A Chocolate Chip Cookie Throwdown!
92 comments » 
I have always loved chocolate chip cookies, but most specifically, chewy chocolate chip cookies. As a teenager, I ate way, way more than my fair share of Soft Batch chocolate chip cookies. Once I began baking on my own, I turned my nose up at cookies that were flat and crisp, always leaning toward the thicker, chewier cookies. About four years ago, I was certain that I had found my chocolate chip cookie nirvana in the thick and chewy chocolate chip cookies. It’s the only chocolate chip cookie recipe I have made since that fateful day in June of 2008, up until this past weekend. After seeing a number of different popular cookie recipes floating around the Internet for the past couple of years and receiving questions about them from readers, I thought that taste-testing all of them in a “throwdown-style” fashion would be the only way to truly judge them. It’s hard to compare tastes and preferences when you eat something months apart, so I made four separate batches (three new recipes to go up against my all-time favorite), grabbed a big glass of milk, and got ready to do my tasting.
It worked out that a bunch of my family was getting together this past Sunday for some family time and to celebrate my uncle’s birthday, so I subjected all of them to some cookie taste-testing (I know, slave labor, I had to drag them to the table 
). I printed out some forms so they could judge each cookie on a scale from 1 (bad) to 5 (excellent) on appearance, texture, flavor, and overall. I then asked everyone to pick a favorite.
Everyone was such a good sport and had fun, taking their judging jobs very seriously. THANK YOU to my family for indulging me (and helping to cut down on the amount of cookies that will be staring me in the face for the next week)!
The Contenders
Below are the cookies that contended for the title of “best chocolate chip cookie”:
Cookie A: Cook’s Illustrated Thick & Chewy Chocolate Chip Cookies
Cookie B: Alton Brown’s “The Chewy” Chocolate Chip Cookies
Cookie C: Cook’s Illustrated Perfect Chocolate Chip Cookies
Cookie D: The New York Times Chocolate Chip Cookies
The Results
Below is a recap of the key differences between all of the recipes, and the results of the voting by my taste-testers (11 total). As you can see, there really is no such thing as a bad chocolate chip cookie!
The Winner!
While all of the cookies were enjoyed by the taste testers, there was definitely a clear favorite – Cookie D (the New York Times Chocolate Chip Cookie) was named a favorite by 6 of those that sampled the cookies. That was double the next highest vote getter, Cookie B (Alton Brown’s “The Chewy”).
I think the task of picking a favorite chocolate chip cookie is much like choosing a favorite child – they’re all special for their own unique qualities.
As for my favorite? It was hard to be completely unbiased with Cookie A tugging on my heart strings – it’s been my favorite for so long! That being said, I really, really loved The New York Times chocolate chip cookies. They are massive, thick, chewy, loaded with tons of chocolate, and the combination of dark chocolate and sea salt really makes for some killer cookies. When I have the patience to wait an entire day for chocolate chip cookies, I’ll be making those. When I need an immediate fix, however, I’ll still turn to my old standby, and maybe even rotate in Alton Brown’s cookie for a change of pace.
I’d love for you to try some of these recipes and let me know what YOUR favorite cookie is!
The Recipes
You can access all of the recipes from the throwdown by visiting the links below:
Cookie A: Cook’s Illustrated Thick & Chewy Chocolate Chip Cookies
Cookie B: Alton Brown’s “The Chewy” Chocolate Chip Cookies
Cookie C: Cook’s Illustrated Perfect Chocolate Chip Cookies
Cookie D: The New York Times Chocolate Chip Cookies
I have seen that new CI recipe and the classic CI recipe has been my go-to for about 3 years now. I was wondering now the new one competed and compared but sounds like really it wasn’t as ‘perfect’ as they maybe hoped for. I have always wondered side-by-side, how the NYT compared and now I just HAVE to make it! It looks like my dream cookie (which I thought was the classic CI recipe).
Reply
I have been using the same chocolate chip cookie for years. I found it on allrecipes.com. thank you for sharing these
Reply
What a great post!! Now, I think it’s time to make a batch.
Reply
So happy to see this post! About a month ago I was working on the same thing. And I too came up with the same result, the New York Times best seller was the winner. Howeverm I have never tried Alton brown’s recipe. Used to love him! May have to try that one. I even took it a step further and was trying to modify the recipe, but it still brought me back to the original.
