That's 400 years they've had to figure out how to make chips. So I bought a block of black chocolate and started chopping. The rest of the ingredients posed their own challenges. French brown sugar is dark enough to be molasses. Light brown sugar is not brown but blond or red.
French vanilla is a disappointing sugary syrup.
I had to shell and chop the nuts myself by hand. At last I presented the fruits of my labor. My friends had never tasted real homemade chocolate-chip cookies. They wanted more. I wanted more.