I found both of these recipes on Pinterest, but we tweaked them a little bit. The links for the originals will be at the end, and you should definitely check them out.
First up, chocolate chip cookies. Now I’ve made plenty of chocolate chip cookies in the past, and I’m really not fussy when it comes to cookies; chewy and soft or hard and crunchy, cookies in any and every form are the best.
Chocolate chip cookies
These cookies in particular were really cakey and soft. They were good, but when I make them again I’ll probably flatten them down a little bit more.
Ingredients, also known as step one- (note that you can’t see all of the ingredients – thank my new found editing skills)
For this first recipe, you’ll need the following things:
o ¾ cup unsalted butter at room temperature
o ¾ cup brown sugar
o ¼ cup caster sugar
o 1 medium-large egg
o 1-2 tsp. vanilla extract
o 2 cups plain flour
o 2 tsp. corn flour
o 1 tsp. bicarbonate of soda
o Pinch of salt
o As many chocolate chips as you like! (the recipe actually says a cup, but I won’t blame you if you go a little overboard)
Step two + three- Cream together the butter and sugars until light and fluffy. For us, this was about five minutes on a low speed with a hand mixer.
Step four + five- Mix in the egg and vanilla.
Step six- Add all of the dry ingredients, other than the chocolate chips (do they count as dry ingredients?) and mix together on a low speed. Stir in the chocolate chips.
Step seven- Wrap the dough in clingfilm and refrigerate for about half an hour. This makes the cookie thicker, and a little bit easier to roll.
Step eight- Pre-heat the oven to 180C. Roll about one-tablespoons-worth of dough into a ball shape and flatten down. The ones pictured were our second batch, and they were thinner than the first. I thought they were better than the first lot, but it all depends on how thick you like your cookies.
Step nine- Line two baking trays with greaseproof paper and pop your cookies in the oven. Bake for about 10 minutes, until golden brown.
Take a tea break if necessary.
The brownies were originally supposed to be cookies, but obviously that didn’t work out. It may have been because we didn’t follow the instructions properly, or maybe because we weren’t too confident with the definitely-not-dough mixture we had. Either way brownies are the best, so does it really matter?
Now I don’t know if it’s just me, but the instructions weren’t very clear for this cookie recipe, so me and Kate just made it up as we went.
o Around about 2 cups of chocolate, broken into pieces
o 4 tbsp. unsalted butter at room temperature
o ¾ cup caster sugar
o 3 medium-large eggs
o 1 tsp. vanilla extract
o ¾ cup cocoa powder (we used hot chocolate powder)
o 1 cup plain flour
o ¼ tsp. baking powder
o Pinch of salt
Step one- Melt the chocolate and butter together. You can do this in a heatproof bowl over a pan of simmering water, but we just did it in the microwave. If you do it in the microwave, cook on high for 30 second intervals, stirring in between each, until everything is melted. Set aside.
Step two + three- In a medium sized bowl, mix together the eggs, sugar, and vanilla extract. Beat for about five minutes, until pale yellow and thick, using your electric or hand mixer.
Step four + five- In another bowl, whisk together the dry ingredients. On a low speed, mix the dry ingredients into your egg mixture until everything’s incorporated.
Step six- Add the chocolate/butter mix into your batter. Beat for a minute until it’s all mixed in. Put your bowl in the fridge for 30 minutes to an hour.
Step seven- When your chocolate-y mix out of the fridge, preheat the oven to 180c. Line a baking tin (or a casserole dish in our case) with greaseproof paper. Carefully pour in the mixture and spread out evenly (ish).
Step eight- Bake for 15-20 minutes, or until a skewer inserted comes out clean.
For dessert last night my whole family had a brownie with a scoop of ice cream.
I really need to get to bed earlier.
Love, Shay. xo