Home and Cookies

Hey there,

Terribly sorry about the long time it's been since I've blogged. Almost drowned in that last essay of mine. Anyhow, only one more paper this term, then three exams and my first year is all done!

I went home on the weekend to see everyone and whilst I didn't find my camera battery, dagnabbit, I did get to take some pictures of some of my clothes and shoes which I'll post later.

I also got to try out a great recipe that I first read on the Heather Drive blog - which is great so go take a look! - plus I forgot to take picture of the finished cookie, so you can take a gander over here:

http://heatherdrive.blogspot.com/2008/08/thick-chewy-chocolate-chip-cookies.html.

I pretty much kept the recipe the same but twiddled with a few things. These cookies are great, but I have to say that contrary to most people I much prefer them the next day when they're cool and completely set - and extra chewy!

Cookies of Troy

(So named as they are the cookies that launched a thousand diets!)

• 2 1/2 cups plain flour
• 1/2 tsp. bicarbonate of soda (a la baking soda)
• 1/2 tsp. salt
• 12 tbsp unsalted butter
• 1 cup packed brown sugar (I used 1/2 cup light brown muscavado and 1/2 dark brown sugar)
• 1/2 cup granulated sugar
• 1 large egg + 1 egg yolk
• 3 tsp. vanilla extract
• 1 1/2 cups Toll House semi-sweet chocolate chips

1. Preheat the oven to 325F (160C or gas mark 3).
2. Put the butter into a small bowl and microwave in 30 second segments, stirring in between. Once completely melted, give one last stir then pop into the freezer.
3. Measure the flour, salt and baking soda into a small mixing bowl and give a quick stir with a whisk.
4. In a large mixing bowl measure out the sugar and eggs. Beat the two together until you get it as smooth as you can. Take the butter out of the freezer and check that it's cool to the touch (it should still be completely liquid), if it's not, then bung it back in there for another few minutes. When it's ready pour into the sugar mix and beat with an electric whisk until smooth and creamy. Add the vanilla extract.
5. Slowly add the flour mix, about a quarter at a time - making sure it doesn't blow up in your face! The mix should be a little stiffer now but still soft. Add the chocolate chips, or anything else you want to add now, and give the dough another good stir.
6. I use completely non-stick pans which are great, but otherwise just thoroughly grease your baking trays and/or use baking paper. Scoop large, heaped tablespoonfuls of the dough out of the bowl and roll into a ball between your palms. Then taking hold of each side of the dough ball, twist and pull til you have two separate halves. Stack these one on top of the other with the "twisty" bits on top - see the picture at the top, for what they should look like.
7. Space them out with a good 2inches or so between each cookie and pop into the oven for approximate 15 minutes. Keep an eye on them though, as you don't want to overshoot. They're ready when they're still quite pale and puffy on top (they should give when you poke) and they're just golden around the edges. The bottoms should be a very pale gold. Don't be afraid to take them out! I know it sometimes seems better to give them another minute or two to firm up but they carry on cooking once they're out!
8. Using a spatula, transfer cookies onto a cookie rack and leave alone for about 15 minutes before transferring them to a plate or tin.

And there you have it! Gorgeous, chewy and hatefully moreish cookies! Let me know how you get on!

Have fun,

S.S.