It’s been a chocolate chip cookie kind of week around here, so I apologize if you’re not a fan of this dessert. I can’t believe you, but I do apologize.
I feel like everyone has a chocolate chip cookie that’s “the best” to them, and certainly all the big food sites have those cookie recipes with thousands of reviews.
But. I just don’t know which one I like best. Every new one that I try I decide is my favorite. SO. In hopes of remedying that, every so often over the next few weeks I’m going to select one of those chocolate chip cookie recipes and taste test them.
This week’s selection is one of the number one chocolate chip cookies on AllRecipes (my obsession). It’s an easy recipe and bakes really quickly.
Prep Time: 10-15 minutes (plus time to soften butter)
Bake Time: 10 minutes
Recipe Difficulty: super easy
Dough Taste very heavy on vanilla…but is that really a bad thing?
Appearance: When simply dropped on sheet rather than rolled, relatively good cracked top, “bakery-style” appearance. I rolled the ones below and they’re not quite as attractive. However, all variations do seem to puff up really well.
Taste out of the oven: chewy, vanilla…y, and delicious
Taste the next day: cakey and a little bland
What I liked: Once I stopped rolling the dough into balls, I liked the appearance a lot. They look, and actually taste a lot like a cookie you would get at starbucks or something, and are nice and puffy.
What I didn’t like: I’m more of a chewy cookie kind of girl, and these were definitely a bit more dry after cooling. Still delicious, but nothing too inspired.
Of course, they got more good when I decided to bake them in ramekins with a candy bar in the middle as a makeshift molten lava cookie cake. If you try this, learn from my mistakes and put at least two layers of candy bars (I just used Hershey) in the middle to really get the lava effect. As you can see, mine kind of blended in.
Also, it’s better to overcook this variation that to undercook, else it will fall apart when you remove it from the ramekin.
Adapted from AllRecipes
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons hot water
- 1/2 teaspoon salt
- 1 cups semisweet chocolate chips
- 1 cup milk chocolate chips
- original recipe includes 1 cup chopped walnuts, which I omitted.
1. Preheat oven to 350 degrees.
2. Cream softened butter and sugars together. Beat in eggs one at a time, then add vanilla extract.
3. Dissolve baking soda in hot water, add.
4. Mix in salt and flour, stir in chocolate chips.
5. Drop by spoonful (size isn’t a big deal) on to baking sheet (I used my sil-pat here), bake for 10 minutes or until edges are well-browned.