Reply
The NY Times cookies are definitely my favorite!! I’ve tried the Cook’s Illustrated before, but they can’t beat it. I think it is so great that you actually had a cookie throwdown. It sounds like heaven to me!
Reply
How fun!! I would of loved to sample the cookies!! I’m so glad you posted the links with the recipes! Now I want to have a cc cookie throw down!!
Reply
can’t wait to try these! I LOVE homemade chocolate chip cookies
Reply
Totally awesome! Thank you for doing the legwork
Reply
Alton Brown’s cookie is my favorite. It is so good, especially when I bake them in my muffin top pan. They’re huge and chewy…yum! I can’t wait to try some of the other recipes.
Reply
Emilie on October 16th, 2012 at 10:23 am
I’ve tried lots of chocolate chip cookie recipes, but it never occurred to me to bake the big ones in my muffin top pan. Can’t wait to see how that turns out. Thanks for mentioning it!
Reply
I recently stumbled across the NYT chocolate chip cookie recipe and it has become our “in-house” cookie. This is truly the BEST chocolate chip cookie recipe ever. I sent these cookies to my two daughters teachers (all 15 of them) the first week of school and the teachers were mad about them. I am hoping for lots of A’s now.
Thanks for doing all the hard work by making and testing these recipes.
Reply
I have tested all of these cookie recipes and my go-to CC cookie recipe is also the NY Times! You can also substitute the chocolate chips with toffee, white chocolate, etc. and the cookies taste great too.
Reply
I’ve been making the NYT version for awhile and someone once told me, after tasting them, that that was the CCC to compare all CCC’s to. I really like them, but they do take planning. I recently discovered the CI version on your website and it’s become my favorite as a quick go to recipe.
Reply
I want to come to your parties! Chocolate Chip Cookie tasting? Yes please!
I really need to try the NYT cookie…
Reply
Wow, you weren’t kidding around with this throwdown! The Cook’s Illustrated “perfect” version has been my favorite for years, but I definitely want to try these other ones.
Reply
Funny, I’ve recently begun my search for the perfect ccc after seeing the Cooks Illustrated thick & chewy recipe on your site. My favorite ccc’s have been the recipe from the Butter Crisco can and a cookie from a local food truck that I could probably get the recipe from if I asked, but I’d hate to eat them too often! So I made the CI thick & chewy one week and my Crisco cookies the next. Really liked the CI cookies but still preferred the Crisco. I’m anxious to try the NYT recipe and see where that fits in.
Reply
I loved this post. It makes me want to have a cookie tasting test with my friends.
Reply
I love the recipes you chose to compare!! The CI perfect ccc is my favorite, though it’s been forever since I’ve made the NY Times one so I might need to give it a go soon just to be sure
Reply
My favorite tweak to the NYT CC is to use dark brown sugar instead of light, and replace the vanilla with some dark rum. It adds that caramely-toffee flavor you were talking about, and pushes them into Oh My God territory.
Reply
Thanks for posting and sharing. I tried your thick and chewy recipe this week-end and looved it! I did refrigerate the dough before baking it. I cannot imagine a better recipe so I will definitely try the NYT to check for myself
Reply
Ok, I love this post! I have been waiting for it since I saw your Instagram post over the weekend. I will definitely be trying the other recipes, but I really do love your thick and chewy recipe. I guess next up will be the new york times recipe! Thank you!!
Reply
The taste test sounds like something I would do! Thanks for sharing the recipes. Now I want to try the winner.
Reply
My favorite ones are the New York Times CCC but I only make them when I have enough willpower to wait the 36hr to let them chill in the fridge. Otherwise I love Alice Medrich’s CCC which can be baked right away!
Reply
I have tried the cooks illustrated thick and chewy and the NY Times… they are pretty close in my book but like you I tend to go to back to CI… I just sometimes leave that one refrigerated for a little while.
It’s true though as long as they are thick and chewy I would eat any.
Reply
How fun to compare them! Can’t wait to try the “winner”. I did pick that one as my visual favorite in the very first picture before reading the post. I hope it holds up as my favorite after the taste test
Reply
This is such a great idea! We’ll have to give NYT cookie a try.
