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These are real big cookies: flavoured with vanilla & studded with chocolate chips the vanilla-chocolate enriched cookie is a big, but soft guy!
The idea for these soft chocolate cookies came from Kamran Siddiqi’s book “hand-made baking”. I modified the process a little & simplified the ingredients, but – I think – the result is still remarkable (You now by now that the businesswoman’s kitchen is always on the road to simplify cooking & baking for all of us spending too many hours working…).
How to create these wonderful soft cookies?
We start with:
- dry ingredients like flour & baking powder
- sweet ingredients like brown sugar, vanilla sugar & …salt (ok: not sweet!)
- fluid ingredients like eggs & milk
- flavour ingredients like chocolate chips & chocolate flakes
- … and simply butter.
We mix butter & the sweet ingredients with a handheld mixer – of course you may also use one of these big kitchen stand mixers if you’re happy to own one.
Next step: we add the eggs.
Next step: we combine the butter mess with the dry ingredients.
Now we add the chocolate. (If you wonder why some of the chocolate chips seem to be grey (not dark brown)… that’s why the chocolate got too much heat – it doesn’t harm the chocolate: it’s only its appearance.)
For the record:
I bought the chocolate chips some days earlier: so they were fresh & ok. I decided not to stop documenting the process because that’s reality! It just happens.
Until now we worked with the handheld mixer: it’s time to change to a big spoon to scrape the dough.
I used 3 baking sheets (I admit I only have 3 baking sheets!). Each is lined with baking paper.
On each baking sheet I place 9 heaps of dough in 3×3 layout each measured by a tablespoon. So we’ll get 27 cookies at the end.
In the preheated oven it’ll take about 12-14 min for the cookies to get ready.
(You see that the generously placed cookies will sprawl in all directions.)
The cookies are soft – at the edge there’s a little crispness… I want to emphasize this once more: don’t expect these allover crispy, crunchy, crumbly cookies!
For me – the espresso lover – it’s the perfect fit!
What did I change (compared to Kamran Siddiqi’s recipe)?
- The recipe was designed for about 35 big cookies.
I only have 3 baking sheets (making 27 cookies) – so I reduced the amounts correspondently.
- In the original recipe the oven was loaded w/ only 1 baking sheet at a time (no fan…).
I use my oven w/ fan & put all baking sheets in the oven at the same time.
(Using an oven w/ fan also means to reduce the temperature by about 20 degrees C (thumb rule!).)
- The original recipe used 2 different types of flour & 2 different types of sugar: I used only 1 type of flour resp. sugar.
- I reduced the amount of sugar by 25% (I do this – almost – always because I don’t like any cookies (or cake, or tarts, or desserts, or…) if too sweet!).
- The original process demanded to fill a baking sheet & place the baking sheet in the fridge for about 30 min. Unfortunately my fridge isn’t able to incorporate 3 baking sheets… so I cooled the dough before portioning.
- …and I bought ready-to-use chocolate chips… (It’s a nightmare – not only the cleaning afterwards! – if you try to grate chocolate manually…)
Altogether I was rather pleased with my cookies! (They had the same texture as the recipe promised & were deliciously sweet… & full of chocolate flavour!)
…and another point:
When doing cookies or muffins – everything where there is a defined capacity! – I care for having an additional small spring form or casserole fitting on the bottom of my oven w/o disturbing the baking sheets or racks: any leftover dough – believe me: there is always some… – will be stored here & can bake together with the “rest”.
The businesswoman with too many office hours thinks
Espresso w/ homemade chocolate chip cookies… delicious when only thinking about it!
The baking process is straightforward & won’t take too much time. I could prepare a special cookie jar for my workplace & indulge in an espresso w/ a cookie in the afternoon…