Eek. Time passed.
I can only tell you this: turning thirty-one and managing not to kill myself (at what age does one need to get out the anti-ageing creams?) was quite enough of an effort over the last few weeks. I haven't had any baking inspiration since I have been far too wrapped up in feeling OLD. It is so... difficult to get over.
Pink vermouth, a great steak and the fact that I spent the evening of my birthday with my husband, who is more delicious than anything I could have baked for you today or any day anyway, are what got me through.
I no doubt will need more of the same next year.
Anyway, I made these cookies ages ago and I know there was some special reason for doing so and also that I was really pleased with them, but I can't remember what for or why. Not a great way in to this, but also perhaps just what we need to coerce ourselves into planning a little journey into baking self discovery. Quite timely too, since we haven't had a cookie around here for a while.
(I did slate chocolate in my last post though, so consider this further evidence of the fact that I blow hot and cold like nobody's business.)
I am planning on doing some baking at the weekend (in between BBQs and beach trips, should the weather hold), as well as some light ice-cream production. So there should be a fair few posts this month.
In the mean time...
Chocolate Chocolate Chip Cookies
You will need:
100g plain chocolate
150g plain flour
25g cocoa powder
1 tsp bicarbonate of soda
1/2 tsp salt
125g softened butter
1 tsp vanilla extract
350g chocolate (I used plain and milk, in equal measure, chopped into small chunks)
- Pre-heat the oven to 180°C and line a baking sheet with baking parchment.
- Melt the 100g plain chocolate and set aside to cool a little. Then beat it with the butter, sugar, vanilla and egg until all is nicely amalgamated (yes, this is the lazy person's cookie).
- Add the dry ingredients and mix well, then fold in the chopped chocolate.
- Use an ice cream scoop (or a couple of spoons) to measure out dollops of dough and space them well apart on the baking sheet. Bake for 14 minutes although aim to underbake slightly as everybody loves a chewy cookie.
- Cool on the sheet for five minutes then transfer to a wire rack to cool completely.