I think that my chocolate chip cookies are pretty delicious, but the photograph of chocolate chip cookies in the April issue of Martha Stewart Living made me want to give them a try. Martha Stewart claims them to be the best crispy and chewy chocolate chip cookie, and they definitely live up to their title. Last year, I thought I had the perfect texture, but after trying this recipe I realized how subtle changes in the sugar and flour proportions, as well as the size of the scoop of dough can make a big difference. After comparing recipes and doing some calculations, I realized that Martha's recipe had 27 percent more flour than sugar compared to mine which only have 22 percent more flour than sugar (a 5 percent difference between the two). She also flopped the brown sugar to granulated sugar ratio, the recipe favoring more brown sugar than granulated. The other main difference between Martha's and my cookie, is that Martha's cookie is 3 tablespoons of dough and mine was only 2 tablespoons. These cookies are much larger and it is important to space them out well, otherwise they end up looking like a Mrs. Fields giant cookie cake. So watch out! Also, please note that I allowed the dough to sit in the refrigerator for 72 hours to allow the flavors to fully develop and meld together.
Here are the ingredients for Martha Stewart Living's Crisp and Chewy Chocolate Chip cookie from April 2010 (makes about 20):
-2 3/4 cups all-purpose flour
-1 1/4 teaspoons salt
-1 teaspoon baking powder
-1 teaspoon baking soda
-2 1/2 sticks unsalted butter, softened
-1 1/4 cups packed dark-brown sugar
-3/4 cup granulated sugar
-2 large eggs
-1 teaspoon pure vanilla extract
-1 1/2 cups semisweet chocolate chips
To begin, whisk flour, baking powder, and baking soda until combined.
Beat butter and sugars with a mixer on medium-high until pale and fluffy, about 4 minutes. Beat in eggs 1 at a time. Add vanilla. Reduce speed to low and add flour mixture. Beat until combined. Mix in chocolate chips.
Let sit in the refrigerator up to 72 hours, if you have time.
Preheat oven to 350 degrees F.
Scoop a ball of dough, the equivalent of 3 tablespoons onto parchment-lined baking sheets, spacing about 3 inches apart. Bake until golden around the edges but soft in the middle, about 15 minutes. Let cool for 5 minutes. Transfer cookies to a wire rack, and let cool completely.