Hello internet friends!
I hope you all had a very happy easter, or at least a nice break from work.
My easter was crazy, particularly at the bakery. Their hot cross buns were named best in town, so it was absolute mayhem. Thousands of buns daily, and queues of customers out the door.
We spent Sunday with family eating far too much food, and I baked this gorgeous chocolate meringue cake for dessert. The fudgy brownie-like base and the light chocolate meringue topping formed a third middle layer, almost like a gooey chocolate soufflé. I’ll have to bake it for you sometime!
I’m not an easter egg person, but I’m all for chocolate and chocolate desserts. I’ve had these cookies pinned to bake from Pinch of Yum for months, and easter seemed the perfect time to finally make them. You could even fill them with your leftover easter eggs (if you haven’t eaten them already, that is!).
These cookies were delicious. The perfect soft batch cookie. They stay soft and chewy for days, are super thick, and are filled with plenty of chocolate.
These cookies don’t have the same depth of flavour as these (which are filled with brown sugar, have a crunch from almonds and get sprinkled with sea salt), but they are ideal if you want a soft, super thick and chewy chocolate chip cookie.
You should totally bake these sometime.
And remember how I told you I filmed a few segments for a cooking show? Well the first segment is airing on Everyday Gourmet with Justine Schofield this Monday the 28th at 4pm on Channel 10, so if you’re in Aus you should totally watch it (or not, because I’m super nervous to be on TV!).
- 200g unsalted butter, softened (14 tbsp)
- 1 cup caster (superfine) sugar
- ½ cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2½ cups plain flour (+ a few extra tbsp)
- 1 tsp baking soda
- 1 tsp sea salt
- 3 cups chocolate chips/chunks (I used a combination of milk and dark chocolate, and the best quality chocolate you can afford will result in the best cookies)
- Preheat the oven to 180 C (350 F) and line a few trays with baking paper.
- Put the butter into the bowl of your stand mixer and place the bowl in the preheating oven. Leave it just for a few minutes, until the butter starts to melt around the outside.
- Set it aside to cool while you weigh up the rest of your ingredients.
- Once the butter has cooled, add both sugars and beat until light and fluffy.
- Add the vanilla and eggs, beating between each addition just until incorporated.
- Add the flour, baking soda and sea salt to the bowl. Beat on a low speed, just until combined. Add more flour, a tablespoon at a time, until the dough comes together in a ball - you don't want it sticking to the sides of the bowl.
- Mix in the chocolate chips.
- Use a medium cookie scoop to drop the dough onto prepared baking sheets, allowing room for spreading.
- Bake one tray of cookies at a time, for 9 - 11 minutes. take them out when they have little brown spots on the top. Allow to cool a little and enjoy!
- Makes 24 cookies.
- Happy baking!
Adapted from Pinch of Yum!