An adaptation of Metropolitan Bakery‘s Salted Chocolate Chip and Sour Cherry Cookie recipe that appears in the book was one of 25 recipes featured in the Washington Post Food pages’ annual holiday cookie issue this week. That section also contains a story (supplemented online by this video) by Post columnist Stephanie Witt Sedgwick suggesting ways to make your chocolate chip cookies stand out on a holiday buffet table. Since she likes the basic Nestle Toll House recipe, her ideas mostly focused on varying the size of both the cookies and the chocolate chips you use.
My wide-ranging chat with Hadas Kuznits about the book and the chocolate chip cookie’s invention aired on Philadelphia news radio KYW-AM’s “What’s Cooking” show this weekend.
Winner Johnson (center)
I’m not a downhill skier but if I were, there’s no question where I would do my skiing: At the Beaver Creek Resort in the Rocky Mountains, where they serve free cookies every day at 3 p.m. The 2013 edition of their annual Chocolate Chip Cookie Competition, discussed in Chapter 6, which celebrates Beaver Creek’s cookie-serving tradition, was held the day before Thanksgiving. This year’s winning recipe from Coloradan Nancy Johnson features milk chocolate chips and — no doubt to make up for their extra sweetness — a little bit less white sugar.
Cheryl, me, Griff and the book (with its heavenly halo)
While on vacation in Georgia last month, I dropped in on Cheryl and Griff Day of Back in the Day, the only Savannah bakery to earn a Chapter 4 Chocolate Chips To Go listing of the best places to buy chocolate chip cookies in the country. Like all their baked goods, Back in the Day’s chocolate chips are a pure and simple rendition enhanced, in this case, with high-quality Callebaut chocolate chunks and a sprinkle of sparkling sea salt. By foot, the bakery is 30 minutes due south of Forsyth Park if you want to work off the calories you will consume in advance (I also highly recommend their cupcakes and scone/biscuit hybrid biscone). Or create the bakery in your own home with the help of their cookbook.
While in Savannah, I also stopped by a branch of Byrd’s, famous for their Scotch oatmeal cookies and locally popular benne wafers (with sesame seeds), rather than their chocolate chip. But their company slogan (seen here on their awning) are truly words to live by!