Chocolate Chip Cookie Test No. 1-Thick and Gooey

January 19, 2019

Is there anything better than a warm, thick, gooey chocolate chip cookie? When I was halfway through the Whole30 last summer, I craved and dreamed about freshly baked chocolate chip cookies. And now I've decided to embark on a little project to keep me occupied through the long, cold winter: to find the perfect chocolate chip cookie recipe.
My ideal cookie has a soft center with the right balance between sweet and salty and a good caramel and buttery flavor. My favorite recipe for years was the Toll-House Cookie Recipe but the last time I baked them, I found myself wanting a more complex flavor profile (they seemed a little too sweet for me).

Last weekend during a snow day, I decided to try my first batch of cookies, turning to this New York Times Thick-and-Gooey Chocolate Chip Cookies recipe. Thick and Gooey being in the title made it seem quite promising.
The Recipe: Thick-and-Gooey Chocolate Chip Cookies from the New York Times

Recipe Highlights:
  • no fancy techniques like browning butter (but needed softened, room temperature butter)
  • required chilling dough for at least an hour before baking
  • called for baking soda AND baking powder
  • specified using LIGHT brown sugar
  • dough balls before baking were 1/4 cup and pressed down-which yielded spread and not thick and gooey cookies. I changed it to using my cookie scoop and keeping the dough in a tall ball form when baking, which slightly improved baked shape
  • I used semi-sweet chocolate chips from Trader Joe's (may experiment with bittersweet and other brands)
Overall: The cookies, while delicious, weren't all that thick or gooey, and had crispier edges than I would have preferred. I was also craving a more present caramel/butterscotch flavor. These were a tasty batch of cookies but nothing elevating it BEST COOKIES EVER status. 🍪🍪🍪

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