Sweet version |
So, here’s the thing.
Many people search for the perfect chocolate chip cookie recipe, like those made by Pepperidge Farm, Mrs. Fields, St. Michael, Famous Amos, or perhaps a small café in the countryside of Liverpool or Tuscany. Including me. Especially the soft-baked kind: large in size, half-baked, soft and slightly chewy, loaded with fillings, the aroma of butter and vanilla, premium chocolate chips, and… the perfect wrinkles!
It seems that only in the world of archaeology and culinary arts are wrinkles so highly valued :)
Wandering from recipe to recipe, trial after trial led me to one conclusion. The perfect chocolate chip cookie requires using many ingredients that I prefer not to consume. Non-halal ingredients, trans fats, excessive sugar, flavor enhancers, colorings, leavening agents, and emulsifiers. It’s almost impossible to make them in a home kitchen while minimizing the use of artificial ingredients and trans fats.