When I first started baking, chocolate chip cookies were my greatest source of frustration. It seemed that everyone except me had their own trademark recipe. And while I could properly duplicate a batch from the back of the Toll House bag, it wasn’t enough. After two years and many trials, it finally happened. It was love at first bite and after that moment, there was no looking back.
At this point you might be wondering where the chocolate chips are. The short answer is there aren’t any. People, just as much as recipes and the food itself, influence me in the kitchen. And so when a high school friend told me he didn’t like chocolate chips, a substitution of white chocolate and peanut butter chips seemed appropriate. But the adaptations and add-ins don’t stop there.