I confess that I’ve sampled my fair share of prepared chocolate chip cookie dough throughout the years. I purchase the dough, I eat the dough, I bake the dough, I eat the baked dough. So, actually, probably a bit more than my fair share.
And since I’ve been doing this since high school, I consider myself to be somewhat of an expert in chocolate chip cookie dough assessment and consumption. I’ve recently been putting those skills to good use: in search of easy, easy comfort I’ll hit up the market for a package, come home and force myself to bake off a few cookies, then get out my spoon and go to work on the rest. I know the package says not to. I know someone, somewhere is judging. But I just don’t care.
Lately, however, I’ve noticed something troubling about store-bought cookie dough: I’ve noticed a mild metallic flavor to the dough. I tried switching brands and I’ve even tried actually baking the dough into cookies (!!!), but that odd, off-putting flavor is still there.
Now please don’t think me a conspiracy theorist or anything, but I do believe that packaged foods, even ones from different brands, tend to reflect market trends; they’re very frequently made with ingredients that are sourced from the same places and are effected by the same economic conditions, so it’s not all together unlikely that cookie dough made by Pillsbury may have similar features, when all is said and done, to those of cookie dough made by, say, Toll House.
Or maybe my palate is just broke.
Either way, I needed to come up with my own chocolate chip cookie dough recipe, which brings us to this gem du jour.
Let me tell you a bit about my thinking behind these cookies:
1. I personally prefer soft chocolate chip cookies (if you’re in the crispy or chewy camp this recipe is probably not for you), which means that you’re going to need to cream the puppies and rainbows out of your sugars and softened butter. You’re also going to want to make sure not to overbake these cookies.
2. I like sweet cookies. Obviously. But I don’t like sickly sweet cookies that taste like biting into a sugar cube. For this reason, I used slightly less sugar that I think you’ll find in conventional chocolate chip cookie recipes.
3. The chocolate… the truth is that I strongly suspect the chocolate chips as the culprit of the metallic flavor in my store-bought cookie dough. Just like pre-grated cheese, I feel like I can almost taste that extra step of store-boughtness that goes into forming those chips. So I went with Mexican chocolate. Now I know what you’re thinking: ’M., Mexican chocolate is processed too, you seeeeelly, seeeeeeeelly goose.’ And you would be correct. But Mexican chocolate tastes both less processed than chocolate chips to me, and also tastes less like super-strong chocolate. It’s just a nice, flavored, sweet mild chocolate. So I went with it.