Recap: I’m on a mission to create a recipe for great chocolate chip cookies that is relatively easy to make. The first batch resulted in dense, chewy cookies that I was quite satisfied with, but let’s see what effect some tiny tweaks on that recipe had.
For this second experimental batch, I used most of the same components of the last recipe but with some small modifications. I changed the sugar ratio so that it was 1/4 cup brown sugar, 3/4 cup white sugar, and 2 tsp molasses. Furthermore, I chopped up a bunch of 72% dark chocolate and used about a cup of that along with a cup of semisweet chocolate chips.
I baked the first batch of this second batch (confusing, I know) once again at 350˚F for 13 minutes, which turned out to be too long, as these definitely came out a little more baked than the previous recipe.
Upon tasting these babies straight out of the oven, they were definitely more crispy and less dense and chewy, which is what I was going for, so my predicting what would happen was successful! However, I felt that they lacked a bit of the dark flavor from the last recipe. Both of these are certainly the result of the sugar ratio changes rather than the chocolate chip substitution. Unfortunately, it is pretty possible that my judgment of their flavor is purely a result of my bias as the experimenter/baker because I know exactly what changes were made and could just be looking to confirm my hypothesis. When I asked some friends to taste test them, they didn’t notice any difference in the base flavor, so perhaps it’s all in my head. I can’t speak for how accurately my taste testers recalled the exact flavor of the previous cookies, though, so who knows?!?!?!?!
More successful predictions: the dark chocolate was a fantastic addition. It not only added more texture because of the chips’ variation in size and shape but also gave a deeper, more sophisticated feel to the cookie. I could eat these cookies by a fireplace while listening to classical music, but the chocolate in the other cookies was just begging for them to be eaten at a small child’s birthday party. Plus, the cookies look really cool because of the irregular chocolate swirls and bits.
Personally, I liked my first recipe more than this second recipe (except for the chocolate) because I really enjoy chewy cookies, but according to one of my taste testers, these “melt in your mouth more easily.” I suppose it’s up to individual preferences, then. I officially deem both recipes as being successful with a strong recommendation to use both semisweet and dark chocolate or even just dark chocolate.
I will make a separate post for the recipe itself soon with both sugar ratios so the power is in your hands to make denser, chewier cookies or crispier, lighter cookies.