RecipeMuncher

<!–StartFragment–><!–EndFragment–> Like I said in my column, I had a different idea planned but it got tossed the minute I popped one of these babies into my mouth. I am not going to say much, I’ll let the photographs do the talking and give you the opportunity to head over to the column, get the recipe and makes these as soon as possible.<!–StartFragment–><!–EndFragment–> Be warned

I lay the blame squarely at the door of Anthony Bourdain. If it had not been for this man I could be a normal, fully functioning member of society by now, complete with a regular job and a steady income. Instead I am a food obsessed jobbing writer desperate to eat my way around the world, indulge in endless gastronomic experiences, try anything and everything and hunt for the perfect meal. And then write it all down, naturally.

On second thoughts, maybe blame is the wrong word. I think, perhaps, that what I mean is that I owe him an enormous debt of gratitude. If it had not been for this man I might have a regular job and a steady income. I could be a jobbing account manager by now (whatever that means). Instead I am a food-obsessed writer carefully eating my way around the world and cataloguing the growing collection of gastronomic experiences I am revelling in. My boundaries are limitless, my palate adventurous. …

I hope you’re not tired of cookies yet, because today I’ve got more for you.

As you have probably read allready, last week the NY Times published an article by David Leite, about the perfect Chocolate Chip Cookie. The 3 main differences between their recipe and most recipes are a) a resting period of at least 36 hours in the fridge before baking, b) good quality chocolate disks instead of chips and c) a sprinkling of sea salt.

A lot of </strong…