Good-Mood Chocolate Cookies

It takes only a slipping knife, and one’s world is turned upside-down for days. That’s what happened, a knife that slipped, a cut in a hand, stitches, home from work. Me not being able to perform the most stupid, basic, daily tasks, from putting up my hair to washing my face.  From cutting an apple from my oatmeal to washing a salad. From baking bread to doing the dishes.

“I feel like Edward Scissorhands”, I told J, while trying to serve myself some salad, failing miserably and spreading corn kernels all over the table. He smiled, helped me with the serving spoons and cleaned my mess. He knows I am stubborn. Sometimes, he lets me try, but he is ready to save the situation before I go too far. “Nonono, Val, leave it, sit down.”

I am tired of sitting down already.

One, two, three days at home like that and I start to feel anxious. Sure, I can read. I can use my time to do (pretty useless and yet fulfilling) tasks that I have put on a side for a long time. Re-organize ideas, write those emails saved in the draft file for months –yes, typing with one hand takes ages, but thank god I have anything but time. Take walks and deep breaths. I can take pictures with one hand although blurry 99% of the times. But.

This is a good lesson. The smallest thing can deeply affect us, our routine and habits. Never take anything for granted. And beware of small, sharp knives, please. You really don’t want to end up like yours truly, I assure you.

Anyway, let’s stop with my lament. I thought something sweet would uplift the spirit of this post (and mine), so here I am, talking about chocolate chip cookies. What? Me, chocolate, cookies? Yep, you heard me. Chocolate chip cookies and milk is one of the most miraculous cures for lonely souls. Give them to a kid with the flu and he’ll feel better in a second. Give them to J and his day will shine of a new light. Oh, give one to me, too, please. Want some? I have plenty. I made them before getting hurt and look how useful they turned out. Another lesson: never ask yourself too many questions while making (a lot) of cookies. They will come handy sooner or later.

Now, I strongly believe the world doesn’t need another chocolate chip cookie recipe –or it surely doesn’t need mine. I don’t have one, anyway. Also, I think that in hard times, one should rely on trusted friends. So I did –I headed to her blog and looked for chocolate chip cookies, found many, chose my favorite and had me started.

I followed her instructions pretty closely, having almost all the ingredients required for, but as she says at the beginning of the recipe, you can swap and adapt it to your liking. My impression: these cookies are small bite-size bombs of chewy goodness. But, they are sweet, very, very sweet. So, if you like sweet go for it, they are just the perfect cookies for you, if not, my suggestion is to lower the sugar called for by 1/4 cup at least, or to use a more bitter, darker type of chocolate. Or both. That’s what I am going to do next –whenever my hand allows me to — and what I reported on the recipe below. In the meantime, I’ll enjoy what remains of these, dipped in a big cup of milk which is sitting precariously on the couch edge. I like to live dangerously, I’ll never learn.

Bite-Size Chocolate Cookies

Lightly adapted from this recipe
5 oz/140 gr semi-sweet chocolate bar
140 g / 1 cup whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
90 g/ 1 cup old-fashioned rolled oats
60 g/ 1/2 cup walnuts, finely chopped (by hand)
110 g / 1/2 cup unsalted butter, at room temperature
165 g/ 3/4 cup raw natural dark brown sugar
scant 1 tbsp organic molasses (blackstrap)
1 medium organic egg

1 1/2 tsp pure vanilla extract

Preheat your oven to 170C/ 350F, racks in top and bottom third. Line two baking sheets with parchment paper.

Finely chop the chocolate bar into tiny shavings. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, oats, walnuts, and shaved chocolate. Set aside.

Using a wooden spoon, cream the butter until fluffy, then add the sugar and mix until it is also light and fluffy. Add the molasses, then the egg and the vanilla, mixing until everything is well incorporated, Add the flour mix and stir until the ingredients come together into a uniform dough. Scoop out the dough in  tablespoon size. Roll each tablespoon of dough into a ball shape. Place two inches apart on your prepared baking sheets. Bake for 10 minutes or until the cookies are golden and fragrant. Remove from oven, and cool on a wire rack. Store in an air-tight container up to 10 days.



  1. Reb June 19, 2012

    Sorrido, soffio pozione 'guarisci in fretta' e ti scrivo. Con calma. 🙂

  2. Dora June 19, 2012

    biscotti da mangiare in preda a cioccolatitudine acuta, tanto rara per me da farmene scordare l'esistenza. ci si mettono contro pure 36° e passa che istigano, piuttosto, a farsi fuori un numero imprecisato di ghiaccioli.
    scritta così ha tutta l'aria di un commento molto antipatico 🙂
    invece no, è solo un pretesto per lasciare una traccia di questo mio piccolo rito che è diventato il leggere queste pagine.
    stufa, stufissima dei lustrini e del dilagante egocentrismo del mondo-blog-markettaro-ecc.. sto riscoprendo con calma il piacere di leggere, osservare e curiosare laddove piace a me, dove sento di avere qualcosa in comune con chi scrive, per il solo e puro piacere di specchiarsi in una vita altrui, lasciarsi ispirare, sorridere, pensare. anche senza il commento quotidiano.
    quì mi sento molto "a casa".
    e questo volevo scrivertelo.

    guarisci presto!


    • Valeria July 20, 2012

      Dora, anche se con ritardo vergognoso, torno a ringraziarti a cuore aperto delle tue parole, che mi hanno fatto e continuano a fare tanto bene ogni volta che le leggo. cerco, nel mio piccolo, di rimanere fedele a me stessa, a volte chiedendomi se ne valga la pena di rimanere dura e pura, altre essendolo semplicemente perché non conosco altro modo. Pensieri come il tuo mi ricordano che a volte l'onestà viene percepita nel suo valore da chi, questo valore, lo condivide. Un abbraccio, e grazie ancora.

  3. Foto stratosferiche, come sempre…biscottini da svenimento…Guarisci presto!

  4. I don't understand why pharmacies don't stock chocolate chip cookies. Surely they are such a cure-all that some other medicines would be rendered unnecessary. Whether recovering from a broken heart, a broken diet (oh, yes), or a nearly broken foot – there is nothing better to turn to than a chocolate chip cookie 🙂
    I hope your hand feels better very soon!

    • Valeria July 20, 2012

      Agreed, why?! 😀 Thanks, my hand is much better now –I am so late in answering comments, sorry! But I will find another good excuse to make these cookies again, for sure!

  5. Terry June 26, 2012

    Oh poca paletta che incidente!!! …devo stare attenta anche io, mio moroso dice che sbadata come sono su certe cose è già tanto che abbia tutte le dita;)
    Buoni questi biscotti cioccolatosi!!! …tengo buono pure il suggerimento di farne tanti, son di sicuro uno tira l'altro!!!! Auguri per la mano!!! 😉


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