tag: chocolate chip cookies
May 2, 2013
As you may know, I’ve been hopping around a lot. My friends in Paris have a tendency to travel, and when they do, I’ve been raising my hand to volunteer to cat-sit/house-sit/whatever-sit for them. It’s a win-win: their pet gets fed, their house looks lived-in so it doesn’t get robbed, I get to see lots of different parts of Paris, and I leave freshly-baked chocolate chip cookies when I leave.
Chocolate chip cookies are my favorite thing to bake, so naturally I’ve gone through lots of recipes. But no matter how much I might mess around with ground oatmeal or brown butter or pumpkin purée or what-have-you, this is the recipe I go back to. Good ol’ Alton‘s got it right, as he so often has.
These cookies, like all chocolate chip cookies, are fantastic straight out of the oven. But the special thing about them is that they continue to be good, nay, I would even say better, for days after they’ve been baked. If you like a toothsome chew in your cookie, this is where it’s at.
I’ve recently learned that there are people in this world who will wake up in the middle of the night, hungry, and actually get out of bed searching for a snack. I have it on good authority that these cookies are excellent for those kinds of people, too.
October 6, 2012
Since finding pumpkin purée at one of the expat stores here, I have made this recipe at least three times. I hadn’t posted them yet because they were always gone so quickly after I baked them that I never got a chance to take pictures.
I think this may be the gentleman’s favorite dessert that I bake. Partly, I think, because it reminds him of home and a certain grocery store‘s soft and cakey pumpkin chocolate chip cookies. Not that I was endeavoring to replicate said grocery store cookies, but darn if these aren’t a close match. I just load them up with way more chocolate than seems decent.
These cookies are excellent for a mixer-less person like me. There is no creaming of butter or whipping of egg whites. Just mix the wet ingredients, mix in the dry ingredients, add chocolate, bake. Done.
These cookies have that banana bread quality of fooling you into thinking they can be breakfast. Because pumpkins are a vegetable, right? There’s an entire cup of the stuff in there! I often find myself with a huge pot of coffee, munching on these while checking my email in the morning.
September 7, 2012
Hello from Zurich! The gentleman is here for a business trip and I tagged along, as I am wont. Hopefully we’ll be doing some hiking in the Alps and exploring of old villages and things this weekend. But first, let me tell you about these cookies I brought with me.
Apparently, I take requests now.
It makes sense. I like making food. Friends like to eat the food I make. If they don’t cook, and they have a recipe for something they know they like but are unable or unwilling to reproduce on their own, why not?
A couple weeks ago, the gentleman and I were out to dinner with some friends and our buddy Ross (a fellow board game and beer enthusiast) mentioned that he had this amazing chocolate chip cookie recipe. Now I’ve baked my fair share of chocolate chip cookies. I’ve been tweaking and experimenting with my recipe since college, and I got it just how I like it… then I moved here. And all of a sudden, the cookies made from my previously-solid recipe have been coming out of the oven disconcertingly flat and lifeless. I guess it’s time to open up that chronicle again, searching for the perfect perfect chocolate chip cookie.
So I had Ross send me that recipe. (Look, we live in the future! A hand-written recipe shared via his phone and Google+.)