Chocolate Chip Cookies

I think I have said this before, but I am truly grateful that my wife was never a fan of Valentine’s Day! She is much to practical and smart to follow trends and others such things. Her thinking has always been that there shouldn’t be a day that is dictated as to when you show your love to someone.  Least of all, pay 2 or 4 times as much for something that cost much less the previous week.  But there is one thing that I will always do for her that she always appreciates more than flowers or diamonds and that is bake or cook something she likes.  These are one of her favorite cookies, I don’t need a reason to make them, it’s unconditional love from the heart, not dictated by a day on the calendar, but just because!  This recipe is from that culinary genius Christina Tosi – Chocolate Chip Cookies. 

I have made no alterations to this recipe – I know, hard to believe!  It is perfect as is not that you ever need a reason to make a recipe your own.  I like this recipe because of its simplicity. No mixer required – huge bonus for those who don’t have one!  Her explanation is simple mix the wet ingredients, mix and add the dry ingredients, add the chocolate chips, scoop and bake.  For someone with such creative genius and who is shaping the world of baking, it is rare to find a simple recipe.

Just on a side note, I will usually make a change to a recipe if it calls for an ingredient I just never will use again.  A lot of good sites are providing suggestions and alternatives for specialized ingredients. I will buy a special ingredient if it’s flavor profile appeals to me and I can see other uses for it beyond the recipe.  But usually, my changes are based on practicality – what do I have in my pantry?! I did say no changes but is it really a change if I used 6oz of dark chocolate and 6oz of Toblerone in stead of 12oz of chocolate?  Maybe to a purist, but for me – combining two great tastes is always a better thing when speaking of chocolate.  More importantly – when the person you are making them for loves chocolate, I think it’s a good thing!  

The use of milk powder is classic Tosi style. A lot of her recipes call for it, a lot of good recipes call for it.  If you don’t have any, well then you can skip it, but this is one ingredient I would encourage you to pick up if you like to bake. There is a specific taste and aroma that milk powder has. It also lends to the richness of the cookie.  If you google “substitutes for milk powder in baking” you will see a lot of things you can use and probably have in your pantry. I want to get to the recipe so will leave this up to you to do.

You don’t need a reason to make these for someone, make them for yourself or to share with a friend in your bubble or drop them off at their door and zoom with them over a cup of coffee or tea or glass of wine!  I’m pretty sure it will make any day a better day! Wash your hands, wear a mask or two, socialize responsibly – or just stay at home in your bubble, and above all, be safe. As always – enjoy!