Not that I had noticed. Until it was pointed out that there had been no cookies in the house for some time. That was done quite pointedly too. In a nice, pointedly manner.
To make up for the over-sight on my part, I baked cookies. An entire batch of them.
That sounds like a lot but it really does not mean anything as the
It is a good thing I like to bake. :P
This is a fantastic recipe. If you like cookies that are cripsy at the edges and chewy in the middle, then this is the cookie to make.
In a mixing bowl, I creamed the butter and sugars until the mixture was light and fluffy.
Into this, I added the egg and vanilla extract, and continued mixing.
Until the egg was completely incorporated.
Then the sifted dry ingredients were added in 3 parts. And mixed after each addition.
Keep mixing, until you cannot see any more streaks of flour.
Then add the chocolate chips. And mix.
This is where I am going to sound like your mom. CHILL THE DOUGH for at least 2 hours. I chill mine over-night. Why? Because!!!
Chilling permits the gluten strands in the flour to relax, avoiding a "rubbery" consistency in the final product. The elapsed time may also permit the flour to absorb more of the moisture in the dough, so the cookies do not spread out so much when baking.
CHILL. THE. DOUGH.
It is important that you do not over-crowd the baking tray. When too many cookies are placed into the oven at once, the change in the oven temperature is too great and that will affect how the cookies bake.
The cookies were baked for 12-13 minutes, or until they had turned golden brown.
Once the cookies are cooled, store them in an air-tight container.
And hide the container!
I am so thrilled to have reached my 100th post!
To celebrate, I am conducting my very first give-away!
Do you like my cookie condo? I use it to cool everything I bake!
And I have 2 sets (each consisting of 3 tiers) to give away!
To enter, simply complete the following:
a Rafflecopter giveaway
Chocolate Chip Cookies (Makes about 45 cookies)
Adapted from The Australian Women's Weekly
225g unsalted butter, at room temperature
3/4 brown sugar
1/2 cup caster sugar
2 1/4 cup plain flour, sifted with
1 tsp bicarbonate of soda
1 large egg
1 tsp vanilla extract
375g semi-sweet chocolate chips
1. Cream butter and sugar until batter is light and fluffy.
2. Add egg and vanilla extract. Beat.
3. Add flour and bicarbonate of soda, in 3 parts. Beat.
4. Add chocolate chips. Incorporate using pulse function.
5. Chill for at least 2 hours.
6. Bake at 180C for about 12-13 minutes, or until cookies turn golden brown.
7. Cool on tray for 10 minutes, transfer to cooling rack.
8. Store in air-tight container lined with kitchen towel for up to a week.
I am submitting this post for Cook-Your-Books hosted by Kitchen Flavours.