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Hello Again . . . And here are some cookies

October 5th, 2017 by Eliza

CookiesI was going to write a piece about our big trip around the UK and Europe as my first blog back after a long, long time away but today Brianna and I baked some cookies together and after posting a picture of them on Instagram (which I have managed to keep up with – sort of!) I thought why not share them on my blog. I particularly adore this recipe because it doesn’t require creaming the butter and the sugar which – not being much of a baker – I absolutely loathe doing.

This is mainly because “creaming” requires me to get out my electric beater (beating the butter and the sugar by hand to the required pale creaminess takes way too long!). My electric beater lives in the Bottom Drawer – a sad place where all sorts of under-utilised kitchen gadgets (potato ricers, mandolins, electric knives, etc) lie lonely and forgotten. I then need to assemble the beater and find a suitable electric socket which allows the beater to reach the bowl where I’ll be doing the beating and . . . you get the idea. Anyway – these cookies (or biscuits as we call them in New Zealand) do not require all this faffing about, hence they get made very regularly in our house.

And so – without further ado – here is the recipe. I found it in a fabulous recipe book called “Cooking for Real Life” by a fabulously sensible and practical woman called Joanna Weinberg.

 

Wholemeal Chocolate Chip Cookies

125g butter

175g brown sugar

1 egg, lightly beaten

1 tsp vanilla extract

150g wholemeal flour

2 tsp baking powder

pinch salt

100g chocolate chips

Preheat oven to 190 degrees celsius

Melt butter in small pan. Place sugar in large bowl and add melted butter. Beat together with a wooden spoon and then add the egg and the vanilla. Beat this lovely goo until combined and then stir in the flour, salt and baking powder. You can sift the dry ingredients through a sieve to aerate or just tip it in without – I don’t think it matters too much either way. And last but not least – mix in the chocolate chips.

Taste to make sure it’s suitably yummy and then – using a teaspoon dot spoonfuls of the mixture onto baking sheets leaving 4cm or so between them as they will spread. Bake for 6 to 8 minutes – it will depend a little on the vagaries of your oven – just keep an eye on them because they can go from golden brown and delicious to incinerated in very short order. I know this from bitter experience.

They’ll be very soft when they first come out of the oven – just let them sit on the tray for a couple of minutes and then – using a fish slice – transfer them over to a wire rack to cool. They’ll harden up fully as they cool.

Eat!

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