I woke up to a white sky today, a cold room because I hadn't closed my window the night before and the wish to stay under the covers for as long as possible. Not long at all it seems, thanks to the incessant phone ringing; calls from across the continent.
But its all good now, I have my mug of green tea and honey, a slice of cookie, my back is toasty from the warmth of the radiator and my heart is happy from some good news I just heard.
More on the cookie? It's a slice from a giant one I baked yesterday afternoon alongside some cute little cookie cups. The objective was to make some cookie dough à la Pizza Hut, but with time constraints and a little bit of spontaneity these cookie cups were conceived and they are real good.
I have a memory of a big family meal we went on years ago where my cousin ordered a portion of cookie dough with ice cream, we all had a taste and thought it was the best dessert ever™, since then I've had a few and its never been as good.
Although yesterday this little rush job appears to have created something even better - these cookie cups are soft in the middle, slightly chewy on the outside, sweet but not overly so and speckled with flecks of dark chocolate. They are also very easy to whip up and the cookie dough can also be used to make giant cookies!
So to make the Cookie Dough you will need the following ingredients:
White sugar
Brown sugar
Butter
Egg
Self-raising flour
Chocolate
Vanilla essence [optional]
Begin by beating together 125g of butter, 90g of white sugar (caster is preferable but I didn't have it to hand) and 90g of brown sugar in the bowl of your stand mixer until well combined. This can also be done using a hand mixer or a trusty bowl and spoon.
Next add in 1 egg and a tsp of vanilla essence if using.
Chop up around 90g of chocolate, this can be dark chocolate as pictured, or milk chocolate. You can also substitute for chocolate chips if desired.
To the mixture add 225g of self-raising flour, 1/2 tsp of salt if you didn't use salted butter and the chopped chocolate. Mix together thoroughly until you get a sticky dough-like consistency.
Line your muffin tins (this makes for easier removal afterwards), take a tablespoon or so of the dough, roll and press in the palm of you hand until it form a disc then lightly press this into the case. Ensure that there is a slight dip in the middle but there is not need to bring the dough all the way up the edges of the case.
If making a giant cookie, line a pie or tart tin then press the dough into the tin ensuring a flat surface and that it reaches the edges. Note that it may be sticky to start of with but should smoothen out after pressing.
Bake the cookies at Gas Mark 6 from 8 minutes, then reduce the heat to Gas Mark 4 and continue baking for a further 7 minutes. Keep and eye on the cups as you don't want them to get too dark. Once they are baked take them out of the oven, whilst they are cooling the middle should dip slightly.
The cookie dough cups can be eaten whilst still warm but have an amazingly soft and chewy texture even when cool.
Serve with vanilla cream and a drizzle of chocolate (which I didn't have time for!)
As for your giant cookie, slice and serve the same way. Or if you want to go all out, make a cookie pizza - a chocolate sauce and toppings of your choice.
😋
Enjoy!
Q x
Q x
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