To-do lists, mostly. I write them all the time. They get me through busy times, my day, all my homework and the prep for a trip overseas.
I love ticking off the things I need to do, one by one, and watching the list get shorter and shorter, as my freedom gets closer. The satisfaction of finishing everything you needed to do on a list, and then being able to do whatever you like with no stress, is amazing.
Am I weird? Maybe a little.
Just before I went overseas recently, my to-do list was long. Super long. It had everything on it from buying travel insurance and booking my last couple of flights, to setting up global roaming, walking the dog, doing a bit of study and baking something with the cookie dough I had sitting in my fridge.
That was at the top of my list, because the cookie dough was in danger of being eaten, raw, by me.
I wanted to bake a skillet cookie. But after the recent experience I had with my skillet, a pie and some onions, I steered clear and baked the dough in a springform tin.
So, its like, kind of a skillet cookie but not. And kind of like a cake but not. Its really just one, big, giant chocolate chip cookie. Enjoy!
Adapted from Baking Illustrated.
165g unsalted butter (1 1/2 sticks), melted and cooled until warm
1 cup packed light or dark brown sugar (7 ounces)
1/2 cup white sugar (3 1/2 ounces)
1 egg yolk
1 tsp vanilla extract
2 cups + 2 tbsp plain flour (10 1/2 ounces)
1/2 tsp baking soda
1/2 tsp salt
1 cup chocolate chips or chunks (milk or dark)
Preheat the oven to 180 C (350 F) and line a 9 inch springform tin with baking paper.
In a large bowl, beat the melted butter and sugars with a wooden spoon until smooth.
Add the vanilla, egg and egg yolk, mixing well between each addition.
Mix in the flour, baking soda and salt until incorporated. Stir in the chocolate chips.
Put all the dough into the tin and press it in evenly with your hands.
Bake for 15 – 20 minutes, until the edges are golden and the center just set. Serves 10.