Chocolate Chip Cookies – Ethiopian Style

This post is especially for my friend who’s a foodie. 🙂 I can only read her blog every so often as I get hungry when I do and can’t find the same ingredients here on the beautiful continent of Africa. So here’s how to make chocolate chip cookies in Ethiopia…

First, pick out a good playlist and turn it up. It’ll take you a little longer to make the cookies here than in the US.

Then pull out all your ingredients and prepare to make international cookies. Counter space is limited/non-existent in the kitchen so I went to the dinning room table.

Working in the dinning room

Working in the dinning room

The first thing I did was pull out my 1 kilo of Malaysian dark chocolate that I bought in Kenya and brought to Ethiopia. There are no chocolate chips overseas and when I found the 1k bar I bought two to bring – specifically for cookies.


The problem with having a house that never warms up is that at 21 deg Celsius/69 deg Fahrenheit that the butter doesn’t soften enough to be creamy…so I got a little creative. 🙂 I also smelled the butter first and confirmed what my housemate said: One of the butters is going rancid and is reserved for cooking, not baking.

warming up the butter

warming up the butter with a hairdryer

Of course, I had to make a note of what are called ferengi eggs by my friends. Apparently Ethiopian eggs have yellow/orange yolks and ferengi eggs are white. 🙂 Oh, and the baking soda came from Kenya as well…haven’t found any in Ethiopia yet. Thanking God that I had the presence of mind to bring it!

"Ferengi" eggs

“Ferengi” eggs

Once I had everything mixed, I had to sift the chocolate since I chopped it myself. Still deciding what to do with the slivers.

Sifting chocolate chunks

Sifting chocolate chunks

We bought one cookie sheet for our oven since space is very limited in the kitchen. But hey, the benefit is that the cabinets are tall and I don’t have to duck under them….or I could just be short….naww.

Ready for the oven

Ready for the oven

Everything got packaged back up into zip-locks or other containers since we discovered there’s a mouse (which has remained dead and gone thankfully).

Packged up again

packaged up again

One thing we discovered after we bought the cookie sheet is that it was just a little too wide for our tiny oven. So I crossed my fingers and hoped that the cookies wouldn’t slide together.

pan too big for the oven

pan too big for the oven

Oh! I forgot to mention that the thermometer in the oven is probably broken so, again, crossing my fingers hoping I could gauge the amount of gas to turn on. (BTW, we’ve hunted for an oven thermometer and have no success yet.)

Broken thermometer?

Broken thermometer?

Ten minutes later the cookies were done and looked delicious! Only problem was that I discovered we have no cooling rack. Oops! So I pulled a plate out, threw a paper towel on it and made my own.



These cookies I call the world’s best because they just are. They’ve been made on 4 continents and even though they taste a little different each time, you can usually find all the ingredients you need. Now I’m ready for friends coming tomorrow for Christmas Eve dinner.

About Traveling Mosaic

I'm on a journey in this world, hence the "Traveling" part of the name. My life is also made up of pieces that, when the Master completes it, will be a beautiful Masterpiece, hence "Mosaic."
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3 Responses to Chocolate Chip Cookies – Ethiopian Style

  1. tracy says:


  2. Yeab says:

    I am on a hunt for chocolate chips…lucky you

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