Chocolate Chip Cookies

We love us some chocolate chip cookies here at the GrossCool household.  I tend to make them somewhat regularly (mainly so that I can eat the dough).  I’ve been using the same recipe for years; it’s tried and true, the dough is nummy, and it’s a really really good cookie.  It’s the one from Cook’s Illustrated, and unfortunately it’s not on their website.  If you have a copy of their book The Best Recipe, it’s the one from that.  Go make it immediately if not sooner.

It’s so good, in fact, that I was hesitant to try a new recipe.  But then Grossman sent me an article from the NYTimes about chocolate chip cookies, and I was intrigued.  I had to try the recipe, just to compare.  And compare we did.

The results are in.  The NYTimes cookie is a really chocolatey, decadent cookie.  The taste of the cookie part is more complex than that of the other recipe, and the added salt really brings out the chocolate flavor.  However, the recipe takes a lot longer and there are many added steps; I’m not entirely convinced that it’s worth all of the extra measures.  The original cookie from Cook’s Illustrated is good enough for our everyday purposes, but I might be inclined to make the fiddly one for special occasions.

Published in: on July 18, 2008 at 1:55 am  Leave a Comment  
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