Italian pastries are pretty amazing, but sometimes I miss good old chocolate chip cookies. So when my friend came to visit, I requested US contraband: baking soda.
You know what else American baking calls for? Butter. Lots of butter.
(and zomg, did you hear about the lovers in Sicily that killed the woman’s ex-husband by asphyxiating him with butter? They thought that the butter would melt out of his airways and leave no trace of the crime. It didn’t ALL melt, so they got caught. How crazy is that??)
Anyways, baking soda + butter + some funky Italian chocolate and I was good to go!
I even had the same friend bring me a baking sheet, because I couldn’t find one for less than 20 Euro in Rome, and I’m sorry but cookie sheets do not cost 20 Euro.
Dough ready! Oven pre-heated to what I think is the correct temperature in Celcius! Cookie sheet in the oven!
C’mon: Cookie sheet IN the oven….
…. Cookie sheet ALMOST in the oven….
*Apparently* American baking sheets do not fit in Italian ovens. At least, not at first glance. But desperate times call for desperate measures and if you tilt is juuuuuuust right, you’ll be eating chocolate chip cookies in not time at all.
Unfortunately, I still don’t have the metric system 100% down. “That looks like about 200g of off-brand-Italian-M&Ms” resulted in not enough chocolate. While, “that’s probably the right amount of butter,” was far too much. But it’s all about adapting and making the best of what you’ve got, right?