I thought this week we’d change it up a bit and keep it simple with a blog about how to make some really simple cookies. I went a bit overboard when making these and somehow managed to make 22 cookies, my flat loved me and I can say they didn’t last long. I didn’t intend to make this many but the mixture definitely went a long way, they made our uni flat smell amazing.
To get the ingredients, I went on a proper search around Leicester, it was so hard to find all the ingredients in one place. Thankfully I’d added to my baking cupboard. Let’s be honest the majority of my cupboard is full of baking stuff, may as well just forget about the odd glasses and mugs in there. I hate to think how much baking related equipment I will have by the time I move out in a couple of months. The thought of a house for my second year, I can just dedicate a space to baking...
I started by melting 150g of unsalted butter, melting the butter made it so much easier to bring the cookie dough together. In a separate bowl I weighed out 125g light muscovado sugar and 100g caster sugar. By this stage the melted butter had cooled a bit, I stirred in the butter with the sugar and beat it together. I beat in a few drops of my vanilla extract, the one by Foodie Flavours that I’ve mentioned in previous blogs. I added an egg and a separate egg yolk that were both room temperature. This made the mixture look quite creamy after this was all beat together. I then added half a teaspoon of bicarbonate of soda and gradually added 300g of plain flour. I was sad enough to measure the bowl I was using before I started adding any ingredients. I did this because I wanted to make it as accurate as possible when I divided the mixture to add the different chocolate chips in. In half the mixture I added milk chocolate chips and in the other half white chocolate chips. You can add as many as you want really, I used 100g of each. I’ve made cookies in the past and not left enough space between them on the tray. As I didn’t want that to happen this time because of the small tray we have in the uni flat I bake 4-5 at a time. I also roughly measured each cookie before I
rolled it out into a ball. Obviously, this step was me just being picky. I baked them for 14 minutes at 180 degrees.
Anything before 14 minutes would’ve led to a softer more doughy cookie and over 14 minutes a crunchier one. I think the white chocolate ones turned out a little softer because by this point I’d adjusted my own timings as I’d done the milk ones first. I honestly had no intention of making as many and would love to try this recipe again on a larger scale replicating cookie cakes I’ve done in the past so keep an eye out for those blogs. I had so much fun taking a picture of these cookies and got way too excited over the chopping board I bought to display my bakes on. After all the fun making these cookies, when it came to washing up I dropped the bowl on the floor putting the dregs of the cookie dough on the floor. I can safely say though that was the only thing that went wrong, quite impressive on my part I think. This recipe is honestly so simple though, you can experiment with so many flavours that I’m sure I’ll be doing in the future; and at £5.08 to make, it's a bargain too! These cookies were easy and just a nice pick me up in the middle of doing uni work and just being able to snack on a nice homemade cookie, perfect.
Lots of Love,
Hannah x
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