The Perfect (no-electric mixer) Chocolate Chip cookies
I have a big secret… I’m a nutritionist with a big sweet tooth.
I mean, nothing’s wrong with that once I can control it. I’ve been this way from since I was little and I doubt that’ll change any time soon. I’ve actually been visiting le BF in Namibia for some weeks now and though I’m quite impressed by the selection of pastries here – pre-lockdown, of course – it’s been a while since I’ve been away from my usual sweet fixings.
Unfortunately, I’ve been craving some chocolate chip cookies for 3, maybe 4 weeks. We finally bought some from the store, and gosh were they weird and lacking chocolate. Le BF seemed to enjoy them, although they were rock hard. Definitely not what I was expecting from a cookie unless it’s a Bajan Rough Top.
I can’t quite get a taste for the cookies here. I don’t know what it is, but it seems that all of what I’ve tried are really sweet, dry with a slightly coconutty taste. And I feel like they’re missing something – aside from moisture – but I don’t know what it is. It’s a bit weird!
Fed up, I decided I’ll make some chocolate chip cookies and searched for dark chocolate each time we did a quick supermarket run. For the essentials, you know. Then last week I finally found a 500g bar in SPAR for N$46 (which is BB$5 or US$2.50). Not bad at all!
