It takes only a slipping knife, and one’s world is turned upside-down for days. That’s what happened, a knife that slipped, a cut in a hand, stitches, home from work. Me not being able to perform the most stupid, basic, daily tasks, from putting up my hair to washing my face. From cutting an apple from my oatmeal to washing a salad. From baking bread to doing the dishes.
“I feel like Edward Scissorhands”, I told J, while trying to serve myself some salad, failing miserably and spreading corn kernels all over the table. He smiled, helped me with the serving spoons and cleaned my mess. He knows I am stubborn. Sometimes, he lets me try, but he is ready to save the situation before I go too far. “Nonono, Val, leave it, sit down.”
I am tired of sitting down already.
One, two, three days at home like that and I start to feel anxious. Sure, I can read. I can use my time to do (pretty useless and yet fulfilling) tasks that I have put on a side for a long time. Re-organize ideas, write those emails saved in the draft file for months –yes, typing with one hand takes ages, but thank god I have anything but time. Take walks and deep breaths. I can take pictures with one hand, although blurry 99% of the times. But.
This is a good lesson. The smallest thing can deeply affect us, our routine and habits. Never take anything for granted. And beware of small, sharp knives, please. You really don’t want to end up like yours truly, I assure you.
Anyway, let’s stop with my lament. I thought something sweet would uplift the spirit of this post (and mine), so here I am, talking about chocolate chip cookies. What? Me, chocolate, cookies? Yep, you heard me. Chocolate chip cookies and milk is one of the most miraculous cures for lonely souls. Give them to a kid with the flu and he’ll feel better in a second. Give them to J and his day will shine of a new light. Oh, give one to me, too, please. Want some? I have plenty. I made them before getting hurt and look how useful they turned out. Another lesson: never ask yourself too many questions while making (a lot) of cookies. They will come handy sooner or later.
Now, I strongly believe the world doesn’t need another chocolate chip cookie recipe –or it surely doesn’t need mine. I don’t have one, anyway. Also, I think that in hard times, one should rely on trusted friends. So I did –I headed to her blog and looked for chocolate chip cookies, found many, chose my favorite and had me started.
I followed her instructions pretty closely, having almost all the ingredients required for, but as she says at the beginning of the recipe, you can swap and adapt it at your liking. My impression: these cookies are small bite-size bombs of chewy goodness. But, they are sweet, very very sweet. So, if you like sweet go for it, they are just the perfect cookies for you, if not, my suggestion is to lower the sugar called for by 1/4 cup at least, or to use a more bitter, darker type of chocolate. Or both. That’s what I am going to do next –whenever my hand allows me to — and what I reported on the recipe below. In the meantime, I’ll enjoy what remains of these, dipped in a big cup of milk which is sitting precariously on the couch edge. I like to live dangerously, I’ll never learn.
Bite-Size Chocolate Chip Cookies
- 5 oz/140 gr good-quality semi-sweet chocolate bar (I used Hotel Chocolat 66% dark chocolate)
- 1 cup whole wheat flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup old-fashioned rolled oats
- 1/2 cup walnuts, finely chopped (by hand)
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup raw natural dark brown sugarscant
- 1 T organic unsulphured molasses (blackstrap)
- 1 medium organic egg
- 1 1/2 tsp pure vanilla extract
Preheat your oven to 350F degrees, racks in top and bottom third. Line two baking sheets with parchment paper. Finely chop the chocolate bar into tiny shavings. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, oats, walnuts, and shaved chocolate. Set aside. Using a wooden spoon, cream the butter until fluffy, then add the sugar and mix until it is also light and fluffy. Add the molasses, then the egg and the vanilla, mixing until everything is well incorporated, Add the flour mix and stir until the ingredients come together into a uniform dough. Scoop out the dough in tablespoon size. Roll each tablespoon of dough into a ball shape. Place two inches apart on your prepared baking sheets. Bake for 10 minutes or until cookies are golden and fragrant. Remove from oven, and cool on a wire rack. Store in an air-tight container up to 10 days.
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