There is one core recipe for chocolate chip cookies, that which was named after the Toll House Inn in Whitman, Massachusetts, where Ruth Graves Wakefield’s invention was published in a 1936 cookbook. Most modern versions play off of it in one way or another, always in the pursuit of a “better” cookie but rarely through the practice of simplicity. Some require cake flour, bread flour, or a combination thereof, which has always perplexed me as you’d think a mix of high- and low-gluten flour would average out back to approximately an all-purpose flour level? Regardless, I follow these recipes to the letter, hoping to glean something new.
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