You guys. I can’t even right now. I’m starting to think that the New York Times has planted spies in my office to throw the results of these cookie throw downs. No joke.
I feel like the next round I do I should just tell people up front which one’s which to see if that changes anyone’s opinion. At this point I’m determined to de-throne this dang recipe. It’s my new personal vendetta.
If you can’t tell, obviously the New York Times won again, this time versus Cook’s Illustrated. Can you believe it? Cook’s Illustrated. That venerated cooking specific magazine that literally tests all possible outcomes to a recipe couldn’t unseat the New York Times. Known mostly for being part of the Liberal Media trying to bring down those good Tea Party Republicans.
All the epic sighs.
I need a new focus group. I hope The Fiance doesn’t mind dragging four pounds of cookies to work on the regular.
Alright, moving right along. Let’s breakdown the differences:
- Cook’s Illustrated uses melted butter instead of softened butter – it also browns that butter.
- Cook’s Illustrated uses dark brown sugar instead of light brown sugar, and the ratio of brown sugar to white sugar is higher
- New York Times has both baking soda and baking powder presumably for more lift (obviously I need to check my baking powder since my cookies were fairly flat)
Other things to note: the CI recipe is bonkers specific – to the point where they tell you exactly how to mix your batter, I’m surprised they didn’t include the number of strokes. I’m sure we all have strong opinions on this. I leave it to you to battle out in the comments, don’t shoot the messenger.