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Tuesday, 19 February 2013

The Cookie Monster

I had a great day yesterday here in London and I decided to end it by baking. I've been eating super healthy recently and my poor boyfriend has been subjected to kale chips as a 'snack' option, so I decided to push the boat out and bake something sweet and delicious! Earlier in the day I purchased this gorgeous nail colour by Rimel, called Caramel Cupcake and I'm pretty sure that it gave me a sweet tooth for the rest of the day...anyway I digress. So here's the super simple recipe.

110g Butter
200g soft light brown sugar
1 egg
2 drops of Vanilla extract
165g plain flour
1/s tsp baking powder
30g cocca powder
100-200g of any chocolate drops of your choice (in this case i used milk and white)

Just a quick note: Baking can be quite expensive, so in this instance I decided to be uber frugal and purchase both the flour and the baking powder from the supermarkets 'own brand' line. For things like this I dont think it makes any difference what so ever as flour isn't key to the taste of this recipe.

- Preheat the over to 180 and line two large baking trays

-Put the sugar and the butter into a bowl and cream together, I used the hand whisk, as I dont actually own an electric one, and it was totally fine. Stir in the egg and vanilla essence and give it a good whisk.

- Add the flour, baking powder and cocca powder and mix until it turns to a uniform dough. Don't worry it's supposed to be quite stiff at this point! Add the chocolate drops and stir (give a little mash) into the mixture.

- divide the mixture into around 8-10 balls and space out on each tray, cook for 10-12 minutes and take out of the oven to cool. When the cookies come out of the oven they will be really soft, dont worry they are cooked and will quickly stiffen up as they cool.


Also for any new time bakers, I often panic about having caster sugar instead or granulated or plain instead of self raising....or in this case an electric whisk over a hand held whisk. Through trial and error (and plenty of googling mid-bake) I've realised as a general rule it doesn't really matter and there is usually a way to substitue what your doing to make it work. Drop us a comment if your ever in a flour type dilema.


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