I seriously can´t believe it´s already been a year since I started this blog. After 130 some entries, some things have come to feel normal… even stalling people before they can dig in so I can take pictures of food (and pretending they don´t hate me for it), but I still marvel at many things that foodblogging has brought into my life, especially all the wonderful people I´ve met this year, both virtually and in person.
Even though I don´t talk much here about my life unrelated to food, I think our attitude towards food and our memories or experiences can be easily associated to different areas in our lives, and are a good reflection of our personalities. I would still like to talk more about other aspects of life sometimes, but something usually stops me, I don´t know if it´s lack of writing skills, shyness or what, but I´m going to be working on that for this second year of blogging.
For our little blog-anniversary celebration, I´m bringing some brownie-like chocolate cookies Molly posted about last week that I´ve already made twice: both in the very same version and with a touch of cinnamon, and even a lemon version for my grandma because she´s allergic to chocolate.
What´s remarkable about these cookies is that they don´t have obscene amounts of butter, which is always a welcome change.
The full recipe comes at the end of the post, but first I want to thank Deb for the inspiration to start this little blog of mine, and each and every one of you for reading my recipes and rantings, and for taking the time to comment, since I just love our little conversations (and to the many lurkers as well, because I know we don´t always have the time to comment). This has been a full year for me in many, many ways, and this blog has been a great companion while I try to grow both as a person and a cook. Thanks for tagging along!
Now for the second year, I need to get some stuff done, one of which is doing a recipe index (coming soon) and also finding out how to do those “one year ago” links at the end of each post, do any of you know how to do that? If so, please give me a hand, because I´m still sadly incompetent with many technical things.
Chewy Cocoa Cookies with Chocolate Chips Adapted from Alice Medrich, as seen in Orangette
1 cup unbleached all-purpose flour
¼ tsp. baking soda
1/8 tsp. salt
4 Tbsp. (½ stick) unsalted butter
2/3 cup granulated sugar
1/3 cup light brown sugar
7 Tbsp. unsweetened cocoa powder
1/3 cup plain yogurt, preferably not low- or nonfat
1 tsp. vanilla extract
½ cup chocolate chips, preferably Ghirardelli brand, either semisweet or bittersweet
1. Preheat the oven to 350°F (about 175°C). Line a baking sheet with parchment paper or a silicone liner.
2. In a small bowl, whisk together the flour, baking soda, and salt.
3. Place the butter in a medium microwave-safe bowl, and microwave briefly, until just melted. Add the sugars, and sift in the cocoa. Stir to blend well. The mixture will be somewhat thick and pasty, like wet sand. Add the yogurt and vanilla and stir to mix thoroughly. Add the dry flour mixture, and stir to just combine. Add the chocolate chips and stir to incorporate.
4. Drop the dough by generous tablespoons onto the prepared baking sheet. You should be able to fit about 8 or 9 cookies, nicely spaced, on a standard sheet pan. Bake for 9 to 11 minutes, or until the tops of the cookies have crackled slightly and look set. Transfer the sheet pan to a wire rack, and cool the cookies on the pan for 10 minutes. Transfer them to the rack to cool completely. Repeat with remaining dough.
Yield: About 15 cookies