I had a rough comple of months, but I feel I’m getting stronger. I think it also helps that the sun is shining more and more. I have to admit that I’ve got some messages last weeks that are helping too. I dare to look birght at the future and I believe that where there’s a will, ther’s a way.

This was a week of stepping out of my comfort zone. I met someone who I saw a couple months ago every day on tv, I maked plans in my head I never thought I would dare to make and I played with food like I never did before. Discovered new flavors and tried crazy things which sometimes worked, and sometimes not. The project of these cookies turned out successfully. I’ve let my grandma and my neighbors taste them (my neighbors are saying every time how happy they are with me. The magic of food!). But I loved my grandma’s reaction the most. She asked after she ate two ‘what are you going to do with the rest of these cookies?’. I smiled and said ‘I don’t know yet’ and she looked expectant to me. ‘Would you like to have them?’ I asked, but I knew the answer already. I love my grandma. Always honest and always happy to see me. 


Double chocolate cookies with fleur de sel and rosemary
for 24 cookies


  • 225 g all-purpose flour
  • 35 g cacoa powder
  • ¾ tsp baking soda
  • 1 tsp fleur de sel
  • 240 g unsalted butter, room temperature
  • 135 g  loosely packed brown sugar
  • 65 g  granulated sugar
  • 200 g  dark chocolate chips (or coarsely chopped dark chocolate)
  • 1 tablespoon finely chopped fresh rosemary



  1. Put oven racks in the upper and lower thirds of the oven and preheat to 175°C (350°F). Line two baking sheets with parchment paper
  2.   In a medium bowl, whisk together the flour, cacoa powder, baking soda and fleur de sel.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until light and fluffy, about 3 minutes.
  4. With the mixer on low speed, slowly add the flour mixture to the creamed butter mixture, mixing until just combined. Add the chocolate chips and rosemary, continue to mix until fully incorporated. Scrape down the sides of the bowl at least once.
  5. Roll the cookie dough into 5 cm balls using your hands or use an ice-cream scoop to portion the dough. Arrange 12 balls on each lined baking sheet, leaving ample space between them. Gently press the balls with the bottom of a cup until they are approcimately 2 cm thick.
  6.  Bake for 14-15 minutes or until the cookies are firm to the touch. For even baking, rotate the sheets front to back and top to bottom halfway through. Remove the cookies from the oven and immediately sprinkle each cookie with a pinch fleur de sel. Allow the cookies to cool slightly on the baking sheets before transferring them to a wire rack to cool completely. The cookies can be stored in an airtight container for up to 2 weeks.


Chocolade koekjes met fleur de sel en rozemarijn
voor 24 koekjes


  • 225 g bloem
  • 35 g cacao
  • 1 tl baking soda
  • 1 tl fleur de sel
  • 240 g boter op kamertemperatuur
  • 135 g bruine suiker
  • 65 g kristalsuiker
  • 200 g pure chocolade druppels of fijngehakte pure chocolade



  1. Verwarm de oven voor op 175℃. Bekleed 2 bakplaten met bakpapier.
  2. Meng de bloem, cacao poeder, baking soda en de fleur de sel in een kom. Klop met een handmixer of staande mixer de boter en beide suikers tot het mengsel licht en luchtig is (ongeveer 3 minuten).
  3. Verlaag de snelheid van de mixer en voeg het bloemmengsel aan de boter toe. Mix tot alles één geheel is (niet langer! Je mag het deeg niet te lang kloppen), Voeg de chocolade en rozemarijn toe en meng dit met een spatel door het deeg heen.
  4. Rol met je handen bolletjes met een doorsnede van ongeveer 3 cm. Leg ze (met wat tussenruimte) op de bakplaten. Druk de bolletjes voorzichtig met je handen wat platter (1,5 cm).
  5. Bak de koekjes 12-14 minuten in het onderste gedeelte van de oven. Haal de koekjes uit de oven en strooi er meteen wat fleur de sel over. Laat de koekjes een tijdje afkoelen op de bakplaat voordat je ze volledig laat afkoelen op een rooster. De koekjes kunnen 2 weken bewaard worden als ze luchtdicht verpakt zijn.