Yesterday Nektaria came over. After giving her the long-delayed christmas present, we got down to business and cooked a super delicious risotto… plus chocolate chip cookies!
Curiously enough, I haven’t ruined a risotto once-I even did it without my mom supervising me the first time, trusting my culinary instincts (which don’t always prove to be right, but eh!). This time I decided to make it a bit more challenging, so I wanted to add to the materials I usually use. We used this recipe, minus the bay leaves and parsley, plus some krokos Kozanis and voilá!
The cookies I made by myself-they were bigger than expected because of the misleading “two heaping tablespoons of dough into a ball” of the recipe instructions. I found them a bit too sugary/buttery, even though I didn’t use that much sugar and threw in less butter than suggested. They were really soft, which at first seemed peculiar to me, but Nek assured me that this is the way Americans like dem cookies. I still prefer this recipe, though (guaranteed success, there’s even an even easier version, and you can remove the red element and use Betty Crocker Devil’s Food Cake Mix). And there’s still SO MANY COOKIES TO TRY! *flies off leaving flour dust trail*