Happy Independence Day, Americans! I mean, United States-ians.
And having fallen behind somewhat in the once a month baking from Baking Across America, here is some catch-up. I picked two iconic – in my mind and heart and stomach iconic, at any rate – dishes: the original chocolate chip cookies, and brownies. This post is all for the cookies.
The year after I finished school, dad took some study leave and I was able to go with him and mum and my younger brother for some travel. We stayed in a town just north of Boston for a couple of months and it has a special place in my heart. And I must admit, I got rather hooked on certain foods. For quite some time, whenever I was feeling nostalgic, I would make a batch of chocolate chip or M&M cookies and listen to the soundtrack for Forrest Gump.
Recently, there have been competing bids in our family for the title of Best Ever Chocolate Chip Cookie. I had my favourite – it is possibly still very much, at any rate, my favourite – but then along came Geronimo Stilton with his recipes here and there, and so I made a batch of those and they were suddenly crowned the winners by the girls. It felt fitting, then, to bake these Tollhouse Inn Cookies, as apparently they are the original of all the chocolate chip cookie recipes.

In an effort to be as proper as possible, I even googled what “semisweet chocolate” is in Australia (dark, if you’re interested, but the 50-60% variety and not the 70+). Then in a further effort to be as proper as possible, I bought the actual Nestle bakers bars and chopped them as directed. No cheating with chopping up melts or even just using chocolate chips.

I like my cookies chewy, not crisp, so when I saw that they would be crispy I thought, well, at least they’ve got chocolate. But goodness me! Yes, they’re crispy, but they are not crunchy, as not-chewy cookies often are. These are crispy AND chewy, in that glorious combination that is rarely achieved. Having non-uniform chocolate dispersal also adds a level of excitement. Could this be hiding a lode? Is that top a hint of what’s within, or is it the best it’s going to be? Ooh hang on, what’s this on the bottom? CRISPY GOOEY CHOCOLATE!
Ahem.
Also, I like that these are – in my increasingly old-fashioned mind – normal size cookies. Like, one or two with a cup of milk for an afternoon tea snack after school for a primary school-aged kid before they run outside to ride bikes and do cartwheels up and down the street with ten other kids before the streetlights turn on and “DINNERTIME” is sung out across the neighbourhood. The size of cookie that can fit in the smaller portions of my girls’ lunchboxes without me having to break them in half or put them in a separate container altogether.
Because of their size, there is also the bonus of just how many cookies this makes. Now, this didn’t come across like portions to feed a football team or anything. I wasn’t reading it thinking, wowsers, HOW much flour are we using here? Or, are we seriously putting this much sugar in this I thought this used to be rationed. It was really very normal, and produced a normal quantity of cookie dough.
A normal quantity of cookie dough that so far has made 52 cookies and still I think another 26 or so to go. I had to fridge the last bit of dough, for no other reason than I felt a little like I was in Fantasia: The Cookie Edition and would have to store any more cookies in random jars and bags and have Surprise Cookies that we randomly uncover when looking for a rolling pin or dishwashing liquid or something. Enough!
But seriously though these are amazing and maybe I need to get serious about running again.

