Soft cookies always remind me of fake cookies, like “keeblers”, which simply don’t taste good. While it’s possible to make a soft cookie that’s tasty, they often end up tasting of not-completely-cooked flour, or lack the buttery goodness that is the point of chocolate chip cookies.
The only soft chocolate chip cookies I’ve had that were truly delicious were still hot from the oven. And you know what… Those same cookies are just as delicious after they cool, and have the added culinary interest of crispiness.
I, too, like a wide variety of cookies, including some that are soft. And i will be happy to give a detailed explanation of my ranking. I look forward to this cookie cook-off.
None of you will be surprised to learn that i enjoy Tates Bake Shop chocolate chip cookies. But i like Oreos and Thin Mints, too. And a lot of the pepperidge farm cookies are tasty. I like Brussels more than Milanos, and they were all better when they were made with tropical fats, but they are good. There are also several brands of shortbread that are delicious. (The ones with a lot of butter in the ingredients.)
First tray of monster cookies are in the oven. We were out of baking soda so I had to run to the store. Went through the cookie aisle while I was there and grabbed some double stuffed Nutter Butters.
Do you ask every time you are offered a homemade chocolate chip cookie?
Eh, my experience is that butter has the superior flavor and shortening yields the flakier crust. Not to mention that shortening dough is easier to work with.
Yeah, I mean this in the nicest way possible but you’re weird. You probably like those crispy Tate’s chocolate chip cookies that my mother buys. Which… they’re edible, but it’s such a waste of perfectly good ingredients.
Worse than mistaking an oatmeal raisin cookie for chocolate chip.
