Yet another chocolate chip cookie battle comparing top rated (5 star) chocolate chip cookie recipes. Both turned out excellent! One recipe is from Chefsteps (bottom in the third photo), which requires a convection oven (which I don't have) and the other is one by the Sugarspun run blog (top in the third photo). I am also making these by hand, so the results may differ with a mixer.
If you want to see the other recipes in this battle, click the links below:
Part 1 (Soft and Melty)
Part 2 (Thin and Crispy)
Part 3 (Thick and Cakey)
Part 4 (Chewy)
Part 6 (Joshua Weissman vs. Chris Morocco)
Part 7 (Browned Butter)
The recipes are here, followed by my review of each (and the winner), and pictures of making each batch.
ChefSteps recipe:
Ingredients:
110 g Butter
100 g Brown sugar
90 g Sugar, granulated
3 g salt
2.5 g Baking soda
10 g Vanilla extract, pure
50 g Eggs, about 1 whole egg
200 g Pastry flour
150 g semi-sweet chocolate chopped/chips
Directions:
Preheat oven to 350°F / 177°C.
Cream butter, sugars, salt, and baking soda on medium speed for 2 minutes.
Increase the speed to medium-high and mix for two more minutes. Pause to scrape down the sides. The dough should be a pale tan color with a fluffy, whipped texture.
While the mixer is going, add vanilla. Drop the egg(s) in as slowly as possible to ensure that they properly emulsify into the butter mixture.
Increase mixing speed to high, then continue mixing for another minute or so, until eggs are fully incorporated.
Add our and chopped chocolate to the mixer and mix until all the our is incorporated.
Grease a cookie tray or line it with parchment paper. Portion cookies into ball shapes—ours are 65 g—and drop onto a cookie tray.
Bake cookies for 13 to 15 minutes, or until golden brown around the edges and on the bottom. Transfer them to a cooling rack and do your best to leave them alone for about 10 minutes or so.
Sugarspunrun recipe:
Ingredients:
1/2 cup unsalted butter melted and then cooled for at least 5 minutes* (113g)
3/4 cups light brown sugar packed
1/4 cup granulated sugar
1 egg at room temperature preferred
1 tsp. vanilla extract
2 Tbsp. maple syrup
1 1/2 cup + 2 Tbsp. all purpose flour
1 tsp. cornstarch
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup chocolate chips
Directions:
In large bowl, stir together melted butter and sugars. Add egg, vanille, and maple syrup and mix in.
In separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
Gradually add flour mixture to wet ingredients, stirring until completely combined. Stir in chocolate chips.
Cover bowl with clear wrap and allow to chill for at least 30 minutes.
While the dough is chilling, preheat oven to 350°F (175°C) and prepare cookie sheets by lining with parchment paper.
Scoop about 2-3 Tbsp of cookie dough and roll into balls, making them slightly taller than they are wide. Place them at least 2 inches apart on prepared cookie sheet.
Bake about 13-15 minutes (cookies will appear to be a bit underdone, but edges should be just beginning to turn golden).
Review:
Cookie Dough: The sugarspunrun dough had a caramel taste, likely because of the maple syrup. It was a bit more powdery and sweeter than the Chefsteps recipe. The Chefsteps cookie dough was silky and soft. The flavors were quite balanced and not too sweet. Overall the doughs were about equal.
Fresh out of the oven: Both recipes very soft and quite doughy; however, that's not a big surprise since they both just came from the oven. The Chefsteps cookie was more melt in your mouth than the SugarSpunRun recipe. SugarSpunRun recipe also a bit sweeter.
Room temperature: The Chefsteps recipe is very good and the flavors are light and balanced. It reminds me a bit of a sugar cookie. The outside is a little crispy and crunchy and the inside is soft and gooey. The SugarSpunRun recipe also crispy on the outside and soft in the middle, just slightly less soft than the Chefsteps recipe. SugarSpunRun recipe has that slight caramel flavor which makes the overall cookie flavor a bit deeper than the Chefsteps recipe. Also, because the Sugarspunrun recipe uses all purpose flour (which has more gluten than pastry flour) it holds together a little better than the Chefsteps recipe.
Next Day (+ milk test): Both still good the next day, with both tasting a tad stale. The SugarSpunRun has a little deeper flavor (again, the maple syrup I think) and has a more buttery flavor as well. In comparison nothing particularly stands out in the Chefsteps recipe, as all the flavors are quite balanced. When dipped in milk it improves the taste a bit, and a bit moreso for the SugarSpunRun recipe than the Chefsteps recipe.
Overall verdict: Honestly, they're practically identical. Mind you, I didn't make them in a mixer and instead made them by hand. But if I didn't add the maple syrup to the SugarSpunRun recipe I think these cookies would taste and look almost identical. I mean, they're both soft and cakey. There's nothing particularly special about them, so I'd give both recipes a 3/5 stars.
The pictures below show how I made each recipe (ChefSteps recipe top photos, SugarSpunRun bottom photos):
Before mixing the butter and sugars together (+salt and baking soda for the ChefSteps Recipe)
After mixing the butter and sugars together (+salt and baking soda for the ChefSteps Recipe)
Before mixing in the egg and vanilla (+ maple syrup for the SugarSpunRun recipe)
Before mixing in the egg and vanilla (+ maple syrup for the SugarSpunRun recipe)
After mixing in the flour (and baking soda, baking powder, cornstarch, and salt for the SugarSpunRun Recipe)
After mixing in the chocolate chips (the SugarSpunRun dough was then covered chilled for 30 minutes).
Before baking.
After baking.
So pretty! The ChefSteps recipe is on top, SugarSpunRun on the bottom.
So pretty! The ChefSteps recipe is on the left, SugarSpunRun on the right.
ChefSteps recipe: https://www.chefsteps.com/activities/chocolate-chip-cookies
Sugarspunrun recipe: https://sugarspunrun.com/worst-chocolate-chip-cookies/
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