What would the world be without chocolate chips?
What would the world be without chocolate chips you say? Definitely not as sweet for sure.
I have to admit to occasionally buying chocolate chip cookies for my kids when they were young and they would probably have been Chips Ahoy by Nabisco. But, 99% of the time they would have had homemade, warm out of the oven, cookies waiting for them when they returned from school with a tall glass of milk.
When we lived in Chicago back in the 80’s and my daughter was in pre-school, I was guilty of talking her out of going to pre-school one day so we could go to Woodfield Mall. At the time, I think that was one of the largest malls in the U.S. and they had a Mrs. Fields Cookie shop which I absolutely in love with their Macadamia Nut White Chocolate and Chocolate Chip Cookies. These cookies were always warm out the oven. So on our little outing that day, which was a cold, snowy day, we checked our heavy coats into a locker and took out for a little shopping excursion. Ummm, I can still taste those warm cookies with large pieces of macadamia nuts along with all those chocolate chips. We didn’t make a habit of skipping school but that was one nice mother/daughter day.
I was looking for a dessert to make for our bunco group and wanted something memorable. I seldom sign up for dessert because there are always so many appetizer recipes I want to try out on everyone. While out to dinner one night, my friend, Peggy told me about this dessert she had seen on one of Ina Garten’s shows. I remember seeing this show in the past but the only thing I remembered about it was her talking about going to Tate’s Bake Shop to buy their chocolate chip cookies for this recipe. Since my cc cookies are not nearly this flat and crunchy I decided to try Tate’s recipe that was printed on Food.com’s website.