Chewy Chocolate Chip Cookies 

Chewy Chocolate Chip Cookies 

If your a chewy chocolate chip cookie fan, then you’ll love this recipe. Chewy in the middle and crispy around the edges.
This recipe makes a lot of cookies, so you can bake half of the dough and freeze the rest.

Chewy Chocolate Chip Cookies

225g butter, softened
1/2 cup white sugar
1 1/2 cup packed brown sugar
2 eggs
2 tsp vanilla essence
2 1/2 cups flour
1/2 teaspoon salt
1 tsp baking soda
1 1/2 tsp baking powder
2 cups of dark chocolate chips

Preheat oven to 180.C

Line two baking trays with baking paper.

Cream butter and both sugars until nice and fluffy.

Add both eggs and vanilla, beat for an additional 2 minutes.

Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated.  Finally add chocolate chips until well distributed.

The cookie batter should be nice and thick.  Drop about 2 tablespoons of dough or use a medium cookie scoop and place the batter onto the baking tray.

Bake for 12-14 minutes until the edges are nice and golden.

Remove from oven and allow to cool.

Enjoy!

If  your more of a soft cookie fan, then you’ll love this recipe Here.


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Chocolate Weetbix Slice

Chocolate Weetbix Slice

A Kiwi classic and childhood favorite. This chocolate weetbix slice is a great recipe for the kids to get in the kitchen and make. Great for lunchboxes and children’s parties too.

Chocolate Weetbix Slice

6 weetbix, crushed

1 cup desiccated coconut

3 tbsp cocoa

1 1/2 cups brown sugar

2 cups flour

4 tsp baking powder

250g butter, melted

Icing

50g butter

2 cups icing sugar

3 tbsp cocoa

4 tbsp milk

coconut, to decorate (optional)

 

Preheat oven to 180.C

Place dry ingredients in a large bowl or food processor, mix well.

Add melted butter to dry ingredients, mix till fully incorporated

Tip mixture into a baking tray lined with baking paper.

Press mixture firmly into tray with the back of a spoon.

Bake for 10-15 minutes.

While slice is baking make icing.

Chocolate Icing

Soften butter in the microwave for 30 seconds, until butter has softened.

Add the icing sugar, cocoa and milk, mix till nice and smooth.

Once slice has cooled, spread icing on top.

Sprinkle coconut over the top to decorate (optional)

Allow icing to set before cutting.

ENJOY!


 

My Favorite Chocolate Chip Cookies

My Favorite Chocolate Chip Cookies


I’ve tried lots of different chocolate chip cookie recipes over the years, but this one will always be my favorite! hard on the outside and soft in the middle.

Chocolate Chip Cookies

Recipe source: Chelsea Winter



1 1/4 cups plain flour

1/2 tsp baking soda

1/4 tsp salt

125g butter, softened

3/4 cup brown sugar, firmly packed

1 tsp vanilla essence

1 egg

1 cup chocolate chips

Preheat oven to 200C

Beat together butter, brown sugar and vanilla with a hand mixer or by hand until well combined.

Add the egg and beat well.

Add flour, baking soda and salt into the bowl, stir to combine.

Stir in the chocolate chips and mix till all mixture comes to a soft dough.

Spoon the mixture in 2 tablespoon portions about 5cm apart on a baking tray lined with baking paper.

Bake in the oven for about 8-10 minutes. The edges of the biscuits should brown. If using two trays at the same time, switch the trays around half-way through to ensure even cooking.

Cool the biscuits on the tray for about 5 minutes, then transfer to a cooling rack.

ENJOY!


Chocolate Hot Cross Buns

Chocolate Hot Cross Buns


This is the first time I’ve ever made hot cross buns and I’m not sure why, I think all the steps put me off. But I found them quite easy and fun to make. I made these using all purpose flour, which is fine but I’ll definitely use high grade flour next time, just to make them lighter and keep longer.

Chocolate Hot Cross Buns

2 tsp dry yeast

1 1/2 cups milk, warmed

1/4 cup white sugar, divided

4 cups high grade white flour or plain flour

1/2 cup cocoa powder

60g butter, chilled, chopped

1 egg, lightly beaten

1/2 cup dark choc chips or left over easter eggs broken into small pieces

Flour Paste

1/2 cup plain flour

4 tsp caster sugar

4 tbsp water

Glaze

1/2 cup sugar

1/3 cup just boiled water

 
Buns: Grease a 23cm square cake pan. Place yeast, milk and 1 tbsp of sugar in a bowl. Whisk to dissolve yeast. Cover. Set aside in a warm place for 10 minutes or until foamy.

Put flour, cocoa and butter in a food processor and blitz until mixture resembles fine breadcrumbs. Add yeast mixture, egg and remaining sugar and blitz to combine (just a few seconds should do). Turn dough onto a lightly floured surface. Knead for 1 minute. Transfer to a lightly oiled bowl. Cover. Set aside in a warm place for 1 hour or until doubled in size.


Punch down dough. Turn onto a floured surface. Knead for 5 minutes or until smooth. Add chocolate chips. Knead to combine. Roll into 16 balls. Place in prepared pan. Cover. Set aside in a warm place for 30 minutes or until slightly risen.

Pre heat oven to 200C/180C fan forced

Flour Paste: Meanwhile, make paste by combining flour, sugar and cold water in a bowl (you might need to add more water). Spoon into a snap-lock bag or piping bag. Snip a tiny corner from bag. Pipe crosses onto buns. Bake for 10 minutes. Reduce heat to 180C/160C fan-forced. Cook for 20 minutes or until golden and cooked through. Turn onto wire rack (cross side up).

While the buns are cooking, whisk the sugar and boiled water in a heatproof bowl until dissolved. Microwave on high for 30 seconds if you need to help dissolve the sugar. Brush on top of the buns as soon as they come out of the oven.

They won’t look perfect but that’s what home baking is all about.

Rustic deliciousness.

ENJOY!