Tag: cookies

Caramelised white chocolate and pecan cookies

Sometimes I just absolutely have to bake cookies. There’s no negotiation. Luckily 9 times out of 10 I have all the ingredients in ready to whip of a bowl of dough. After reading Michelle’s post last week about slice and bake chocolate chip cookies I had to give them a go. So Friday afternoon Matilda and I played in the kitchen and made cookies. I didn’t freeze them but just left them in the fridge overnight. The recipe is from Tara O’Brady at Seven Spoon’s book and is my new favourite cookie recipe. So so easy and tastes amazing.

It’s been a while since I revisited caramelised white chocolate and I forgot that it’s actually a doddle to make. I had a couple of bars of Lindt white chocolate lying around from Christmas – how these didn’t get eaten I don’t know, White chocolate is like crack to me. I heated my oven to the lowest heat – 130 C/266 F – and spread chopped white chocolate over a clean oven tray. At ten minute intervals I stirred the chocolate around the tray with a spatula until it was smooth and golden. I transferred the melted chocolate to a small tray and let it re-set in the fridge before I chopped it into caramelised white chocolate chips. Just try not to eat them all before they go into the dough. It’s basically a homemade Caramac bar.

I had Matilda’s wonderful assistance the second time as well and whilst I was taking the photos she brazenly walked up and helped herself to a cookie. I said if she was going to pinch the cookies she could at least be cute and hold a plate of them as well >.<

These cookies are crisp and buttery on the edges and soft in the middle. The caramelised white chocolate works perfectly with the pecans and a hint of sea salt on top balances everything out. Just as in Michelle’s post you can of course freeze the dough in balls if you only want a few at a time. If you want to make a full batch then leave them in the fridge overnight. Letting the dough rest is like magic and the difference between baking straight away and waiting overnight is very noticeable. They are definitely worth the wait.

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Dark chocolate chip cookies with smoked sea salt

It’s my birthday this week, so cookies are back. It’s my party and I’ll gorge myself on browned butter if I want to.

Dark chocolate chip cookies with smoked sea salt // The Dinner BellIt’s probably a symptom of having older siblings, but it’s hard to forget how old twenties always used to sound to me, how much I thought I’d have sorted by now. But then, I thought that at 18 and 21 too, so I suspect my heart and my brain will forever be playing catch up to the passing of timing and the aging of this bundle of cells. I also suspect we all feel the same way.

But these cookies are probably one of the most grown up things I’ve achieved so far. They’re dark and toffee-y and use fancy salt — when did I become a person who gets excited by fancy salt? — in ways that take them a million miles from Maryland’s excuse for cookies.

The making of them completely feels like magic — the process of browning the butter, then whisking it with sugar and leaving it for a bit means that you start out with a gritty mix but end up with a gorgeously thick, glossy mixture. And then! And then you add the flour and the chocolate and it becomes the most gorgeously rich, nutty cookie dough imaginable.

It’s not a cookie to hand out to children — it’s one to be served warm, and savoured, the crisp outside giving way to a soft chewy inside, studded with dark chocolate brought to life by smoked sea salt. It’s an indulgence that, dipped into coffee, makes grey Monday mornings at your office job a lot brighter. It’s most certainly a cookie for grown ups. Read More

Chilli-infused double chocolate chip cookies

This is a post about cookies, an astounding cookbook, and a teensy bit about boys. Skip to the bottom if you just want the cookies. I understand. The real issue here is infusing browned butter with chilli and then mixing it with big shards of dark chocolate.

Chilli-infused double chocolate chip cookies | The Littlest Bakehouse

Anyway. The sun is finally shining, and the spring cleaning is underway, but today I’m taking a brief trip back to December. It was Christmas morning – too early for everyone else, because I’d been awake for hours with excitement – and the seven of us, all long legs folded and squished into various corners of the living room, were diving into the frankly ridiculous pile of presents.

My mum was frowning, watching me tear open the wrapping paper on a gift she’d bought. Pulling it off like a 5-year-old, I revealed the Cook’s Illustrated Baking Book. I’d not requested it; she’d gone a little off piste, based on a love for the Cook’s Illustrated magazine. “Is it okay? It’s not in colour! It came and I panicked because…it’s not in colour. And it’s full of drawings!”

Of course it was okay. It was perfect – old school drawings are half the point of Cook’s Illustrated, along with rigorous testing and gloriously geeky scientific explanations. I put it to one side, carried on unwrapping other gifts, every now and then just resting my hand on its cover or flicking to the contents to see what awaited. Read More

Strawberries & cream cookies

I never have been, and never will be, sporty. Not just in terms of partaking in sport, but in terms of watching it. I don’t “get” it. Even when the Olympics were going on just a hundred miles down the road, it was still just a bunch of people jumping about in shorts to me.

At school – the last time sport was compulsory for me – PE lessons meant one of three things: chatting while walking around the circuit for cross country, recycling a selection of sick notes and then…having a chat, or playing ping pong over the top of 6 tables set up in the hall. PE lessons contained very little actual PE. We liked it that way.

Strawberries & cream cookies | The Littlest Bakehouse

So unsurprisingly, the fact that this week heralds the beginning of Wimbledon means just two things, much as I’m sure it does for the majority of the nation: strawberries, and Pimms. Not so much about sport.

In the family home, I am the chief Pimms maker, due, no doubt, to the fact that I make it stronger than anyone else does. That’s the only part I have in it. Just when the tennis starts to get “good” – marked by gasps, shouts, and my dad shifting to the edge of his seat rather than dozing – I retire to take a Pimms-induced nap in a roasting conservatory. For now, I’m without the Pimms and the warmth of sleeping in, essentially, a fancy greenhouse, but I can keep hold of those strawberries.

As I’m not completely weird, I like my cookies soft. Eating a cookie shouldn’t be a jaw workout. These are beautifully soft.

Adapted from Picky Palate
Makes 14
Note: It pays to bake the whole batch at once, as when the mixture is left out for a while before baking it spreads more and the cookies don’t rise so nicely.

Ingredients

100g butter
50g light brown sugar
135g granulated sugar
1 large egg
1/2tsp vanilla extract
200g plain flour
1/2tsp salt
1/2tsp baking soda
100g chopped strawberries (about 1cm cubes)
100g chopped white chocolate

Method

1) Line two baking trays with baking parchment, and preheat the oven to 160C. Cream together the butter and sugars until light and fluffy.
2) Add the egg and vanilla and mix until just combined. In a separate bowl, combine the flour, salt, and baking soda. Gradually add to the wet ingredients, stirring as you go.
3) Add the chocolate and strawberries, and mix until they’re evenly distributed throughout the dough. Space tablespoons of dough about 3 inches apart, and bake for around 10-15 minutes, until a deep golden brown.