Chocolate chip cookies

Today my friend Cathy and I decided to bake chocolate chip cookies to give to the team we have been working with for the last month and a half as a little present. They are "proper" cookies - soft and squidgy and full of chocolate chips. Again these were made minus scales so it's a miracle they turned out well (or just a good demonstration of a suitable recipe for guessing quantities for!)

You will be able to make about 25 small cookies from this batter (or fewer if you make monster ones - you might just need to cook them for a few minutes more!)

To make a batch of chocolate chip cookies you will need:
150g salted butter
125g soft brown sugar
100g caster sugar
2 teaspoons vanilla extract
1 whole egg + 1 egg yolk
300g self raising flour (or 300g plain flour + 1/2 tsp baking powder)
300g chocolate chips - we used a mix of both plain and dark chocolate chips

Preheat the oven to 170C and line a few baking trays with greaseproof paper.

Melt the butter and leave to one side to cool. Weigh out the two sugars and add to this the cooled butter. Whisk the eggs and the vanilla together and pour into the sugar and butter mix, beating them all together. Add the flour and gently combine. Pour in the chocolate chips and mix through.

Use two tablespoons, one to scoop and the other to push the cookie dough onto the tray, to create balls of cookie dough. They will spread during cooking so space them out a little.

Bake for about 12-15 minutes, or until they are slightly golden. They will firm up when cooling. Remove the tray from the oven and leave for a minute or so before lifting off to cool to allow them to set a little. They're definitely best when warm out of the oven while the chocolate chips are still a little gooey.

Comments

Frozen yogurt breakfast bowl

I feel as if Instagram and Pinterest are awash with photos of breakfast bowls containing ingredients I just can't get my hands on in Wales (mail order acai berries anyone?) I did want to jump on the trend bandwagon however and so have been enjoying frozen yogurt breakfast bowls instead (sprinkled with some homemade granola of course - this batch has cashews rather than ginger in though). I make this in my smoothie maker - anything with the ability to blitz frozen fruit will do. I can thoroughly recommend this as a breakfast to get you kick-started in spring! To make 1 portion of frozen yogurt breakfast bowl you will need: A handful of frozen berries - the major supermarkets do this really well 1 banana 1 tablespoon of greek yogurt A splash of milk From experience of multiple attempts at this, you need to order the ingredients in the blender so that the banana and yogurt are nearest the blade (to create a kind of paste) with the frozen berries furthest away. Add a

Honey and tahini popcorn bites

We recreated the Secret Squirrel's honey popcorn slices this weekend. They're deeply delicious without being too bad for you, the tahini adds a nuttiness to them which is perfectly balanced with the sweetness of the chocolate and coconut….basically they're super. Simple as that. Whilst you're waiting for them to cool in the fridge too the extra popcorn pieces are perfect dipping implements in the scraped out chocolate and tahini/honey mixing bowls (naughty). To make a tray of honey and tahini popcorn bites you will need: 4 cups of popcorn (cover the bottom of a medium saucepan with kernels and that'll give you just over 4 cups…just incase you have any accidents involving popcorn on the floor!) 1/4 cup tahini paste 2 tbsp honey 2 tbsp melted coconut oil (plus a bit more to cook the popcorn) 1/2 tbsp agave syrup (or maple) 2 tbsp cocoa powder Line a square tin with foil Melt the coconut oil in a medium saucepan and add to this the popcorn kern

Sweet potato hummus

I have two friends coming over for supper this evening; I haven't seen them properly for a little while so I thought I'd pull out all the stops. For starter we'll be having this sweet potato hummus with some freshly baked, homemade bread that one of the boys is bringing over. I had a practice run with this hummus with my housemates yesterday and it went down well so I've got everything crossed the boys enjoy it as much as them! The hummus will keep for up to a week sealed in the fridge. To make two medium-sized dishes of sweet potato hummus you will need: 1 tin of chickpeas 450g sweet potato 2 garlic cloves 1 lemon 2 tsp cumin 2-4 tbsp oil (dependent upon how thick you want your hummus) Peel and slice the sweet potato into thumb-sized chunks and add to boiling water for 10-15 minutes until nice and soft before draining. Throw all of the ingredients into a blender and combine. HOWEVER if you only have a little blender (like me!) and can't get al

Classic Caggs

Search This Blog