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Who doesn’t love a chocolate cookie! Easy enough for the boys to help make them, these were the best-sellers at the recent school fete.
Ingredients:
450g plain flour
350g dark chocolate chips
280g unsalted butter
240g light brown sugar
225g granulated sugar
2 eggs
2 tsp vanilla extract
1½ tsp baking powder
1½ tsp salt
1¼ bicarbonate of soda
Sea salt to sprinkle
Method:
In a large bowl beat the butter and sugars together until light and fluffy, (a few minutes). Then add the eggs one at a time, mixing after each. Add the vanilla, baking powder, bicarb of soda and salt and mix until all incorporated. Add the flour and mix until all just combined, do not over mix it!
Add the chocolate chips and gently fold them in. Cover the bowl and chill in the fridge for a minimum of 24 hours and up to 72 hours.
Once ready to make the cookies, preheat oven to 170⁰C and line some large baking trays with parchment paper.
For the large cookies roll appx 85g of dough into a ball and place on the prepared tray. Carry on rolling balls but space them very far apart as the cookies will grow to appx 5 inches wide. Sprinkle the tops with sea salt. Bake for appx 15 mins, until golden all over.
For the small cookies I used appx 10/12g of dough. Space these ones out as well as they will grow.
Optional, sprinkle salt. Bake for appx 6-8 mins until golden all over.
Once ready, allow to cool on baking trays for a few minutes and then transfer to a wire rack to fully cool.
Enjoy.
Gaby Van Clarke
Water is a source of life and vitality. As we age our bodies are less able to hold water so our skin sags, our bones become brittle, our hair drier, thinner and frizzy.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.