Did you know that May 15 is National Chocolate Chip Day? Yes, I know — what isn't there a holiday for? But who can complain about a day set aside to celebrate chocolate chips? I probably could make it a holiday every day, with all of the delicious dishes I develop that include chocolate chips.
A few years back, I visited Tate's Bake Shop in Southampton, N.Y. I stumbled upon the greatest chocolate chip cookie I could remember. I returned home to my kitchen and began trying to duplicate the texture and flavor. I substituted some oatmeal for part of the flour, and I used lots of brown sugar and toffee bits to give these cookies a crisp, crunchy texture.
The chocolate chip cookie can be either chewy or crispy, depending upon the recipe and how you place them on the cookie sheet. Rounds of cookie dough will produce thicker and chewier cookies, while flattened rounds of dough will spread into think flat crisps of buttery dough studded with chocolate chips and toffee. If you prefer larger cookies, drop golf-ball sized cookies onto baking sheets and bake a few minutes longer.
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