It’s a gorgeous day out there. Hermine didn’t pack the punch they were expecting and we haves sunshine and blue skies with a gentle breeze in the air… Perfect weather for baking chocolate cookies.

Actually, any weather is perfect for baking cookies, but, you know what I mean. The windows are open and the scent of baking cookies is wafting throughout the neighborhood. It’s a grand day, indeed!

After a crazy couple of weeks, we’re hunkered down, this weekend. Bad TV, frying peppers, baking bread, and picking more tomatoes are pretty much the extent of our weekend activities. Gloriously quiet.

We have a whole week of nothing and then Victor has to take off for business – I get to stay home and Nonna-Sit – and the following week we fly off to San Francisco for my nephew’s wedding. That is going to be a blast and a half! I have the most fun, wild, and crazy family – we definitely know how to do family gatherings. Yes, it’s going to be fun.

But back to the present…

Cookies. Chocolate cookies. Also fun, but in a different way. These are pretty much a go-to recipe. They’re easy to make and you can add just about anything to them. The basic is three cups of chips, nuts, or any combination. Today, I chopped up a 500gr. chocolate bar with almonds and added a half-bag of white chocolate chips. Add nuts, raisins, or whatever happens to be sitting around in your cupboard.

And have fun!


Oh – and here’s a tip if you only have Dutch processed cocoa – add 1/4 teaspoon of white vinegar to the dough to add the acidity needed for the Dutch processed cocoa to work.

Chocolate Cookies

  • 1 1/2 cups flour
  • 1/2 cup cocoa powder (add 1/4 tsp white vinegar with Vanilla if using Dutch process)
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 sticks butter, softened
  • 1 cup sugar
  • 1/4 cup packed brown sugar
  • 1 large egg
  • 1 1/2 teaspoons vanilla
  • 3 cups assorted nuts, chips, chunks, and/or raisins

Preheat oven to 350°.

Sift together flour, cocoa powder, baking soda, and salt. Beat together butter and sugars until light and fluffy and beat in egg and vanilla until combined well. Mix in flour mixture until just combined and stir in chips.

Drop dough by tablespoons about 2 inches apart onto ungreased baking sheets and bake about 12 minutes.

Makes about 5 dozen cookies.

Cool as long as you can, and then eat!