I had a craving this morning. And no, before you ask, I’m not pregnant.
I had a craving for good old-fashioned chewy choc chip cookies. So, naturally, I went onto the internet in search of a good recipe.
Here was the source of my mis-adventure.
I like Foodgawker. I have got many many many great recipes from there, and I use Foodgawker because the recipes cannot be posted to the site without an awesome photo in the original blog posting. Photos are essential for my recipe searches, as I am a very visual person, and will rarely try a recipe unless it has at least one photo of the end result. (Some recipes have automatic immunity however. Julia Child’s original Boeuf Bouguignon recipe is an exemplary dish which rose far above the modest tone of the printed recipe.)
So I searched on Foodgawker, and selected a bunch of delicious and chewy looking recipes to look at. I wanted something simple, just with chocolate chips, so I closed all the ones that had nuts or oats or peanut butter or salted caramel or cranberries or raisins. I closed all the ones which were egg/dairy/gluten/sugar/salt/cholesterol/whatever free, and closed the ones for which I didn’t have ingredients (I am not leaving the house today. That would require a certain level of kempt-ness that was beyond the scope of my effort levels today). As I was reading & closing recipes, one thing stood out to me like a hamantash in a row of kourabiedes.
On more than one of the recipes I was browsing today, this was listed in the Ingredients section:
1 package instant vanilla pudding mix
It is a total cop-out for anyone professing to be a so-called “food blogger” to publish recipes touted as the best/chewiest/tastiest/moistest/amazing cookie recipe when a significant portion of the “ingredients” are a commercialised replacement of a once-traditional foodstuff, like “pudding” (which, as far as I can gather, for Australian audiences is most similar to our cartons of custard. So imagine that, but in power form.). It is an insult to real cookery masters everywhere to pass these kinds of short-cut recipes off as the bees knees of cookie recipes, and do you know what the really sad thing is? New cooks make these recipes and it shapes their understanding of home cooking from then on! These new cooks, these unwitting victims to short-cut cooking, have no concept of the skills, guts, and sheer brilliance of traditional do-everything-from-scratch cooking. And that really saddens me.
Yes, I take shortcuts. Yes, I make my chicken laksa from store-bought laksa paste. But, combined with my homemade chicken stock, homegrown herbs and vegetables, my laksa still possesses a lot of the traditional elements authentic laksa has, and furthermore, my desire to learn how to make my own flavour pastes is just waiting for when I have enough time to dedicate a day or two to learning how to do it. You have read before on this blog about my love of the long way round to gastronomical bliss, and when I eventually learn how to make my own flavour pastes I know this will open up a whole new world to me. But I digress.
So I made my feelings known to the whole of Twitter (with liberal use of the exclamation mark and the rage hashtag), and I was not prepared for the overwhelmingly positive outpouring of support of my statement. I made the pleasing discovery that I was amongst like-minded people, and was blown away by all the offers to share their tried & true choc chip cookie recipes. My #rage quickly subsided, and I went about choosing the recipe that I made this afternoon.
This recipe was generously given to me by my knitting friend Sheralynn and with her permission, I am going to share it will all of you lovely readers.