This has been written about many times before me. I came across Poppyfield's (whose blog I read from time to time) post on the subject while googling for answers. But this subject still warrant to be addressed for the good of all American expats in France craving chocolate chip cookies.
Why do my chocolate chip cookies lack their chocolate chip cookie-ness?
I've been in France for over 10 years, been making chocolate chip cookies for most of my life. Yet, whenever I make them using the Tollhouse recipe from my stash of Nestle semi-sweet morsels, my cookies either crunch too much or spread, but they NEVER rise and they are NEVER gooey. My cookies are flat, boring and greasy (kind of like my hair these days, except my hair's not greasy).
I've tried increasing the flour, decreasing the butter, freezing the dough (come to think of it, the cookies I made with the frozen dough from my nesting period were not so bad), and they are always just a little off. On top of it, the baking soda and baking powder seem to leave a weird taste.
And it's not the oven because it's the same in every oven I've tried.
Is the butter too creamy? French butter is special - apparently it's all the rage in the US these days.
Does this mean that not only do I have to import chocolate chips, Arms and Hammer baking soda and Davis baking powder, but now I have to smuggle in American butter too? Can you imagine the shame at customs? It's bad enough that I drag Cabot's Seriously Sharp Cheddar back with me (did I mention the 5 pounds I had in my suitcase?)
Now all of this isn't a big deal and normally wouldn't make me panick but...I've promised oatmeal-cranberry cookies for Christmas gifts. I'm now taking suggestions...
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