Reply
I’ve made the NY Times recipe and it was truly amazing, but mine looked more like cookie A. I think you’re right though, there are no losers when you’re eating chocolate chip cookies! Thanks for posting this. I can’t wait to see if I can get a new favorite!
Reply
haha I love this. Cookie throwdown! Whenever I have a large company of people over, I may just throw a cookie throwdown party myself. =)
Reply
I love that ‘D’ won. I’ve been wanting to try it for ages
Reply
I’ve always been an Alton Brown fan. Now I want cookies!
Reply
I am so… gonna make all four batches and be your #12 tester. I am highly addicted to chocolate and absolutely L O V E chocolate chip cookies!! You Rock!
Reply
Our family has also been on the hunt for the best chocolate chip cookie and so far, The Infamous Jacques Torres Chocolate Chip Cookies are the best, hands down.
Reply
Lisa on October 16th, 2012 at 1:42 pm
If you go to the NYT site, you’ll see that these actually are the Jacques Torres’ Chocolate Chip Cookies. It says “adapted from” but I can’t see where the difference is. I saw your post and was curious so I did a little investigating. Not sure why it’s actually called a NYT cookie!
Reply
Some of my family like thin and crispy chocolate chip cookies, some like thick and chewy. Do you have any great thin and crispy chocolate chip recipes you can sugguest?
Thanks for your blog, you make such fun out of cooking.
Reply
I’m a chewy chocolate chip cookie lover too, and just from the looks of that 4th one I knew it would be the best! I must try my hand at it soon!!
Reply
I’m so glad you did this! I’ve always wondered how these recipes would stack up against each other. I personally have been a big fan of both the America’s Test Kitchen and NYT cookie and I LOVE that I could tell which ones they were just by looking at your first picture. I’ve been trying to combine the best elements of both to make the perfect cookie. Not much luck thus far. I wonder where the next “must try” chocolate chip cookie recipe will come from?
Reply
I’ve actually tried most of these recipes myself and loved the browned butter one the most!
–
Reading via the NuffnangX app- keep up with your favorite bloggers on the go!
Reply
A little trick I do to keep my cookies chewy is as soon as I take them out of the oven I flip them upside down onto my granite and let them cool that way. I’m not sure if it’s because the heat escapes from the bottoms so they don’t get crunchy but it definitely works! I do it with all cookies I bake now.
Reply
I have a favorite family recipe, but have been meaning to try some of these others. Now I know which to try. Thanks for doing the “hard” work!
Reply
I hadn’t touched another recipe since I tried the Thick & Chewy one, but it looks like I’m going to have to break out a bag of chocolate chips for the NYT one soon…
Reply
This is just fantastic!! I’ve always heard great thing sabout the NYT chocolate chip cookies…guess it’s time to give them a try, finally!
Reply
Try the Ny Times with the Valhrona Feves. It creates a layer of chocolate that is amazing. I used the “caribe” — 2 cups. You won’t go back. Yum.
Reply
I think those of us who blog have gone down this path trying to find “the” best chocolate chip cookie recipe ever. I’ve been traipsing down this path for 50 years now. If you follow the NYT recipe exactly and use the bittersweet feves, you get a cookie that is in a class all of its own, and it’s really unfair to compare it to others. If you make the NYT recipe and swap out the feves (which are very expensive), then you might as well make the Levain Bakery chocolate chip cookie clone which makes me weak-kneed when I bite into one. Currently, that’s my #1 fav with CI’s perfect cc cookie a close co-tie for 2nd with Baking Illustrated’s cookie. As a fellow blogger, it seems we have zeroed in on most of the same cookies It’s hard to go wrong with any of these! If you haven’t tried the Levain cookies, though, you owe it to yourself to make them! My post on the NYT cookie will lead you to all of the aforementioned cookies. Loved your post on the chocolate chip cookie odyssey! http://www.fransfavs.com/2012/09/new-york-times-chocolate-chip-cookies/
Reply
The NY Times Cookie sounds great – another must try for me. One question though…what is the purpose of combining a high-gluten bread flour with a lower gluten cake flour? Why not just use AP flour?
Reply
Michelle on October 17th, 2012 at 11:15 am
Hi Marie, My guess would be to get the benefits from each type of flour, which you can’t necessarily get by just using all-purpose flour. The bread flour gives the cookies a chewy texture and structure, while the cake flour ensures that the interior crumb is tender and not necessarily crispy.
