Chocolate Chip Cookie Throw-Down

(Chocolate Chip Cookies - two recipes in post)

A few days ago, The Boyfriend and I got into a big blow-out fight. Voices were raised, things were said. The argument? Who could make the better chocolate chip cookie.

 

(Crustulum Ad Infinitum!)

Somehow, in all our time together, neither of us has baked a simple batch of cookies - so with no proof to back our words, or any grounds to stand on, we were left endlessly debating who's were best.

Clearly, the only solution was to put our recipes to the test - to don our aprons and oven mitts and go head-to-head in all-out cookie battle. This was war!

 

The Boyfriend made the first move, baking up a batch of soft, tender, melt-in-your-mouth cookies. To the dough he added a handful of oats. Not enough to call them 'oatmeal' cookies, but just enough to add a little chew. He also threw in the tiniest pinch of cinnamon and cloves - the spices were nearly undetectable for what they are, but added a warm roundness of flavor to the finished cookie.

His method was simple, and the cookies were mixed, baked, and on our plates in less than an hour.

Before I knew what had happened, my first cookie had vanished and I was reaching for another. Now I was beginning to sweat!

 

(Look how cute and perfect his cookies are!)

The Boyfriend may have had some tricks up his sleeve, but I had secret weapons of my own. For my cookies, I pulled out all the stops, using every bit of classic cookie knowledge I had.

 

Going on the assumption that The Boyfriend liked his on the soft side, I used bread flour to create a slightly cakier cookie. This was against my own instincts for balancing crispy and chewy, and is completely up to personal preference. I also decided to throw in a pinch of yeast for added flavor complexity, and used browned butter, just to push things over the top.

 

(Mine look a little rustic, especially with the roughly chopped chocolate - but that doesn't detract from their flavor!)

Which was the better cookie, you ask? Which recipe championed above all others? Which one of us got to shake it all about in a ridiculous show of victory?

After much sampling and comparison, The Boyfriend and I both came to the one and only possible conclusion... they were both some of the best damn cookies we'd ever had!

(Left: The Boyfriend's cookie | Right: My cookie)

I'm in love with the rich flavor of browned butter, but was just as enamored with the hint of spice in The Boyfriend's recipe. My recipe was darker, and a little more involved, while his was simpler but by no means novice.

Another big player in the success of our cookies were the basic ingredients - neither of us skimped on using the best butter, high quality chocolate, and strong Tahitian vanilla extract. Not to mention, they were both made with love - I mean, feverish competition! - in our hearts.

Any battle that ends in gorging ourselves on cookies is a win in my book.

In the end, we both sank onto the couch, chocolate on our faces and stomachs full of cookies and appreciation for one another. I mean, really... how lucky am I to have a Boyfriend who bakes? And not only bakes, but bakes well.

Disclaimer: Chocolate chip cookie preference vary greatly from person to person - whether you like yours soft and gooey, thin and crispy, under-done or a little burnt - feel free to doctor these recipes or use them as a guideline for your own 'perfect' cookie.



The Boyfriend's Chocolate Chip Cookies
(Makes approx. 40-45 cookies)

2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. table or sea salt
1/4 tsp. cinnamon
1/8th tsp. cloves
14 TBSP (1 3/4 sticks) unsalted butter, softened
2 TBSP vegetable shortening, room temperature (or more butter, softened)
1 1/2 cups raw Turbinado sugar (can substitute sucanat or light brown sugar)
2 large eggs, room temperature
1 tsp. vanilla extract
3/4 cup rolled oats
1 1/2 - 2 cups high quality chocolate, chopped or in chip form (he used Cluizel chips, 63%)
1/2 - 1 cup toasted nuts or other add-ins (optional)

Method
Preheat oven to 350f.

Sift together the flour, baking soda, salt, and spices. Set aside.

In a large bowl, cream together the softened butter, vegetable shortening and sugar. Add the eggs and vanilla, and mix to combine.

Add the dry ingredients and mix until moistened. stir in the oats, chocolate chips, and any other add-ins.

Using a small spoon, scoop out heaping TBSP size dollops of dough onto an ungreased baking sheet. Space the cookies about 1 inch apart. Bake on the center rack of the oven for 7-10 minutes, or until firm around the edges and just barely set in the center.

Remove from oven and let cool 2-3 minutes, then transfer to a wire rack to finish cooling.

Enjoy with a cold glass of milk, or let cool completely before storing in an airtight container for up to a few days, or in the fridge for up to a couple of weeks.



The Girlfriend's Chocolate Chip Cookies
(Makes approximately 30-35 cookies)

1 1/4 cups all-purpose flour
1 cup bread flour (or more all-purpose)*
1 tsp. kosher salt
3/4 tsp. baking soda
1/2 tsp. active dry yeast**
3/4 cups (1 1/2 sticks) unsalted butter, divided and softened
1 cup dark brown sugar, packed
1/4 cup granulated sugar
2 large eggs, room temperature
1 TBSP vanilla extract
1 1/2 - 2 cups high-quality chocolate, chopped or in chip form (I used chopped Valrhona 66%)
1/2 - 1 cup toasted nuts or other add-ins (optional)

*Bread flour will make the cookies taller and cakier, but can be replaced with more all-purpose flour for a chewier cookie.
** The yeast adds a subtle depth of flavor, as well as a small amount of rise - if you intend to omit the yeast, increase the baking soda by 1/4 tsp.

Method
Sift together the flour(s), salt, and baking soda. Stir in the yeast, and set aside.

In a small saucepan, melt 1 stick (8 TBSP) of butter. Simmer until frothy, stirring or swirling the pan occasionally, and continue to cook until the color darkens slightly and the butter becomes nutty and aromatic. Remove from heat, and let cool 5-10 minutes.

In a large bowl, cream together the remaining 1/2 stick (4 TBSP) of butter and both of the sugars. Pour in the browned butter, and beat until combined.
Add the eggs, one at a time, beating in between each addition until smooth and fluffy. Add the vanilla.

Add the sifted flour mixture and beat until all the dry ingredients are moistened. Fold in the chocolate chips, and any other add-ins.

Cover and chill the dough in the fridge for one hour, or up to a few days. The longer the dough rests, the more flavor the yeast will develop. (Uncooked dough can be stored in the freezer indefinitely. Thaw in the fridge a day ahead, and bake as follows.)

Preheat oven to 350f.

Roll 2 TBSP sized balls of dough between your hands, and place on an ungreased baking sheet. Space the cookies approximately 1 inch apart. Bake for 8-11 minutes, or until firm at the edges and set in the center.
(Note: increase the oven temp. to 375f. and bake 1-2 minutes longer, for a crispier cookie with slightly burnt bottoms.)

Remove from oven, and let cool 2-3 minutes, before transferring to a wire rack to finish cooling.

Enjoy with a cool glass of milk, or let cool completely and store in an airtight container for up to a few days, or in the fridge for up to a couple of weeks.

 

What's your cookie heaven? Let me know your favorite cookie-making tips or stories in the comments!