Chocolate manufacturers in Holland, this is a plea. Please please give us bakers our chocolate chips! We can do with just three or four flavours, the rest can wait till next year. You don't even have to do the mini's, yet. I know there are these huge bags in the whole sale stores but you can't have a 3kgs bag in your pantry. (Well of course you might but it won't do any good to the baker's "percentages"). So it's a deal then? And no, I don't mean the badly stored thus whitened, overpriced dots of chocolate you can find in the Boerenbond/Welkoop stores. We need the regular off the shelf bags, the ones you pop in your cart matter-of-factly, and bake real good chocolate chip cookies with. Deal? Deal!
Recipe then (for the ones without access to overseas sources, replace chips with chopped chocolate)
Crisp edge and chewy center chocolate chip cookies.
(adapted from King Arthur, my directions in brown)
12 tbs butter (I used 3/4 butter, 1/4 margarine)
1.1/4 cups (10 oz) light brown sugar (lichtbruine basterdsuiker)
1/4 cup (2.1/2 oz) light corn syrup (Lyles golden syrup)
2 ts vanilla extract
3/4 ts baking powder
3/4 ts salt (1/2 ts)
1/4 ts baking soda
1 large egg
2.1/4 cups (9.1/2 oz) unbleached ap flour (patentbloem)
2 cups (12 oz) chocolate chips (8 oz butterscotch and peanutbutter chips)
Preheat oven to 375F (heteluchtoven 170-175C).
Beat butter, sugar and syrup together until fluffy. Add and beat in vanilla, baking powder, salt, and baking soda and then mix in the egg. Beat well.
Beat in sifted flour and stir in chocolate. I used a small ice-scoop (not filled to the brim) to form little balls and dropped them onto a baking sheet. Make sure you leave some space for spreading.
Bake for 12-14 minutes. I baked them for exactly 12 minutes and the edges were browning nicely by that time. Took them out and let them cool for 5 minutes on the baking sheets and then transferred to a wire rack.
I got close to 50 cookies using the small scoop. When/if you choose to make larger cookies, check your oventime, they might need some more. I used margarine to control the spreading somewhat and this resulted in nice rounded cookies, not too thick, crisp at the edges and a nice chewy center.
And I always frowned a bit at the "glass of cold milk and cookie thing"? Why would you have milk with your cookie, we Dutch like our coffee and cookies.
Well, they are sooooo right! Have a glass of cold milk or buttermilk ready and scrunch away!
Edit to explain: the white sheen I'm referring to and you sometimes see on chocolate is usually a result of storing problems (temperature changes heat-cold), the fat in the chocolate will tread outside and set again. This is called "bloom". It will only effect the look of the chocolate not the flavour. Gosh, you do learn from a couple of years in chocolate business. Jacobs Suchard/Milka/Cote d'Or and Droste, and my DH used to work for the Mars company so yes, this is familiar territory ;-). Did you know by the way that the really dark chocolate actually improves with age, like a fine wine, if stored in an airtight container at 60–65°F? That is....if it lasts that long!