Chocolate Chip Cookie Showdown at KA Mixer Corral

by on March 19, 2012

High noon at the KA Mixer Corral, and I was entering into a chocolate chip cookie showdown. For years I’ve known the Professional Pastry Chef chocolate chunk cookies to be one of the best cookie recipes, but Diane keeps bringing up how so many people love Alice at SavorySweetLife‘s chocolate chip cookie recipe.

Not that Diane is complaining about my cookies. She loves them. I think… (I know I love them) But she also knows how much we both strive to find the best and there is always that sense of curiosity. Wondering if another recipe could actually be better than something we love already.

I finally decided to put the recipes to the test. After a click and a print, I had Alice’s recipe sitting on our kitchen counter being scanned to lay out the ingredients.

There are tales of master samurai locked in the moments before dueling one another, when suddenly one of the samurai will know they are defeated before a single movement was made. Not from a sense of low esteem, but from recognizing that the pure ferocious beauty in their opponent has surpassed their own.

I was now that defeated samurai. Just in reading the ingredients and seeing their portions, I knew Alice had a better chocolate chip cookie recipe. The amount of brown sugar vs white, the slight variance in technique, the portions and ratios were perfect. I knew it without even making it.

Of course I made them anyway. It would be tragic not to.

I made them with the same care and love I used to make my own endeared recipe. Great butter, fresh cage-free eggs, good flour and sea salt, all mixed with care and diligence. Normally I would make mine with chocolate chunks instead of chips, but she asks for chips so I obliged. With half the recipe. I still had to try the other half with chocolate chunks. (She was right in that sense too. I actually liked it slightly better with the chips. At least when fully cooled. When warm the chunks reign supreme.)

I may occasionally make my ole standard when making a batch of chocolate chip cookie dough, but Alice’s recipe has become my new standard. Thank you Alice for your beautiful recipe.


Alice's Chocolate Chip Cookie Recipe

Yield: 48

Cook Time: 12 min.

Recipe can be found here at SavorySweetLife.
There are only two variances I did to Alice's recipe to make it perfect for us. I added an additional tiny sprinkling of sea salt on the cookie dough balls before baking (Diane and I are salt fiends and love that sweet/salt combination). I also chilled the dough before baking. This can be done several ways (chilling the whole batch in the fridge, scooping dough balls and fridge or freezer them, or roll out logs of dough and wrapping them in plastic wrap and freezing them. Then when ready for dough we'll cut or break off dough to make the cookie balls. We show how on our older chocolate chunk cookie recipe.



Recipe Source:

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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.

{ 45 comments… read them below or add one }

1 Averie @ Averie Cooks March 19, 2012 at 11:32 pm

It seems everyone has a “best of” chocolate chip cookie recipe. The New York Times recipe, the Cooks Illustrated Recipe, every day many times over on foodgawker, TS, etc. there’s always a “Best” recipe and I’m always lured in! I am always wondering if the grass is greener.

Sounds like Alice’s recipe needs to go on my to-make list. Glad you and Diane pursue cookies with such passion!


2 White on Rice Couple March 20, 2012 at 8:25 am

It’s mostly me. Diane is the salt girl but after years together her sweet tooth is developing a bit too.


3 Blog is the New Black March 20, 2012 at 2:29 am

Everyone has their tried and true, favorite version!! My trick is to chill the dough, always!


4 White on Rice Couple March 20, 2012 at 8:28 am

So true about chilling the dough. I completely forgot Alice didn’t have that in her recipe and we made that adjustment as well. Let’s the cookie develop a little more fluff instead of spread. Adding that into the notes now. Thanks for the reminder Liz.


5 Katrina @ Warm Vanilla Sugar March 20, 2012 at 4:51 am

Love this! Everyone needs to have a good chocolate chip cookie recipe in their life and if you guys have the best one – I’m in!


6 Helene March 20, 2012 at 6:17 am

I keep going back to NY Times CCC by Jacques Torres. Will have to do a test and compare them to these cookies. Will let you know how it turns out :)


7 White on Rice Couple March 20, 2012 at 8:36 am

It was Jacques recipe which inspired us to first start adding the touch of salt on our chocolate chip cookies as well. Great recipe too.


8 sonia March 20, 2012 at 7:17 am

Hi There, Im fascinated by the chocolate chip cookie showdown. Have a wonderful week ahead. Thanks & Regards, Sonia !!!


