The Perfect Chocolate Chip Cookies

All the women in my family are big fans of the American style soft and chewy cookies you buy at supermarket bakeries. And yet, we've always had problems replicating their texture when baking our own. They always seem to come out crispy rather than that delectable chewy texture we all love. So you can imagine my delight when I found the PERFECT recipe for re-creating my favourite cookies. Not only do they taste wonderful, they're surprisingly quick and easy to make! When they're this easy, you wonder why you bother buying the packets from the supermarket!

How can you resist!?

You will need:

•  225g unsalted butter
• 350g soft light brown sugar
• 2 eggs
• 1/2 tsp vanilla extract
• 400g plain flour
• 1/2 tsp salt
• 2.5 tsps bicarbonate of soda
• 225g dark chocolate, chopped roughly

To make

Pre-heat the oven to 170 degrees centigrade

Cream together the butter and sugar in an electric mixer with a paddle attachment (or a handheld electric whisk)

Add the egss one at a time and mix well. Make sure to scrape down mixture from the sides to incorporate everything

Beat in the vanilla extract on a slow speed

Add in the flour, salt and bicarbonate of soda. Keep mixing until a smooth dough is formed

Stir in the chocolate chunks by hand until well dispersed

Arrange small amounts of the dough on a baking sheet lined with parchment. Ensure they are well spaced as cookies will expand in oven

Bake cookies for 10 minutes or until the edges are golden brown

Allow to cool a little on the baking sheet before turning them out onto a wire rack to cool completely

This recipe will make approximately 24 cookies. But they won't last long! Trust me.

Bailey's and White Chocolate Chip Cookies

I first tried these at a craft fair and knew then that I had to find out how to make them myself! For those of you who aren't too keen on the sickly sweetness of Bailey's, do not fear! The Bailey's gives an added richness and kick to the mixture rather than making it overwhelmingly sweet.

I've had to use someone else's photo here as my batch were all eaten before I'd managed to get the camera out! Again the recipe uses cups, so either use your own or do some online conversions.

Only word that fits here is *gargle*

You will need:

• 1/2 cup butter, room temperature
• 1 cup soft light brown sugar, packed
• 1 large egg
• 1/4 cup Bailey’s Original liqueur
• 1/2 tsp vanilla extract
• 1 1/2 cups plain flour
• 1 tsp bicarbonate of soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 cup white chocolate chips

To make:

Pre-heat oven to 175 degrees centigrade
Cream the butter and brown sugar at high speed, until light and fluffy.

In a small bowl, whisk together the flour, baking powder, bicarbonate of soda and salt.

Add the egg, vanilla and Bailey’s to the butter and sugar mixture and mix well.

Slowly add in the flour mixture and mix until smooth.

Stir in the white chocolate chips, making sure no pockets of flour remain.

Drop the cookies in 1-inch balls onto prepared baking sheets.

Bake for 10-15 minutes, until all the edges are golden.

Enjoy!

Sinful Treat: Slutty Brownies

I apologise for the long silence bakers! I've been busy with all manner of personal things which has meant taking a break from baking for a while.

However missed writing and so am making a return with something truly sinful. Slutty Brownies. So called for their three layers, cookie dough, Oreos and brownies. My sister, a big brownie fan, found the recipe online and challenged me to make it. Their novelty value has gone down immensely well with all who've tried them and I find they make you very popular when bringing them to a friend's house.

A friend of mine sent me an alternative recipe which uses box mixes for the cookie dough and brownie layers. Whilst it would save a lot of time, this is by no means a quick bake, I feel it's taking the easy way out. Not only does it taste better when everything is made from scratch, the feeling of satisfaction is much greater when people enjoy them!

The recipe comes from an American blog and so all measurements are in 'cups'. This can be frustrating but you can convert all measurements online. Alternatively get these beautiful measuring cups from Lakeland!

Heaven on a plate!

