The perfect chocolate chip cookie - part two

I know it doesn't look it but there really is lots of chocolate in these!

The great cookie debate is back. Those who avidly follow this blog (there’s got to be at least two of you out there, probably named Mum and Dad) may remember that last Monday I posted about the famous New York Times chocolate chip cookie recipe, which calls for a dough chilling period of 24 hours. I didn’t have time to do that the first time so this weekend I baked a batch at 12 hours and another at 24 and completed a totally scientific taste test to see if there was anything in this 24 hour chill theory.

On the right, the 12 hour cookies. On the left, 24 hours. Let's compare.

Appearance. No difference whatsoever.

Texture. I baked the 12 hour cookies for about a minute too long, so the texture of the 24 hour batch was superior. But I think this is purely down to baking time.

Taste. Apparently the 24 hour chilling period is all about taste. Once the 24 hour batch had completely cooled, I sat Ed down for the totally scientific taste test designed to detect any flavour differences between the two. And I got all sorts of astute observations like, ‘Well this bite has more chocolate and some salt on top so it tastes different’. Well that's very helpful. Once I got through to my trusty assistant that this was not about the contents of each specific bite but more about the underlying flavour of the cookie, we both concluded the same thing: no difference. Try as I might I could not detect any hint of the ‘rich toffee flavours’ that other people have apparently experienced in the 24 hour cookie. I went to bed secretly satisfied that it was all a bunch of baloney.

The next morning before I left for work I thought I’d better check once more, just to be sure. My observations threw me for a loop. Could I taste something a little richer, a little sweeter in the 24 hour cookie? Did the 12 hour cookie taste slightly underdeveloped compared to its aged sister? But just as soon as I thought I was onto the fabled caramel flavour, the next bite would prove inconclusive.

Perhaps my palate simply isn’t very refined.

So the jury is out. One thing is for certain - this is a dynamite recipe which produces a nicely flavoured and textured cookie. I'll be keeping the recipe; I just don't know if I'll be chillin’ when I make it.

Hear from other bloggers who have taken the taste test:
Kitchen Graffiti
Joy the Baker