chocolate chip cookies: the real deal

chocolate chip cookie jammiejammieblog.wordpress.comChocolate chip cookies saved my life. Once upon a time, when I was an 18 year old trying to find my feet in Manhattan, a friend introduced me to Mrs Fields’ cookies. They were warm, the chocolate still liquid, the dough chewy and slightly salty, and the nuts buttery, crunchy macadamias. They were totally worth the trip from the Upper West Side to the Mrs Fields shop at the South Street Seaport. The chain expanded and for a while you could even buy the cookies in London. Then Mrs Fields disappeared. Probably replaced by Weight Watchers or something. I tried going back to packet cookies, but they just werent the same. So I went recipe hunting. (This was in the days before Google, mind.) Finally, I found a recipe for Tollhouse Cookies in an ad for chocolate morsels. It’s been adapted a few times, and now gives 5 star results.

chocolate chip cookies

(makes about 15)

ingredients

quarter tsp bicarbonate of soda (baking soda): crucial ingredient! – don’t make if you havent got any!

90 gr soft butter

1 cup plain flour

half cup soft brown sugar

2 tbsp plain yoghurt

150 gr chocolate in a bar – no chips! (plain, milk, white, or a mixture)

handful nuts, macadamia for preference

quarter tsp salt (plus a pinch extra if the butter is unsalted or you are using white chocolate)

half tsp vanilla extract

method

Chop the chocolate into large chunks. This works best with bars of chocolate that are fairly thin. Press a large, sharp knife down on the chocolate, cutting on the diagonal. Then cut it on the opposite diagonal. Chop the nuts if they are large.

Put the remaining ingredients into a bowl and beat with an electric mixer until they form a stiff dough.

Stir in the nuts and chocolate chunks with a wooden spoon.

Form into walnut size balls, making sure each one gets some nuts and some chocolate. Place on a lined baking sheet, giving them some room to expand.

Bake at 180 degrees for about 8 minutes until golden brown on top.

Eat warm for preference.

 

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About Marijn Moltzer

Writer based in Amsterdam, the Netherlands

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