I never back down from a challenge, especially one that brings my baking prowess into play.
Lawyer Guy from my office commented that he makes a kick ass brown butter chocolate chip cookie. I don’t know how the conversation devolved into smack talk, heckling and pistols at dawn, but devolve it did until Lawyer Guy challenged me to a CCC-bake-off.
Did I accept? Hells yeah! Am I worried? Just a little. As I mentioned in my last CCC post, I have yet to find that perfect CCC recipe. Since then, I’ve had a few fabulous, gracious bloggers and friends offer me their favourite recipes, including Ms. Ivory. I’ve been lucky to call this fabulous woman a friend since the second grade. She is one of the best people I know – super funny, strong, confident, intelligent, and a momma to two adorable little girls. She’s an amazing baker and if she tells me this is the best CCC she’s ever made, I believe her.
This is the America’s Test Kitchen’s “Thick and Chewy Chocolate Chip Cookie.” I’m not going to alter a thing so that I can truly judge the cookie as is.
2 cups plus 2 tbsp all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 tbsp (1 1/2 stick) unsalted butter, melted and cooled
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 1/2 cups semisweet chocolate (ok, I changed one little thing – I used 1 cup semi-sweet chocolate chips and 1 cup milk chocolate chips)
Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees F. Line a large baking sheet with parchment paper. Whisk the flour, baking soda and salt together in a medium bowl.
In a large bowl, beat the melted butter and sugars together with an electric mixer on medium speed until smooth (1-2 minutes). Beat in the egg, egg yolk and vanilla until combined (about 30 seconds), scraping down bowl and beater as needed.
Reduce the mixer speed to low and slowly add the flour mixture until combined (about 30 seconds). Mix in the chips until incorporated. The dough will be thick.
Working with 2 tablespoons of dough at a time (I used a large ice cream scoop), roll the dough into balls and lay them on the prepared baking sheet, spaced about 2 inches apart. Bake the cookies (one sheet at a time) until the edges are set and beginning to brown but the centres are still soft and puffy, about 15-20 minutes. Rotate the baking sheet halfway through baking.
Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.
Make sure to let the cookie sheet cool completely before baking the next batch. I didn’t want to wait so I threw mine into the freezer for about 10 seconds.
Verdict? These are the best CCCs I’ve ever made! They are exactly how I like my CCCs to be. Crisp at the edges, super chewy on the inside. I bought an ice cream scoop for the express purpose of making these cookies and I’m extremely happy I did – they turned out big and beautiful. I also liked the combo of semi-sweet and milk chocolate together. The texture is perfect – not crumbly, thick and toothsome, and the flavour of brown sugar shines through.
So, what happened when I brought these bad boys into the office? Everyone I work with has a sweet tooth (they’re my kind of people) and they were eager to start tasting cookies.
Lawyer Guy’s cookie utilized brown butter and were soft and tender, with a pronounced butter and brown sugar taste. They were delicious – just a different kind of CCC than mine. Everyone was super diplomatic (boo-oring!) and said we were both winners in the bake-off. Lawyer Girl (with her impeccable taste and discerning palate) pronounced mine her favourite.
I’m too petty not to point out that my cookies disappeared at a quicker rate than Lawyer Guy’s (what can I say? I’m a lawyer – I like to win and then brag about it). However, the end of the day, I have to agree with my colleagues – everyone’s a winner when there are CCCs to eat! I tip my hat to a worthy adversary.