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Carlota Fariña


Chocolate chip cookies

The first time I ate a real American cookie was in 2007 when I was living in Ireland. Until then, cookies were not so typical in my town as they are nowadays. In Ireland I was the teacher of Spanish as a foreign language of a teenager from California. One day his mom invited me to a picnic lunch in their backyard. Besides several yummy dishes she also offered me homemade cookies and these were delicious. Although she gave me the recipe I lost it when I moved to Spain.

A few years later, I started to teach Spanish to Fiona, an American girl. One day her mom brought me some brownies she had just prepared and they were so good that I asked Fiona for a cookies recipe hoping they were as tasty as the brownies. I was not wrong!

The proof is that I prepare them since then and not even nowadays I can found a place in my town that exceed these cookies.  It would be unfair if I don’t share it here, wouldn’t I?



288 gr all-purpose flour (2 ¼ cups)

1 tsp baking soda

1 tsp salt

227 gr butter, softened (1 cup)

96 gr granulated white sugar ( ¾ cups)

96 gr granulated brown sugar (¾ cups)

1 tsp vanilla extract

2 large eggs

350 gr chocolate chips (2 cups)

125 gr chopped nuts, optional (1 cup)



Preheat the oven to 190ºC (375ºF). Combine flour, baking soda and salt in a small bowl. Beat the butter, both white and brown granulated sugar and vanilla extract in a large bowl with electric beaters until creamy. Add the eggs one at a time, beating well after each addition. Gradually beat in the flour mixture.

Stir in the chocolate (and nuts, if using). Drop the cookie dough on a baking tray with oven paper in round balls (about 1 tablespoon per cookie). Make sure there is some space around them, because they will spread out.

Bake for 9-11 minutes or until golden-brown. Cool down before serving.



If you like them chewy, cook for less time.


Buon appetito!



Photography: Carlota Fariña

Instagram: #carlotafariñafoodgram




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