Reply
I’ve made Cookie A for years now…it is my go to recipe for CCC. I think I’ve only tried one other CCC recipe since discovering Cookie A. I’ve heard a lot about NY Times CCC but, have never tried it. I think I will have to make a batch today for this weekend.
Reply
I did a whole series on CCC and Cook’s Illustrated won hands down. Comparing all of the amazing recipes make for one delicious challenge, that’s for sure
Reply
I agree the NY Times cookie is amazing but I gotta say, I still really love your chewy chocolate chip cookie! I always make it with bread flour because (at least for a while) it was all I kept around besides whole wheat — you must try them with bread flour. I really love adding vanilla bean paste, a mixture of chocolate chips and sea salt — they’re really spectacular cookies. I took them into work last week and got compliments on everyone who ate them. I wrap them individually in plastic wrap and they stay so soft, even after a couple days.
Reply
I haven’t made th others, but I have made the winner! Those cookies are to die for!
Reply
I LOVE that you did this! I have blogged about Alton’s chewy cookie (except made with browned butter… WOW, it’s the best!) but I’ll have to try the NY Times version. I’ve heard good things. Darn, gotta make more cookies
Reply
I just made the NYT recipe last week – I was blown away by how good they were (even though I cheated the refrigerator rest time… haha!) and my neighbors agreed. Even though I love your standby, the thick & chewy cookies from Cooks Illustrated!
This might help make your sugar ratios more comparable to each other:
Cookie A – 2.00 parts brown sugar : 1 part white sugar (7 oz to 3.5 oz)
Cookie B – 4.00 parts brown sugar : 1 part white sugar (8 oz to 2 oz)
Cookie C – 1.5 parts brown sugar : 1 part white sugar (5.25 oz to 3.5 oz)
Cookie D – 1.25 parts brown sugar : 1 part white sugar (10 oz to 8 oz)
Reply
LOVE the NYT cookie, it is my favorite and go-to recipe (slightly adapted) that everyone I give them to loves. Fun to test them all. I’ve made each of those before, too but never compared them on my blog. (Really, all four of yours look great!)
Reply
I think A looks the best but there’s nothing wrong with the giant size of D! I’m allergic to chocolate so no chocolate chip cookies for me but my favorite are Momofuku Confetti Cookies. They’re outstanding! Here’s the link to my blog post about them: http://www.piesandplots.net/momofuku-confetti-cookies. I’d love for you to take a look; I know you’d enjoy them
Reply
What a great idea to hold a cookie tasting at a family gathering! I’m going to go out on a limb here and bet that you’re extremely popular amongst family and friends! All the cookies look delicious – I’ll have to do a tasting of my own, although I do like a cookie that’s somewhat on the crisp side. Actually, crisp and chewy — that’s cookie nirvana!
Reply
So I was reading about chocolate tonight and most of the tweets focused on the presidential debate. Then I saw your tweet and still thinking about the debate have a new thought. Why can’t all presidential debates be as easy (and tasty) and a chocolate chip cookie throwdown? Great post.
Reply
You have got to try Camilla Saulsbury’s Chocolate Chip Cookies : http://enlightenedcooking.blogspot.com/2008/09/cookies-for-crisis.html
This recipe could be a contender
I don’t think you would regret trying this recipe out.
I do make some changes when I make it such as using sea salt, halving the amount of brown & also white sugar, and chilling the dough for at least 24 hrs. Sometimes I use 1/4-1/2 cup of white wheat flour and 1/4-1/2 cup bread flour, then the remaining AP flour to make 2 cups flour total. I keep tightly wrapped logs of this dough in my freezer because I get regular requests for them.
Reply
This is brilliant! I would have loved to be a taste-tester.
Reply
Oh my! I love this!! I have almost exactly the same opinion as you in this matter; NY times if I can wait, and cooks illustrated thick and chewy for a quick batch:)
Reply
My absolute favorite is Thomas Keller’s Chocolate Chip Cookies. Here’s a link to the recipe:
http://www.foodgal.com/2009/06/tantalizing-preview-ad-hoc-chocolate-chip-cookie-recipe-by-thomas-keller/
Reply
It’s strange, but my CI’s “Perfect Cookies” turn out looking more like the NY Times ones that you made, and they are by far my favorite.
