What makes the best chocolate chip cookie? Is it the thinness, sweetness or even the ingredients? A poll of five students from each grade was gathered, each student trying two different types of cookies to determine what they believed the best chocolate chip cookie recipe was. The two recipes tested and provided to the students were a brown butter chocolate chip cookie and a thin and chewy chocolate chip cookie. After having each student test both cookies, they filled out a survey to determine what the majority of students believe is the best recipe.
The first cookie that the students reviewed was a thin and chewy recipe. The recipe used was from My Country Table, titled Thin & Chewy Chocolate Chip Cookies. This cookie received almost identical feedback and comments from every survey review.
“I didn’t really like the flavor, but I liked that it was softer,” Kaylen Clark, a junior at Groves High School, said. Many students went on to agree. The most constant response in the poll was that the thin and chewy cookie had the most enjoyable texture.
“I liked the taste and the consistency. It’s fuller and more cakey than the other cookie, which was more chewy. It was great, but it had fewer chocolate chips than the other and I think because of the texture, you can’t taste the meltedness of the chocolate, as well,” Chloe Morucci, a sophomore at Groves High School, said.
A final comment that stood out on the forms was the overwhelming response that the cookie lacked flavor. The recipe Thin & Chewy Chocolate Chip Cookies calls for two teaspoons of vanilla extract. While the recipe Favorite Brown Butter Chocolate Chip Cookies called for one teaspoon. It seems that this one teaspoon affected the flavor of the cookie drastically, according to the poll.
The second cookie recipe reviewed was from Pinch Of Yum and was titled Favorite Browned Butter Chocolate Chip Cookies. In this recipe, the butter was literally browned— meaning instead of just softening the butter and putting it straight into the dough, you have to cut the butter into small pieces to be placed in a pan for melting. Once the butter starts melting, it will get bubbly and begin foaming, eventually starting to turn a golden brown color. After it turns golden brown, you must remove it from the heat immediately and transfer it to a bowl to cool before adding to the dough.
Similar to the first recipe, there was an overwhelming amount of similar responses from likes and dislikes about this cookie.
“The brown butter cookie gives a [resemblece to a] classic chocolate chip cookie and tastes so much better as all of the flavors combine to a better mix,” Charlotte Gress, a Freshman at Groves High School, said. Many people agreed with Gress, but others also thought that the cookie had hints of other flavors.
“It was very sweet but also had a caramel flavor to it, which I loved,” Mallory Pepper, a sophomore at Groves, said.
After everyone had finished voting, the winner was… Brown Butter Chocolate Chip Cookie from Pinch Of Yum. This recipe won by an overwhelming vote of 94.4 percent of those who voted, viewing this recipe as the best compared to the Thin and Chewy Cookie from My Country Table, which only received 5.6 percent of votes. Overall, the sweetness of the cookie and ingredients caused the Brown Butter Chocolate Chip Cookie recipe to come on top. So, if you are in need of a good recipe that everyone will enjoy, the consensus says to use the Brown Butter Chocolate Chip Cookie recipe from Pinch Of Yum.
