Last night when I really should have been writing for NaNo (one week left!), I decided instead I wanted to do more baking. More specifically, procrastibaking. I’d spent all afternoon in bed with a raging headache drinking water and feeling too headachy to write, and I felt like doing something more productive with the surviving chocolate chips than just shovelling them into my face.
So I made more cookies!
- 125g butter
- 1/2 cup brown sugar
- 1/3 cup caster sugar
- 1 teaspoon vanilla essence
- 1 egg
- 1 1/2 cups of self raising flour
- 1/2 cup of cocoa powder (at more if you want them to be SUPER chocolatey).
- Selection of chocolate chips (I used white and a few milk)
- Preheat oven to 150 degrees celcius/300 degrees fahrenheit and spray two baking trays with cooking oil (or grease/line with baking paper)
- Combine butter and sugar until creamed (optional: eat some of this delicious mixture)
- Add vanilla essence and egg, mix until combined
- Gradually mix in self raising flour and cocoa powder, mix until doughy (mix through the crumbly stage and it will all come together)
- Scoop tablespoons of the mixture and roll these into balls. Press in the middle to flatten slightly, then place on tray. My recipe made about 16, or 8 on each large tray (I actually made double the amount, so 32 cookies all up!)
- Cook for 15-20 minutes. Unless you like your cookies super crunchy, they shouldn’t be hard when you take them out of the oven. Instead, let them cool for 10-15 minutes on their trays and they’ll become all crispy on the outside but still kind of chewy on the inside!
- Consume (and/or share with friends/family/coworkers).
Let me know if you’re enjoying these baking posts, and if you’d like to see more of them! I’ll be back on Thursday with a pre-Singapore haul!