Chocolate Chip Chouquettes

A delicious recipe for Chocolate Chip Chouquettes, adapted from David Lebovitz.

chocolate chip chouquettes on cake stand

While working in the outer suburbs of Chicago in the last few years, I often found myself at a Barnes & Noble or Borders bookstore during lunch, not only because I have a fondness for bookshops but mostly because I discovered that living and working in Switzerland had had a big influence on my lunch-time eating habits.

Unlike the Australians and Americans who often grab a quick sandwich or heat up leftovers to eat at their desk, the Swiss tend towards a leisurely a 2-3 course hot lunch, followed by a customary coffee before heading back to their desks once their lunch hour (or two) is up. This is not to say that the Swiss are dwindling away their time during office hours; lunch breaks are mandatory by law and most people often use their hour for business chit-chat or networking, and enjoy a good meal in the process. It is also commonplace to lunch with your colleagues at the work canteen, so it is a culture which fosters social interaction amongst employees, even if you might only end up talking about work or engaging in polite chatter over your meal. I have to admit that I enjoy the Swiss approach to lunching and one often feels that the lunch break was in fact a break.

But as a visitor to the offices in the US, lunch was often a lonely experience for me. Several colleagues often went out of their way to lunch with me now and then, but I got the feeling early on that most tended to work through their lunch hours, that anything more than 15 minutes was only reserved for the odd occasion, like when a visiting colleague was in town. But as I often worked in the US for about a month at a time, I couldn’t expect a leisurely lunch everyday. Yet it didn’t feel right to sit in front of my computer with a styrofoam cup of soup and a plastic spoon when I was so used to sitting down to a proper meal with proper cutlery (or, as they say in the US, silverware). So on those days when I found myself alone at lunch, I would hop into the car and drive to one of the many malls nearby for some amusement. I didn’t mind so much hanging out on my own as it was rather an adventure to explore the mid-west while working there. And so I often found myself at a bookshop where I would grab a quick snack at their in-store coffee shop, and flick through books which I would never find back in Zurich, like the complete Paula Deen collection. Or the rather unusual semi-homemade offers by Sandra Lee. I must confess to having a soft spot for American cooking.

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I know that dried cranberries are available throughout the year, but somehow it seems more fitting to use them when Christmas is around the corner. I started off making a simple shortbread and then added my current seasonal favourites – dried cranberries, white chocolate chips, oats and lemon zest. The following recipe is the result of my experiment.

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double chocolate chip cookies on white plate with white napkin

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chocolate pound cake on white cake stand

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And what better way to celebrate my first post than with a celebratory chocolate cake! And this is not just any ordinary chocolate cake … it is a rich, moist and dense Chocolate Pound Cake adapted from a recipe by Marlene Matar from “Marlene’s Best Recipes From East and West”.

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