There was a battle in my kitchen.
(figuratively...although with 2 boys, it could have been literally)
Two amazing cookie makers
(unbeknown to them)
were put head to head
(because I just couldn't decide which recipe to make)
with their very best
Chocolate Chip Cookie Recipes.
On one side we had Joy the Baker
with her Chewy Molasses Chocolate Chip Cookies.
And on the other side we had Amanda from i am baker
with The New York Times Chocolate Chip Cookies.
Take a look at the amazing recipes these ladies posted!
(amazing recipes are theirs...mediocre pictures are mine)
Joy's Chewy Molasses Chocolate Chip Cookies
makes 3 dozen cookies
recipe adapted from Alton Brown...then Joy...and now me!
2 sticks unsalted butter
2 cups plus 2 Tablespoons bread flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 1/2 cups granulated sugar
1/4 cup plus 1 teaspoon dark molasses, not blackstrap
1 egg yolk
1 1/2 teaspoons vanilla extract
2 cups dark chocolate chips or chunks
sea salt for sprinkling on top of cookies just before baking (I didn't do this part)
Heat oven to 350 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.
In a medium sized bowl, mix the granulated sugar and molasses until no large molasses clumps remain. Look at that! You just made your own brown sugar! (Joy is so affirming as you bake!)
Pour the melted butter in the mixer’s work bowl. Add the homemade brown sugar. Cream the butter and sugar on medium speed for about 3 minutes. Add the egg, yolk, and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.
Chill the dough for about 20 minutes, then scoop onto parchment-lined baking sheets. Lightly sprinkle each dough ball with a few flecks of sea salt. It really brings out the chocolate flavor.
Bake for 8 to 10 minutes or until golden brown, checking the cookies after 5 minutes. I like these cookies to be just a bit under-done. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.
Yummy! Chocolatey! Chewy!
Amanda's New York Times Chocolate Chip Cookies
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour *I only used all purpose flour for my recipe (me too!)
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 pounds chocolate chips
Sift flours, baking soda, baking powder and salt into a bowl and set aside. Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy – about 5 minutes. Add eggs. Stir in vanilla. Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips. Refrigerate dough for 24-36 hours.
When ready to bake, preheat oven to 350.
Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes.
Chewy! Buttery! Chocolatey! Super Yummy!
easy to package for thank you's and pick-me-ups!
SO, which recipe will you try???
***Special "THANK YOU" to Joy (who will probably never ever even know a little mom in Iowa stalks her blog and tries her recipes) and Amanda (who has become a real life gem of a friend that I think the world of) for making such beautiful, delicious cookies! Glad we could have this little bake off, Girls!