Métros, Strikes, and…Chocolate Chip Cookies

I’m not saying that chocolate solves everything.  In fact, I’m sure it won’t solve the reasons for the recent French strikes.  I may be passionate about food, but I am aware of its limits when it comes to politics.  Chocolate, however, does play an important role in recouping after a long day trying to squeeze into the metro, because of said strikes.

My posts normally don’t get too political, but it is impossible to live in France, especially Paris, right now and not be aware of current events.  This week the strikes have started up again, and the word on the street is that they’re here to stay.  Well, at least until some sort of an agreement is made about retirement age and other disputed topics (don’t hold your breath).  Being from the States, and not having much experience with strikes, it’s kind of exciting (and a little scary) seeing how the city of Paris can be turned upside down.  But I’m actually surprised at how calm most people remain.  But, despite the composure of my fellow travelers, it’s exhausting trying to get around the city during the strikes.  The metros are packed with people and slow (luckily I’m small so that I can squeeze my way in).

When I finally did find a nice empty ride on my way home this evening, I ended up sitting in the metro for half an hour without electricity until I finally decided that the hour walk home really wasn’t that long.  As I was walking out of the station, they finally made an announcement that traffic was stopped due to a person on the tracks.  I hope everything ended well.

On the bright side of things, walking home gave me the opportunity to pick up a few crucial ingredients to make chocolate chip cookies, which is exactly what was needed after this long day.  Despite the inconveniences of living in Paris, it’s only here that you’ll find the best butter and chocolate to make your American recipes.  My recipe for chocolate chip cookies comes from a melange of numerous recipes and years of trying to get them perfect.  I’m not saying they’re perfect, but they’re pretty darn good.  Beware, however, because they’re quite addicting.  I add in a bit of buckwheat or blé noir (also called sarrasin), which makes them flavorful and crispy.  The most important piece of advice I can give you is not to over cook them.  Otherwise you won’t get that chewy center.

Chocolate Chip Cookies au Blé Noir

Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).  Place the hazelnuts on a baking tray and roast in the oven for 5 to 8 minutes.  Remove and let cool before coarsely chopping.

In a large mixing bowl, beat the butter until soft.  Add the sugar and continue beating until fluffy.  Beat in the eggs.  In a separate bowl, mix together the spelt flour, buck wheat flour, baking soda, and sea salt.  Add the dry ingredients to the butter mixture one cup at a time until well integrated.  Stir in the chopped chocolate and hazelnuts.  If the dough seems too soft, cover the bowl, and place it in the refrigerator for 30 minutes to a few hours (optional).

Spoon the dough onto a parchment lined baking sheet.  Bake for 8-12 minutes until the edges of the cookies start to get a little brown.  Remove from the oven and let cool.

Makes about 3 dozen 3-inch cookies.