I wonder why mine look so different from yours.
Reply
I am sooo glad you did this! I’ve been thinking I was going to have to do the same thing. Shoot, I may still, but at least I know to go for D, A and B first!
Reply
I bake everyday and am on a constant search for “bests”….chocolate chip cookies, brownies, etc. I completely agree with your results….NY Times (Jacques Torres) rule. I do have to add Levain copycat chocolate chip cookies As a prime contender.
Reply
How fun! I wish I could have been there to taste them all! The NYT cookie recipe is our favorite!
Reply
I’ve made the NY Times Chocolate Chip Cookies many times. I first got the recipe when a friend made them for a pot luck. She told me where she got the recipe and I went and downloaded it. They were an immediate hit.
I have made Alton Brown’s too. They are very good. I have not tried the Cook’s Illustrated recipes. I am not a huge fan of them, or their offshoots of America’s Test Kitchen or Cook’s Country (altho’ that is my fave of the 3).
I normally stick to the NY Times recipe, once in awhile making World Peace Cookies from Dorie Greenspan if I have an urge for another type of cookie OR the Mocha Cookies from King Arthur.
My whole childhood my mom made the Tollhouse Chocolate Chip Cookie recipe and I loved them until I found the NY Times. There is no going back when it comes to pure chocolate-y heaven, I adore that salty crunch too. I think it was originally a David Leibowitz recipe If I’m not Mistaken. There is the reason – if anything is related to his recipes, it is a winner.
Reply
i too have heard wonderful things about the New york times cookie recipe – but as someone else commented, i have to use bread flour AND cake flour. Sure it might make for a better textured cookie, but its not as convenient as your Thick and Chewy cookie. Plus waiting 24 hours for the dough to be ready?? no thanks !!
i love your original recipe – and its the ONLY one i make. Never EVER do i have leftovers
Reply
I have loved Alton Brown’s “The Chewy” for years! It is my husband’s favorite cookie by far. I will have to try the NYT recipe next time I want to indulge. Thanks for doing this test, sounds like a lot of fun!
Reply
These look fabulous and I think I’m going to try the NYT cookies for a friend this weekend.
I enjoy a crisper cookie but not flat/thin. Do you know what is added or done to make them less chewy? Thanks for any suggestions!
Reply
Michelle on October 18th, 2012 at 11:31 pm
Hi Beth, You can typically get a crispier cookie by using a higher white sugar to brown sugar ratio (upping the brown sugar results in a chewy cookie), and using whole eggs, as opposed to just an extra yolk.
Reply
I’ve totally done this sort of throw-down before, but I’ve never tried any of these recipes! I’m curious about the bread flour!
My favorite has become these chewy chocolate chip cookies that actually are enhanced with cream cheese rather than egg. I didn’t notice they didn’t have eggs in them until I already had them in the oven (funny moment of realization where I had to go back and double check the recipe). Super yummy, and just the right texture. They’re an adaptation of the America’s Test Kitchen recipe.
http://betchacanteatjustone.wordpress.com/2011/08/29/cream-cheese-chocolate-chip-cookies/
So good. And you really don’t notice a difference with the cream cheese; you can’t taste it. I replaced the 1/2 cup of granulated sugar with more brown sugar, and vanilla bean paste instead of extract. Deeelish.
Reply
I love that you did this! I wish I had enough people in my life to try something like this . Although, I would probably do an oatmeal cookie throwdown. If it has oatmeal in it, it’s healthy. Right?
Reply
Ny times chocolate chip cookie are my favorite recipe by far too;) I’ve been making them a while ..since everyone likes those I suggest u google the recipe for the Neiman Marcus chocolate chip cookies they have a similiar texture to the ny times cookie with a little more flavor combos from the oatmeal and chicolate chumks and are a delicious change from regular choc chip cookies
Reply
ooo thanks for doing the experiment! now i know what im going to bake next
Reply
Oh dear. This does present quite a problem. I did a cookie throwdown about a year ago between the Thick and Chewy and Alton Brown’s The Chewy. I ended up siding with The Chewy and have been making it faithfully ever since. But now…welll…I just may have to give that New York Time’s cookie a spin in the mixer as well.
