Cathy and I decided that we should do a side-by-side chocolate chip cookie comparison.
We tried the Neiman Marcus cookies (http://www.neimanmarcus.com/store/service/nm_cookie_recipe.jhtml) and Soft and Chewy Chocolate Chip Cookies from Martha Stewart’s Cookies book (page 58).
The NM cookies had espresso powder (or in our case, instant coffe) in it. Also, the NM had a much higher flour to butter ratio–making a more dense cookie that definitely didn’t spread out as much when baked.
We also tried making bigger cookies with 2x as much dough. For the NM cookies, these turned out pretty well. But the MS cookies spread out A LOT.
Cathy took these into work and it was a tie between the two cookies. While I really like the texture of the NM cookies, I think the coffee taste is a little strong for me. I’d like to try it again cutting down on that or leaving it out altogether.
The next one to try? I think its going to have to be Alton Brown’s The Chewy: http://www.foodnetwork.com/recipes/alton-brown/the-chewy-recipe/index.html. But what other recipe to pit it against? I’ve been wanting to try David Lebovitz’s recipe (http://www.101cookbooks.com/archives/000158.html), but I think I’ll have it give it a little more thought!
http://www.foodnetwork.com/recipes/food-network-kitchens/bittersweet-chocolate-chip-cookies-recipe2/index.html
These are my favorite chocolate chip cookies. I make them regularly, they’re simple, and everyone loves them. Alton’s recipe sounds like some work, but delicious!