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DEL.ICIO.USAre you a chewy or crunchy?
The Atlanta Journal-Constitution
When it comes down to it, there are two kinds of people. Those who like their chocolate chip cookies chewy and those who like them crisp. I am a total chewy. It could even be said that I harbor some intolerance for those who are “crunchies”. I love a cookie with some toothsomeness, which bends before it breaks it in half (I am getting excited just thinking about them…)
As I mentioned, my friend Lisa served knock-your-socks-off chocolate chip cookies last weekend. Even though I have tons of recipes, including a great one from Cook’s Illustrated that uses melted butter and makes giant chewy cookies, I was curious to try hers.
What better day to test them, than on Valentine’s Day. I got a double bang for my effort, providing a special dessert for Rich and the kids and now am prepared for last minute dessert emergencies! I just baked a dozen to have on hand and put the rest of the unbaked dough in the freezer.
This is adapted from “Pillsbury’s Best Desserts” and it makes a bunch. It says 6 dozen, but think if you make decent sized cookies, it’s not that many.
Soft and Chewy Chocolate Chip Cookies
1 1/4 cups granulated sugar
1 1/4 cups firmly packed brown sugar
1 1/2 cups (3 sticks) butter, softened
2 teaspoons vanilla
3 eggs
4 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 to 2 (12-ounce) packages chocolate chips (I put in about 1 1/2 bags, 1 of dark chocolate chunks and 1/2 bag of semi-sweet chips)
Preheat the oven to 375 degrees. With an eclectic mixer, combine both sugars and butter until light and fluffy. Add vanilla and eggs and beat until blended. Add flour, baking soda and salt and mix well, scraping down the beater(s) and sides of the bowl. Stir in the chips. This is a big batter, so it will be a little tricky to mix now. Drop dough by big spoonfuls, 2 inches apart onto ungreased or parchment lined baking sheets. Bake for 8-10 minutes, or until just lightly golden brown. You want to be careful not to overbake them or they won’t stay soft and chewy.
So are you a chewy or a crunchy? What about nuts? Are you a purist or is it ok to add nuts? I’m a purist, but make the exception if it’s labeled a chocolate chip-nut cookie.
Comments
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By GenXDen
February 15, 2008 12:43 PM | Link to this
It depends on whether or not I’m having them with milk. If it’s with milk, then crunchy…if there’s no milk, then chewy! Really depends on my mood!
By Mazokunomiko
February 15, 2008 3:37 PM | Link to this
Warm, chewy and gooey! Who doesn’t love melted chocolate?
By VeganCookieLover
February 15, 2008 5:09 PM | Link to this
I’m totally down with near-intolerance of the crunchy cookie eaters. I can handle Famous Amos’ in a pinch, but basically, crunchy=old to me. Now crispy is a bit different. There are the very thin, sugary crispy ones that do have a certain appeal, but warm, slightly underdone cookies that bend under their own weight are absolute heaven. For a real treat, make extra-large peanut butter cookies and fill them with chocolate chunks. Mmmmm…. chu-u-u-u-nks.
By marie
February 15, 2008 5:28 PM | Link to this
crunchy, crunchy, crunchy … it’s how the cookie crumbles! chewy is for oatmeal cookies I say.
By Melissa
February 16, 2008 12:34 PM | Link to this
Jeanne, can you share the recipe you mention above from Cooks Illustrated? I’m always looking for good chocolate chip cookie recipes. It is one of the few desserts my husband likes.
By Jeanne Besser
February 16, 2008 2:34 PM | Link to this
Here you go Melissa,
This recipe makes bakery type chewy, dense chocolate chip cookies. For smaller ones, roll into a smaller ball and decrease the baking time.
Big and Chewy Chocolate Chip Cookies
Makes about 20 large cookies
3 1/3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, melted and cooled
1 1/4 cups packed light brown sugar
1/2 cup granulated sugar
2 eggs
2 egg yolks
1 tablespoon vanilla extract
1 (12-ounce) bag semisweet chocolate
Preheat the oven to 325 degrees. In a bowl, whisk the flour, baking soda and salt. Using an electric mixer, combine the butter and both sugars on medium speed until combined, 1-2 minutes. Beat in the eggs, egg yolks and vanilla until combined, about 30 seconds, scraping down the bowl and beater(s) as needed. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 second. Mix in the chocolate chips until incorporated.
Working with 1/4 cup of dough at a time, roll the dough into balls and lay on 2 parchment-lined baking sheets, spaced about 2 1/2 inches apart. Bake until the edges are golden, but the centers are still soft and puffy, 17-20 minutes, rotating and switching the baking sheets halfway through baking. Cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack.
By Melissa
February 16, 2008 3:46 PM | Link to this
Thank you.
By Southern Bella
February 17, 2008 3:21 PM | Link to this
I like mine thin with a lightly crisp perimeter and chewy in the center.
I guess some folks are able to do it, but I find that I cannot savor a crunchy cookie.
By Cat Daddy
February 18, 2008 1:22 PM | Link to this
chewy—-yummy
By N-Dawg
February 18, 2008 2:39 PM | Link to this
Chewy! Although, i do like Famous Amos cookies. But they have to be dipped in hot chocolate… ummmmm :)
By MissV
February 18, 2008 3:27 PM | Link to this
If I’m cheating on my diet either will do.
By Lynn Blount
February 19, 2008 12:23 AM | Link to this
I love my chocolate chip cookies crisp on the outside and a little chewy on the inside (I have found that real butter gives this result)… they must have pecans and definitely must be homemade. I have a very special recipe that I have used for years and it took me a while to find it. I wanted to duplicate the cookies our precious Bea made for us….and have done so with success. The only thing missing are her sweet hands stirring the dough!
By Noelle
February 19, 2008 10:59 AM | Link to this
Chewy, chewy, chewy! The only crunch in a chocolate chip cookie should come from nuts, and those are very much optional. :)
By Jean
February 19, 2008 11:53 AM | Link to this
Jeanne, I have a question about the soft and chewy chocolate chip cookie recipe - when you use butter in your recipe, are you supposed to use unsalted or salted? (I have so many recipes that don’t distinguish and I’ve just never asked anyone if there is a difference in the two.) Thank you for your advice.
By Charlie
February 19, 2008 5:22 PM | Link to this
crun-chy…crun-chy always! Some of these soft cookies resemble eating raw dough. No texture or substance. “Cook”-ie means to bake, not eat some ensemble of raw,gooey mass that you swallow instead of chewing….jmho.
By Jeanne Besser
February 20, 2008 8:26 AM | Link to this
Jean, sorry your question got buried and i missed it. it a standard baking practice to use unsalted butter in baking recipes, since a lot of them add salt as well. I don’t think there is a big difference, i.e. that they would be “too salty.” unsalted is just a purer product.
By depends ...
February 22, 2008 3:11 PM | Link to this
I like chewy, but not too doughy and cakey - it needs a little personality, maybe a crispy spot or two. I can see the appeal of crispy (esp. pb cookies) as long as it isn’t dry and stale.