I made it my goal to test each and every element, from ingredients to cooking process, leaving no chocolate chip unturned in my quest for the best. 32 pounds of flour, over 100 individual tests, and 1,536 cookies later, I had my answers.
I’m particularly a fan of Kenji’s pie crust, except that I use 10% more butter (specifically Kerrygold), 50% more water, and no sugar. Good for both savory and sweet pies.
I was going to share the Food Lab specifically, especially this cookie recipe:
https://www.seriouseats.com/the-food-lab-best-chocolate-chip-cookie-recipe
I’m particularly a fan of Kenji’s pie crust, except that I use 10% more butter (specifically Kerrygold), 50% more water, and no sugar. Good for both savory and sweet pies.