I realized it’s been a month since I last wrote a post. My poor, poor, neglected blog. Contrary to the quiet here, much has happened in the past few weeks, so much so that thinking of a post, much less writing one, seemed herculean in scope.
We moved house, I got some freelance writing assignments, the kids are off school, an avalanche of (valid!) excuses. Amidst the piles of boxes and papers and screaming circus animals, there has been little time for cooking (apart from the regular, everyday fare) leave alone baking.
What we did manage to do once was bake some chocolate chip cookies (CCC). Now I’ve made CCC before with the Nestle Tollhouse recipe, from allrecipes, from various blogs. But this one is the winner. It yields crunchy-chewy cookies that aren’t cloying in their sweetness, neither are they grainy, like mine tend to be. A majority brown sugar gives them that caramelized flavour we all yearn for in our desserts. (If I like it the world likes it. Yes.) These cookies were divine just out of the oven and turned crispier as they aired. Perfect to satisfy a sweet tooth or dunk into milk for a snack!
*This recipe yields about 20 non-humongous cookies.
**I used organic AP flour and confectioner’s sugar.
What You Need:
2 sticks butter
2 1/4 cups unbleached AP flour
1 tsp salt
1 tsp baking powder
1/4 cup confectioner’s sugar
1 cup brown sugar
1 large egg
2 tsp vanilla
2 cups chocolate chips (milk/semisweet/white/rainbow)
You know the drill for baking a cookie. Basically, beat room-temperature butter and sugar until fluffy. Add egg and vanilla. Dunk dry ingredients and mix until just incorporated. Mind, this dough was fairly soft, scoopable, so I chilled it for a while. By “while” I mean I chilled the remaining dough while each batch was baking; the first batch didn’t hit the fridge at all. Bake at 325 for 12 mins or 350 for 8-9 (in my oven).
Running for 20 mins on the treadmill tomorrow won’t even cover the sight of them. Be warned. 🙂