Introduction: Baking American Style Chocolate Chip Cookies (Gordon Cookies) in the Netherlands
If you grew up, went to school or in some other way experienced the ubiquitous American chocolate chip cookie you may also be aware of how difficult it is to reproduce. The specific version in this recipe is named after is variation of the Toll House Cookie, but I think they taste better. After you have successfully executed a few batches you may want to adapt this recipe to your own tastes and cookie experiences.
Where helpful I have translated some of the recipe for Dutch shoppers.
(Warning do not leave your cookies at dog or cat height - the amount chocolate will certainly agitate the animals if not make them completely sick.)
Step 1: Wet Ingredients / Natte Ingrediënten
You will need to gather the following ingredients. English names on the left and Dutch names on the right. I am grouping the ingredients into groups for the mixing process
Wet ingredients / natte ingrediënten
Amount /bedrag English Nederlands
123 gr Unsalted butter ongezouten roomboter
1 medium Egg ei
125 ml Demerara sugar ruwe rietsuiker
2 ml Vanilla vanilla
4 gr Nescafé gold Nescafé gold (oploskoffie)
In a bowl cream together all of the wet ingredients until smooth and creamy. In the batch I made for this tutorial I used my electric mixer. I have done this by hand with a wooden spoon and patients.
Step 2: Sift Dry Ingredients / Ziften Droge Ingrediënten
Dry ingredients / droge ingrediënten
150 ml Self rising flour zelf rijzend bakmeel
4 gr fine salt fine zout
Sift salt and self rising flour and place in a bowl to the side.
Step 3: Prepare the Chocolate Chunks / Bereid De Chocolade Stukjes
One of the key difference between North America and Europe is the availability of chocolate chips. Some markets have them and others do not. I have decided to make a virtue out of my shopping problem. There is no doubt in my mind that dark/pure chocolate is infinitely batter than American chocolate chips. The melt is better in baking and the irregular sized chunks make for a better cookie texture.
One of the best parts of this recipe is that it requires a hammer. I use a large rubber mallet to prepare my chocolate chunks. Place the chocolate in the freezer for at least 30 minutes.
200 gr Dark chocolate extra bittere chocolade (65% cacaobestanddelen)
Take the rubber mallet and break the bar into pieces and set aside
Step 4: Nuts / Noten
Set Aside
250 gr Pecans Pecannoten
Place these is a convenient container. If you are trying to teach American chocolate chip cookie technology to your Dutch friends make sure they do not substitute walnuts or hazel nuts (hazelnoten of walnoten.) There is nothing wrong with these other nuts, but your product will be a different kind of cookie.
Step 5: Add the Wet and Dry Ingredients / Combineer De Natte En Droge Ingrediënten
Add the flour/salt mixture to the creamed mixture. Blend until smooth. Thoroughly blend in the pecans - make sure they are evenly mixed in the dough. Add the chocolate chunks last and again make sure that you have mixed these throughly. You mixture will look like the picture.
LET THE DOUGH REST! Minimally for 30 minutes but I have stored the dough for up to a week. Patients will have its own rewards. Letting the dough rest overnight in the refrigerator is optimal.
If you want to store the dough for more than 24 hours, wrap the dough in baking paper and then wrap it in aluminium or plastic wrap.
Step 6: Place Cookies on a Baking Tray / Plaats Koekjes Op Een Bakplaat
Pre-heat your oven to 175 C. If you think your oven runs hot, reduce the temperature. I have small scoop I use to place the cookies on the tray. I find that using baking paper gives me a better result and makes clean up easier.
Step 7: Bake for 10-13 Minutes / Bak Gedurende 10-13 Minuten
The baking time is very short and I recommend a timer. Let the cookies cool at room temperature for at least 15 minutes. This is to avoid burning fingers and tongues.
I have included a picture of the final product with my kitchen hammer for scale.
