And no, it is not Oreos, although I will admit to having an adolescent addiction to those. Who among
I now no longer make the traditional chocolate chip cookie off the back of the package. Like so many other home bakers, I have followed my own path to create variations on the Ruth Wakefield celebrated cookie. Her recipe is over 80 years old and it’s a pretty adaptable cookie. I still wish I could recreate the variation produced by the YWCA on the corner of 17th and K Streets, but that recipe is lost to the ages. I have tried the one featured in the Washington Post (it was in the ball park but somewhere in left field) and two others, but none of them are “it”. I have not experimented with the sheet banging method of Sarah Kieffer. But that’s on my to-do list the minute I get my own kitchen. I worry that my Italian neighbors a short balcony away will think that the American woman next door is target practicing.
Ingredients are important here. Use a good quality unsalted butter – the cheaper brands have more water – and I do prefer sea salt to kosher salt. Use large eggs, not extra large. This cookie is best if you do not use chocolate chips but rather finely chopped chocolate bars. I have used Lindt, Amedei, and Valrhona Guanaja and I found that 70% cocoa content tastes best to me.. I have used ‘cooking chocolate” bars and found the taste a bit chalky. But play around with different ones – you will taste the differences. Finally, light muscovado sugar is key here. I used to get mine from India Tree, but here it is Tate & Lyle. White granulated sugar that has the molasses added back into it won’t give the cookie batter the caramel kick that sets it off against the more intense chocolate. I don’t add nuts to these cookies, they just got in the way of their addictive quality. It is also important that the butter and sugars are beaten with either the paddle attachment in a mixer or at least a standard hand mixer (you can’t do it by hand) until the mixture is creamy and lost most of its sandy texture. Refrigeration for several hours, or overnight will result in a better cookie.
Having tried several chocolate chip cookies from various Italian bakeries, I know they could use my help. This impression was made even stronger when I watched a video on my favorite Italian cooking platform – Giallo Zafferanno where they share this misbegotten recipe. My variation is based on an article in a New York Times Sunday Magazine over 20 years ago, and I can only hope it is in the 109 boxes waiting to arrive here. People here who say they don’t like sweets have changed their minds – at least for this cookie. Both grandsons grudgingly hand out small doses to only their closest friends. The Muslim owner of an alimentari that we frequent loves them too, but needed to be reassured that there was no pork in them. I know that I will continue to fiddle with the Toll House Cookie, like so many bakers before me, not to find the ultimate one, but because Ruth Wakefield created such a wonderfully broad-minded cookie. It is as relaxed as American culture. It has no codification like tagliatelle. My son-in-law recently commented as he reached for yet another one, “Karl Marx was wrong, Religion is not the opium of the people, this cookie is.”
After owning one of the best cooking stores in the US for 47 years, Nancy Pollard writes a blog about food in all its aspects – recipes, film, books, travel, superior sources and food related issues.
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Nancy, it’s lovely that we have at least one or two good things to share with your new neighbors across the pond. Your son-in-law’s comment is spot-on, as well as your’s about all the individual variations on this life-enhancing bit of sweetness. My own version includes using hazelnut flour and diced walnuts. 😋
XO Mary
Hi Mary,
HHazelnut flour? Do share how much! And I have had much better luck in finding a good brownie here...although they need help with those too!
Years ago in a Boston book shop I found a cookbook that focused on American foods with each chapter dedicated to chocolate chip cookies, chili, chowders, etc then presented a variety of recipes from across the country. But the very first chocolate chip cookie recipe is the original cookie recipe before Nestle simplified it (and then simplified it again). I made both versions and then had people taste test. It was a 50/50 split. You have to have variations in the recipes because everyone likes them different.
Jennifer,
I didn't realize that Nestle had "simplified" the recipe. You're right, it's fun to vary the recipe of such an adaptable and delicious cookie.
Nancy
Nancy,
Thank you for defending our national honor.
I use my Mom’s old recipes for gingersnaps, the original Quaker Oats cookie recipe, and the classic Toll House. They are plenty sweet but better balanced. I do add chopped candied ginger to the gingersnaps if I have some, but otherwise make it straight. My Mom used salted butter rather than making a fetish of unsalted, but used an excellent regional brand from Tillamook Oregon. My Mom was a trained Home Economist and a practical cook.
I am enjoying your Ex Pat adventures.
Catherine,
I wish I had my mother's recipe for her molasses cookie - it was simple and she garnished each one with a whole pecan and a bit of granulated sugar. They were just delicious. And yes, I feel that we have something to offer in the catalog of global cuisine!
Nancy
Having gone gluten free two years ago, alas this recipe will not pass muster. Wish I could use Almond Flour for the entire recipe, but having worked with AF, I am sure it would be a miserable failure.
Love reading and your backstory, and I am sure one taste would call up angels.
Nancy, since I just found you again (after shopping in Old Town decades ago), have you moved permanently to Italy?
What factors firmed you decision?
The US is rapidly becoming a place I no longer recognize. D.
Hello Diane,
I am delighted that you found me via the internet! I might try a variation using just almond and maybe hazelnut flour (inspired by Mary's comment above) as I think it would be just very lacy.
Yes, we have moved permanently to Bologna. I have a daughter and grandson here and a daughter and grandson in London, so it simply made sense even in our dotage! And I have to admit that on the eve of the Allied Invasion 80 years ago, it is appalling that Fascism has reared it ugly head again.
Nancy
Nancy, you asked about my use of hazelnut flour in my chocolate chip cookie recipe. My ratio is 3.5 oz hazelnut flour and 12 oz Heckers finest. I’ve also fiddled with the sugar and fat ratios. I really like your suggestion to use muscovado brown sugar, so I’ll use that next time.
Thinking about you today making “summer in a jar” strawberry 🍓 jam and using caster sugar, another great tip I learned from you!!
XO M