Last week, I was giddy with excitement. We had dinner plans two nights out of the week. Two nights where other people were going to cook me dinner and possibly even serve me cake. (I really hoped they would serve me cake.) This meant that I would have two whole days that I didn’t have to panic at 4:30 when I realized that I had nothing thawed and had to decide between creating a wholesome meal out of couscous, mandarin oranges and tuna fish or cooking up some penne and pouring some sauce over the top.
We eat a lot of pasta in our house.
When I shared my excitement with Josh, he looked at me kind of funny and said, “I thought you liked cooking.” His words made me sad. I do like cooking. I love cooking and I love baking, but I would not consider what I do at least five nights out of the week “cooking.” I would classify it more as “nutritional survival.”
When I cook or bake I want to do it right. I want to prepare the ingredients, not unwrap them. I want to have enough time to make mistakes, to taste at each step and stray from the recipe without having to worry about whether I will be able to fit in bath time for Layla after dinner and before bed. When I have that freedom, cooking and baking become a form of meditation, a way to unwind and slow down. I want more of that peace in my day-to-day, and more importantly, I want to pass that peace down to my daughter. I want to teach her how to cream together butter and sugar, how to marinate ribs for the grill, and that store bought whipped cream is a waste of her time.
Unfortunately, I very rarely have three spare hours in a day with nothing better to do than laze through cookbooks and test recipes. As my little girl gets older though, I find myself being creative about ways to free up some time so that I can get in some much needed down time with this perfect, petite girl that steals the heart of everyone she meets. As she get closer to the age where she can find joy in coking with Momma, I imagine that recipes like this one, that allow us to cook from scratch and truly experience the process of cooking all in the brief moments that we are able to steal from our busy days, will be where we start our culinary journey together.
- ¼ teaspoon baking powder
- 1 cup all purpose flour
- 10 tablespoons butter, melted
- 1 cup turbinado sugar (granulated sugar will also work)
- ¼ cup packed brown sugar
- ¾ cups cocoa powder
- 2 eggs
- ¼ teaspoon kosher salt
- ¼ cup milk
- 2 teaspoons vanilla extract
- 1 cup chocolate chips (I use milk chocolate chips)
Preheat oven to 350 degrees. Prepare an 11x7 inch baking with by lining with parchment paper.
In a small bowl, sift together flour and baking powder, set aside.
In a large bowl, whisk together melted butter, sugars, cocoa and salt. Mixture will be a bit grainy.
Whisk milk and vanilla extract into cocoa mixture until fully incorporated. Add eggs to mixture, one at a time, whisking until smooth.
Slowly add flour mixture, whisking continuously until fully incorporated.
Using a wooden spoon, fold in chocolate chips. Pour mixture into prepared baking dish.
Bake for 20-25 minutes until a fork inserted into the center comes out clean.