Sometimes you move to France. And sometimes when you get there, the home you wanted waits for you. But sometimes also, you realize, home is many places, many people, experiences, histories, sounds, and flavors.
Sometimes, after years spent studying French pastry, the thing you most want to bake in France is chocolate chip cookies. And you’re proud to share them even when they come out different shapes and even if they seem a little pale on account of the French conception of “brown” sugar. Because sometimes the act of sharing is better than worrying so much about whether what you have to give is good enough. And sometimes you learn that when you give what feels natural to you, it feels natural to others too. Even the French like chocolate chip cookies.
And apparently people also like the stories I have been spinning in this small corner of the interwebz. As with the cookies, they are made spur of the moment, out of memories and wishes and hands outstretched, a not small amount of sugar, a large amount of care, and a teeny bit of trepidation.
This is all to say that, last week, for the first time, purelysubjective got Freshly Pressed! And holy cow, the amount of support and excitement that has been sent my way is slightly overwhelming and also totally wonderful.
Welcome to all you new folks, and thank you ever so much for sharing your time and your thoughts and your presence. You are lovely and excellent, and I am so pleased to have you here. Though I have not had the chance to shake your hand or make you dinner, I can give you the recipe for my all-time favorite chocolate chip cookies, which have a vast following among chocolate chip cookie aficionados in the States and have also garnered the stamp of approval of the French, if my couple dozen compatriots may be allowed to represent their country. I’m gonna go with yes.
These cookies pass the chewy middle, crispy edge test. They have the proper brown sugar/vanilla/butter flavor that defines a chocolate chip cookie – in my world, at least – and enough salt to balance the sweetness and punch up the whole eating experience without becoming a “salted” cookie. Also, they require no special flour or weird quantities as some of the currently popular “best” chocolate chip cookies do (I’m looking at you New York Times). They are easy, classic, and damn delicious. Thanks for being here; have a cookie.
Recipe after the jump…