I'm fastidious about food and choose freshly prepared dishes filled with quality ingredients whenever possible. That is, until it's time for dessert. Marshmallow Peeps, the infamous "mystery pastry" my hospital serves during Grand Rounds, anything made by Hostess -- it's all fair game. Oddly enough, I grew up with diabetics on one side of the family and pastry chefs on the other side; if I ate dessert at all as a kid, it was prepared by a master. I wasn't corrupted until I started high school and met The Big Cookie.
The Big Cookie was a lunchtime legend: six inches in diameter, loaded with chocolate chips, burnt around the edges, raw in the middle, and so buttery that the grease would soak through the wax paper wrapping. I delightfully consumed one of these monsters every other day or so for four years and would practically start experiencing withdrawal symptoms during long vacations and summer holidays. Even after I graduated, I'd make pilgrimages from college every few months to pick up a Big Cookie or two.Then, about three years ago, my high school switched cafeteria companies and The Big Cookie went the way of the dodo. Students protested and alumni ranted, but nothing could be done. Every once in a while, the administration heralds the return of The Big Cookie and we all rush back to campus... but they always hand us a small, crisp, dry, inferior cookie and pretend like they can't see the difference.
My college's chocolate chip cookies were a decent enough substitute, but since I graduated, I've been on a mission to find a beautiful, perfect, crave-satisfying chocolate chip cookie recipe. This week, I gave my quest another shot using a modified version of a recipe I found online.
Trouble was, my culinary experimentation coincided with a telecast of Dancing with the Stars. Thus, Gilles Marini sensuously dipped his partner and I boiled my butter instead of melting it. I added it to a bowl with sugar and vanilla anyway and started mixing the ingredients. Then Dmitry Chaplin sashayed around the dance floor with half a shirt on and I let the mixer run for five minutes. When I came to my senses and checked the bowl, I had a thick, viscous, caramel-colored goo instead of creamed butter and sugar
I had inadvertently created butter toffee. And because I wanted chocolate chip cookies more than I wanted toffee, I continued with the recipe (with the addition of some chopped almonds to enhance the toffee flavor). I ended up with something unbelievable: a rich, complex chocolate chip cookie that's soft when eaten hot and brittle when eaten cold. It's not The Big Cookie by a long shot, but it's a keeper.
[Insert yet-to-be-chosen recipe name here]
1/4 cup + 2 tbsp salted butter

1/2 cup packed brown sugar
1/4 cup white sugar
1/2 tbsp vanilla
1 egg
1 cup flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup semi-sweet chocolate chips
1/4 cup crushed almonds, pecans, or walnuts (if desired)
Mix sugars and vanilla in a large bowl. Melt butter in the microwave or in a small saucepan until it begins to bubble, then add it directly to the sugar mixture and mix for five minutes. The mixture should be thick, viscous, and similar to caramel in color and consistency. Add egg, then add flour, baking soda, and salt, mixing after each until fully incorporated. Stir in chocolate chips and nuts, and if you have some time to kill, refrigerate the dough for a few hours before baking.
Preheat oven to 325 degrees. Drop spoonfuls of dough onto a greased or lined cookie sheet. (They will spread out in the oven, so make sure to leave 2-3 inches of space between spoonfuls.) Bake for 18-20 minutes or until edges are browned. Yields ten big cookies, twenty medium-sized cookies, or a ton of small cookies.

