Way back pretty much before the earth cooled, we went to UofT, and the Harbord Bakery (close to campus) sold large, sandy-textured, thickish chocolate chip cookies. Does anyone else remember these, and if so, have a recipe?
Newspaper columnist Lee Ann Flemming, one of the best bakers in Greenwood, made 53 chocolate pies during filming on The Help. Her fudgy version here is neither vegan nor gluten-free: It's as classic as it gets.
Chocolate chip cookies sound basic, but baking them from scratch can be tricky. Even a tiny misstep can result in dried-out, crumbly, hard-as-rock cookies or, worst of all, cookies that are mushy and raw in the center yet somehow burnt to a crisp on the edges. Remi Hayashi Girouard, pastry chef and co-owner of Goody Goodie Cream & Sugar in San Francisco, has a few simple rules for how to bake chocolate chip cookies the right way, every time.
A crisp outside, soft middle, hint of chocolate, and combo of nuts make this one remarkable cookie. It took first prize in the chocolate chip cookie category in a previous festival and remains a favorite treat in many Eureka Springs kitchens.