Reply
I’ve been making the NYTimes cookies exclusively since the recipe came out! I have been recommending it to friends but they say its too daunting or the ingredients are too expensive or the wait is too long. Let me just say that this recipe works fine with regular grocery store ingredients and they taste pretty darn good if you bake them the day you make the batter. However, if you wait the recommended 24 hours (or even better, wait 48-72 hours), you will have the best cookie you have ever tasted! It’s not even a contest. The drier dough makes a better than bakery quality cookie that will make you seem like a baking god to your friends and family
Reply
How fun! I agree; there really is not a bad chocolate chip cookie. This would be such a fun thing to do with any recipes! Maybe different pecan pies for Thanksgiving or Christmas…hummm…that would be fun!
Reply
As soon as I saw this I knew which cookie, cookie D was…I made so many of these for the Farmer’s Market and have never gotten one bad review EVER! Mine look just like yours and that is how I recognized them without even having to read on, of course I did. Love the taste test! And your blog! You are one of my favorite go to pages for amazing recipes with everyday ingredients! I always look forward to what I will find next
Reply
Thank you for doing the test. It’s frustrating to see so many cookie recipes out there that claim to be the best. I made your winning cookie today and I really love it. =)
Reply
NY cookie definitely the best! I’m always trying to find an even better cookie too. I used my scale (glad I did) and compared weighing the brown sugar vs measuring cups. The difference was over twice what measuring cups showed. I was shocked. Not as big a difference with granulated, but if you want better texture and flavor, use a scale. These cookies were fabulous. Loved the crispy edges. Didn’t need to cook as long, about 14-15 minutes. Family and friends loved them! Can’t wait to make again!
Reply
I, like you, had been using the same chocolate chip cookie recipe for years (which was a good one) and then a year or two ago I discovered the NYT cookie and decided to try it. It’s the only one I make now. So glad you did this throw down..it confirms my belief in that recipe!!!!!!
Reply
I love this post. I have also been on a quest to find my favourite CCCs and out of all the recipes I’ve tried, the NYT recipe is my #1 (thus far). Glad to see I’m not the only one. I would’ve been more than happy to sample and taste-test your cookies!
Reply
I really need to try the NYT cookie. I keep putting it off but I MUST!!
Reply
Michelle – I guess great minds think alike, as I just did the same thing earlier this month (http://www.cheesecakeforbreakfast.com/?p=956).
The choices were my former “best” chocolate chip cookie recipe (NYT) and the CI recipe. My testing consisted of making two batches of them and taking them to a football party and watch which one disappeared the fastest. Well, ok, plus my own opinion of course! The CI cookies won by quite a bit, but either recipe is better than the one on the back of the chocolate chip package!
Reply
What a fun idea! I love that you had a taste testing with your family for chocolate chip cookies! I’ve been wanting to try the NY Times ones forever but I just hate having to wait overnight for cookies:)
Reply
Agreed with Stephanie @ Macaroni and Cheesecake. Good way to improve baking method and also have fun with family at the same time too.
Reply
Oh how fun, I love that you did this! And now I definitely have to try these NYT cookies!!
Reply
I did a similar cook-off a while back, and discovered we liked Thomas Keller’s chocolate chip cookies best. They are thick and chewy and just fantastic!
Reply
I have loved your thick and chewy ccc for years and decided to try the New York Times cookie. Is it just me that finds the ingredients (amount of each) confusing. Example: 2 cups minus 2 tablespoons (8½ ounces) cake flour
1 & 2/3 cups (8½ ounces) bread flour
Reply
Michelle on November 20th, 2012 at 12:05 pm
Hi Linda, It’s because ideally you would want to use weight measurements for accuracy – the recipe was developed based on weight, and then converted back to volume measurements for those that don’t have a scale.
Reply
I love doing comparisons and throwdowns like this one! Out of these four, I’ve only tried CI’s “perfect” chocolate chip cookie, but now, I want to try all four and compare them myself too!
Reply
Thanks you so much for doing the test!! I recently bake the toll house cookie and was not happy so I searched the web and found you… I love the sample taste test, I’m doing one today too with my friends.
Reply
Look at that – picked a winner and didn’t even know it!!
Reply
Hi Sharon, I don’t actually have a thin and crispy chocolate chip cookie recipe, as I just don’t care for them, but I would check out Cook’s Illustrated, I do believe they have one.
Reply