Wednesday, July 09, 2008

C is for cookie?

No fuss cookies... Okay low fuss cookies... the kind cookie monster would devour the instant you take 'em out of the oven. My attempt at making these soft chewy choc chip cookies took a twist when I realised the recipe (thanks Marlene!) I was following asked for 1 cup of margarine- and all that was to be found was butter- prefer it anyway! The result- crunchy cookies that needed a day or two to soften up- you decide which is better!

The stuff
-125g butter
- 1 1/2 cups brown sugar
- 1 tbs vanilla extract
- 2 1/2 cups plain flour
- 1 tbs baking powder
- 2 cups of choc chips (didn't have any so cut up chunks of dark chocolate-worked a treat!)
-1 cup chopped nuts (anything you like, but I like pecans!)

The steps
1. Preheat oven to 200 degrees celsius
2. Cream butter and brown sugar in a processor/or old fashioned elbow grease way
3. Add vanilla, egg and mix
4. Add dry ingredient and form soft dough
5. Knead choc chunks and nuts into dough
6. Roll into balls or use a tablespoon to form small rounds onto baking tray
7. Bake at 200 degrees until cookies are light brown.
8. Resist the temptation to have one while it's cooling- it will burn your tongue!!!
9. Wrap up in sandwich paper/air tight container and have for morning tea at work or to snack whenever you like! Yum!

3 comments:

  1. Hi M, how have you been after your holiday? Hard to adjust back to normal daily life?

    It seems like everyone has been on the search for the perfect choc chip cookie. I recently made some chewy choc chip cookies too. They were good, but now I think they can be better.

    I had a comment in that choc chip cookie post about the New York Times article on making the perfet choc chip cookie. In this article, they give tips on making the perfect cookie. One of the tips is to leave the dough in the fridge for 36 hours before baking. Then I saw an article about how someone tried to speed up this process by vacuum sealing the dough in a bag so that the moisture from the eggs was adsorbed faster by the flour, in the same way as leaving it for 36 hours.

    I hope you too may find this info helpful when you next make your cookies. For the record, I like chewy choc chip cookies.

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  2. yay! i've been looking forward to seeing this recipe =) i can definitely vouch for these treats, perfect brain food for writing...can't thank you enough m's!

    funny how ppl go through choc chip cookie phases, so many variations to try!

    also: tried the most amazingly creamy cheesecake tonight at e's, must get the recipe and run it through the FFF test kitchen!

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  3. Hi Thanh> Thanks for sending the article and for sharing your version of chewy choc chip cookies- a very entertaining read! I agree, wouldn't be able to wait 36 hours before cooking although I find that 36 hours after cooking the cookies taste pretty good too. Will try and take on board some of those helpful hints too- thanks!

    Hi jfox> Heh, glad you liked the cookies- they proved popular in the lab so will have to try and make them again soon. There does seem to be a choc chip cookie renaissance happening- maybe it's the cold weather! And would definitely have to try out the creamy cheesecake recipe- mmm... I love a good New York cheesecake- yum!

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