My second post in a year and we are almost halfway through the year. Oh god :(
I was looking at my archives and I only posted 4 posts last year! I really need to pick up my game but I haven't made anything in my Melbourne kitchen because it's too small to do anything!
On another brighter note (or should I say sweeter and saltier note), I found these cookies in my baking photos folder and totally forgot to post them. I think it's because the photos are quite dodgy and the light wasn't looking too good. But hey, I haven't posted in ages so I am literally scrounging for baking material to post.
I made these last year sometime (I think). The recipe yielded a huge batch which I didn't know what to do with so I distributed them amongst my friends and family! They are extremely short and so are extremely crumbly and v unhealthy. But sometimes ya gotta indulge...although I tend to use that phrase on a regular basis so it's not looking too good for me, help.
It's currently 1.30AM and I am sitting in my pyjamas, listening to Beyonce and munching on a carrot because I just woke up from a nap (I know, wtf...I'm confused too). So anyway, I will leave y'all with this recipe while I continue to lip-synch BeyBey and pretend I am at the MCWT (which was a life changing show btw).
Salted Chocolate Chip Cookies
Adapted from For Me, For You
- 3 ½ cups plain flour
- 1 heaped teaspoon baking soda
- 1 heaped teaspoon baking powder
- 1 heaped teaspoon sea salt
- 280g unsalted butter
- 1 ¼ cups brown sugar
- 1 cup granulated sugar (raw sugar works well)
- 2 eggs
- 2 teaspoons vanilla extract
- 400g dark chocolate, chopped (you can also use choc chips)*
- Sea salt, to sprinkle
In a large bowl, cream the butter and sugars until pale. Add the eggs and vanilla, and continue beating for 3 minutes.
In another bowl, sift the flour, baking soda, baking powder and salt and stir to combine.
Add the dry ingredients to the butter mixture and stir to combine. Add the choc chips and stir until evenly mixed through. Cover the mixture with plastic wrap, and place in the fridge for 2 hours or until chilled.
Preheat the oven to 180°C. Using an ice-cream scoop (or tablespoon) scoop up the dough and roll in your hands to make golf ball sized balls of dough. Place the balls on a baking tray lined with baking paper. Space the balls evenly with enough room for them to expand. Bake for 15 – 20 minutes.
Makes 30 – 40 depending on the size of the cookies.*I didn't stay completely true to the recipe as we didn't have 400g of dark chocolate so I used half dark and half milk. I know that the result would have been much better if I used all dark as it would have contrasted to the saltiness well..but next time!