This recipe comes (with some minor changes) from my recipe file from that interesting year I attempted to be a high school Consumer Studies teacher. Although the practical classes were the most stressful part of the job, they were (for me) the most fun. I often think back to that year while I am cooking in my tiny kitchen and wonder about how I could have been a better teacher. That was my first year of teaching. I was not very good. But we grow and we learn. That is what makes us better cooks, and better teachers. So I dedicate (if I may) this post to all the wonderful teachers in South Africa (especially my then subject head and now good friend) and to the first students that I have ever taught - in 2011.
When you get a craving for something sweet, which doesn't happen often in my case but possibly when I have a steaming cup of coffee in-hand, one of the best ways to satisfy the call of the sweet tooth is chocolate chip cookies. But as you probably know by now, I have a tiny toaster oven and often fall into the ungrateful trap of wanting a big oven. Except when making cookies! Toaster ovens are great for baking cookies as they heat up quickly and your tasty treat will be ready in (dare I say!) half the time it would have taken in a big oven. It is also perfect for us because we don't really want to eat a dozen cookies at a time. This recipe (not my own) makes six big, delicious cookies.