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The Blogger, The Baker, The Glossy & The Gourmand

2012 June 29

I am starting to think that warm, homemade chocolate chip cookies might be the perfect dessert. Add a little scoop of vanilla ice cream and/or an ice-cold glass of milk? Nirvana.

So I have set out on a mission to find my perfect chocolate chip cookie recipe. I say “mine” because everybody likes their cookie a certain way. I like it a little crispy, but then chewy in the middle, lots of chocolate, and medium in size. With a little scoop of vanilla and/or an ice-cold glass of milk.

The mission is this: to follow and compare four popular chocolate chip cookie recipes.

One from a blogger, one from a baker, one from a glossy and one from a gourmand.

Here are the ones I have chosen:

The Blogger. There are a million chocolate chip cookie recipes on a million amazing blogs out there, but I am going with this one from Joy the Baker. Really just because I like her blog.

The Baker. When I told a friend about my quest for the ultimate cookie, she said she is loyal to only one recipe: the one on the back of the Toll House chocolate chip bag. Who am I to argue? Let’s try it.

The Glossy. Food Network Magazine, chocolate issue, March 2012, page 128.

The Gourmand. Jacques Torres. I have read time and time again that this is the only chocolate chip cookie recipe you need to know. The New York Times even deemed it the best of the best. We’ll see about that, Jacques.

Now remember friends, I basically couldn’t boil water six months ago so I don’t think my final product will necessarily be indicative of the true potential of any of these recipes. But they will be indicative of a novice baker’s attempt at them, which may actually be more interesting. We all already know the Martha Stewarts of the world can make a mean cookie, don’t we?

I hope you will follow along as I will be back to share my results in the coming weeks.

With a scoop or two of vanilla on the side.

*Photo via here

2 Responses
  1. Julie-Anne permalink
    June 29, 2012

    Good luck with your research! I love the classic NestlĂ© recipe too, though I have tried many many others. A few suggestions to maximize your results: Use fresh baking soda, use unbleached not bleached all purpose flour (i like king arthur) and measure carefully–use dry measure cups for the flour not wet measure cups, etc. Also: brown sugar should be packed into the cup and leveled but flour should NOT. Salt is a matter of opinion but if you use kosher or sea salt instead of table, you need to add a more — 25% for kosher or 25-50% for small to medium grain sea salt. Flour gets lightly fluffed, scooped into the cup and then leveled. And if you want to tweak after you try the original versions, see this: Post when you have a winner, I like mine the same way! JA

  2. June 30, 2012

    So fun! I can’t wait to here about your road test.

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