Last year, for the first time, I tasted a chocolate chip cookie from Heaven. It was in a plain brown bag, sold to me by Liz Larkin, the Scone Lady of Pound Ridge. It was crispy, thin, almost candylike on the tongue. All year I have thought about this cookie and tried out different versions of chocolate chip recipes. In the past, I have always returned to the Toll House Recipe, but this time I was determined to keep going. I finally found a similar recipe in Desserts, by Nancy Silverton. I love the combination of orange and chocolate so I added some orange zest. I also added a little more flour and subtracted the nuts. —luvcookbooks
- Serves several dozen
1 1/2 teaspoons
1 1/2 teaspoons
1 cup plus 1 tablespoon
zest of one orange
- Soften butter slightly. It should be malleable but not melted. I put it on top of the oven or stove and turn the sticks around. My friend slices it into a bowl and softens it in a low oven. Beat the butter until it is a soft mass. I use a wooden spoon. Beat in the sugars until the whole mass is homogeneous.
- Beat in the eggs, vanilla and salt. Mix the baking soda and boiling water together. Add to the batter. Stir in the flour, chocolate chips and orange zest.
- Chill the dough for about two hours in the refrigerator. Preheat the oven to 325. Pick up small pieces of dough and roll into half inch balls. Place on parchment paper covered baking sheet. They will be sticky. Flatten each cookie and chill the sheet in the refrigerator for about half an hour, until firm.
- Bake 12 minutes per sheet, reversing after 6 minutes, two sheets at a time. Move the top sheet to the bottom after six minutes and vice versa and turn the front of the sheet to the back. When the cookies are done they will be golden brown except in the center. They will spread quite a bit and be very soft.
- Cool the cookies completely and then remove them from the parchment paper with a spatula. They will be crispy, tender, and almost candylike. Thank you, Mrs. Larkin!