As promised I’m back for round two of the CCC throw down. I must admit this week I’m a little bit surprised by the voting. Then again, I also slightly over-cooked one batch. Woopsiedoodles.
So here are some interesting things I learned this week:
- If the salt sprinkled on top of the cookies prior to baking doesn’t spread when the cookie spreads, people are apt to comment that the cookies are “too salty.”
- If you really want to ensure your cookies stay fresh – keep them in an air-tight container. Ziplock bags do not work well (especially if you buy the bargain brand).
- The Bouchon Bakery cookies do not lend themselves to being shaped as smaller cookies.
The contestants this week: The winner from last week The New York Times/Jacque Torres’ recipe vs. Bouchon Bakery/Thomas Keller’s recipe. I’ll be honest, there isn’t much in common between the two recipes, other than the insistence on chopping high quality chocolate (which I skipped, cuz #lazygirlstatus).
Bouchon’s recipe only needs to be chilled for 30 minutes. They have totally different ratios of butter to flour, and brown sugar to white sugar, and eggs.
Personally, I love the flavor of Bouchon’s dough. It’s richer and deeper right away from the molasses. It bakes up into a thicker cookie but it definitely has a deeper flavor than the NYTimes.
So the winner? The New York Times. Again. I’m shocked. Bouchon’s recipe is my darling. I’m still convinced over-baking them slightly sealed their fate. I’m determined to have a re-match in a few weeks. I’ll be sure to update you.
Next week: I pit the New York Times again the classic Nestle Toll House recipe. The OG vs. the “new” OG.