Putting Tasty’s Cookies to the Test

By Taylor Dowd

The initial bite of a warm chocolate chip cookie creates a healing experience for anyone lucky enough to sample one. The rich and intricate flavors of chocolate combined with a chewy, golden base create a moment of bliss when eaten fresh out of the oven. 

For me, baking has always been a therapeutic process. It alleviates stress and allows me to concentrate on a simple manual task. Something as simple as a cookie is incredibly rewarding. As an avid cookie baker, I’ve found my go-to recipe; one that required some of my own tweaks and lots of practice to perfect. Whenever I have an occasion to make cookies, I use this recipe.

In order to challenge my own recipe, I decided to test one from Buzzfeed’s food division, Tasty. I tested Tasty’s recipe against mine to determine who really makes the best chocolate chip cookies.

Taylor’s Chocolate Chip Cookies

Recipe adapted from KitchenAid


  1. 2 sticks butter

  2. 1 cup granulated sugar

  3. 1 cup dark brown sugar

  4. 2 eggs

  5. 1 ½ tsp. vanilla extract 

  6. 3 cups all-purpose flour

  7. 1 tsp. baking soda

  8. 1 tsp. salt 

  9. 1 cup semisweet chocolate chips 

  10. 1 cup dark chocolate chips 


  1. Cream butter with both sugars until well-combined, almost whipped. 

  2. Add eggs and vanilla. Mix until combined. 

  3. Combine dry ingredients and add to wet ingredients one cup at a time. Mix just until dough comes together. Fold in chocolate chips.

  1. Preheat oven to 375°F (190°C). Line a cookie sheet with parchment paper. 

  2. Use a 1.5 inch cookie scoop to scoop the dough onto lined cookie sheet. 

  3. Bake for approximately 10-13 minutes or until edges turn golden brown. Let cool for several minutes, then transfer to a cooling rack.


  1. To make larger, bakery-style cookies (as pictured), pinch one of the scooped dough balls in half. Add this half to a full scoop of dough to create enlarged dough balls (1.5 scoops of dough). 

  2. Ever wonder how to achieve even, rounded cookies? Take scooped cookie dough ball. Place between two hands and gently roll. Press down on top of dough until flattened. It should look like a cylinder. 

  3. Measure flour by placing spoonfuls into a dry measuring cup. This is the most accurate way to measure, as it ensures the dough isn’t too dry or too wet. 

  4. Don’t over bake the cookies. Because oven temperatures vary, pull from the oven when the edges are golden brown. Since cookies continue baking when they come out of the oven, they need to be removed slightly before they’re finished.

Tasty’s “The Best Chocolate Chip Cookies”

Recipe credit: Alvin Zhou of Tasty (tasty.co)


  1. ½ cup granulated sugar

  2. ¾ cup brown sugar, packed

  3. 1 teaspoon salt

  4. ½ cup unsalted butter, melted

  5. 1 egg

  6. 1 teaspoon vanilla extract

  7. 1 ¼ cups all-purpose flour

  8. ½ teaspoon baking soda

  9. 4 oz milk or semisweet chocolate chunks

  10. 4 oz dark chocolate chunk, or your preference


  1. In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.

  2. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.

  3. Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).

  4. Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.

  5. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.

  6. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan, so that the cookies can spread evenly.

  7. Bake for 12-15 minutes, or until the edges have started to barely brown.

  8. Cool completely before serving.

  9. Enjoy!


Left: My Cookie, Right: Tasty’s Cookie

I had six people taste both flavors to tell me their preference. Five out of six preferred mine noting preference for a thicker, more classic cookie. One taster preferred the largeness and chewiness of Tasty’s, whose flavor was more gourmet and toffee-like. Mine are more traditional with a gooey chocolatey interior with a slight crisp on the edge. The differences are subtle, but ultimately come down to preference. No matter which recipe you decide to try, both recipes present unique qualities that fail to disappoint.


A version of this originally appeared in “Healing” The Teller December 2019 Issue #9

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