Ultimate Cookie Challenge

final cookie image

Have you made a batch of chocolate chip cookies and been totally frustrated because they don’t turn out?  I’ve done this more than one time.  I put all the effort and time into making cookies and something crazy happens to the them.  Being a teacher, I also have to take something for pot luck lunches or birthday celebrations and I hate looking like I can’t bake.  So, I decided to have a cookie challenge in my house to see which chocolate chip cookie recipe is best.  I had the official blind taste test,and no one in my house minded…  They thought it was my best idea yet!  Please know this is not a paid sponsored post.  My views are completely my own… and my family’s :).

Here are the two contenders:

Toll House Chocolate Chip Cookie Recipe vs. Williams-Sonoma Chocolate Chip Cookie Recipe

Here is the first cookie I will introduce to you:

Toll House Chocolate Chip Cookie:


This cookie has been a tried and true staple since I was a little girl.  As most of you know, sometimes they come out and sometime they don’t.  For both batches I made sure everything was exactly as they called for in the recipe.  Eggs were room temperature.  Butter was softened and I even checked the baking soda to make sure it was fresh.

Here’s what I noticed with this recipe.  The dough seems to be much softer and seems to have a grainy texture because of the sugar.  It is difficult to form the dough into balls.  While baking, these cookies seems to spread out more, and upon letting them cool on the rack, the middles tend to sink. They never quite cook completely in the middles.If I leave them cook longer the bottoms tend to overcook and turn too dark.

William-Sonoma Chocolate Chip Cookie:

william sonoma

This cookie has been a recent addition to the family recipe book.  Like I said before, I made sure everything was done correctly per the recipe ie: for the eggs, butter, etc.

I have noticed with this recipe that the dough is a much fluffier and dough like.  This dough retains it shape making it very easy to shape and mold into balls.  You do bake these cookies a little longer at a lower temperature, and these cookies do not spread out nearly as much.  When cooling them on the rack, no sinking occurred.

Side By Side Comparison:

side by side cookies

Toll House cookie on the left and William-Sonoma cookie on the right.

Taste Comparison:

The Toll House cookie is definitely a sweeter cookie.  The recipe calls for more chocolate chips than the Williams-Sonoma recipe.  Toll House is also very chewy.  For me, the middle of the Toll House cookie never seems to be quite done.  Like I said before, if I let them go a little longer in the oven, they get way too brown.

The Williams-Sonoma cookie on the other hand has a great texture to it.  This is a very even and consistent dough and bakes up the same way too.  This cookie reminds me of a great bakery cookie with the taste and all.  This cookie isn’t too sweet either.  It has just the right amount of chocolate chips in it.

Both my husband and I agreed that the Williams-Sonoma chocolate chip cookie was by far the better tasting and better looking cookie.  My kids on the other hand cannot be included in this challenge because they are far to biased to any chocolate chip cookie that comes within their grasp.  Needless to say, they liked them both.

I just wanted to pass on the Williams-Sonoma recipe for you because they don’t have this one online.  I actually got this recipe when it was included in a pan we had purchased from them.

Williams-Sonoma Chocolate Chip Cookie Recipe

  • 2 1/4 C. All Purpose Flour
  • 3/4 tsp. Salt
  • 3/4 tsp. Baking Soda
  • 14 Tbs. Unsalted Butter
  • 1 1/2 C. Firmly Packed Dark Brown Sugar (I did use regular brown sugar.)
  • 1/4 C Granulated Sugar
  • 2 tsp. Vanilla Extract
  • 1 Whole Egg Plus 1 Egg Yolk
  • 12 oz. Chocolate Chunks (I used regular chocolate chips.)

All ingredients need be at room temperature.  Use a medium bowl and whisk together flour, salt and baking soda.

In a mixer beat the butter, brown sugar, and granulated sugar on medium speed till light and fluffy for 3 to 4 minutes.  Add vanilla, whole egg, and egg yolk.  Beat this until incorporated.  About 1 minute.  Reduce speed to low and add flour mixture till just mixed about 1 minute.  Stir in chunks.

Makes 24 balls.  Bake on parchment paper.  16 to 18 minutes at 350 degrees.

Enjoy!  This has been a fun challenge and I will from now on be making the Williams-Sonoma cookie in my house.  You should give it a try.  They are wonderful!




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  1. Denise says

    Thank you for posting this. I knew I was NOT crazy for preferring the WS Cookie. I lost the recipe (from my pan also) and was desperate to find it. You saved the day! Now I’m off to make some cookies. Thanks!!

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