Do these battles never end?? Well this time I compare two browned butter recipes baked right away, after chilling 2 hours, and after chilling 24 hours. It's between Chris Morocco's recipe from part 6, and new recipe from Tasty (they're "perfect" chocolate chip cookies).
To see other parts of 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 5 (Top Rated Recipes)
Part 6 (Joshua Weissman vs. Chris Morocco)
Chris Morocco Recipe:
Ingredients:
1 1/2 cups all-purpose flour (220 g)
3/4 tsp. table salt (1/2 tsp. for less salty)
3/4 tsp. baking soda (use 1/2 tsp. if cookies spread too much)
12 Tbsp. unsalted butter (170 g), divided
1 cup packed dark brown sugar (210 g)
1/4 cup granulated sugar (50 g)
1 large egg (50-55 g)
2 large egg yolks (25-35 g)
2 tsp. vanilla extract
8 oz. (226 g) bittersweet/dark (60-70%) chocolate, coarsely chopped
Directions:
Preheat the oven to 375°F.
Whisk together the flour, salt, baking soda together and set aside.
Melt 8 Tbsp. butter on low-medium heat in a small saucepan until brown (~4 minutes), scraping the bottom with a heatproof spatula constantly. When it browns it browns quickly.
Then immediately take off the heat and pour into a bowl and mix in the rest of the butter.
Add the sugars to the butter and whisk until no lumps remain.
Add egg and egg yolks and whisk until sugar dissolves and mixture is smooth, about 30 seconds.
Whisk in vanilla.
Using rubber spatula, fold the ingredients into butter mixture just until no dry spots remain, then fold in chocolate.
Scoop 10 ~2 Tbsp. sized dough balls onto each cookie sheet lined with parchment paper.
Bake 10-14 minutes and let cool on the sheet pan. Makes 20 large cookies.
Tasty's Recipe:
Ingredients:
1 cup bread flour (~160 g)
¾ cup all-purpose flour (~106 g)
1 1/2 tsp. table salt (8 g)
1 tsp. baking soda (5 g)
1 cup unsalted butter (225 g), 2 sticks
A few Tbsp. water at room temperature
1 cup dark brown sugar (220 g)
½ cup white sugar (100 g)
2 tsp. vanilla extract
1 tsp. espresso powder (I SKIPPED this ingredient!!!)
1 large egg
1 large egg yolk
½ cup semi-sweet chocolate chips (85 g)
5 oz dark chocolate (130 g), chopped
Directions:
In a medium saucepan, melt the butter and melt over medium heat.
Stir often, the butter will start to bubble. Once it stops bubbling it will begin to brown and you'll want to start stirring constantly until it reaches a nice dark brown color (not burnt). Then immediately take off the heat and pour into a glass or pyrex measuring cup.
Allow it to cool down for a minute or two, give it a stir, and carefully add 2-3 tablespoons of water to the butter to bring it back up to 1 cup (240 ml) of liquid.
Set aside to cool to room temperature (about 45 minutes or longer).
In a medium bowl, sift together the flours, salt, and baking soda. Set aside.
In a large bowl, add the sugars, vanilla, and cooled brown butter. Cream together with an electric hand mixer until light and fluffy, 1-2 minutes.
Add the egg and yolk and beat until incorporated.
Fold in the dry ingredients with a spatula.
Fold the chocolate chips and chunks into the dough
Scoop the cookies onto a parchment paper-lined baking sheet in 3-tablespoon-sized mounds.
For optimal flavor, cover and refrigerate for 1 hour or, even better, overnight.
Preheat the oven to 350˚F (180˚C).
Evenly space the dough 3 inches (8 cm) apart from one another on a parchment paper-lined baking sheet.
Bake in a preheated oven for 12-14 minutes.
Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.
Enjoy!
Now for the review (the pictures are below):
Dough: They are about the same difficulty to make, but you have to be more patient with the tasty recipe. As for the taste, the Chris Morocco dough was more caramel in flavor, toffee like. In the Tasty dough I could taste the salt and the dough tasted like a sweet caramel candy.
Baked right after making dough (tasting fresh from the oven): The Chris Morocco cookie was very nice. It had a lovely caramel flavor and I could taste the salt. It was crisp around the edges and soft in the middle. The Tasty recipe was noticeably sweet, caramelly, more candy sweetness than the Chris Morocco cookie. It was not crisp around the edges. It was very buttery and almost greasy. The flavor reminded me a bit of my mom's cookies.
Baked right after making the dough (tasting at room temperature): The inside of the Chris Morocco cookie is thicker, soft, and more substantial than the Tasty cookie. It's less sweet than the tasty cookie and more caramelly and nutty. Not as buttery as the Tasty cookie. I can notice the salt and I do notice a slight egg flavor relative to the Tasty recipe. Outside edges are more crunchy than the tasty cookie. The Tasty cookie is delicious at room temperature. It has the perfect balance of sweetness, richness, and bitterness. The outside is a little crispy. Can taste the salt a bit. It's pretty dang nice and still gives vibes of my mom's cookies. It's a bit more chewy and stick to your teeth than the Chris Morocco cookie.
