For this month's Recipe Round Robin hosted by Aleta of Omnomicon, we were making chocolate chip cookies! How could I pass an opportunity to be part of a group that's testing to find the best CCC? The recipes I was given were practically the same, except that recipe K was doubled the size of recipe S so I halved K to make the differences in butter, sugar and baking soda more obvious. I followed the recipes as they were written, but since they had different temperatures, I decided to bake both recipes at 350 and 375 for a better comparison. Wouldn't it be horrible if K was actually better, but because of its oven temperature the dough didn't bake up to its potential and we would never know because it's already been put into the list of 'don't ever make again?' That drives me crazy and reminds of the time when I used to bake my cookies on cheap supermarket pans without parchment paper. Everything was burnt, dry and stuck. It's a good thing I gave CI's thick and chewy another try after getting new pans and using parchment!
I kept the ratio of dough to add-ins consistent to prevent one recipe from being rated better because it had more chocolate or rated worse because it had nuts! It was a really easy win for recipe S. Recipe K kind of looks like a tea biscuit and yes, it sort of tastes like one too. It's amazing how big of a difference ~ 2 tablespoons of butter can make, but then again, the recipes were scaled down. If we were looking at a typically sized CCC recipe, it's really more of a 1/4 cup difference in butter. As for the oven temperatures, the texture of the cookies at 350 and 375 were very similar because they all softened up uniformly a few hours later. Even though recipe S was the winner, my favourite CCC recipe is still an adapted version of CI's thick and chewy because it has more of a real chew to it. If you're into cakey, make recipe K, if you're into soft, make recipe S and if you're into chewy, make CI's recipe!
Recipe K: Family Secret Chocolate Chip Cookies
1/4 C. + 2 tbsp sugar
1/2 C. brown sugar
1/2 C. butter
1/2 T. vanilla extract
1 eggs, slightly beaten
1.5 C. flour
3/8 (1/4 + 1 pinch) t. baking soda
3/8 (1/4 + 1 pinch) t. salt
1.5 C. semi-sweet chocolate chips
1/2 C. chopped nuts (optional) (I usually omit these, but if you like nuts, go for it!)
Preheat oven to 350.
In a large bowl, combine the white and brown sugar. Add butter and cream with sugar. Add vanilla and eggs. Mix well.
In a separate bowl, sift together flour, baking powder, and salt. Add dry ingredients to creamed mixture. Mix well, the dough will be stiff. Add chocolate chips and nuts if you're using them.
Line cookie sheets with parchment paper. Drop dough in rounded teaspoons onto the cookie sheets. Bake 10-12 minutes. Remove from oven and cool on wire racks.
Recipe S: Friendly Choco-Chippers
1/4 c sugar
1/4 c brown sugar
1/3 c soft butter (5 tbsp + 1 tsp)
1/2 egg (~2 tbsp beaten)
1 tsp vanilla extract (higher quality really makes the difference, but regular stuff works too)
3/4 c flour
1/4 tsp baking soda
1/4 tsp salt
1/2 c chocolate chips
1/2 c chopped walnuts (or other nuts of your choice)
Cream together sugars, butter, egg and vanilla. Sift in flour, baking soda and salt. Stir in chocolate chips and walnuts.
Bake at 375 degrees for 12 minutes.
