Do you remember when life was simple and all you needed for a delicious, well-earned, just-baked dessert was a Tollhouse chocolate chip cookie? Cream the butter and sugars, add the eggs and vanilla, add the flour mixture in three portions, stir in chocolate chips, bake at 375 degrees. In our quest for always better, always different, always new, I wonder if we’ve sort of lost sight of the basics. I’ve seen gorgeous recipes for dishes and desserts with 4,000 ingredients that you never thought to put together. I, myself, proudly brown my butter and whisk it with sugar and eggs in four different stages, because, yes, I really, really like these cookies. These are the ones I want in my life every single damn day. And last week, I finally replenished my tahini supply and made these lovely Salted Tahini Chocolate Chip Cookies from Danielle Oron’s book Modern Israeli Cooking, reprinted earlier this year in the New York Times. Like the brown butter chocolate chip cookies, they straddle the classic and the different, yet are still entirely simple to make — you even cream the butter and sugar, like the olden days! Continue reading →