It is Tuesday morning and I wake to the early calls of the australian birds and the white light piercing through the curtain gaps… this would ordinarily be a beautiful waking except the bopping of the frogs had kept me up all night. Transitioning from city sea life to country style is not as easy as it seems.
As I craddled my coffee and looked out over the Sydney basin. It was raining, early and cold…
I immediately cheered up when I thought of the potential and possibility of a day indoors could bring. Card-making, sewing, crafts, DIY, reading, research, jewellery making, blogging, photo editing… limitless. However all of these activities are great but they definitely require delicious snacking material.
Today I would bake the ultimate chocolate chip cookies.
The Ultimate Chewy Chocolate Chip Cookies.
Adapted from NYtimes chocolate chip cookie and mrs larkin
225 grams butter, softened
215 grams granulated sugar
230 grams dark brown sugar
1 tablespoon molasses (I used treacle)
1 tablespoon vanilla
3 organic eggs
509 grams plain flour
2.75 teaspoons pink salt
1 teaspoon baking soda
3 cups belgium chocolate chips (optional: add 1 cup nuts like macadamias)
scoop of vanilla bean ice-cream (check there is a max of 5 ingredients)
Line trays with parchment paper
Cream together butter, both sugars and molasses with paddle mixer
Add vanilla, beat for one more minute
Add eggs, one at a time and beat until combine
Mix together flour, salt, baking soda.
Add dry ingredients into wet ingredients, pulsing until flour is combined.
Add chocolate chips (and nuts), mix.
Roll large scoops of cookie dough into balls and place on lined-baking trays. Press down slightly. Leave 5cm between each cookie.
Now, you have the option to freeze the cookies overnight or a couple of hours. This results in a chewier cookie. I do this and then only bake half the batter, this way I have tasty morsels on demand when the afternoon sugar slump hits.
After freezing for a few hours (if you can wait that long), preheat oven to 180C.
Remove the cookies from the cooler and bake for 13 minutes. When they look as if they need ‘one more minute’ take them out!
Cool on trays for five minutes.
Serve warm with scoop of icecream.
Store cookies in airtight container or sealed plastic bag.
These definitely hit the spot and cheered up my rainy day. Later that evening my sister arrived for dinner and fell in love with the cookies. I definitely recommend using star ingredients when baking with simple flavours. Spend that extra $3 and taste the difference.
The next morning I went to have a cheeky mid-morning cookie; there were only three left. My sister has a very sweet tooth.
Let me know what you think…