Sunday, 9 February 2014

Chocolate Chip Cookies by Honor

Hey guys! Honor here.
Zoya's out sick with a sore throat and flu.
Oh, spring coming along, and with spring comes Valentine's Day.
Of course, I bet you WILL do somethin' for it. I'm lucky because it's on a Friday in Pakistan, and I'm takin' heart cake pops to school, along with some homemade soaps and candles- and don't forget the roses!

Stumped? Don't know what to make? A roundup is comin' on Tuesday!

Check this out.

Remember Zoya's post, The BEST Chocolate Chip Cookie Recipe EVER? I tried an altered version of that, and they are SCRUMPTIOUS!

Makes about 36 cookies

1 cup butter, melted and cooled
1 cup firmly packed brown sugar
1 cup white granulated sugar
2 organic cage-free eggs, plus 1 egg yolk
1 tsp vanilla
1 tsp salt
1 tsp baking soda, DO NOT use baking powder
3 cups all-purpose flour
3 cups chocolate chips, DO NOT use chopped chocolate

In a medium-size bowl, sift the flour, baking soda, and salt. Set aside.
Mix the butter, sugars, eggs and egg yolk and vanilla in a large bowl.
Sift in the dry ingredients to form a dough. Stir in the chocolate chips.
Let the dough chill in your fridge for 1 hour to overnight.

Preheat your oven to 350 F (180 C). Line two cookie sheets with parchment paper, foil, or grease them with butter.

Roll your dough into 1-2 inch balls. Place them on the cookie sheets and bake for 8-10 minutes or until golden-brown from the bottom but still slightly soft. Let cool for 5 minutes until transferring to cooling racks. Let cool completely.
Garnish with fresh strawberries and chocolate bark.

See, this recipe is suitable for inexperenced bakers and Valentine's Day. 
I'm takin' mine to practice tomorrow. HONOR OUT!


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