There are lots of chocolate chip cookie recipes floating around now, we have the New York Times recipe, the Cooks Ill recipe and now the Toll House Cookie recipe. The recipe that you can find here has been adapted to be like the latter recipes to give us bigger , chewier cookies. And that they are! To Read More, Click On The Recipe Title.
I tried the Cooks Ill cookie recipe last week. I really wanted to like this recipe because it was from Cooks Ill and we all know they test and test till they think they've got it right. Don't get me wrong it was a good cookie and very chewy, soft and big but....for my taste it was just a little too sweet. Ok I can't believe I just said that... too sweet me , the sugar queen. All that dark brown sugar and chocolate chips was just a little too much for me. My first thought when I tried this was....if I had a choice between the Toll House Cookie recipe and this , I'd pick the Toll House Cookie, and that was before I found the new recipe. I haven't tried the NY Times recipe yet, but I will. This Toll House recipe was more of what I was looking for, I did adapt it though and used light brown sugar instead of dark. it was still soft, big and chewy. And I also only used 2 cups of chocolate chips instead of 3.
Toll House Cookie
Cooks Ill Cookie.
That really is the color of the cookie, very dark because of all the dark brown sugar. I prefer the Toll House cookie, next time I make this recipe I will use 1 cup of light brown sugar, 1/2 cup of dark brown sugar plus the white sugar in the recipe. Then I think I will have the chocolate chip cookie of my dreams!!