The first sweet treat I wanted to bake as soon as I had free reign in a kitchen again? Chocolate chip cookies.
There is just something glorious about round balls of dough forming into deliciously soft, chewy deliciousness in front of your eyes…and in super quick time, too. I did a quick search for a good basic recipe (normally if I was at home I would’ve maybe attempted a fancy Nigella number, but being a strange kitchen and deprived as I’d been for any kind of baking, I was happy to stick to a more simple recipe) and interestingly found this article on the Guardian website – complete with recipe – concerning a debate over how to cook the ‘perfect’ chocolate chip cookies.
Luckily all of the ingredients were readily available at the nearest supermarket in Munich so I set about making the dough.
Initially I thought that perhaps the quantity of chocolate was too much for the amount of dough, but it seemed to mix in well without melting in my hands, and you can never have too much chocolate, right?
Anyway, the dough made enough for 12 good sized golf balls (with some extra left in the bowl for Scott to eat, on his request) and they cooked within the allotted time fairly evenly. I didn’t sprinkle with sea salt, as the recipe suggested, as I just wanted simple, honest cookies; no frills.
We tasted a couple while they were still warm and melting in the middle and they were delicious. By the second day when they had cooled they weren’t quite as chewy as I would have liked them, but they were still buttery and extremely tasty. So much so that I actually baked another batch the week after using white chocolate, which I actually think we both preferred as they were sweeter and even more buttery.
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