Yura on Madison
Alice's Tea Cup
Were these cookies doughier than the last batch we tried? In this round, our tasters were put off by what one called the "massive dough blob" composition. And while the dark, melty chocolate won points, the "somewhat flat" cookie flavor didn't. "Levain raw, but without Levain flavor."
Pret a Manger
We stand by our love of these fast-food cookies. When matched up against more of New York's best, however, they fell a bit short. "I like the thickness, and they have a good crunch. But the middle could be a bit softer." "Sweet is good, but after all the others, I'll admit that these are a touch too sweet."
Though they fared well in the Brooklyn round, most of our tasters found these too doughy when stacked up against all the top contenders. "Soft and yielding—not enough of a bite." "Great cookie flavor: buttery, salty, sweet. But I think I liked these better last time. I remember more crunch."
Chocolate chip cookies, are, in the end, cookies—not just chocolate vehicles. And these small, appealing confections were just too chocolatey. "I can't taste any cookie in here. The chocolate takes over." But otherwise, no complaints. "For a little cookie, the texture is perfect: crisp and chew in every tiny nibble."
When a good cookie needs just a little more chocolate—and a little less sugar. "Chewy and soft, the perfect cookie texture." "I get real salt; I get real butter. And I love the crispy edges. But isn't this a little stingy on the chocolate?" "Against the others, this is just too sweet."
Blue Ribbon Bakery Market
These chewy little cookies were some of the strongest contenders, scoring in almost every taster's top four. "Salty, buttery, incredible. If there were a single word for 'chocolate chip cookie' taste, these cookies would be exactly that." The only criticism: a bit too salty. (And this is a crowd that likes its salt.)
Oh, Levain. Who knew that a snack could be so polarizing? We've come to terms with the fact that you're just not our ideal chocolate chip cookie. Too big. Too chewy. Not enough crisp. But oh, goodness, are you tasty. "It's not just how big this cookie is. It's not just the raw cookie dough effect. It's that this is really, really good raw cookie dough."
Our runner-up. "I'm still partial to [winner redacted]," one taster wrote. "But this cookie has far superior chocolate." All in all, our tasters were delighted. "More chocolate than Almondine; softer than Dessert Club. In a word, perfect." Our one misgiving: "Still doughy—almost raw—in the middle."
Roasting Plant / Tom Cat Bakery
"A gorgeous cookie—bumps, nooks, and crannies. Chewy, crispy. An absolute ideal." There wasn't much we didn't love about the Roasting Plant's chocolate chip cookies—the winners of the Chocolate Chip Cookie Championship.
Their secret? We'd been assured the Plant baked their own cookies—and they do. But their dough? It comes from acclaimed NYC wholesaler Tom Cat Bakery. Their recipe uses pastry flour and Callebaut chocolate, and other shops, including Colador Café, Ground Support, and City Bean carry these cookies—but The Roasting Plant is the only place to bake them in-house, turning out fresh chocolate chippers at least four to five times a day. What can we say? It works. Score one for freshness.