Saturday, 18 October 2008

More Cookies!

I know, another cookie recipe! At this rate I should probably rename this blog Cookie Baker! Ok maybe not, but I do know that this is my seventh cookie recipe on here! I make them a lot because there are soo many different cookies you can make and they are so easy to whip up. My favourite two sweets are cookies and pie J and I’m not such a fan of cake – so it all makes sense really! Anyway, these cookies do deserve to be on here!
There’s often a little story behind my cookie bakes – a new book, an event or a time honoured recipe. Today however it was just this simple equation: Sister wants cookies + Teen Baker wants cookies and a break from homework and to blog = ...double chocolate cookies!

They are from Rachel Allen’s book, Bake, just like the oaty ones last week. Not quite as healthy as the oaty ones, but just as tasty. Rachel Allen provides the basic cookie recipe and then I added the Double Choc Variation so I’ve included that beneath the recipe below. Another variation she had was dried cranberry (which I tried recently when a packet came free in our Ocado shop and I liked) and white chocolate which sound yummy
These cookies came out crisp on the outside and like a brownie inside! They have hardened up slightly since but still have a delicious fudgy centre.
Basic Cookie Recipe, and double chocolate chip variation, from Bake by Rachel Allen

225g (8oz) butter, softened
110g (4oz) caster sugar
275g (10oz) plain flour

1. Preheat the oven to 170’C (325’F), Gas Mark 3.
2. Cream the butter in a large bowl or in a food mixer until soft.
3. Add the sugar and beat until the mixture is light and fluffy.
4. Sift in the flour and spices or grated zest (if using) and bring the mixture together to from a dough.
5. Using your hands, roll the dough into walnut sized balls and place them slightly apart on a baking tray.
6. Flatten them slightly with the back of a damp fork and bake in the oven for 13-15 minutes or until they are slightly firm on top. (mine took 12 minutes, they were very soft when I took them out but they harden as they cool on the tray)
7. Carefully transfer the cookies to a wire rack to cool.

Double chocolate chip variation:
Use 250g (9oz) plain flour and add 50g (2oz) sifted cocoa powder to the flour. Bring the dough together and mix in 125g (4 ½ oz) dark or white chocolate chips ( I bashed up most of a 200g milk chocolate bar).

A couple of weeks ago now, I was thrilled to receive my first blogging award! It was from the great Marie, at A Year from Oak Cottage. It was the Brilliante Weblog Premio-2008 Award (to give it its full title!) and I was very honoured. Thank you Marie!
I know I have to pass this on to seven people, I think, but I’m still deciding so I will get back to you! Tomorrow, its lemon time :)

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