Tag: chocolate chip cookie recipes

CHERRY CHOCOLATE CHIP COOKIES

I have tried many different chocolate chip cookie recipes over the year in efforts to find the perfect recipe.  There are some really amazing “classic” recipes for this popular cookie, but when I found this one, I knew it was going to be my new favorite.  As a child, people used to actually give me huge Costco sized jars of maraschino cherries for my birthdays because I loved them so much.  Add maraschino cherries to a chocolate chip cookie….yep, pretty much amazing!

Cherry Chocolate Chip Cookies
10 oz. jar maraschino cherries
1/2 cup butter, softened
1/2 cup shortening
1/2 cup sugar
3/4 cup brown sugar
1 tsp. vanilla
3 Tbsp. reserved cherry juice
2 eggs
2 1/2 cups flour
1 tsp. salt
1/2 tsp. baking powder
3/4 tsp. baking soda
1 cup semisweet chocolate chips
Drain the jar of cherries, but make sure to reserve 3 tablespoons of the juice.  Chop the cherries and set aside.  
Cream butter and shortening, add sugars and beat until fluffy.  Add vanilla, cherry juice and eggs.  Mix well.  Add flour, salt, baking powder and baking soda.  Mix until combined.  Add chopped cherries and chocolate chips, mix until combined.
Drop onto an ungreased cookie sheet.  Bake 8-10 minutes at 350, or until the edges begin to brown slightly.  Enjoy!

New York Times Chocolate Chip Cookies




Alright, I know, I knowwwww. Enough Chocolate Chip Cookie recipes already!

I’m sorry, I just can’t help myself!

I always find myself making them since they are my brothers favorite thing. He has come to expect them with every visit. And he visits pretty often. And I get bored doing the same recipe over and over again so I try out a new one every time he comes. The ultimate plan was to find my favorite Chocolate Chip Cookie that I could put my stamp of approval on and tote as “the best”. I decided I would try 5 of the biggest favorited recipes on the web:

  1. Pudding Packet Chocolate Chip Cookies
  2. Cooks Illustrated Original Chocolate Chip Cookies
  3. Cooks Illustrated Perfect Chocolate Chip Cookies (with browned butter)
  4. Alton Brown’s “The Chewy” Chocolate Chip Cookies
  5. THESE! NY Times Chocolate Chip Cookie

And now that I have officially made them all, I can tell you which has won my heart…




Cooks Illustrated PERFECT Chocolate Chip Cookie!

Talk about a flavor explosion in your mouth. These cookies use browned butter to achieve the most delicious, caramelly flavor. One bite and I was hooked.

Truth be told, I didn’t make this decision lightly either. Each cookie was really very good. And it was a real toss-up between my three favorite: NY Times (posted here), Alton’s ”The Chewy”, and CI Perfect cookie. The only reason CI won out was because of the three they were the most convenient to make (recipe using only All-purpose flour, no bread flour) and offered the greatest depth of flavor. Not to mention it uses a melted butter method rather than a creaming method, which I think is quicker and easier.

That said, you should know that the NY TIMES chocolate chip cookies are incredible in their own right. If you have the bread flour and time to let the cookie dough sit 24 hours in the fridge…. you should definitely give them a go! They are worth the time to at least experience once.




New York Times Chocolate Chip Cookies
Serves: 18 large cookies
  • 2 cups minus 2 tablespoons (8½ ounces) cake flour
  • 1 & ⅔ cups (8½ ounces) bread flour
  • 1¼ teaspoons baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons kosher salt
  • 1¼ cups (10 ounces) unsalted butter, at room temperature
  • 1¼ cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 & ⅓ cups (20 ounces) dark chocolate chips, at least 60% cacao content
  • Sea salt, for sprinkling
  1. Sift together the cake flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.
  2. Cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the eggs one at a time, mixing well after each addition, then add the vanilla. Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10 seconds. Using a rubber spatula, fold in the chocolate chips.
  3. Press plastic wrap against the dough and refrigerate for at least 24 hours, up to 72 hours.
  4. When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
  5. Scoop 3½-ounces of dough, roll into a rough ball (it should be the size of a large golf ball) and place on the baking sheet. Repeat until you have six mounds of dough on the cookie sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer the parchment or silicone sheet to a wire rack for 10 minutes, then transfer the cookies onto another cooling rack to cool a bit more, until just warm or at room temperature. Repeat with remaining dough (or keep some of the dough refrigerated for up to 3 days, and bake cookies at a later time). Store leftover cookies in an airtight container at room temperature for up to 3 days.

adapted from New York Times

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Alton Brown’s “The Chewy”




How many chocolate chip cookie recipes does a person need? I think this may be the 5th I am sharing with you… is that excessive? Probably. But I swear it’s a totally selfless thing… I’m doing it for you really! I am determined to find the very best chocolate chip cookie recipe out there.

I’ve tried:

  1. Pudding Packet Chocolate Chip Cookies
  2. Cooks Illustrated Original Chocolate Chip Cookies
  3. Cooks Illustrated Perfect Chocolate Chip Cookies (with browned butter)
  4. NY Times Chocolate Chip Cookie (Haven’t shared these yet)
  5. THESE! Alton Brown’s “The Chewy” Chocolate Chip Cookies

Hmmm, it’s probably even more terrible of me to say that I truly liked each and every one of those recipes. How cruel of me to give you so many options without giving you an ultimate winning recipe. It’s just hard to disappoint me when it comes to chocolate chip cookies. I am much more decisive in my cupcake trials (chocolate, vanilla, and red velvet).

This is a great recipe in itself though. Kind of a pain since it calls for bread flour though. Before I really truly got into baking I would have actively avoided a recipe like this simple because of that. Most people don’t keep bread flour on hand and sometimes you just have a craving for chocolate chip cookies and need to bake them NOW. This recipe wouldn’t help those people in that situation. Sure, they could go to the store to get some, but that’s pretty inconvenient when you have a craving.




I realize that I listed a cookie recipe on there that I haven’t even shared with you yet. Not very nice of me. It’s on its way though, I’ve been trying to space them out so I don’t overwhelm you all at once with 5 chocolate chip cookie recipes. I think after that I will post a nice little chocolate chip cookie comparison post for you and give you my final say on which one I rate as my #1.

Alton Brown’s “The Chewy”
  • 2 sticks (8 ounces) unsalted butter
  • 2¼ cups (12 ounces) bread flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • ¼ cup (2 ounces) sugar
  • 1¼ cups (8 ounces) brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tablespoons (1 ounce) whole milk
  • 1½ teaspoons vanilla extract
  • 2 cups (12 ounces) semisweet chocolate chips
  1. Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
  2. Sift together the flour, salt and baking soda into a medium bowl. Pour the butter into your stand mixer’s work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
  3. Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
  4. Gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to “stir” and add the chocolate chips. Chill the dough for 1 hour (this is VERY important).
  5. Preheat the oven to 375°F and place racks in the top third and bottom third of the oven.
  6. Scoop the dough into 1½-ounce portions onto parchment-lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.
The darker the sugar you use, the chewier your cookies will be.

adapted from Alton Brown

Tagged as:
chocolate,
chocolate chips,
cookies,
dessert

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