The difficult part about converting an English recipe into metric units is that we measure in volume and everyone else measures by weight. And the destiny of sugar is not common knowledge.
How to make chocolate chip cookies in Spain:
Preheat oven to 176.6 degrees celsius. (tip. Remove pans and dishes from oven before hand, remember you are in a very small European kitchen, the oven doubles as storage.)
240g butter, softened
100g granulated sugar
260g brown sugar
2 eggs
12.5 mL vanilla extract
300 g flour
A little less than a small spoonful of salt
A small spoonful of baking powder
A small spoonful of baking soda
Chocolate chips
Brown sugar here has the consistency of kosher salt. So I suggest grinding it for about 20 seconds in your awesome multiple purpose European food-processor-blender-machine. Mix wet ingredients and sugar. If you do not have a bowl big enough sauce pans work fine. Mix dry ingredients in separate bowl. Note that here baking soda is sold in a box with two different packets inside. One is sodium bicarbonate what we think of as normal baking soda and the other is very acidic and I think comparable to cream of tartar. DO NOT put the acidic one it your cookies. They will taste awful and you will be forced to throw them out (which I did yesterday).
Place on cookie sheet and bake for about 9 min.
Thank goodness we all use the same units for time right?! What a nightmare.
I cook with wine; sometimes I even add it to the food!
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