Saturday, 8 November 2014
Choc chip cookies
Tweaking a chocolate brownie recipe, the ingredients we used were -
100g Dark chocolate pieces
100g Unsalted butter
150g dark soft brown sugar
150g caster sugar
2 beaten eggs (we used medium ones)
¼ teaspoon salt
1 teaspoon vanilla extract
150g ground almonds
50g chocolate chunks
We started by melting the chocolate and butter over a pan of simmering water, they were mixed thoroughly together and then the sugars were added.
At this point, the beaten eggs were added one at a time and combined well.
Next, the vanilla extract was added and stirred in.
Adding the ground almonds it's important to make sure they're completely mixed through.
Finally, the chocolate chunks were added.
Placing dessertspoonfuls of the mix on a non-stick baking tray, the cookies were baked for about 6 minutes in a 170ºC fan oven.
Be careful to ensure the blobs of mix are well spaced... this will spread!
We watched the cookies quite closely as it depended on the amount in each as to how quickly they cooked. Once cooked at the edges, the cookies were removed, and allowed to cool on the baking tray.
As soon as they were cool enough to lift off the baking sheet without bending, the cookies were put on a cooling rack to completely cool.
We made 6 cookies (about 10cm diameter) and a small tray of brownies using the ingredients above.
The brownies were cooked until a knife inserted in the centre of the aluminium tray came out almost clean.
This recipe results in cookies with a crisp outer and squidgy inner. The brownies are fudge-like in the centre.
It is not a recipe for those counting calories! Bagged up individually, the cookies freeze well and we cut up the brownies into small squares and freeze them for later...