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Historical March 1987 report or notice. Original dates, prices and contacts describe the source period; current availability has not been established.
Introduction: Winner of the 1987 Times of Skinker-DeBaliviere Chocolate Chip Cookie Contest is this month’s Macho Menu as well. Yes, for the second year in a row, the best chocolate chip cookie was entered by a man.
This winner is distinguished by the fact that he is the only man ever to appear as Macho Menu three times. Editorially, we thought two was probably enough, but then he had to go and win the chocolate chip contest!
So Macho Menu proudly features Paul Kurtz and his prize-winning recipe.
When he’s not experimenting in the kitchen, Paul is Senior Claims Analyst for the Safety Mutual Casualty Corporation. He’s also the proud papa of first baby James Paul Neilson Kurtz, himself a fine inspiration for a ‘superdad.’ Congratulations to Paul and Katie! by Paul Kurtz At long last, the coveted chocolate chip cookie award! That will certainly be a day I will long remember.
In the excitement of the moment, I made a rash promise to tell the readers my secret which has previously eluded bakers everywhere.
The incredible thing is that there really is no secret; nothing that required a vault or that demanded silence because of generations of following the recipe.
If most of you have guessed that the basic recipe for the cookies is “Toll House” — you are absolutely correct.
It is also true that I add or change a few items that perhaps urges that flavor to new heights.
So grab your bags of chips and follow along with me. I will try to open a few doors regarding my “secrets” while remaining vague enough to protect my recipe.
As the recipe says, put the dry ingredients in a bowl to sit. I do cut back on the salt a bit and have found the flavor still exquisite. I use margarine and allow it to melt before combining it with the brown and white sugars.
There are two reasons for that: one being that it is a whole lot easier to then combine the melted butter with the sugar and other ingredients. I’m sure all of you have tried to crush semifrozen butter and attempt to blend it with sugar, usually your dominant arm requires three weeks rest afterward.
The second reason is that I believe that the sugar blends much better with the melted margarine for better batter consistency. I measure the white sugar as the recipe says, but I’ve never been very accurate with the brown sugar. I really couldn’t figure out what “firmly packed” actually meant. Should it easily fall out of the cup or need to be pried out with a hammer and chisel!
My brown sugar addition flows in and probably is more like 1¼ times the amount prescribed by Nestle’s recipe on the back of the chip package. I do add extra vanilla, not the whole bottle, but a bit more and then I whip the batter to a smooth consistency.
The recipe’s oven temperature is perfect but I tend to cook mine a little less than the time allotted.
For years Katie would shake her head and say, “Are you sure these are done?” This would prompt a scowl and a rise in my temperature with an equally untimely remark.
However, she never has had trouble eating them! I allow the cookies to cool for approximately five minutes before following up with one final procedure which shall remain a secret.
No doubt after several batches you will discover the final touch. Happy baking!
Originally published in The Times of Skinker-DeBaliviere, March 1987.
Read this article in the original newspaper issue.
Original source: SD_Times1987_03.pdf, printed page(s) 4; PDF page(s) 4.
