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Chocolate Cookies

So which of these two recipes makes the BEST chocolate chip cookies?

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So which of these two recipes makes the BEST chocolate chip cookies?

Mariko | Feb 7, 2005 07:35 PM

The entertaining food blogger Amateur Gourmet just had a post about the best chocolate chip cookies ever. He used a recipe from another food blog, A Spoonful of Sugar, which got the recipe originally from eGullet long ago. I was comparing the ingredients, and they seem to be very similar to the Thick and Chewy Chocolate Chip Cookies from Cook's Illustrated. There are slight differences. I don't know enough to understand the effects of these differences, so I'm hoping you chowhound geniuses can help me.

The Cook's ingredients:
2 cups plus 2 T all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 sticks melted butter
1 cup packed brown sugar
1/2 cup white sugar
1 large egg plus 1 yolk
2 tsp vanilla extract
1-1.5 cups choc chips

And the ingredients from the eGullet recipe (with the US conversions as best I could manage):
300 g flour (conversion 2.4 cups)
1/2 tsp baking soda
1 tsp salt
170 g unsalted butter (conversion 1.5 sticks)
215 g brown sugar (conversion 1 cup)
120 g white sugar (conversion 1/2 cup)
1 Tablespoon vanilla extract
1 large egg
1 yolk
300g milk chocolate chips

I guess the only differences are in the salt and the vanilla, plus the second one has more chocolate chips and a smidge more flour, if my conversions are correct. Also, the Cook's version is baked 15-18 minutes at 325, while the egullet ones are baked at 190C/Gas Mark 5 (conversion to 375) for 10-12 minutes. I think this must mean something! What do you think?

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