I once ruined a batch of chocolate chip cookies by using too much salt. Instead of 1 teaspoon, I used 1 ounce, which, in case you don’t know how many teaspoons are in ounce, was 6 times too much. It was partially the recipe’s fault – everything was in weight except for the salt, so I just kept weighing. They turned out like tiny little cookie balls, and tasted…well, salty. In my defense, I actually liked the way they tasted, once I knew what I was in for. However, others had much less positive reactions, including my mom, who said “you didn’t make those chocolate chip cookies – they were terrible!” At least she assumed I didn’t actually create such a cookie castastrophe.
Alas, this did not kill me (or anyone else, thankfully), so obviously it made me stronger. I vowed two things from that day forth:
1. mind the salt
2. create the cookie of my dreams
I tried again. the cookies were decent. They tasted good, but they were too flat. But I found that people don’t really care as much about flatness compared to saltiness. When it comes to the chocolate chip cookie, people expect what they’ve come to know and love – the less adventurous you are, the better. You see, the CCC has become a symbol of tradition; it reminds people of things they don’t get to enjoy much of anymore: eating desserts, spending time with their mother, relaxing by the fire, watching Sesame Street, whatever.
A wise man once said, the third time’s the charm. And by jove, he was right.
Because I’m such a nice person, I’ll even share the formula, which, I’ll have you know, I created myself, based on the Baker’s Percentage. Who would’a thunk those old chefs actually knew what they were doing.
Jeanine’s Dream Cookie.
5 oz. shortening
8 oz. sugar
.25 oz. salt
3 oz. (about 2) eggs
.25 oz. vanilla (use the real stuff, not the cheapo crap, please)
10 oz. flour
.25 oz. baking soda
10 oz. chocolate chips
bake at 375 for 7 minutes.
I think you can figure out how to mix the stuff yourself. I’m not THAT nice. Call me salty, but leave my cookies out of it.