Let’s Talk About Chocolate Chip Cookies Pt. 1

Oh man. The subject of who makes the best chocolate chip cookies may be a more polarizing topic than politics. Everyone thinks that their mom family makes the best. And for good reason. The number of times I have had a bad chocolate chip cookie is less than the number of times I floss a week…so less than seven.

The point I am trying to get across is that we should stop fighting over who makes the best cookies and start eating all of them while they are still warm. Because the fact is that we will always prefer the cookie that tastes most like home. Unless you compare your cookie to Tiff’s because let’s face it, Tiff beat us all.

But…

This does not stop me from wanting to keep trying your mom’s chocolate chip cookie recipes until I taste home. Today I did some counting and it turns out I have eight chocolate chip cookie recipes bookmarked in my browser. EIGHT. The saddest part is that I am pretty sure I’ve actually used one of those and the rest of the time I use the recipe on the Gold Medal Flour bag. (P.S. If you use that recipe, take out the extra 1/2 cup of flour. P.P.S. I expect a thank you note in the comments for that tip.)

I need to be honest with you guys. I took about a year off from the chocolate chip cookie mission, but I am back, baby. My recent comeback to the cookie world was influenced by the most amazing cookie post I have ever seen. This man deserves a medal because the breakdown for each and every chocolate chip cookie ingredient is in there and- oh jeez I am getting overly excited just thinking about it.

For my first cookie comeback, I wanted to focus on two ingredient methods that caught my attention the most. If you want more detail, I do urge you to read the post. I would never explain all that science mumbo jumbo as well as J. KENJI LÓPEZ-ALT anyway. The methods are:

  1. White Sugar Dissolved in Eggs
  2. Browned Butter

Why: I wanted the enhanced nutty flavor a browned butter gave and dissolving the sugar in the eggs first made the mixing process easier.

Here’s the deal. I was terrified to brown butter and it turns out I had a good reason to be. I was confused the whole time I browned all that butter. Pro tip: If you are confused about what constitutes “milk solids”, they are the smaller, darker bits. The other lighter brown part at the bottom is the fat and you’ll need that. I didn’t know therefore the fat was left behind. Those cookies got a huge dose of browned 1/2 butter. I am still embarrassed.

The sugar part went fine. It was a lovely time.

In the end, the dough was crumbly as all get out and the cookies baked weird. The moment I tasted the cookies I knew I done goofed. They tasted like weird shortbread with chocolate chips. In that moment I felt truly #blessed to have the chocolate chips in there to cover up all of the shame I felt. Also if you are a classmate reading this and you were there the day I busted into class three minutes late with a tray of warm cookies, yes, these are the cookies I gave you. My shameful shortbread-tasting butter-fat deprived chocolate chip cookies. I promise to do better next time.

Until next time…What is your mom’s favorite chocolate chip cookie recipe?

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2 Comments

  1. Loved the tip about the amount of flour for the Gold Medal flour bag! Will have to try it!

    1. Author

      My conspiracy theory is that they just want you to use up as much flour at once so you have to buy it more often. Let me know what you think when you try it!

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