gastronomeg at 11:13AM on 06/04/09
Frankly, the best were the ones from my grandmother and good luck finding that recipe....I have tried to replicate them for decades with no luck. :(
Traveller at 11:58AM on 06/04/09
I make the version in my Taste of Home collection (I believe they're called Cindy's Chocolate Chip cookies), and always to rave reviews. Of course, that may be directly related to the fact that I will sub in manteca for vegetable shortening....whoops....;)
mollykate678 at 12:49PM on 06/04/09
I'm also a fan of Cooks Illustrated's CCC's--they have several versions that I've enjoyed. I do think, no matter what recipe, I agree with others, an overnight sit in the fridge for the dough can really do wonders!
About not wanting to buy a bag of bread flour for cookies alone, why not go to a co-op or place like Whole Foods where you can buy in bulk? You can get the exact amount of bread and cake flour you need for your recipe and not have to worry about wasting the rest of the bag.
bobcatsteph3 at 1:51PM on 06/04/09
This is my favorite - chewy, but crisp on the outside edges! Perfection!
http://www.recipezaar.com/Copycat-Mrs-Fields-Chocolate-Chip-Cookies-95216
csmith7811 at 2:05PM on 06/04/09
thanks everyone! i think im going to go ahead and try the nyt recipe, using AP flour, but the neiman marcus recipe definitely looked worth giving a try too. im a little concerned about all the butter but theres a lot of flour too, so hopefully the recipe just makes a ton of cookies. also, love the sea salt on top!
amusebouche at 4:15PM on 06/04/09
I find these chocolate chip cookies to be just the way you described. I've seen all the recipes you mentioned around the Internet but havent tried them yet.
Hillary
Chew on That
Chew on That at 5:52PM on 06/04/09
The Nieman Marcus recipe is awesome, but I usually make the Toll House version with extra-large or jumbo eggs, butter (always), chill prior to baking, and lower the heat 25 degrees/increase the time a minute or two.
Technique-based instead of ingredient based, I guess. They come out with a slight shatter on the outside, and chewy on the inside - and they're better the next day.
finewinendine at 7:33PM on 06/04/09
Im with you on the Toll House version, and the secret is absolutely to tweek it. I add amaretto instead of vanilla, 1/2 C sugar, 1 C of light brown sugar as oppossed to 3/4 and 3/4.
donnie at 9:28PM on 06/04/09
AB's is by far the best. Watch the episode and it will explain how the different ingredients work together to have various texture results.
http://www.youtube.com/watch?v=ZB-KVveLp3k
supersu75 at 10:10PM on 06/04/09