Last week I got a text message, “Why do my chocolate chip cookies always go flat on me?!”
I answered Elizabeth by sharing that the temperature of her butter or over-creaming the butter and sugar was probably the issue, and that lead me to my weekend cookie experiment.
I was in charge of cookies for our 3rd annual Brewers tailgate yesterday and I thought that was the perfect time to do some testing. First though, I had to fulfill a request of oatmeal butterscotch cookies. Thanks, Hershey’s. (and so sorry for the blur, I may have been too excited to get on to my experiment to stand still)
Then I tackled my experiment. Since chocolate chips cookies are my fave and easily a crowd pleaser, I wasn’t worried about having too many cookies and grabbed two recipes for the weekend. First, the cold butter, puffy cookie, and second a softened butter, chewy cookie.
As the first recipe explains, you begin with chilled butter cut into cubes, much like pie crust, and the batter you create is thick and smooth, but tight, almost like a rough peanut butter.
These are pretty mess-less and easy to make because if you don’t have a cookie scooper or dough disher, you can roll these into balls without being sticky!
For the chewy cookies, look no further than Martha Stewart. I mean, she’s pretty much the cookie queen, right? This recipe was almost identical, except the recipe called for softened, room temperature butter and a deep creaming with the sugar, this dough looks a lot more like a thick cake batter and is prettttttty sticky!
Definitely needed a scooper to help me out here.
For both cookies I used half dark chocolate and half milk chocolate mini kisses, for scientific experiment consistency, of course. Plus, you know I like to mix things up.
The verdict? They were both delicious, but I kinda like the puffy ones better. It might’ve been the cuteness factor. Your thoughts?