It’s fairly common knowledge that I’m a bit of a chocolate chip cookie junkie. I’m always on the hunt for “the perfect” one. For me, “The One” is largely dependent on my mood, but there is one thing I know for sure – it’s gotta have awesome chocolate (chunks or chips), and a sprinkle of salt on top.
My grandmother makes some bomb CCC’s and swears by the Toll House recipe on the back of the chips package. I think she’s lying to me though, because my recipe from the back of the package is nothing like the big fluffy, yet crisp cookies she bakes up that are basically a sponge for milk. It’s voodoo magic.
So in an effort to discover The Best Chocolate Chip Cookie I decided to start a throwdown – all in the name of discovery.
The Notes: Both require a minimum rest of 24 hours in the fridge for optimal flavor development. Like any good CCC recipe both require the use of a white and brown sugar. And that’s about all they have in common. Ovenly’s eschews eggs and butter in favor of a neutral oil and water (!!). Meanwhile NYT relies on two different types of flour – cake and bread – for optimal chewiness. Also, a shock to me, Ovenly’s doesn’t have any vanilla in the recipe.
The Verdict: My office picked the NYT recipe as the narrow winner (by two votes).
My Verdict: They’re both “perfect” and here’s why. If you want to whip up a batch of CCC’s but don’t want to wait for your butter to come to room temperature, Ovenly’s is perfect. If you want a chewy instead of a soft cookie then the NYT recipe is perfect (there is a distinct difference between the two). In terms of flavor though, I will admit that the NYT recipe has a little more depth to the caramel notes given all that butter (two plus sticks!). But no one at the office guessed that Ovenly’s was vegan, most people cited chew vs. soft as their reason for picking one over the other.
Next up: I compare NYT’s recipe to my beloved Bouchon Bakery’s.