![]() I got a call yesterday from an old friend who was visiting Brisbane and wanted to drive up to the Sunshine Coast for coffee with us. I know, I know – it could be orgasmic to do that but I’d need to have my clothes off and who has time? Last night I ate peanut butter off a spoon for dinner. My blog and cooking in general have suffered. We’re so close to launching our new recipe plugin and it seems like every 15 minutes I get a, “Maureen, can you design a _ for me right now?” So it’s drop everything and help him get what he needs done and then get back to “work”. Dried fruit: use the same amount of raisins, sultanas, cranberries, dried apricots, or mix half and half with chocolate or nuts.It’s been a busy week around EasyRecipe central.Nuts and seeds: sub half the chocolate for hazelnuts, peanuts or almonds, or pumpkin seeds or coconut flakes.Add ins: instead of chocolate chips, use the same amount of butterscotch chips or peanut chips or if you want to make Caramilk cookies, add chopped Cadbury’s Caramilk.Chocolate chip cookies without baking soda: you can use baking powder, but your cookies will have a cakey texture.Big chocolate chip cookies: use a large ice cream scoop this recipe makes 12 cookies.Sprinkle sea salt flakes over the top top of cookies once baked.Freeze: you can freeze the cookies for up to 2 months.Store the cookies in an airtight container for up to 5 days.To make sure you have some melted chocolate on the top of the cookies, lightly press extra chocolate chips / chocolate chunks in to the top of the cookies before they go in to the oven.Make sure your oven is preheated to the temperature required.Use a spoon or spatula for mixing in the eggs and dry ingredients. Only use the mixer for whisking the butter, sugar and vanilla together. Don’t over mix the dough – this will make the cookies tough.Measuring flour using kitchen scales is the most accurate way of weighing the flour.I prefer to chop a block of chocolate for chocolate chunks rather than chocolate chips. Use good quality chocolate for the best chocolate flavour.Add a pinch of salt and use vanilla for the maximum flavour.Make sure your butter is softened before you begin to make these cookies.I would recommend you use a stand mixer to cream the butter and sugar rather than a hand mixer. Cool on the tray for 5 minutes before transferring to wire rack to cool completely. ![]() Place in the preheated oven and bake until golden brown. ![]() Gently fold in the chocolate chips/ chopped chocolate.Stir in the flour, baking soda and salt with a spoon until just combine.Add the beaten egg and stir in by hand. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |