This time, I was very determined to make a successful cookie. I planned in advance. I found some good chocolate bars in the bigger town. One secret ingredient I include in my chocolate chip cookies back home is vanilla instant pudding mix. It keeps the cookies soft and gives them a nice (read: not spread out like a pancake) shape. I wasn’t too sure about finding instant pudding mix in small town Morocco, but I was willing to work with what I could find—instant vanilla flan mix! What’s the difference, really?
After buying good-quality flour, more sugar and eggs, I proceed with attempt #2. I’m smarter this time, I use an actual cup as a “cup” to measure out my ingredients, insuring the proper chemistry. The flan mix creates an interesting yellow color, but no big deal. The texture is right, and things are looking good. I stick them in the oven, which looks like a cabinet and is at who-knows-what temperature, and try to keep and eye on them. The bottoms cook way faster than the rest of them, but I scrape off the char and they are okay. Second pan in, I watch even more carefully, the gas has been turned down a bit. They are right on the point of being perfect. Suddenly, a decision is made to put them on lower in the oven to ensure browning on top. Two seconds later they are crispy and brown/black. I scrape off more char.
Attempt number three might have to take place at my next host family, for my reputation is suffering here. However, our schedule suggests we try making a meal for our families on Sunday. I am going to go for the typically American food, pizza. The battle isn’t over with you yet, Moroccan oven!
East Coast Road Trip to Brown
1 year ago