You guys. I don’t know what to say. This is my third round of the chocolate chip cookie throw down. I’m not tired of cookies. I hope you’re not. But I think my co-workers are throwing the vote. I think I need a new independent voting public.
This week it was the reigning champ New York Times/Jacque Torres versus the classic Nestlé recipe from the back of the bag. Of all the recipes I’ve tested these were the hardest to tell apart once baked. If it weren’t for the fact that the Nestlé cookies were just ever so slightly bendier you wouldn’t even know the difference.
Now, I will say a few things. First, because of this EPIC FREAKING HEATWAVE these cookies came out a little flatter because OMG THE HEAT. I literally baked these at 11pm last night. Not that it helped, but yah know. Dedication.
Second, I don’t know if I mentioned this but like, there’s a heatwave, so I chilled the Nestlé recipe for 24 hours, because like I said, HOLY BALLS ITS HOT.
Also next week, I’m making ice cream. Probably chocolate chip cookie dough, because I have a problem. But also, I need to crowd source a new batch testing crowd. Applications readily accepted.
Let’s breakdown the difference between the two recipes.
- The New York Times has a “mandatory” chilling period, Nestlé does not
- They both use almost the same ratio of white to brown sugar (New York Times is 2 tbsp shy of a 1:1 ratio)
- New York Times obviously has that unique combination of flours, and also uses both baking powder and soda
- New York Times has a nearly 2:1 ratio of sugar to butter, whereas Nestlé is 1:1
So who won?
New York freakin’ Times of course. Seriously. Cannot budge them from the top. I think I need to regroup.