I love revisiting childhood classics.
There’s a rewarding nostalgia about going back to foods you loved as a kid; digging out recipes scrawled on stained paper, searching for flavours that ring true with memory. Some recipes are fine to be left like this, a warm place to return to on lazy weekends or lonely evenings. Others grow and change, as you learn new things and discover new interests, so too do the recipes you return to. More than just a memory, these foods become a catalogue of change over time, some recipes can even be traced back with change through generations.
These Rosemary and Goats Cheese Chocolate Chip Cookies carry exactly that type of narrative: A recipe written in my Mum’s handwriting, “Granny’s Chocolate Chip Cookie Cakes” were my favourite thing when I was small. As a teenager I experimented with a “truer” chocolate chip cookie, trying all sorts of recipes; Toll House, Green and Blacks, one from a very battered book called Chocolate Dreams, if memory serves, before settling onto the New York Times recipe, but resting for a mere 16 hours before baking. Now in my twenties, I still like the NYT recipe, but I crave an extra twist, a savoury twang, a less child-friendly flavour. Enter the stars of today’s quick recipe, rosemary and goat cheese, to give something new to such a universal classic.