9 JulieD March 20, 2012 at 7:39 am

We love salt too. Curtis is way too obsessed with salt, actually. I love the NYTimes choc chip cookie recipe too and I too have heard about Alice’s recipe. I need to try all three recipes now! Give Sierra a hug for me!


10 White on Rice Couple March 20, 2012 at 8:38 am

Hugs and even and few extra ear rubs thrown in!


11 Yadsia @ShopCookMake March 20, 2012 at 7:40 am

They look delicious. too bad that I’m terrible baker!


12 Deeba Rajpal (@vindee) March 20, 2012 at 7:41 am

Love it, everything about your post. How beautiful can cookies get. Alice Medrichs recipe is one of my favorites too, as are all her others! Inspirational.
LOVE the hue in the photographs… sigh!


13 Maria March 20, 2012 at 7:42 am

We love Alice’s recipe too! But I like a lot of cookies! :) I can never pick a favorite!


14 Christyna (Baker With a Cause) March 20, 2012 at 7:53 am

Those eggs are so beautiful! Love the composition of your photo. I hope one day I will be able to take pictures like you guys! Joy the Baker recently came out with a cookbook. I made her browned butter chocolate chip cookies and added pecans, and they were honestly one of the best chocolate chip cookies I’ve ever made and eaten. She adds a tsp of molasses to hers, which adds a little unique depth; and of course, the browned butter also gives the cookies a little magic a well. I’ll definitely try these and have my own little chocolate chip cookie competition at my house. Thanks for the recipe, and the (as always) beautiful photos!


15 White on Rice Couple March 20, 2012 at 8:39 am

Joy is amazing in the kitchen and with her recipes. We had the pleasure of experiencing it first hand at our studio recently. I’m definitely going to have to make her recipe soon. I know it will be amazing. Sounds fantastic.


16 Thyme (Sarah) March 20, 2012 at 8:03 am

Deeeelightful read. I love how you present yourself as a metaphor for a dueling pair of samurais. I also am envious of that adorable little crock back there in that first photo.


17 chris March 20, 2012 at 8:08 am

I grew up with the original Toll House cookie, but have personalized it to my liking over the years. I agree with Blog is the New Black, chill the dough (24-36 hours). The flavors come together beautifully and it improves the texture. Unfortunately, this info isn’t on the Toll House package, but it’s what Ruth Wakefield did. If you have a good chocolate chip cookie base to start with, it’s fun to play around and modify to your liking. I don’t think there is a “best” cookie recipe out there – to me, it all comes down to what you like. Agree with you about the sea salt – wonderful addition!


18 White on Rice Couple March 20, 2012 at 8:44 am

I agree on all counts too. I mentioned it to Liz as well. Forgot Alice didn’t chill her dough, but I like the way the texture gets a little fluffier and spreads a little less. And it is impossible to have a “best”. I originally had that in there as a nod to Alice since that was how she was naming her recipe, but you are right, it is all too personal to have a “Best” anything. Damn good, maybe ;), but not best. Alice had the sea salt in her recipe too, I just added the sprinkle on top.
BTW-You have to come down to the studio soon!


19 Kim March 20, 2012 at 8:14 am

I’m a firm believer that recipes are only half the equation. The other, equally important part of what makes something “the best” is the love and care that that the person put into making the recipe… And the process of enjoying the results of that recipe with someone they love. :-)

Well done!



20 Laura Janelli via Facebook March 20, 2012 at 8:21 am

these cookies look delish! <3 Chef Laura at Home


21 Colleen Porter via Facebook March 20, 2012 at 8:34 am

Yum! Chocolate chip cookies! My favorites, esp. with walnuts & lots of delicious dark choc. chips. <3


22 Renee Iseson via Facebook March 20, 2012 at 8:59 am

Chocolate chip cookies are my weakness. Think I will have to make a batch or three. Thanks for sharing this recipe…excited to try this version!


23 This is how I cook March 20, 2012 at 9:27 am

My favorite is Alton Brown’s Chewy Chocolate Chip Cookie. I have tried many and that is our fave. However now you have given me one more to try. Bummer!


24 Kimberly March 20, 2012 at 9:37 am

What are you trying to do to me, Todd?! I was just sitting here thinking that I really need to get back in the gym. (shrug) Oh well. I am going to have to try Alice’s cookies. You make them look so good. What’s the texture like? Are they crisp or chewy? I’ve fallen in love with the Pioneer Woman’s malted milk chocolate chip cookies. Would love to find a new favorite!


