Full disclosure time:
- Jon and I ate half of the raw dough in Batch 1. (Who wouldn't have!?)
- A more scientific test would have used full recipes, not 1/4 recipes.
- In practically every picture, I'm wearing the same blue T-shirt.
As you might remember, our criteria were texture, flavor, and appearance.
Batch 1 (aged for 2 days): The driest of the three batches. Had a nice nutty flavor the other batches didn't have. Looked kind of Chips Ahoy-ish.
Batch 2 (aged for 1 day): A really nice texture--nice and chewy. Just the the right amount of sweetness, and the vanilla flavor was more pronounced here than in the other batches. Nicely browned, with a really homemade-looking craggy exterior.
Batch 3 (fresh, not aged): Soft interior, crisper exterior. Nice taste but noticeably less "forceful" than the other batches. Lighter in color than the other batches and not as flat.
As Jon told me last night, cookies from all three batches are bring-in-able. (In fact, he did bring them in to work this morning.) But the winner is...Batch 2!
We both felt that Batch 2, which had aged for a day in the refrigerator before baking, had the best texture, flavor, and appearance. I liked the nuttiness of Batch 1, but the cookies were a little dry for me. Batch 3 was good overall, but the cookies just lacked that little something that Batch 2 had.
Hmm... It turns out there is something to that whole line about letting cookie dough age. I'm going to add this advice to my Chocolate Chip Oatmeal Cookies recipe.
Thanks, everybody, for tuning in to my Adventures in Chocolate Chip Cookiesitting project!