About
I remember the dough more than the cookies. The way the chocolate chips looked at you with that greasy face from being drunk with butter. Eat me. Eat me.
We each got a spoonful of dough, my sister and I. Our mom gave generous spoonfuls because she, too, loved that dough.
This was the 90’s. Parents weren’t too concerned about over-sugaring their kid, raw eggs or cavities. We had another ten years before those conversations started. About twenty years before we started listening to those conversations.
As soon as the cookies came out of the oven, you forgot about the dough. Burning your tongue was part of the experience. The gooeyness was gold. We were a family of four but rarely were any chocolate chip cookies left for the next day. All these memories I owe to Tollhouse. My first chocolate chip cookie.
There came a point when the Tollhouse recipe slowly slipped into the shadows as hundreds of bakers across the lands worked to improve the chocolate chip cookie. They browned the butter to introduce a nutty, caramel flavor. The sugars darkened and so did the chocolate. The dough was encouraged to rest overnight to develop its flavor and perhaps ponder its short existence. Crispy edges started to hug the perfectly moist interior of the cookie due to a perfectly calculated bake.. As if all this wasn’t enough, salty flakes were added to quite literally “top” it. Et voila! Your perfect chocolate chip cookie.
This is my current version of a perfect chocolate chip cookie. Over the years I’ve added tips and tricks I’ve heard of or read about. The latest was quick odd and very effective from ____ which was
This is my version of the above. Tips and tricks from other bakers have been added and subtracted over the years, ten to be exact. I’m certain this recipe will keep evolving but for now it’s lies here. This is my favorite homemade chocolate cookie.