ATK Perfect Chocolate Chip Cookies
Intro
The first recipe in one of America's Test Kitchen's cookbooks is the so-called "perfect chocolate chip cookies." We made them, and here are our thoughts.
Becky's Review
I usually make the chocolate chip cookie recipe from the back of the Ghirardelli chocolate chip bag. I was skeptical of these cookies for a number of reasons.
- They’re not the cookies from the back of the Ghirardelli chocolate chip bag (which, honestly, aren’t the best I’ve ever had but they are consistently really good–I don’t want to waste time, money, & ingredients on something and have it turn out only so-so!
These cookies were delicious! Thinner than expected (I’m not sure why because the photo in the book looks like our end-product!) but still somehow chewy.
- We didn’t even have what I would consider “good” chocolate chips. We had Dr. Oetkers because that what Albert Heijn had in their Wassenaar store. Literally these are the only chocolate chips they carry.
To my surprise, Dr. Oetker came through. I didn’t feel like we sacrificed quality and maybe I was just a snob.
- The dough was really strange–probably due to the melted butter which is something I’ve never done before–it was a different texture and color than what I’m used to. I guess the stirring method was different as well (stir thirty seconds, wait three minutes x3).
I didn’t need to worry. The end result is all that mattered and I’m happy with these cookies.
- I haven’t truly mastered the oven in our Wassenaar house. Which is kind of surprising since we’ve been here almost two years. I just haven’t done much baking. All I know is that it runs hot and I need to check on things earlier. We baked our cookies for 10 minutes (suggested 10-15). The last batch I did for 8 minutes which I think was closer to right.
Maybe 9 minutes is the sweet spot with this oven and this recipe.
Overall, I’m pleased with these cookies and would make them again. But now I want to make the Ghiradelli ones and have a taste-off. I also think that there is an even better chocolate chip cookie recipe out there and I kind of want to find it.
Henry & I worked well in the kitchen together from choosing the recipe to cleaning up our mess. I would choose to work with him again.
Henry's Review
Making the cookies was pretty easy. I think that these cookies were at their best when they were fresh out of the oven. Well, cooled down enough to at least stop your taste buds from burning. When still warm, the gooey, chocolatey aspect to them was allowed to really shine. The texture was perfect. Just crispy enough on the outside to give it some structure, and just soft enough on the inside to allow the flavour to spread through your mouth. These cookies - when fresh, truly were a delight. My only would be the lack of thickness, if it hadn't been for the fact that, it probably doesn't matter. Sure, a thicker cookie would have looked more appetising, but I doubt it would have had much of a concrete impact on flavor or texture. Fresh, these cookies, in my eyes (and mouth) were what they were designed to be: perfect.
After cool (As America's Test Kitchen recommends they be served), These cookies were still excellent. But they paled in comparison to their earlier state. The texture could be a bit more crispy on the outside and a bit more soft on the inside. The flavor could be a bit stronger. But all in all, it was still one of the best cookies I've ever had.
Now excuse me while I grab another one.