A few years ago, I tore out a series of recipes for chocolate chip cookies from an issue of Martha Stewart Living. There are recipes for “Soft and Chewy,” “Thin and Crisp,” and “Cakey.” (There’s also a variation for a cookie tart.) I decided to make all three and compare and figure out my favorite type of cookie.
The Soft and Chewy is the classic chocolate chip cookie, soft in the middle and slightly crispy at the edges – the recipe on the back of the Tollhouse bag would probably fall in this category. The Thin and Crispy were my favorite, crunchy on the outside (because of the extra sugar and butter) but still soft in the middle. The dough spreads more so fewer cookies fit on the baking sheet at one time. The Cakey cookies contain less butter and are denser than the other versions – although I love cakes, I like them to be moist and airy, so this was my least favorite.
I thought it was a fun project making all three versions and then comparing. All three doughs froze well, even the Thin and Crispy version with its extra butter. (Form them into balls, put them on a baking sheet, and freeze until solid. Transfer to a zip top freezer bag, label and store. Take out as many cookies as you want to make and bake at 350 degrees, adding a couple of extra minutes to the baking time.)