Wednesday, February 10, 2010

Chewy Choc Chip Cookies


I've just switched on Nigel 'unctuous' Slater and typically it's the one episode I've already seen. I made his burgers with Parmesan (I use minced beef not chicken) numerous times last year and can vouch for them being superb. I would never have thought of putting cheese in a burger, but what a revelation, I became a burger loather to a burger love overnight. And another reason to love burgers it's one of the few things Stu cooks - outside on the decking using the camping stove in almost all weather conditions. (I should add that the burgers get cooked outside as we have no extractor fan not because I don't let him in the kitchen).

Today has been my first marmalade day of 2010. I bought 7 kilos of Seville's for some reason, so that's two more batches to make this week. As always I use Sybil Kapoor's recipe, one batch made with the addition of blackstrap molasses and one with out.

I've also been making cookies; big fat, chewy supermarket bakery cookies. You know the ones stuffed with huge chunks of chocolate and ladened with sugar and butter? After a bit of googling, I found a recipe on Yahoo Answers which seemed to hit the right marks. Here it is:

Chewy Full Fat Cookies
250g all-purpose flour
2g baking soda
3g salt
170g unsalted butter, melted
220g packed dark or light brown sugar
100g granulated sugar
15ml vanilla extract
1 egg
1 egg yolk
335g  chocolate chips; white, dark and milk

Preheat the oven to 165 degrees C. Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and
white sugar until well blended. Beat in the vanilla, egg, and egg yolk
until light and creamy. Mix in the sifted ingredients until just
blended. Stir in the chocolate chips by hand using a wooden spoon. Drop
cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies
should be about 3 inches apart.
Bake for 13 minutes in the preheated oven, or until the edges are
lightly toasted. Cool on baking sheets for a 5 minutes before
transferring to wire racks to cool completely.

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