I am in Poland at the moment and I love it! I just spent a few days in Warsaw visiting my grandma and now we are in a little village where my mum grew up, hanging out with the whole family and eating! Expect a post about Polish pastries soon.
My first proper camera that was all of my own was a Panasonic Lumix, a little point and shoot I bought straight out of high school to take travelling. I loved it. I carried it everywhere. It took me beautiful pictures.
What an awesome little camera. I loved that too. There was such a huge difference in the quality and the detail of the photos. Once she asked me to return it I couldn’t go back to my little point and shoot, not now that I knew there was better out there.
I was so excited to use him that the first thing I did the next morning was bake these cookies so I could photograph them. Actually, that was the second thing. The first thing I really did was take 100 photos of my puppy while marveling at the detail of her fur in the photos. Then I made these.
I particularly love these, as they are super thick, with that crisp outer edge and the chewy gooey-ness going on in the middle. They are especially good while they are still warm as the chocolate chips are still melt-y and ooze-y. Go and make some.
DOUBLE CHOCOLATE CHIP COOKIES
Adapted from Love from the Oven.
220g unsalted butter, softened (1 cup)
1 cup white sugar
1/4 cup brown sugar
1/2 cup cocoa
2 1/4 cups plain flour
1 tsp salt
1 tsp baking powder
2 cups chocolate chips
Preheat the oven to 180 C and line some trays with baking paper.
Using an electric mixer, beat the butter and both sugars until light and fluffy. Add the eggs, one at a time, and beat well after each addition.
Beat in the cocoa.
Add the flour, salt and baking powder and mix on a low speed (or by hand if you don’t have a paddle attachment on your mixer) until incorporated.
Mix in the chocolate chips.
Scoop tablespoons of dough and drop them onto the baking trays. Bake for 10 – 12 minutes, until just set. Makes 32 cookies.