Last week I finally got around to making the chocolate chip cookies for which Kate Swaffer had kindly provided a recipe on her blog. You can find it here and she posts new recipes daily. It is quite a treasure trove of trade secrets and family friendly food.
Kate is a fantastic chef so I followed her recipe closely. The only modifications I made to her recipe were to use chocolate and caramel chips instead of chocolate chips, nuts and dried fruit. They were easily the best cookies I've made and they were all gone within 24 hours of baking.
Ingredients:
125g butter
1/2 teaspoon vanilla essence
1/2 cup castor sugar
1/2 cup firmly packed brown sugar
1 egg
1 3/4 cups self-raising flour
1 cup chocolate chips
1 cup caramel chips
Preheat the oven to 180 degrees and have your baking trays lined and ready.
I did as Kate instructed and beat the butter, sugar and vanilla together, then added the egg.
Then I sifted in the flour and mixed it through with the wooden spoon, resulting in a delicious dough mass that looked like this...
Next I decided to split the giant dough ball in half as I wanted half of the cookies to be plain chocolate chip and the other half to have caramel chips in them too. I scattered some flour on the bench and kneaded the chips through the dough.
Next I rolled the dough into balls and placed them on the tray about 4 cm apart as recommended. I put them in the oven and baked them for 15 minutes, by which time they looked and smelled absolutely delicious.
They came out of the oven looking like this... notice the tiny cookie on the top right hand corner of each tray? I made a tiny "marker cookie" for each tray so that I could tell one had the pure chocolate chip and which had the the chocolate/caramel ones. The "marker cookie" is just a tiny blob of dough with a couple of chocolate chips or caramel chips on top.
And because I'm calling these infrequent cooking escapades "Wanker Chef", I arranged my seriously delicious cookies in an appropriately wankerish fashion. I urge you all to go to Kate's blog and give this recipe a go for yourself, you won't regret it.
