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

Beetroot soda bread

This is a super-simple loaf to make when you don't want to wait hours for it to prove. I love the pink-hue you get from adding beetroot to this loaf. It is a good loaf to make to use up the dregs of bags of flour. Beetroot soda bread Makes 1 loaf 300g beetroot (I used vacuum packed) 1 tsp fennel seeds 100ml plain full-fat yogurt 400g flour (I used 300g plain white and 100g wholemeal flour) 1 tsp sea salt 2 tsp baking powder 50g seeds (I used sesame) Preheat the oven to 220C. Puree the beetroot with the fennel and yogurt in a food processor until smooth. Mix the flour with the sea salt, baking powder and seeds. Fold the liquid beetroot mixture through this. As it comes together you can form into a ball with your hands but do not work too much or the finished loaf will be tough. Scatter some flour on a baking tray and place your ball of dough on top. You can add some more seeds to the top. Dust with flour and cut a deep cross into the top of...

Sourdough discard blueberry and chocolate cupcakes

Since having our sourdough starter (Dough Exotic) we have had to be creative about how we use the discard. This recipe is based on The Boy Who Bakes banana and chocolate recipe; we didn't have any over-ripe bananas so used an extra egg. Sourdough discard blueberry and chocolate cupcakes Makes 20 cupcakes 200g sourdough discard 1 tsp vanilla extract 3 eggs 150g softened unsalted butter 185g granulated sugar 150g plain flour 2 tsp baking powder 1/2 tsp table salt 125g blueberries 125g dark chocolate, roughly chopped into chunks Preheat the oven to 180C and l ine muffin tin with cake cases. Stir the sourdough discard, vanilla extract and eggs. In a separate bowl whisk the softened butter and sugar until pale and creamy. Add this to the sourdough bowl. Fold in the flour, baking powder and salt. Stir through the blueberries and dark chocolate. Spoon into the cupcake cases and bake in the preheated over for 22 minutes.

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 ...

Classic Caggs

Search This Blog