I’ve been a traditional Toll House Chocolate Chip Cookie recipe girl for years but after a business trip to Seattle last November, I’ve been converted. I was fortunate enough to eat in a couple of restaurants owned by Tom Douglas and while waiting for a table, flipped through his latest book The Dahlia Bakery Cookbook and I was impressed. I didn’t feel like hauling a book around with me all evening though so decided to hold off on purchasing… I also am certain it would have been a major distraction the rest of the trip. I read cookbooks like other woman read Fifty Shades of Grey.
Once I returned home and the frenzy of Christmas shopping began I found myself in a Barns and Nobles getting gifts. Remembering the book I got two; One for my sister and one for me. Isn’t that how most Christmas shopping is done?!
I love cookbooks but this one is just plain ‘ole INCREDIBLE. I’ve liked everything I’ve made from it so far and the chocolate chip cookie recipe is AH-MAZE-ing.
Besides the great recipe (below), keep in mind that baking them correctly will make all the difference! Use parchment paper (also makes for easier clean up) and don’t over cook them. The edges should just start to turn golden brown when you take them about. A minute or two really can make the difference between a soft and perfectly chewy cookie and one that’s hard. Show a little respect for your cookies and keep an eye on them.