I’ve never been much into making biscuits, as we call them in this part of the world. (Apart from biscotti, of course. Those who know me well know that my own biscotti are the only ones I will deign to eat.) I like making biscotti because they keep for long enough not to go stale. And I like making brownies and blondies because they can live in the freezer, ready to provide sugary goodness at any given moment.
Anyhoo. Needed a gift for a dear aunt(-in-law), and needed to make something different. So I did what any good American housewife did, and I baked chocolate chip cookies. Not just any, of course. Only the best will do, which is apparently this number from the NYT. (They really are the best. All the bloggers say so.)
I’m usually intimidated by the sheer size of American-style things (those muffins: seriously?), but I must say I quite enjoyed scooping golf-ball size globs of batter onto the baking tray.
(That’s a sprinkle of salt on top, by the way. It’s the secret!) And then watching them turn into jumbo cookies:
Of course I tweaked the recipe. I added two teaspoons of ginger powder to the mix, and a handful of chopped preserved ginger. An inspired tweak it was!
But as good as these are – and I mostly hope aunty will think so too – I reckon my most important revelation was finally understanding why Americans confuse raw cookie dough with something that is appropriate for ice cream. I mean, just look at it. It’s suddenly an easy confusion to understand. Shame (as we say in this part of the world).