Chocolate Chip Cookie SHOWDOWN!
So, 2020 has been a mess. But cookies make things better... I mean, right? So Mandy and I decided to have a cookie showdown. Which is better? You decide.
Mandy's Pumpkin Chocolate Chip:
These cookies are super soft, cakey, and very moist so they keep best in a ziplock bag in the fridge! Let them cool completely on a rack before storing or they have a tendency to stick to each other.
- 1 cup canned pumpkin (drain excess liquid in a strainer lined with cheesecloth for at least an hour!)
- 1 cup white sugar
- ½ cup vegetable oil
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice (or some combination of cinnamon, nutmeg, cloves, ginger, and other warm spices)
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon milk
- 1 tablespoon vanilla extract
- 2 cups semisweet chocolate chips
- ½ cup chopped walnuts (totally optional, I am anti-nut in my desserts but I know others feel differently)
- Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
- Add vanilla, chocolate chips, and nuts if you are using.
- Drop by spoonful on greased cookie sheet and bake at 350 degrees F for ~10 minutes or until lightly browned and firm. (I like to make mine really big, so they usually take 11 and a half minutes!)
Andrea's Browned Butter Toffee Chocolate Chip Cookies:
These are decadent, I'm no gonna lie. But every once in a while, you just NEED that...
*adapted from Bon Appetit
- 1 cup unsalted butter
- 2 cups AP flour
- 2 teaspoons baking powder
- 3/4 teaspoons salt
- 1 cup packed dark brown sugar
- 1/3 cup sugar
- 2 eggs, room temp
- 2 teaspoons vanilla extract
- 3 (1.4 oz) toffee bars, i.e. Heath or Skor, chopped
- 1 1/2 dark chocolate chips/chunks
- Flaky sea salt
1. In a saucepan over medium heat, brown your butter. It takes a few minutes. It'll foam up and then you will finally see (and smell) that delicious browned butter. Put browned butter in a large mixing bowl to cool.
2. In a medium bowl, whisk together dry ingredients (flour, salt, baking powder).
3. When the butter has cooled, add in brown sugar and sugar. With an electric mixer on medium, mix for a minute or so. Add in eggs and vanilla, and turn that mixer speed up to med-high. Keep it going until the mixture has lightened in color, about a minute.
4. Reduce Mixer speed to low and add dry ingredients. Mix until just combined.
5. Using your favorite spatula and some muscles, mix in the chocolate and chopped toffee.
6. Let the dough rest for 30 minutes. Sometimes I let it sit for 24 hours in the fridge. Simply let the dough come to room temperature before baking.
7. With a rack in the middle of the oven, preheat the oven to 375*F. On a parchment paper lined cookie sheet, scoop out big balls of dough. I use a dough scoop that makes about golf ball sized balls. SPACE THESE COOKIES OUT! Sprinkle the tops with flaky sea salt.
8. Bake for 9-11 minutes. About 10 minutes is perfect for a softer cookie at our higher elevation whereas 11 minutes is a bit crispier.
9. Let cookies rest on the cookie sheet for 10 minutes before moving to a cooling rack.
10. Store cooled cookies in an air-tight container for 3-4 days... if they last that long. And please share them with whoever you can!
So, have you made either of these? Which is your fav??