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