You will need:

For the brownies

• 10 tbsp unsalted butter
• 1 1/4 cups caster sugar
• 3/4 cup cocoa powder
• 1/2 tsp salt
• 2 tsp vanilla extract
• 2 large eggs
• 1/2 cup plain flour

For the cookie dough 

• 1/2 cup unsalted butter
• 1/4 cup soft light brown sugar
• 3/4 cup caster sugar
• 1 egg
• 1 1/4 tsp vanilla extract
• 1 1/4 cups plain flour
• 1/2 tsp salt
• 1/2 tsp bicarbonate of soda
• 1/2 tsp baking powder
• 1 cup semi-sweet chocolate chips (alternatively chop up cooking chocolate)

For the oreo layer

• 1 pack of Oreo (regular stuffed or double stuffed) N.B. I have found that 1.5 packs is more realistic for a good covering layer

To make: 

For the Brownie layer:

In a medium sauce pan, melt the butter over medium high heat. Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat.

Add the salt, vanilla and eggs and continuously whisk until the eggs are combined. Add the flour and continue to mix. Set batter aside. 
 

For the Cookie Dough layer: 

 

Cream together the butter and sugars in a mixer. Add the eggs and vanilla, making sure to scrape down the sides of the mixing bowl. 

 

Add the flour, salt, baking soda and baking powder and mix on low until everything is incorporated. 

 

Fold in the chocolate chips. Set dough aside. 

 

Assembly: 

 

Pre-heat the oven to 175 degrees centigrade. 

 

Line the bottom of a 9x9 baking pan with tin foil and then spray the tin foil with a layer of baking spray. 

 

Layer the cookie dough on the bottom of a 9x9 baking pan, pressing down to form the bottom of the slutty brownies. 

 

Layer as many oreos that will fit on top of the cookie dough. No need to overlap. One single layer will do. 

 

Pour the brownie batter on top of the oreo layer and make sure it's evenly layers on top. 

 

Bake for 30-35 minutes. Test with a knife to see if the center is done. If the knife comes out clean, let the brownies rest before serving. If the knife comes out with batter still on it, allow the brownies to bake about 5 minutes more. 

 

Best served warm with ice cream! These heavenly things are actually even better the day after they're baked.

Oreo Brownies

My friend made these recently to take into work. Luckily there were some leftovers and so I got to sample some. Absolutely delicious! 


The recipe is originally a Lorraine Pascale one.

Brownie heaven!

You will need:

• 165g unsalted butter, plus extra for greasing
• 200g dark chocolate, grated or finely chopped
• 3 eggs
• 2 egg yolks
• 2tsp vanilla extract
• 165g soft light brown sugar
• 2tbsp plain flour
• 1tbsp cocoa powder
• A pinch of salt
• 154g pack of Oreos, broken into quarters
• Icing sugar (for dusting)

To make:

Preheat the oven to 180°c (Gas Mark 4) and grease a 20cm (8inch) square tin with some butter and line with baking parchment

Put the butter into a pan and melt on the hob on a medium heat. Once fully melted, remove from the heat and add the chocolate, leaving it to cool for a little while, allowing the chocolate to melt also. Stir the mixture together

In a separate bowl, whisk together the eggs, egg yolks and vanilla essence until the eggs begin to get light and fluffy. Add the sugar in two goes, whisking after each. **Pour it around the edges of the egg mixture so as not to displace all the air you've whisked in**

Keep whisking the mixture until it becomes stiffer

Once the egg mixture finished with, pour the chocolate into it, again round the sides so not to ruin your hard work whisking in air!

Add the flour, cocoa powder, salt and a third of the Oreos. Stir until fully combined and pour the mixture into the prepared tin

Scatter the last of the biscuits over the top, pressing them into place

Bake on the middle shelf for 25-30 minutes. The middle should remain slightly gooey

Leave them to cool in the tin. The top will sink and crack slightly

Cut into squares and dust with icing sugar!