Welcome back, Betty

It’s been quite a while since I stepped foot into the kitchen to cook a real meal. For months, I’ve been surviving on canned tuna, whole wheat matzo crackers and apples with peanut butter (with the occasional orange beef and house special fried rice take-out meal from the Chinese restaurant right next to my office).

Well, let’s say these days I have a bit more time to do what I love, including putting my kitchen utensils to work and writing.

I decided to cook a real dinner for a change and it came out beautifully. My sister, of course, wouldn’t let me off the hook that easy and communicated her craving for “something chocolatey”. Actually, it was more like “Hey, Betty Crocker, can you make me something for dessert?  With chocolate?”

Diligently, I started researching quick alternatives to satisfy her craving and while going through my fridge and pantry I realized I had been hoarding  everything I needed to make chocolate chip cookies. Lucky her. I adapted a recipe from The Williams-Sonoma Baking Book and got to baking for the first time in months.

The cookies hit the spot for her craving. And, now I’m left with about a dozen cookies that keep calling me back into the kitchen for another bite (or two). I am convinced that if I enjoy them with a cup of green tea these won’t find shelter in my thighs.

I guess you’ll see me running like a madwoman around the neighborhood a lot more often.

Double Chocolate Chip Cookies

Adapted from The Williams-Sonoma Baking Book (Chocolate Chip Cookies) 

1 1/3 cups white whole wheat flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

1/4 cup unsweetened cocoa powder

1/2 cup (8 tbsp) unsalted butter

1/2 cup granualted sugar

1/2 cup light brown sugar

1 large egg

1 tsp Madagascar Bourbon Pure Vanilla Extract

1/2 cup bittersweet chocolate chips

1/2 cup milk chocolate chips

Preheat oven to 350 F. Sift the flour, baking powder, baking soda, salt and cocoa powder.

In a large bowl, using an electric mixer in high speed, cream the butter until fluffy and pale yellow. Add the granulated sugar and brown sugar and continue beating until the mixture is no longer gritty when rubbed between your finger and thumb. Add the egg and vanilla and beat on low speed until blended, occasionally stopping the mixer and scraping down the sides of the bowl with a silicone spatula if needed.

Add the flour mixture to the butter mixture and mix on low speed or stir with a wooden spoon just until blended. Add the chocolate chips, mixing or stirring just until blended.

Using two spoons, shape the dough into 1-inch (2.5 cm) balls and place on the baking sheets, spacing the cookies about 2 inches (2cm) apart. Bake the cookies until golden brown, about 12 minutes.