When I found out I had Celiac Disease, I mourned wheat flour. Savory stuff like breads and pastas weren’t the biggest issue. There is really nothing that can cure my insatiable sweet tooth for baked goods. What was I going to do?! All I could think about were the cream puffs I’d never touch again- god, how I love anything made of pâte à choux! I thought about the chocolate-almond croissants at Madeleine’s on 23rd Street that were sometimes the only good reason to get out of bed on bitter December morning. And then there were my mom’s chocolate chip cookies- as a kid, I could literally eat them as fast as she could bake them. I’d be ashamed to tell you how many I could put down in one sitting. I once made her send me a double batch at culinary school so I could share them with my chef and my whole class.
Well, of course I now know I can still have delicious gluten-free baked goods- But the memory of sitting in my mom’s kitchen gulping down one of her melty chocolate chip cookies served on a folded paper towel with a glass of milk will always be with me. I think for most people they are pure nostalgia- childhood in every bite. And everyone’s ideal is a little different. Some like them thin and crispy like my mama’s. Others like a cakey-ier softer cookie. I’ve come up with a great recipe that is crisp at the edges and a little bit chewy in the center. I hope you love them and they bring you back a little too…and promise me you’ll have one hot and melty right out of the oven!
Check out my Chocolate Chip Cookies with Oats and Flax.