And the Cookie Wars Winner Is...

And the Cookie Wars Winner Is...

The results are in, and it's with a narrow margin that the incumbent chip wins our for-the-ages Challenge the Chip cookie war. While those of us on #teambutterscotch are sad to see our rebel lose to #teamchip, we can all agree that when it comes to cookies, the more the merrier — no matter the flavor. 

Check out these photos from across the country during campaign day, and nab the recipes at the bottom of this post so you can host your own cookie wars, any time of year! 

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COOKIE RECIPES

These recipes were a collaboration between the Lyft team and Nashville's Dozen Bakery.  Recipe based on Jacques Torres' famous chip cookie recipe.

Chocolate Chip Cookies

Yields 3 dozen cookies. 

2 1/2 cups organic wheat flour

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1 1/2 tsp salt

2 sticks butter, unsalted, softened (8 oz)

1 cup organic cane sugar

1 1/2 cup organic brown sugar

2 eggs

1 tsp vanilla

2 cups dark chocolate chips

  1. Cream butter and sugars together until light, scrape down as needed.
  2. Add eggs and vanilla, one at a time, scrape down as needed.  Beat until combined.
  3. Sift soda, powder and salt into flour.  Add flour mixture to butter mixture.  Mix until combined, scraping down as needed.  Mix in chocolate chips.  
  4. Scoop dough. Refrigerate overnight.  
  5. Bake at 350° for 12 - 15 minutes, rotating halfway through.

 

Salted Butterscotch Cookies

Yields 3 dozen cookies. 

2 1/2 cups organic wheat flour

1 1/2 tsp baking soda

1 1/2 tsp baking powder

2 tsp salt

2 sticks butter, unsalted, softened (8 oz)

1 cup organic cane sugar

1 1/2 cup organic brown sugar

2 eggs

1 tsp vanilla

2 cups butterscotch chips

Fleur de sel for sprinkling

  1. Cream butter and sugars together until light, scrape down as needed.
  2. Add eggs and vanilla, one at a time, scrape down as needed.  Beat until combined.
  3. Sift soda, powder and salt into flour.  Add flour mixture to butter mixture.  Mix until combined, scraping down as needed.  Mix in butterscotch chips. 
  4. Scoop dough. Refrigerate overnight.  
  5. Before baking, sprinkle with fleur de sel. 
  6. Bake at 350° for 12 - 15 minutes, rotating halfway through.

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