25 White on Rice Couple March 20, 2012 at 10:32 am

Sorry. Make it motivation for an extra 10 minutes in the gym. No cookies till the calories are burned! ;) The cookies are chewy with a gentle crisp edge. Unless you over bake them, of course. Then they are just crispy.


26 Kimberly March 20, 2012 at 6:02 pm

Thanks for the reply. Yum! Lacing up my sneakers…


27 Alice Currah via Facebook March 20, 2012 at 9:46 am

Shamelessly biased.


28 brandi March 20, 2012 at 11:16 am

i’ve made these, and they are incredible!

my second favorite is probably these brown butter ones I made last year. i don’t know that anything beats the smell of browned butter followed by baking cookies.


29 White on Rice Couple March 20, 2012 at 4:58 pm

Browned Butter and Butterscotch? Now you have me swooning!



30 Susan in the Boonies March 20, 2012 at 2:53 pm

But YOURS is the best photography.
So there.
I pinned your photograph on Pinterest, and I think I’ll give Alice’s recipe a try!


31 Kiran @ March 20, 2012 at 3:38 pm

I can never forget about last weekend. Everyone has a chocolate chip cookie recipe, but doesn’t share the same story surrounding it. So glad to have met you both and now I am off to tell my story :D

Love the drool-worthy photos!


32 Eileen March 20, 2012 at 5:55 pm

I think everyone has a specific quality they are looking for in a chocolate chip cookie. Mine is fat, soft and chewy. Thanks for sharing your new recipe :)


33 Allison Tong via Facebook March 20, 2012 at 9:24 pm



34 Jon Davis March 21, 2012 at 7:52 am

I think I will have to also put these on the to bake list and give them a try. They look so delicious, and I love your photographic style. Thanks for the great story and the beautiful images.


35 Sanjeeta kk March 23, 2012 at 4:44 am

Chocolate chip cookies…anytime..these look so lovely, and like the rustic pictures of the cookies!


36 Gloria March 23, 2012 at 11:40 pm

Last year I went on a quest for “the one”. I tried at least 5 variations…all good, but never feeling like I had found that super special one. I’ve come to realize the quest of finding that treasured cookie is half the fun. Besides, why does there have to be just “one?” Will be adding Alice’s cookie recipe to my cookie journey.


37 Kevin (Closet Cooking) March 25, 2012 at 2:57 am

Those chocolate chip cookies are looking really good!


38 Jeff @ Cheeseburger March 26, 2012 at 7:37 am

I agree with you. Professional Pastry Chef chocolate chunk cookies is one of the best recipes.


39 Meg March 26, 2012 at 8:20 pm

I love the idea of the sea salt for the sweet and salty combo. I’m going to have to try that! I think it would be a huge hit around here!


40 Lori @ Lemons and Lavender March 27, 2012 at 5:57 pm

That’s it! You’re hired to bake all of my chocolate chip cookies from here on out. With your expertise, I think these matters belong completely in your hands!

Great post and wonderful comments – so many of which I completely agree with.


41 Traci April 2, 2012 at 9:46 am

The great debate! I love chocolate chip cookies, but it is hard to choose. I’m thinking I’ll need to try both recipes just to see which one I like the best. :)


42 Denice Gardner October 8, 2012 at 4:37 pm

I can’t wait to try these. I have a question though about the flour measurement. It’s written as 2 3/4 cup flour which is equal to 12 ounces. The ratio seems off to me. Isn’t each cup of flour between 4 1/2 and 5 ounces? I struggle with this question often so would appreciate your thoughts. Thanks, Denice


43 White on Rice Couple October 8, 2012 at 7:03 pm

Hi Denice,
Flour can range quite a bit, anywhere from 4-6 oz a cup. King Arthur Flour lists most of theirs at 4.25 oz a cup. The average I’ve found for ours is 125g or 4.4oz. Multiply that by 2.75 and you have just over 12 oz., putting it very close to Alice’s 12oz measurement in her recipe. Going by weight will give more accurate results over going by volume, keeping the mass ratios of the ingredients correct. So long as the author has correctly weighed their recipe, you should consistently get better results by sticking with their weight measurements. If they are giving a volume measurement too, (like we do on our recipes) it is for the benefit of those who don’t use a scale, but those people’s results are going to vary much more than those who follow the weight guidelines. Hope that helps!


44 jehanne@thecookingdoctor June 5, 2013 at 8:43 pm

Can u let in teh secret on how to get those gorgeous flat on top, wrinkly cookies?


45 White on Rice Couple June 18, 2013 at 9:30 am

No secret, it happens naturally!


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