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Thin or Puffy?

Last week the kiddos and I embarked on a daunting MISSION: Bake the best, chewy, gooey, melt-in-your-mouth, most famous of all cookies…………

CHOCOLATE CHIP!

We were armed with 2 recipes. THIN and PUFFY.

[When I was in college the cafeteria had a special day called: FRESH COOKIE DAY! I mean fresh is an understatement.... these things were so moist and warm and fresh outa the oven they would fall apart on the spatula before it could even hit your plate! How can I even attempt to make a cookie with that much hype?]
 

The crazy thing about baking is I love everything to be gooey, melty, and warm. With cooking I love things crunchy and crispy or with a little bite to it.

So here are the contenders…..Which cookie will I prefer? Which cookie will my family love?? (Results below)

Recipe #1 THIN

 

Ingredients

1/2 cup butter

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 teaspoon vanilla

1 cup flour

3/4 teaspoon salt

1/2 teaspoon baking soda

1/2 bag semisweet chocolate chips

Directions

Preheat oven to 375ºF.

Cream cold butter and sugars until it’s the texture of cornmeal. Add egg and vanilla then mix until combined.

In a separate bowl, combine flour, salt and baking soda. Add dry ingredients into wet ingredients in three batches. Add chocolate chips and mix briefly.

Bake in the oven for 8-10 minutes or until golden brown.

It took mine a bit longer because I like to use my Pampered Chef Stoneware AND I used their Large Scoop to make the cookies the same size.

I took the cookies out of the oven when they looked the the center still wasn’t quite done. Then I let them sit on the Stoneware another 2 minutes or so. Then I carefully placed them on a baking rack, still gooey and almost falling apart.

Mmmmmm, I bit of a crunch on the outside and SUPER GOOEY on the inside.

Recipe #2 PUFFY

 

Ingredients

1 cup butter-flavored shortening

3/4 cup sugar

1 cup brown sugar

2 1/4 cups cake flour

1 teaspoon salt

1 1/2 teaspoons baking powder

2 eggs

1 1/2 teaspoons vanille extract

2 cups semisweet chocolate chips

Directions

Combine the shortening, sugar, and brown sugar in a bowl, and cream until light and fluffy. In the meantime, sift together the cake flour, salt, and baking powder and set aside.

Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Increase the speed until thoroughly incorporated.

With the mixer set to low, slowly add the dry ingredients to the shortening and combine well. Stir in the chocolate chips.

Chill the dough, we chilled it in the fridge for a few hours.

Preheat oven to 375º F.

Scoop onto baking sheets and bake for 13 minutes. Mine took 15 minutes to bake golden brown and puffy.

 

THIN

Puffy

I know… by the pictures it looks like there is a clear winner right? WRONG!

THE JUDGING:

To keep things fair and balanced (like Fox News) we had these cookies after some great, filling dinners. So none of us were “super hungry”.

THE VERDICT:

Wait for it…………..wait for it…………..

Mommy: THIN (duh). I know the pics look like it is too crispy on the outside edges but they were NOT. Even days later they were still moist! The puffy I could totally taste the difference in the flour vs. cake flour. It was just a different taste, not bad, but I didn’t like it.

Daddy: PUFFY. He said, and I quote, ” This is what a chocolate chip cookie should taste like. So good! Way better then those other ones you made.”

Kenley: She said ”I LOVE THESE” for both. However, I paid close attention to her actions, and they spoke louder then words. She DEVOURED 2 of the THINS in one sitting and promptly asked for another one. The PUFFY she only ate 3/4 of it. hmmmmm??

WINNER:THIN!!!! I know, I know there were only 3 judges and one was under 4 years old. Hardly fair.

Maybe you should run your own taste test :)

 

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