Baked after chilling 2 hours (tasting fresh from the oven): Chris Morocco cookie is just fudgy and melt in your mouth fucking delicious. Might have underbaked it, it's hard to do it perfectly with cold dough. The Tasty cookie is buttery and sweet. It does not have as strong of a caramel flavor as the Chris Morocco cokie. Crispy on the edges and I can taste the salt.
Baked after chilling 2 hours (tasting at room temperature): The Chris Morocco cookie is still amazing. Crispy on the outside and soft on the inside. It's a bit gooey and fudgy in the middle. Amazing caramel flavor. Not too sweet or greasy. It's just divine. The Tasty cookie is not bad, still quite good, but not really a strong caramel flavor coming through. It kind of tastes like a regular cookie (brown butter flavor not prominent). It's chewy and sicks in my teeth, slightly crispy on he outside. Salt comes through.
Baked right after making the dough (tasting the next day): The Chris Morocco cookie is very nice. Soft but still has a very nice caramel flavor. Not too sweet and has a lovely texture. In milk it's nice but it makes me notice the stale flavor more when dipped. It's so delicious despite being a day old. Honestly, it's as good as the day old 2 hour chilled and then baked Tasty cookie. Conversely, the Tasty cookie tastes stale. The milk brings out more of the caramel flavor and sweetness. I am impressed that the milk makes such a big difference in the flavor. Can tasty a bit of salt and it's soft and crumbly.
Baked after chilling 2 hours (tasting the next day): The Chris Morocco cookie is very good after a day. It tastes sweeter than the day old baked fresh one and the texture is a little softer. It's crumbly but in a good way. Still a nice caramel flavor but overall I'm not sure chilling the dough made a big difference in the next day taste. The milk made me notice the nutty flavor more. As for the Tasty cookie, even without the milk it's delicious. Holy moly. Super caramel flavor that's much better and tastes less stale than the day old fresh baked one. Impressive.
Baked after chilling 24 hours (tasting fresh from the oven): The Chris Morocco cookie is very good, melt in your mouth occ course. Fluffier than previous CM cookies. The Tasty cookie is greasy, it's not bad but the caramel flavor and texture is not as good as the Chris Morocco cookies. It has a caramel popcorn vibe.
Baked after chilling 24 hours (tasting at room temperature): The Chris Morocco cookie has a nutty toasty flavor. It's quite nice but the caramel flavor is not as noticeable as those baked the day before. Crunchy outside and soft interior. The Tasty cookie has a chewy stick in your teeth texture. Caramel flavor more noticeable. Definitely not bad and may be better than those baked the day before.
Baked after chilling 24 hours (tasting the next day): The Chris Morocco cookie is delicious and soft. Tastes a little stale. The Tasty cookie is not bad but I can taste the staleness. Not too sweet. Soft and kinda fudgy texture. Honestly it's pretty nice, perhaps as good as day old 2 hr Tasty recipe.
So who wins? Chris Morocco definitely unless you prefer something sweeter. Chilling seems to make the dough thicker but the cookie tastes good no matter what. However tasty baked after chilling 2 hours is honestly not ad, just flat....
First melt the butter. Next you'll brown it.
After browning the butter and adding water until it was 1/2 cup.
Before mixing together the sugars, browned butter, and vanilla.
After mixing them until light and fluffy.
After mixing in the eggs.
After mixing in the dry ingredients (flour etc.)
The finished Tasty dough. In the next picture is the Chris Morocco dough for comparison.
Chris Morocco dough. The doughs look similar.
Chris Morocco (Baked right after making dough):
The texture of the Chris Morocco cookie is lovely, kind of gooey on the inside but crisp on the outside.
Tasty (Baked right after making dough):
Compare each baked fresh after making the dough:
Tasty on the left, Chris Morocco on the right.
Chris Morocco (Baked after chilling 2 hours):
The cookies appear to be getting thicker. Makes sense because baking cold dough produces thicker cookies typically.
Tasty (Baked after chilling 2 hours):
Still quite thin but structure is a little fluffier than the ones made with fresh unchilled dough.
Compare each baked after chilling 2 hours:
Chris Morocco (Baked after chilling 24 hours):
Quite a bit thicker, and the overall color is darker. Therefore the texture is very nice. Edges still crispy but not as crisp as previous ones due to the thickness.
Tasty (Baked after chilling 24 hours):
The cookies are still very flat, but more golden. I had to slightly underbaked them because I was worried about the edges burning. I didn't get a photo of the inside, but it was similar to the previous tasty bakes.
Compare each baked after chilling 24 hours:
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