First, I started making them at 10PM, only to realize that I was out of eggs and short on chocolate, thus requiring a run to the corner store. Second, I’d forgotten to factor in the one-hour chilling time for the dough. They were finally done around 12:30AM. But hey, I’d waited six months to finally make these—what was a few hours?
Americans ex-pats typically crave strange, hard-to-find things like Kraft Blue Box, chipotle peppers, cream of mushroom soup, and Saltines. Chocolate chip cookies are another doozy. Good luck finding any of the essential ingredients in Germany: brown sugar, chocolate chips, or vanilla extract. I hadn’t had much luck.
But then my friend, Liza, brought me back a bag of fancy chocolate chips from her last trip to the U.S. A plan was hatched. My dad good-naturedly agreed to haul a 2-lb. bag of brown sugar in his luggage at Christmastime. And the vanilla extract problem I solved by macerating a vanilla bean in a mini bottle of vodka:
Finally, it was cookie time! I started with a recipe billed as no less than “The Best Homemade Chocolate Chip Cookies in the Entire World.” Although I might not go quite that far, if you like a chewy cookie…these were totally worth the wait!
(Makes 22-23 medium cookies)
-1 1/2 c. flour
-1/2 tsp. baking soda
-1/2 tsp. salt
-1/2 c. (1 stick) unsalted butter, slightly colder than room temperature
-1/2 c. sugar
-3/4 c. tightly packed light brown sugar (I used dark but recommend light)
-1 1/2 tsp. vanilla extract
-1 large egg, at room temperature, lightly beaten
-7 oz. bittersweet chocolate chunks or chips
-1/3 c. chopped walnuts, toasted (optional) (more…)