I'm one of those folks who can't seem to find the exit to the weight-loss/weight-gain roller coaster. Sometimes I'm on the fit and healthy side of the hill, and sometimes I'm on the can't-button-my-top-pants-button side of the hill. After reading this post, I'll let you guess which side of the hill I'm on right now.
Last month, I was on a full-on Chocolate Chip Cookie kick. About once a week, I'd whip up another batch, all under the guise of "testing recipes" (mmm hmm, right).
First, I made the Chewy Chocolate Chip Cookies from the King Arthur Flour Baker's Companion. (You might want to check out the recipe----> here.)
Next, were the Chocolate Chip Cookies Straight Up or with Nuts from Elizabeth Faulkner's Demolition Desserts. (The recipe is---> here. You might need to click the page-up button to get to page 23.)
Moving along, we have Chocolate Chip Cookies from the Art & Soul of Baking by Cindy Mushet. (That recipe is---> here.)
Finally, we had Chocolate Chip Cookies from Baked, New Frontiers in Baking, by Matt Lewis and Renato Poliafito. I couldn't find the recipe online and I haven't asked permission to post the recipe, so I encourage you to borrow, buy, or steal a copy of the book (just kidding about that last one!). It's a first rate collection of creative desserts with plenty of drool-worthy photos.
I'm guessing you'd like to know how they tasted.
I wish I could remember!
Well, you see, I meant to take notes and compare and contrast, I really did, but then I slipped into a sugar coma and forgot! It's the truth, I swear! Please don't haul me to the slammer.
Ha, just kidding (sort of). I remember they were all a little less cakey than I tend to like, but that's nothing that an extra 1/2 cup of flour wouldn't solve, I'm guessing.
If you like chewy CCC, I think the Demolition Dessert cookies probably had the nicest chewy texture with that sort of caramely tinge. My hubby liked the chopped chocolate.
The King Arthur cookies had that blend of crispy outside and a bit of soft inside.
The Art and Soul of Baking cookies were softest (my favorite trait).
The Baked cookies look thicker in the book than I think mine turned out, so I would definitely add a little more flour if I made these again (I tend to go easy on the flour anyway, so this might have been my fault.)
All of them tasted really good. I didn't have any complaints with the taste.
OK, folks, that's all for now. Please excuse me while I head to the gym for a 50 mile run followed by 500 sit-ups and several hours of weight training. Or maybe I'll just make some more cookies.