The first sweet treat I wanted to bake as soon as I had free rein in a kitchen again? Chocolate chip cookies.
There is something truly wonderful about watching balls of dough transform into soft, chewy cookies before your eyes — and so quickly, too. I did a quick search for a reliable basic recipe. At home I might have attempted a more elaborate Nigella-style version, but given the unfamiliar kitchen and my eagerness to bake something straightforward, I chose a simple approach. I even came across an article on the Guardian that explored the debate around making the “perfect” chocolate chip cookie and included a handy recipe.
Fortunately, all the ingredients were available at the nearest supermarket in Munich, so I set about making the dough.
At first I worried that the amount of chocolate might overwhelm the dough, but it folded in nicely without melting in my hands. And really, you can’t have too much chocolate.
