bestest chocolate cookies

December 25, 2007


What’s the best cure for a rainy afternoon? Moist chocolate cookies of course :). Kyle went out in the kayak, and I took a nap on the couch with the cool air wafting in all the open windows. I’ve been wanting to make a version of an Afghan cookie, which is a traditional NZ treat. A scoop of vanilla ice cream is the only thing that would make these tastier. Merry Christmas, everyone!

  • 1 cup butter, softened
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup wholemeal flour, 1/2 cup regular flour
  • 1/2 cup almond meal
  • 2/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 1/2 cups semisweet chocolate chips
  • 1 cup slivered almonds
  • 1/2 cup sweetened, dessicated coconut
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the rest of the ingredients; stir into the butter mixture until well blended. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Recipe adapted from here.



Something was whispering in my ear today, “Make earrings.” I ended up with about 25 pair. Good thing it’s Christmas, maybe I’ll sell them all this week!


And a pic of my mezzanine work area.


A few days ago I made a fennel and apple salad after seeing The Chef at Home do one.


I never bought fennel before we moved here, cherimoya either. Wow, there are so many amazing delicacies to discover!

For this salad: Whisk together apple cider vinegar, olive oil, good grainy mustard, salt and pepper. Toss with a few apples, fennel bulbs and fennel leaves which have been chopped finely. It’s that easy, and the fennel loses it’s anise flavor when combined with the dressing, which is a plus if you don’t like anise. I ate the whole bowl- so refreshing and crisp.