It's strange how your tastes change as you get older. My love of Bordeaux was replaced with the elegance of Burgundy. My constant hankering for bratwurst has now changed to a constant craving for Malaysian sambal, Punjabi samosas and chocolate chip cookies - not necessarily all at the same time. Keebler, Chips Ahoy, Pepperidge Farms? Meh. Today, I'm on a quest to make the perfect gooey chocolate cookies.
Fortunately, I have a good base to work from. This tried and true recipe is adapted from college mate of mine. I like it because the cookie base is incredibly versatile and consistently bakes well in just about any temperature or humidity condition.
Today we are making chocolate chip cookies three-ways, dark chocolate and clementine oranges., chocolate chips with caramel, and straight up chocolate chips.
2 Cups of flour
1/2 teaspoon of baking powder
1/2 cup of brown sugar
1 stick of cold butter brunoise
1 farm fresh eggs
1/2 cup of Ghiradelli Large chocolate chips
100 grams of candied Clementine orange peel finely chopped
Special thanks needs to go out to Tina Chen, a friend who is a product manager at Ghiradellis' chocolate lab in San Leandro. She always has the best interests of my belly in mind. I am quite envious of her she has the fun job of creating and experimenting with new chocolate products.
As a strategic consultant, I manage chaos for a living. So travel is easy for me. Heh. I travel to understand people and culture more deeply than a newspaper or tv show could ever tell me. I break bread to build bridges across political and social boundaries. Travel inspires me, teaches me and humbles me such that I appreciate my part of the world more deeply.