Happy New Year! Here’s to a smashing 2014 😀
After what I like to call the ‘Big Christmas Bake-Off’, I usually have leftover things in my pantry that have to go asap.
In June last year, we decided to call it quits on sugar as best as we possibly could. There were two main reasons for this: a) Fructose is truly AWFUL for your body and b) better eating.
It wasn’t as hard as it sounds, funnily enough we weren’t huge sugar eaters to begin with but when we did eat it, we ate a lot.
Anyway, so with the new year comes
revolutions resolutions as per usual. We accomplished so much last year, this year we are really knuckling down on our health.
Back to the perfunctory clearing of the pantry, I had a bucket load of choc-chips that needed using and with the new regime being implemented on Monday 6th January, they had to go. But I hate waste!
I decided to make cookies. I went on the hunt for the best choc chip cookie recipe (which we all know is easier said than done) and I believe I have found it.
All props go to Food 4 Thought (who have an abundance of recipes). I will share the recipe here for the people who are too lazy to click the link XD
Chocolate Chip Cookies – (recipe from The Australian Women’s Weekly Big Book of Beautiful Biscuits – adapted by Fiona at Food 4 Thought)
(makes about 35)
125g unsalted butter
1/2 cup sugar
1/2 cup brown sugar (lightly packed)
1/2 teaspoon vanilla extract
1 3/4 cups self-raising flour
1/4 teaspoon salt
150g dark chocolate chips
Preheat oven to 180°C.
Cream together butter, both sugars and vanilla until light and fluffy. Add lightly beaten egg gradually, beating well after each addition. Mix in sifted flour and salt. Add chocolate chips and mix well to distribute throughout dough.
Shape teaspoonfuls of mixture into small balls, place on a lined oven tray allowing room to spread slightly. Bake in oven for 10 – 12 minutes, until just golden brown. Remove from oven and cool on wire rack.
Nutrition: Chocolate! Sorry, there’s nothing nutritious about these unless you include taste.
– Normally when I make cookies, they bleed into each other. When a recipe says a teaspoon size ball, DO IT. I actually followed this for once and had no mess!
– Because I had so many choc chips to use, I doubled the above ingredients and literally made 80 or so. I used Cadbury Choc Chips.
– Try cutting the sugar down a bit, these are really super sweet. Next time I will try eliminating the sugar (I used caster sugar) and sticking with the brown sugar. Or perhaps halving each sugar.
– Make sure you let them sit on the tray when you take them out of the oven, for at least a couple of minutes because they will be soft. This will let them set further.
– I cooked them for exactly 12 minutes @ 180 degrees (c)
Just as Fiona @ Food 4 Thought did, I
ate tested two or three of these straight from the oven and then another couple once they were cooled.
Honestly? The best choc chip cookies, homemade, that I’ve ever eaten. They were crunchy/firm on the outside and chewy and soft in the middle. This recipe shall go into the folder that I keep for naughty days.
Yes, if we were on a regular sugar consumption. No doubt I will be making these for others though!
Only one problem left now – can we eat this many cookies in 48 hours?