Because I can't leave well enough alone, and I'm always curious about new recipes, I decided to make these brown sugar puffy cookies from Let's Live la Vida.
standard Toll House Chocolate Chip cookie. Mine would have been fluffier, but I think I let my butter get too soft.
The main difference between this recipe and the one from Toll House is that this one requires a lot more brown sugar. The Toll House calls for 3/4c each brown and white sugar, while this one has 1 1/2 c brown sugar and 1/4c white sugar. This recipe also has a higher ratio of flour to butter: 3.5c flour to 2 sticks vs. 2.25c flour to 2 sticks.
How did the flavor stack up? As expected, the brown sugary recipe had more of a caramely taste to it. Personally, I didn't think it was any better or worse than the Toll House, just different. Mrblocko thought these cookies had a crispier outside edge, although that could have been do to the overly warm butter.
While these cookies were good (scrumptious even), and were gobbled up quickly, they still don't hold a candle to the Levain Bakery Chocolate Chip Cookies from Parsley, Sage, Desserts and Line Drives. Those babies are still my personal favorites. I think it has to do with their almost raw cookie dough like interior. For me, that's hard to top.
If you'd like to try a new chocolate chip recipe, give this one a whirl! Let me know what you think, and how it stacks up to your favorite chocolate chip cookie recipe.
Fluffy Brown Sugar Chocolate Chip Cookies from Let's Live la Vida
2 sticks butter, softened
1/4 c granulated sugar
1 1/2 c brown sugar
2 t vanilla
3 1/2 c all-purpose flour
1 1/2 t baking soda
3/4 t salt
9 1/2 oz good-quality milk chocolate, chopped (I used a whole bag of semi sweet chips)
1. Using mixer equipped with paddle attachment, cream butter and sugar on med-high til fluffy, about 5-7 min. Scrape down sides of bowl when necessary. Continue mixing while adding eggs one at a time, fully incorporating each egg. Add vanilla .
2. In med bowl, combine flour, baking soda, and salt. With mixer on low speed, slowly add flour mix. Mix til just combined, ensuring not to over mix. Using a spatula, fold in chips.
3. Using a small ice cream scoop(I used a large one), place cookies 1" apart on sheet. Gently press down dough balls with palm of hand. Bake 360F for 12 min. Remove from oven and allow to bake 2 min on baking sheet. Place on a rack to cool.