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Thursday, April 23, 2015

smitten kitchen | salted chocolate chunk cookies

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salted chocolate chunk cookies
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smitten kitchen | salted chocolate chunk cookies

I would like to go on record as stating that I was not in the market for a new chocolate chip cookie recipe. Maybe I’m getting a little cranky in my advanced food blogging age, but I have found little evidence over the years that there’s anything new to add to the chocolate chip cookie conversation. (See: Item #9.) In fact, whenever there has been a new/perfect/ideal/ultimate/consummate recipe making the rounds and I have eventually caved and tried it, I’m generally underwhelmed, not because they are not good — I mean, I’m not dead inside, no chocolate chip cookies go to waste around here — but because they’re just weren’t new or different or special enough to get me to permanently stray from my go-to. *

There is one core recipe for chocolate chip cookies, that which was named after the Toll House Inn in Whitman, Massachusetts, where Ruth Graves Wakefield’s invention was published in a 1936 cookbook. Most modern versions play off of it in one way or another, always in the pursuit of a “better” cookie but rarely through the practice of simplicity. Some require cake flour, bread flour, or a combination thereof, which has always perplexed me as you’d think a mix of high- and low-gluten flour would average out back to approximately an all-purpose flour level? Regardless, I follow these recipes to the letter, hoping to glean something new.