![]() Thick, with dark, crispy edges, the cookie’s color transitions to lighter and more golden toward the center, which is cakey and gooey with chocolate. The powdered sugar absorbs more moisture from the other ingredients and can lead to an extra-tender texture, which was evident in the final product.Īt 5 inches, the cookies from Gail’s Artisan Bakery are large. One exception: Gail’s Artisan Bakery in London uses powdered sugar rather than granulated sugar in a recipe we published in 2013. Granulated sugar will produce a flatter, crispier cookie, while brown sugar will lead to a moister, chewier cookie. This cookie is for you if you like it: thick, cakey, gooey in the center and with crispy edgesĪll but one of the recipes call for both white granulated sugar and brown sugar and, in general, use more brown sugar than granulated.Gail’s Artisan Bakery’s Chocolate Chip Cookie Instead, you get a mouthful of chewy, buttery cookie, with the chips concentrated toward the center of the cookie. (I attributed the spread to the cake flour, which has less protein and gluten than AP flour - cookies made with it usually won’t hold as firm a structure as those made only with AP flour.) The cookie is so thin that you expect it to shatter when you bite into it. They looked as if they would be very crisp since they spread to 4 inches in diameter and less than ¼ inch thick in the baking. These also baked up the thinnest of the cookies I tested. The recipe we published in 2003 from Annie Miler, owner of Clementine in Century City, first stood out because cake flour is swapped in for some of the AP flour. In a quest for the ultimate chocolate chip cookie, the question is, how do you like yours? (Tell us by filling out the chocolate chip cookie reader poll so we can come up with more recipes.) The results are described below, loosely ordered from least to most favored. What everyone likes in a cookie might vary, but one showed up on every taster’s top-three list. Among the tasters were Food columnist Lucas Kwan Peterson, reporter Stephanie Breijo and test kitchen manager Luciana Momesso. Some cried for a bit more salt, and others had salt crystals sprinkled on top.Īfter each recipe was tested, a panel of experienced tasters weighed in. Some were distinctly gooey and others quite crunchy. Some of the recipes I tested produced cookies that were very large some were small. They look like they will be crispy but are actually pleasantly cakey with a good chew and very little crunch. They are small enough that you can eat a few, though they are rather sweet. They appear as though they may have been cut from a tube or come out of a grocery store package. About 2 ½ inches in diameter, the cookies look like the Platonic form of a chocolate chip cookie: deep, golden brown, with a good balance of chips to cookie. More than 20 dozen cookies later, I have some answers.įor an overview of how the basic cookie ingredients and methods affect taste and texture, check out Noelle Carter’s “How to Make a Great Chocolate-Chip Cookie.” Those guidelines played out in some interesting ways in the nine recipes I tested.Īs a point of reference, I baked a batch of Wakefield’s original Toll House Chocolate Chip Cookies. I sought to understand what makes one chocolate chip cookie different from another, the key success factors for a great chocolate chip cookie and if there is a single best recipe among them. I tested nine reader favorites from our archives, hailing from bakeries and pastry chefs in Southern California, Washington and even London, often requested by readers through our historical Culinary SOS column. But there’s more than one way to make a chocolate chip cookie. It’s the standard that all others are judged by. This year’s TasteAtlas ranking of North American cookies also shows chocolate chip as the favorite with its global audience.īut what is the best chocolate chip cookie recipe? Most people grow up using the recipe for Original Nestle Toll House Chocolate Chip Cookies, which appears on the yellow package of chocolate chips at the supermarket. A 2020 Better Homes & Gardens survey showed that 40% of respondents chose chocolate chip as their favored cookie (second was the peanut butter cookie). The recipe was published in a Boston newspaper, and the chocolate chip cookie soon became America’s favorite cookie.Įighty-three years later, Americans still name the chocolate chip cookie as their favorite. Instead the chocolate held its shape and became soft and creamy, providing a contrasting texture to the crunchy cookie. As the often-told story goes, it was 1939 when Ruth Wakefield, chef and co-owner of the Toll House Inn in Massachusetts, added chopped bits of Nestle chocolate to her cookie dough, thinking the pieces would melt and make a chocolate cookie. A happy accident gave the world chocolate chip cookies.
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