Wednesday, June 11, 2014

Thick, Soft, & Chewy Chocolate Chip Cookies

I'm on a quest for the perfect, by my definition, chocolate chip cookie.  I want thick and chewy and moist. But not too soft - not like those Soft Batch cookies. Not thin and crisp. I do not want my chips to rise up like islands in a sea of cookie. And no nuts. I have rejected the Toll House recipe. Too many times they were too thin & crispy with island chips.
For a while we were very pleased with the Thick & Chewy recipe from Cook's Illustrated, but the last couple of times it has failed us. Are we measuring incorrectly? Creaming too much? Too little? Is the baking powder/soda too old? I'm not sure, but over Christmas a lot of our cookies came out on the too thin side, so it must be something we're doing. We bought fresh baking soda & powder, but that isn't helping the too thin problem. Should I add more flour? Chill the dough? I used to make the Ultimate Chocolate Chip Cookie recipe from the recipe on the side of Crisco Butter Flavored Shortening and I really liked those. They were nice & thick. But SP recoils in horror when I mention any baking with shortening (unless it's a pie crust and even then, half shortening, half butter).
I found a recipe at for Thick, Soft, and Chewy Chocolate Chip Cookies, and it had positive reviews, so I decided to try it over Memorial Day weekend. The only catch was it used shortening along with butter. SP made a face, then said OK, I suppose because he figured our friends and their kids would eat most of the cookies and he wouldn't be tempted by the shortening containing cookies.
These didn't turn out quite like my vision of thick. They still seemed a little 'chips in an island' like to me, but they were quite tasty. Very tasty, in fact. Even friends said they were tasty. I would make them again, but since SP dislikes using shortening, I probably won't. I'll just have to keep experimenting until I find the best thick, moist, chewy chocolate chip cookie without shortening and without nuts. I have a few other recipes in mind to try, but some of them use flours other than all purpose or require refrigerating for a few to 24 hours. I think chocolate chip cookies should be quick and easy - no flours not normally on hand, no waiting for dough to chill.

I'll have to mull it over for a while. After all, I know myself, and if I try too many chocolate chip cookie versions / experiments in too short a time, I will come to loathe chocolate chip cookies, and that would be a sad, sad thing.

Thick, Soft, & Chewy Chocolate Chip Cookie recipe here.

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