We usually only eat chocolate chip cookies when we stop at Subway to eat when we’re out shopping in Aalst. And that happens once every two-three months. Oh, their local specialty? Veggie Pattie! Direct way to my heart, with loads of veggies, jalapeños and chipotle sauce. Then a coffee with a free chocolate chip cookie of your choice nom nom.
This week I found chocolate chips (meant to use for melting for a chocolate fondue, techincal detail) in the supermarket, and decided on baking chocolate chip cookies. LiveLoveKnit from the #knitty chat recommended me this recipe from Smitten Kitchen and I liked it. It has metric measurements 1. So off I went to make these cookies and of course I had to modify the recipe, because you all know me! The result:
On to the modified recipe, shall we?
Chocolate Chip Cookies With Added Ooohmp
Grab the ingredients:
- 80 grams granulated sugar
- 10 grams vanilla sugar2
- 100 grams light brown sugar (in this case, I used light cassonade de candi)
- 110 grams unsalted butter, warmish but not melted, chopped in small pieces at random3
- 1 egg
- 1/2 teaspoon vanilla essence4
- 1 tablespoon runny honey
- 1/2 teaspoon cinnamon5
- 1 teaspoon baking soda6
- 175 grams flour
- pinch salt
- 200 grams chocolate chips
- With electric beaters and lots of patience, cream together butter and sugars, until light and fluffy, about 5 minutes. Yep, that long. Add honey, cinnamon, vanilla essence and egg, and beat again till mixed properly.
- Shift together baking powder, salt and flour. Add to butter mixture and mix in very well, but do not overmix. Clean the beaters with a rubber spattula. You know how much dough they keep? Add chocolate chips and fold in with spattula.
- Stick dough in fridge for at least a couple of hours until quite firm.
- When ready to bake, preheat oven to 150ºC / 300F, and line two or three cookie sheets with baking paper. Make balls with the dough about 4cm in diameter. Place nine per cookie sheet. Flatten if you want the thin cookies that I got, otherwise let them be round.
- Stick in oven for 15 to 18 minutes, until nicely golden. Remove from oven and let cool in the cookie sheet until firm, at least 10 minutes, then transfer to rack to finish cooling.
- Eat with delight, slightly warm even better!
Yield: approx. 30 dosis of sin.
They’re so good, even our little kiss furball (freeby from certain very famous cola drink) wanted to eat them while I was taking pics of them:
- this is a pet peeve of mine. I hate hate hate when a baking recipe comes in cups. Cups are for drinking not for measuring. Liquids in liters (or even fl oz) and solids in grams (or plain old oz, pounds, whatever, but not cups!). Now, I also dislike all those super fancy schmancy pantalones of baking chefs that insist baking is an exact science, and then sell all their books with measurements in cups “because otherwise no one will buy them because no one has a scale at home”. Well, maybe if you started insisting in measuring weights people would get a scale. They cost what? Fifteen bucks for a cheap one? – End of rant ↩
- preferabily, home made. Re-use your vanilla pods that you were going to discard after making pudding or icecream. Rinse them well, let them dry completely, and stick them in a lidded jar with granulated sugar. Best vanilla sugar ever. ↩
- can’t be arsed with the cut in 1cm cubes ↩
- nope, I don’t measure this, I just pour from the tiny bottle and eye it. ↩
- again, eyeball it ↩
- more or less, not gonna be sooo picky about it ↩