Just Like the Cool Kids
My new thing is reading baking/cooking blogs and drooling over the pictures/recipes. There’s this one, simply breakfast, which is basically just food porn, and I’m way addicted. It’s my new thing.
Anyways, I want to play with the big kids, and sometimes I bake things. So now my even newer thing is that I’m going to post about what I bake/eat.
Speaking of hanging with the cool kids…I have friends! Well, I have a Jorge friend, and he has roommates, and sometimes we cenar (eat dinner) together. Like this:
Lara made appetizers:
Anna made the dinner:
And I BLEW THEIR MINDS with chocolate chip cookies:
Really, though, Spaniards aren’t really a baking people. So stuff that to me is very simple and common-place (like cookies and pancakes) is a big, fancy deal for them, and it leads to hilarious/frustrating Q & A sessions. Like this:
Q: Is it part of the recipe to make the cookies round? I’ve only ever seen them flat.
A: No, no–they flatten out in the oven.
Q: Don’t we have to wait for them to cool all the way before they eat them?
A: What? No, we…you’re supposed to eat them while they’re still warm. With a glass of milk, traditionally.
Q: Ew, why are you eating the dough? Don’t you want to wait until after it’s baked?
A: HOW DO YOU NOT KNOW ABOUT CHOCOLATE CHIP COOKIES AND EATING THE DOUGH? (Then I cry a little).
Chocolate Chunk Cookies
Yield: about 45 cookies
Cooking Time: 10 minutes
● 2 cups all purpose flour
● 1 tsp. salt
● 3/4 tsp. baking soda
● 2 sticks unsalted butter at room temp
● 1 cup sugar
● 2/3 cup light brown sugar
● 2 large eggs
● 12 oz. bittersweet chocolate (a big chocolate bar, cut into 1/4 inch chunks)
● 1 cup ground almonds
1. Preheat oven 375 degrees. Lightly coat the bottom of a baking sheet with vegetable oil.
2. Whisk the flour, salt, and baking soda together.
3. Mash the butter with a fork until smooth. Add the sugars and mix with a wooden spoon (or whatever) until well blended. Add the eggs one at a time, stirring for a minute or so after each egg goes in. Then add the dry ingredients in 3 portions, mixing in between but don’t over-mix. Then stir in the ground-up almonds and then the chocolate. Then put the dough in the fridge for about a half hour, but first eat as much as you feel like.
4. Using a big spoon and/or your hands, make tablespoon-sized balls and arrange them on the baking sheet, with about 2 inches in between (I also like to stagger the rows).
5. Bake the cookies one sheet at a time for 10 minutes, or until they brown on the edges and golden in the center. COOKIES WILL ALWAYS LOOK A LITTLE BIT LESS-DONE THAN THEY ACTUALLY ARE. So err on the side of caution. Let cookies cool before you eat them. Or not.
sister! if you are diggin on the food porn lately, may I introduce you to : The Pioneer Woman…
she’s pretty awesome, she was like, a “big city gal” and a total food snob at one point, but she met and fell in lurve with a cattle rancher dude so now she lives on a ranch and blah, blah, blah… anyway, the cooking portion of her site is great! very well organized (ie: you can just head to dessert and bypass the meaty stuff) and my favorite pat is she literally takes pictures of every step of her recipes! it’s glorious!
[…] going to a farewell party for Paul friend, who is about to do the Camino de Santiago. I baked him my best chocolate chip cookies. Because Friendship is […]